HIMANSHU SAINI
Culinary focus in 2023
“Year on year our industry is inching towards a more holistic and sustainable approach all around the world where restaurants and chefs are adopting nose-to-tail cooking, stalks-to-roots, seeds-to-blossom philosophy. We are creating a culinary ecosystem that focusses on ethical sourcing of ingredients, involving local farmers and organic producers, reducing carbon footprint, which has opened new doors of creativity and perspectives, challenging old perceptions”. Chef Trésind Studio (1 Michelin star), Dubai
There is no other short cut to hard work and discipline believes Saini. “Evolution and progression in the kitchen can only be achieved through consistency and discipline to set the right foundation”, he says. With his proficiency in, and passion for, old-style Indian food, Saini has brought his exceptional understanding of cuisine to unwrap the Indian ethos. There is a sense of wistfulness in each of his recipes with the objective of nudging nostalgia. “We made changes to our cooking and sourcing philosophy, with 80 per cent of our ingredients now grown and sourced locally. We also pledge to work towards zero waste by following a demand-driven approach. The food is freshly prepared daily, based on the number of reservations. We are also moving towards a more plant-based menu where 60 per cent of our menu comprising vegetarian dishes; animal protein is incorporated only to support and complement a dish if necessary”, he adds. www.tresindstudio.com
Ingredients that will shine in 2023
“Local produce and ingredients that are regional and season specific will overwhelm the plate and palate. Every local ingredient, whether it is grown or sourced locally that makes its way into a dish is special. Given the harsh climatic conditions in Dubai, we have been able to grow fresh herbs and flowers, which we incorporate in every capacity as part of our cooking and presentation. Whatever grows in our garden seasonally just becomes that much more special and rewarding”.