A young Delhi boy, Chef Himanshu 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, Chef Himanshu embarked on a journey to create innovative dishes, thereby elevating how we experience Indian food today.
Considered one of the youngest tastemakers in Indian cuisine, Chef Himanshu has to his credit numerous awards. The restaurants have received a lot of love from the patrons and some of the most prominent critics and awards in the region. Trèsind, Carnival and Trèsind Studio has received the Best Indian restaurant by the Time Out, BBC Good Food, Fact Magazine, Leaders in F&B Awards, Hotel & Catering Awards & Masala! Awards.
With the introduction of Trèsind Studio, an immersive and exclusive dining experience that offers a unique tasting menu, that emphasizes on the balance of texture, flavour & spice, Chef Himanshu has been engaging in multiple culinary collaborations with international Chefs.