Anaya Varma
Chef Director
The studio
A theatre for the subcontinent.
Maximal flavour, theatrical pacing, and ornament earned by technique rather than decoration for its own sake.
Where it started.
Tresind Studio was imagined as a stage rather than a dining room, a small gilded theatre where the subcontinent is retold in twenty acts. Spice arrives as choreography, smoke as scenery, and gold leaf as the final flourish on a plate. We cook the memory of grandmother kitchens through a maximal modern lens, layering ferment, fire and ornament until each course feels like opulence you can taste.
The room itself is dressed in emerald and brass, lit low so the gold on each plate becomes the brightest thing at the table. It is opulence with a point of view, never costume for its own sake.
Chef Director
Anaya Varma
Anaya Varma builds each season like a libretto, writing twenty courses that rise, turn and resolve. Trained across spice markets and tasting counters, she returned to Dubai to stage Indian cooking as living theatre, where ferment lends depth, live fire lends drama, and a whisper of gold lends the final shimmer.
The studio, act by act.
2018
The studio opens with a twelve seat counter and a single hearth.
2020
The ferment vault is built, deepening the low notes of the kitchen.
2022
The procession grows to twenty acts, plated as continuous theatre.
Today
Counted among the most talked about tables in the region.
The cast behind the curtain.
Rohan Pillai
Head of Ferment
Mira Khanna
Pastry and Gold
Idris Salem
Cellar Director