In a groundbreaking achievement, Trèsind Studio Dubai has etched its name in culinary history by becoming the first Indian restaurant in the world to receive three Michelin stars. This prestigious recognition in the Michelin Guide 2026 marks a monumental milestone not only for the restaurant but for Indian cuisine on the global stage.

The vision of founders Bhupender Nath and Sakshi Nath, combined with chef Himanshu Saini’s bold and inventive cooking techniques, has elevated Trèsind Studio to unparalleled heights. Their relentless pursuit of perfection in flavors, presentation, and service has set a new benchmark for fine dining.

Sakshi Nath shares insights into what makes Trèsind exceptional: "From day one, our philosophy has been rooted in 'Atithi Devo Bhava'—treating every guest as divine. This ethos drives every aspect of our operation, from meticulous kitchen craftsmanship to seamless front-of-house coordination. Our team undergoes continuous training to ensure we exceed expectations with every dining experience."

The announcement sent waves through the culinary world, with accolades pouring in from across the globe. "This isn’t just our victory; it’s a celebration of Indian gastronomy," says Bhupender Nath. "Three Michelin stars validate years of dedication and innovation—proving that Indian cuisine belongs among the world’s finest."

At its core lies Chef Saini's culinary genius—a fusion of tradition and modernity shaped by his travels across India and beyond. Dishes like their showstopping Onam Sadya reimagine Kerala’s festive feast through theatrical tableside service while honoring authentic flavors.

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ONE RECENT COURSE THAT HAS DEEPLY RESONATED WITH OUR GUESTS IS THE ONAM SADYA... A CELEBRATION OF HERITAGE AND EMOTIONAL CONNECTION. > <

> SAKSHI NATH CO-FOUNDER OF TRÈSIND STUDIO

> > > <>TRÈSIND STUDIO TRANSCENDS TRADITIONAL DINING—EACH MEAL IS AN IMMERSIVE JOURNEY WHERE GUESTS EXPLORE STORIES THROUGH FLAVORS AND TEXTURES.THE RESTAURANT'S UNWAVERING COMMITMENT TO EXCELLENCE NOW BEARS THE ULTIMATE SEAL OF APPROVAL: THREE MICHELIN STARS.<> <>CHEF SAINI REFLECTS ON THIS HISTORIC MOMENT:"I'VE ALWAYS BELIEVED INDIAN CUISINE DESERVES THIS RECOGNITION.EVERY DISH WE CREATE CARRIES A QUESTION MARK—AN INVITATION TO EVOLVE AND SURPRISE." DIV CLASS=IMG-WRAP>

//DIV>> P<>SAINI'S PATH TO CULINARY STARDOM INCLUDED MENTORSHIP UNDER CHEF MANISH MEHROTRA AT INDIAN ACCENT DELHI BEFORE PIONEERING MODERN INDIAN DINING CONCEPTS LIKE MASALA LIBRARY.HIS 2014 MOVE TO DUBAI CULMINATED IN THE CREATION OF TRÈSIND—A TESTAMENT TO HIS VISIONARY APPROACH./<> P<>BEHIND THE GLAMOUR LIES YEARS OF GRIT ACKNOWLEDGES SAKSHI:"EACH CHALLENGE FORGED OUR RESILIENCE.TODAY WE STAND AS PIONEERS FOREVER CHANGING HOW THE WORLD PERCEIVES INDIAN FINE DINING."/<> DIV CLASS=/ADD-WRAP>/DIV>> DIV CLASS=/IMG-WRAP>

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WITH THIS HONOR COMES GREATER RESPONSIBILITY.SAKSHI CONCLUDES:"WE'LL CONTINUE PUSHING BOUNDARIES WHILE ELEVATING OUR OTHER VENTURES.THIS IS JUST THE BEGINNING."//DIV>>