THE ART OF PAIRING
TRESIND STUDIO AND SAICHO REDEFINE INDIAN FINE DINING IN DUBAI
Chef
Himanshu Saini
Cuisine
Indian
Location
St. Regis Gardens, The Palm Jumeirah , Dubai
In the heart of Dubai's culinary revolution, where groundbreaking innovation meets timeless tradition, Saicho's "Art of Pairing" series welcomes an exceptional new partner. At Tresind Studio, the world's first and only Three Michelin Star Indian restaurant, Chef Himanshu Saini is not just redefining Indian cuisine, but proving that sparkling tea can elevate even the most exceptional culinary experiences to unprecedented heights.
THE WORLD'S FIRST THREE MICHELIN STAR INDIAN RESTAURANT
Tresind Studio represents far more than exceptional dining - it's a culinary landmark that has fundamentally transformed how the world perceives Indian cuisine. This intimate 20-seat restaurant, perched on the rooftop of St. Regis Gardens at The Palm Jumeirah, has achieved what no other Indian restaurant in history has accomplished: earning Three Michelin Stars, while simultaneously ranking 11th on the World's 50 Best Restaurants 2024.
Under Chef Himanshu Saini's visionary leadership, Tresind Studio presents "Rising India," an immersive culinary journey that showcases the extraordinary diversity of the Indian subcontinent through four distinct geographical regions: the Thar Desert, Deccan Plateau, Coastal Plains, and Northern Plains & Himalayan Mountains. Each course tells a story of terroir, tradition, and transformation - challenging every preconception about Indian cuisine while honouring its profound culinary heritage.
A PHILOSOPHY ROOTED IN HERITAGE AND INNOVATION
At the heart of Tresind Studio lies a profound philosophy that honours both tradition and transformation. The restaurant's ethos centers on amplifying humble, locally-sourced ingredients from sustainable UAE farmers, while their service philosophy embraces the ancient Indian principle of "Atithi Devo Bhava" - meaning "Guest Is God." This commitment to hospitality excellence earned them "The Art of Hospitality" award at the inaugural Middle East and North Africa's 50 Best Restaurants 2022.
Chef Himanshu, coming from an agricultural family in India, brings an innate understanding of ingredients and terroir to his cuisine. "I grew up spending a lot of time around fresh produce, herbs and flowers," he explains. "Indian food has so much to offer, with such diversity in the landscape, produce, culture and cuisine. My team and I are passionate about making dishes that we enjoy savouring, dishes that we want to share with our guests."
"The mission is a big one," reflects Chef Himanshu. "We want to ensure that Indian cuisine is seen evenly in comparison to any other cuisine in the world. With this restaurant, we are trying our best to have a global voice about Indian food."
THREE SIGNATURE PAIRINGS: A CULINARY SYMPHONY
For this historic collaboration, Chef Himanshu has selected three signature dishes from Tresind Studio's acclaimed "Rising India" menu that showcase the remarkable versatility of Saicho's sparkling teas:
CRAB GHEE ROAST WITH BURNT CINNAMON & SAICHO DARJEELING
The opening act features Tresind Studio's signature crab ghee roast, delicately baked with spices in cinnamon bark. This innovative technique allows the crab to absorb subtle woody notes without overwhelming spice intensity. Paired with Saicho Darjeeling Sparkling Tea, the combination creates a harmonious dialogue between flavours.
"We found some woody notes in the Darjeeling which pair well with the woody notes coming out of cinnamon," Chef Himanshu notes. "The sip of Darjeeling balances out the spiciness in the dish while complementing those beautiful woody notes."
PICKLED PEPPER WITH TANGERINE FLOWERS & SAICHO JASMINE
The second course showcases pickled pepper adorned with tangerine flowers and served with buttermilk curry ice cream – a playful yet sophisticated interpretation of traditional Indian flavours. Saicho Jasmine Sparkling Tea provides the perfect floral counterpoint.
Chef Himanshu explains the magic of this pairing: "The scent of the tangerine flowers really goes well with the floral notes of the jasmine, and the scent of vanilla complements the dish beautifully. The cleansing buttermilk curry ice cream takes care of your palate going forward."
BLACK APPLE ICE CREAM WITH PECAN PARFAIT & SAICHO HOJICHA
The finale presents an innovative dessert featuring black apple ice cream paired with pecan parfait. Saicho Hojicha Sparkling Tea creates an intriguing contrast that somehow achieves perfect complementarity.
"When you take a bite of the dish, it works differently with the layers of the dessert," describes Chef Himanshu. "I tasted hazelnut and coffee notes, which really complement the dish in this contrasting yet harmonious way."
A REVOLUTIONARY APPROACH TO INDIAN FINE DINING
This collaboration represents a significant milestone in both Indian cuisine's global recognition and the evolution of non-alcoholic drinks programmes. By pairing sophisticated sparkling teas with reimagined Indian dishes, Tresind Studio and Saicho are dismantling preconceptions about what Indian fine dining can be.
"Indian food can be served in a fine-dining setup," emphasizes Chef Hussaini. "It's not just something for takeaways or the five dishes people think they know about our cuisine. Indian food is so much more than they know."
SHARED VALUES, SHARED VISION
The partnership between Tresind Studio and Saicho extends beyond mere flavour pairing – it's built on a shared commitment to pushing boundaries and challenging perceptions. Just as Chef Hussaini transforms traditional Indian cuisine through innovative techniques and presentation, Saicho reimagines tea through sparkling interpretation and artisanal craftsmanship.
"I connect the story of Saicho with us because that's something we do with Indian food – make it go out of the box," reflects Chef Hussaini. "We push the boundaries, and I see it happening with Saicho. With just tea, there are so many possibilities that are hard to realize until you taste them."
THE PERFECT CONNECTION: INDIA AND TEA
Perhaps most meaningfully, this collaboration celebrates the deep historical connection between India and tea culture. The Darjeeling pairing holds special significance for Chef Hussaini: "The connection with India through the Darjeeling is something I love the most. It's one of my favorite teas."
This partnership proves that Saicho's sparkling teas can transform the drinks programme for Indian cuisine, addressing a long-standing challenge in the industry. "Saicho brings transformation in terms of the drinks programme," notes Chef Hussaini. "Tea is something we've inherited many years ago, and this complements both journeys together."
THE ART OF PAIRING CONTINUES
The Tresind Studio collaboration represents another milestone in Saicho's "Art of Pairing" series, demonstrating how sparkling tea can elevate cuisines from around the world. This partnership invites diners to experience Indian fine dining through a completely new lens – one where terroir-driven sparkling teas create perfect harmony with reimagined traditional dishes.
By challenging perceptions and pushing boundaries, both Tresind Studio and Saicho are proving that innovation in fine dining knows no limits. Together, they're not just serving exceptional food and drinks – they're changing how the world understands the sophistication and versatility of both Indian cuisine and sparkling tea.
Experience the Tresind Studio x Saicho collaboration at Tresind Studio, Dubai. For reservations and more information about their Rising India menu, visit their website.
