Tresind Studio

Review Highlights

Alexander returns to Trésind Studio on Dubai's Palm Jumeirah — a 20-seat rooftop restaurant he's visited before, but one that's undergone a transformation since his last meal. Chef Himanshu Saini has earned his second Michelin star (making him the world's only Indian-born chef with two stars), and the restaurant landed at number 11 on the World's 50 Best list. Alexander is here to see for himself how the food and service have evolved on the 'Rising India' tasting menu — a 17-course journey through four regions of India, served from an open kitchen in a sleek, minimalist dining room. Before things even begin, he walks the rooftop garden where vegetables, herbs, and even banana trees grow in the desert heat. 'Can you imagine? In Dubai?'

• ·Pani Puri — the opening bite, frozen with liquid nitrogen and poured tableside, pinpointing Palm Jumeirah on a map. A hollow chip filled with spiced water, it's a one-bite homage to India's most iconic street food. Paired with red bell pepper, coconut water, and Indian single malt whiskey
• ·Savory Lentil Donut — made of fermented lentils, filled with peanut butter sauce and topped with kimchi. Paired with Black Lime Gin Wine fermented with Omani black lime, a spice popular in the Middle East
• ·Pepper and Ice Cream — a fried pickled pepper stuffed with pickled emulsion, alongside ice cream made from buttermilk curry. Alexander: 'The pickle is super acidic and absolutely perfect. The ice cream resets and restores my tastebuds. It's like a lightswitch. Brilliant!'
• ·Duck Confit — a new spin on sand-pit cooking from the Thar Desert: ash-roasted artichokes, black lime chutney, garlic aioli, and homemade sriracha. Alexander: 'There are practically fireworks in my mouth'
• ·Pandhra Rassa with Gorgonzola Tortellini — a coconut stew built on aromatic spices like cardamom, cinnamon, and cloves, with tortellini filled with gorgonzola dolce at the center. Served as part of the first harvest ceremony, where the entire staff lines up to build the course tableside. Alexander: 'I've never seen such a thing before — it really IS a celebration, and a strong cultural message at the same time. Even I have goosebumps'
• ·Ghee Roasted Crab — crab cooked in clarified butter and sweet spices, placed on cinnamon bark and baked, topped with tempura and curry leaf crisp. Alexander: 'I could have eaten 10 of these'
• ·Charred Lobster Tail — served in a base of pickled tomatoes with fermented chili and two types of curry, paired with a house-made red cherry and dill kombucha. Alexander: 'The lobster is great on its own, but together with the kombucha, it's phenomenal'
• ·Honeymoon — the finale dessert: a honeycomb made from white chocolate and cacao butter, topped with organic honey and paired with light black tea. Set to 'Fly Me to the Moon' with the whole staff joining in. Alexander: 'The honeycomb melts on contact and has a nice smooth texture. It's a memorable way to bring the menu to a close'

Alexander is unable to find anything he didn't like, calling the experience 'a delicious, educational and at times emotional journey.' Chef Saini asked him specifically for criticism — a sign of the kitchen's relentless pursuit of improvement — but Alexander's only feedback is that he 'wouldn't change a thing.' He enjoyed it so much he already booked his next reservation. Total for the tasting menu and synergy pairing: around 400 euro.

About

Trésind Studio is a progressive Indian fine dining restaurant on Dubai's Palm Jumeirah, offering a 17-course tasting menu that journeys through four regions of India from just 20 seats across six tables. Chef-owner Himanshu Saini — who trained under Manish Mehrotra at Indian Accent in Delhi before moving to Dubai in 2014 — opened Trésind Studio in 2018 as a more ambitious evolution of his original Trésind restaurant, with a mission to prove Indian cuisine belongs at the highest level of global fine dining. The restaurant became the first Indian restaurant in the world to earn three Michelin stars (awarded in 2025) and has ranked as high as number 11 on the World's 50 Best Restaurants list.