Drink and Dine
Laying the table.
Modern Indian, with a Michelin star behind it
Trèsind
Restaurant · Daily
The olive tree stands in a raised stone well at the centre of the floor, so every table works around it rather than beside it.
The chairs are dark timber with a houndstooth check on the seats, set on the patterned tile that runs the width of the room. At the back, a fluted glass screen glows amber and opens onto the kitchen, so the pass stays in view without being loud about it.
The kitchen plates in a modernist register — a dish is built in layers and finished tableside more often than it is spooned straight from a pan. A vegetarian and a non-vegetarian version of every set menu run side by side, so the split is a genuine choice rather than an afterthought.
The à la carte card sits beside 3 set menus: one at lunch, a longer degustation, and a chef's tasting menu, each with a wine pairing if you want it. The cocktail list has its own name, and each drink is built around a spirit distilled or infused to read as Indian — a banana-infused cognac, a rice-infused mezcal — rather than a spice syrup stirred into a standard pour.
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The kitchen
Himanshu Saini
Himanshu Saini treats Indian classics as a starting point rather than a fixed recipe, plating each dish with the layered technique of a tasting kitchen.
At the back, a fluted glass screen glows amber and opens onto the kitchen, so the pass stays in view without being loud about it.
