HIMANSHU SAINI

TRÈSIND STUDIO DUBAI

Considered one of the youngest talents in Indian cuisine, this Delhi boy Himanshu Saini learnt the nuances of cooking at a very young age from his mother, post which he joined Banarsidas Chandiwala Institute of Hotel Management & Catering Technology to hone his culinary skills. With the aim to make his mark with constant innovation and to change the perception of Indian cuisine, Himanshu embarked on a journey to create innovative dishes, thereby elevating how we experience Indian food today. Having started his culinary journey under the guidance and mentorship of Manish Mehrotra at Indian Accent, Himanshu set out to create a unique mélange of global ingredients and cooking styles with traditional Indian dishes. His aim has been to surprise the guests with modernist cooking techniques, incorporating influences from cuisines from around the world to add an element of surprise into the fray and elevate the overall culinary experience. With his expertise in, and passion for, traditional Indian food and cooking styles, Himanshu has brought to Trésind, Carnival by Trésind and Trèsind Studio his unique understanding of the robustness cuisine from India offers. There is a sense of nostalgia in each of his recipes, taking you back to your childhood memories. Although still evolving, Himanshu’s cooking style and philosophy create global acceptance and are considered path-breaking with roots purely submerged in Indian culture.

INGREDIENTS Roomali roti tart

180g all-purpose flour / 25g whisked eggs / 120g whole wheat flour / 50g raw banana / 25ml milk 5g sugar / 2 ½ g salt / 150ml water / 10ml oil

For turnip kebab

250g turnips / 50g split chickpea lentils / 50g onions, chopped / 25g fried onions / 15g ginger, chopped / 20g garlic, chopped / 10g green chilies, chopped / 25g coriander root / 100g ghee, clarified butter / 5g black cumin seeds / 2 ½ g turmeric powder / 5g red chili powder / 2 ½ g yellow chili powder / salt for seasoning

Spice bag for turnip kebab

5g cinnamon / 2 bay leaves / 2g mace / 2g green cardamom / 2g cloves / 2g black pepper / 2g black cardamom / ½ nutmeg / 2g dry rose petals

Garnish

1 medium size turnip / nasturtium leaves / French marigold / cumin flavored cream cheese

Method Roomali roti tart

Add all the ingredients in a planetary mixer to make soft dough. Rest the dough for half an hour. Divide the dough in 120 grams portions and flatten it with rolling pin first and then make it even with hands. Cook the thin bread on an inverted tawa or wok. While cooking keep folding it from all sides to prevent it from drying. Cut roti with round cutter and adjust it in the small tartlet mould. Keep pressing the mould on top of each other for better shape. Bake the tarts at 160C for 30 minutes.

Turnip kebab

Take ghee in a thick bottom pan, temper black cumin seeds and add rest of the ingredients for the kebab. Make a bag of spices with muslin cloth. Add the spice bag in turnip kebab mixture with generous amount of water. Cover the pan and cook the mixture on slow heat till all the water evaporates. Remove the spice bag and cool the mixture. Make small patties of kebab and sear it with ghee.

Plating

Process the turnip with vegetable sheeter. Roll it and cut it thin. Blow torch the turnip till slightly burnt. Add turnip kebab in in crispy tart shells. Add cumin flavored cream cheese with burnt turnip pinwheel. Garnish with nasturtium leaf and French marigold.

ROOMALI ROTI AND TURNIP TART

by HIMANSHU SAINI

fish & seafood

75 RAZOR CLAMS MALAI CURRY 77 CAULIFLOWER SALAD WITH SPANISH SHRIMPS 79 TUNA TATAKI 81 PONDICHERRY POULLIBAISE 83 OYSTER, AAM PANNA GRANITA AND PICKLED GREEN MANGO 85 DECONSTRUCTED GULF GROUPER SAYADIYA 87 TANDOORI ALASKAN KING CRAB 89 PAN FRIED POMFRET, CRISPY PLANTAINS WITH CURRY LEAF COCONUT CHUTNEY 91 SALMON AND BEETROOT 93 FRESH FISH, SHELLFISH AND THE VEGE GARDEN 95 SEA BASS, CAPE MALAY FISH CURRY, TAPIOCA PAPADUM 97 MEANEST MEEN CURRY 99 GOAN FISH CURRY 101 TALI MACHHI 103 DILL SALMON TIKKA 105 GOAN LOBSTER 107 NORI BUTTER BABY LOBSTER TAILS AND GREEN MANGO SALSA 108 BUTTER PEPPER GARLIC SHRIMP 109 SESAME CRUSTED SCALLOPS 110 PEAWN BALCHAO 111 PRAWN MOILEE 112 NJANDU (CRAB) PEPPER FRY 113 GRILLED JUMBO PRAWN

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