The Rise of Indian Food

In "The Rise of Indian Food," renowned chef Himanshu Saini of Trèsind Studio shares his innovative collection of Indian recipes. Situated in Dubai, Trèsind Studio holds the distinction of being the first Indian restaurant to achieve three Michelin stars and is a fixture on the World’s 50 Best Restaurants list. Saini, a passionate advocate for the evolution of Indian cuisine, celebrates its depth and diversity while aspiring to elevate it to new heights.This book invites readers into the unique world of Trèsind Studio, where Saini presents culinary delights from five Indian regions: the Thar Desert, Deccan Plateau, Coastal Plains, Northern Plains, and Himalayan Mountains. Each section includes twelve recipes ranging from appetizers to desserts and drinks, all beautifully captured with full-page photography. With creations like Missi Roti, Corn Cream, Popcorn Shoots, and Shami Kebab with Green Plum Korma, Saini merges Indian tradition with his inventive flair.Saini's introduction provides insight into his culinary journey, tracing his roots from an agricultural background in Delhi to his rise in the culinary world, under the mentorship of several influential figures. Central to the book is a pantry section where Saini divulges the secrets to over 50 exquisite sauces, spices, and staple ingredients that define his extraordinary dishes."The Rise of Indian Food," with its striking red cover and evocative imagery, is as visually appealing as Saini's inventive dishes and represents the dynamic nature of this cherished cuisine.