The rise of Indian food : recipes reimagined by Trèsind Studio / Himanshu Saini with Liam Collens.

Format:

Book

Author/Creator:

Saini, Himanshu, author.

Collens, Liam, author.

Bottura, Massimo, 1962- author of foreword.

Mehrotra, Manish, author of foreword.

Nath, Bhupender, author of preface.

Contributor:

Trèsind Studio.

Language:

English

Subjects (All):

Cooking, Indic.

Genre:

Cookbooks.

Physical Description:

238 pages : illustrations, photographs (some color) ; 30 cm

Place of Publication:

London ; New York : Phaidon Press, 2026.

Summary:

"The debut cookbook from the acclaimed chef behind Trèsind Studio in Dubai, the first-ever Indian restaurant to earn three Michelin stars. At the helm is chef Himanshu Saini, an effusive advocate for the future of Indian cuisine. Step inside one of the world's most sought-after fine-dining destinations and be transported to the wholly original world of Trèsind Studio, where Saini showcases the depth and diversity of his culinary heritage, while taking it to an extraordinary new level. With evocative photography throughout and recipes that feel both distinctly original and informed by the traditions of Indian cooking, this cookbook is as striking as Saini's unique dishes and a testament to the changing nature of this beloved cuisine."

Contents:

Foreword by Massimo Bottura

Foreword by Manish Mehrotra

Preface by Bhupender Nath

Introduction

Why rising India

Khichdi of India

Thar Desert

Deccan Plateau

Coastal plains

Northern plains

Himalayan Mountains

Pantry

Glossary

About the authors

Recipe notes

Index.

Notes:

Includes index.

ISBN:

1837292035

9781837292035

OCLC:

1548252229

Publisher Number:

90104531376