Chef Himanshu Saini of Trésind Studio, the world’s first Indian restaurant to earn three Michelin stars, has released his debut cookbook, The Rise of Indian Food: Recipes Reimagined by Trésind Studio
Co-written with food writer Liam Collens, the book offers insight into the restaurant’s approach to modern Indian cooking, bringing together over 60 signature recipes, including a dedicated beverage section. Rather than functioning purely as a recipe collection, the book reflects Trésind Studio’s ongoing exploration of Indian cuisine, drawing on tradition while adapting techniques, ingredients and presentation for a contemporary context.
“Indian food is in the midst of a global renaissance,” says Chef Himanshu Saini. “This book is our contribution to that movement—honoring the soul of Indian cooking while fearlessly pushing its boundaries and the evolution of ingredients and recipes.”
Photographed by long-time collaborator Shresth Maloo, the book pairs each recipe with context and technique, offering practical insight for professional chefs and home cooks alike. Collens’ writing captures the restaurant’s ideas with clarity, documenting its intent to move Indian cuisine forward while staying grounded in its history. Published by Phaidon and featuring forewords by Massimo Bottura and Manish Mehrotra, The Rise of Indian Food marks a new chapter for Chef Himanshu Saini and Trésind Studio, placing their work within the wider conversation around contemporary Indian gastronomy.
The Rise of Indian Food: Recipes Reimagined by Trésind Studio will be available in select bookstores and online platforms in early May 2026. Pre-orders, including signed copies, are available via the Phaidon website.
