{"product_id":"the-rise-of-indian-food-recipes-reimagined-by-tresind-studio-hardcover","title":"The Rise of Indian Food: Recipes Reimagined by Trèsind Studio - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLiam Collens\u003c\/b\u003e (Author), \u003cb\u003eManish Mehrotra\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA collection of innovative Indian recipes from the acclaimed chef behind Trèsind Studio - the first-ever Indian restaurant to earn three Michelin stars\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eStep inside Trèsind Studio, one of the world's most sought-after fine-dining destinations. Located in Dubai, this extraordinary establishment is the first Indian restaurant to receive three Michelin stars and has retained a spot on the World's 50 Best Restaurants list.\u003c\/p\u003e\u003cp\u003eAt the helm of Trèsind Studio is chef Himanshu Saini. An effusive advocate for the future of Indian cuisine, Saini showcases the depth and diversity of his culinary heritage, while taking it to an extraordinary new level.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eThe Rise of Indian Food\u003c\/i\u003e, Saini transports readers to the wholly original world of Trèsind Studio. At the heart of the book are recipes representing five different regions in India: Thar Desert, Deccan Plateau, Coastal Plains, Northern Plains, and Himalayan Mountains. Each chapter includes twelve recipes - from starters through to mains, desserts, and drinks - all of which are accompanied by a stunning full-page photograph. Saini's remarkable dishes, such as Missi Roti, Corn Cream, Popcorn Shoots; Shami Kebab, Green Plum Korma, Seasonal Leaves; and Prawns, Asparagus and Curried Potato Foam, \u003cb\u003e\u003c\/b\u003efeel distinctly original, while also informed by the traditions of Indian cooking.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Rise of Indian Food\u003c\/i\u003e begins with Saini's beautifully crafted introduction, which delves into both his philosophy and personal story - from a childhood steeped in agriculture and his culinary training in Delhi, through a list of mentors, to the tale of how he developed the world's first Indian restaurant to elevate Indian cuisine to three Michelin stars. It also includes a pantry section, in which Saini reveals the secrets behind more than 50 of his masterful sauces, his use of spices, and other staples that were meticulously developed to make his recipes shine.\u003c\/p\u003e\u003cp\u003eFeaturing a vibrant red cover, evocative photography, and thoughtful design details throughout, \u003ci\u003eThe Rise of Indian Food\u003c\/i\u003e is as striking as Saini's unique dishes and a testament to the changing nature of this beloved cuisine.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eExecutive Chef at Trèsind Studio in Dubai, \u003cb\u003eHimanshu Saini\u003c\/b\u003e was born in Delhi, India, where he was raised in an agricultural family. At the age eighteen, he embarked on his culinary career when he enrolled into a hospitality management course in Delhi. Mentored by Chef Manish Mehrotra, he worked in Mumbai and New York before joining the restaurant Trèsind in 2014 and then opening the fine-dining restaurant Trèsind Studio in 2018. He lives in Dubai.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLiam Collens\u003c\/b\u003e is based in Dubai and a food and travel writer, who travels extensively writing about restaurants, chefs, and food culture. Collens and Saini have known each other since Trèsind Studio's inception. His writing has appeared in \u003ci\u003eFACT\u003c\/i\u003e magazine, \u003ci\u003eVogue Arabia\u003c\/i\u003e, \u003ci\u003eSavoir Flair\u003c\/i\u003e, and \u003ci\u003eAmerican Express Essentials\u003c\/i\u003e. Originally from Trinidad and Tobago, Liam lived in England and Wales before moving to Dubai in 2015.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMassimo Bottura\u003c\/b\u003e is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eManish Mehrotra\u003c\/b\u003e is one of India's most highly esteemed chefs, widely recognized as one of the most respected figures in modern Indian cuisine globally.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.03 x 11.66 x 8.67 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 06, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52071758659885,"sku":"9781837292035","price":56.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/the-rise-of-indian-food-recipes-reimagined-by-tresind-studio-hardcover-7039565.webp?v=1780165506","url":"https:\/\/ishookbooks.com\/products\/the-rise-of-indian-food-recipes-reimagined-by-tresind-studio-hardcover","provider":"iShook Books","version":"1.0","type":"link"}