Trèsind Mayfair: From Dubai to London, a New Chapter in Indian Fine Dining

In conversation with Passion F&B CEO Suyash Nath on culinary creativity, the art of the tasting menu and taking the group’s celebrated Indian dining philosophy to an international audience.

Home to the world’s only three Michelin-starred Indian restaurant, Dubai-based Passion F&B has brought its celebrated approach to London with the opening of Trèsind Mayfair in Hanover Square. Building on the success of its award-winning Dubai restaurants, the new outpost introduces its own interpretation of contemporary Indian fine dining, where creative expression, bold flavours and impeccable craftsmanship come together in an intimate and immersive setting. Leading the kitchen is Head Chef Amit Bagyal, whose menu has been shaped in collaboration with Chef Himanshu Saini, the visionary behind Passion F&B’s acclaimed culinary philosophy and the chef who led Trèsind Studio to become the world’s only three Michelin-starred Indian restaurant.

The experience is shaped around a carefully curated tasting menu that reflects the restaurant’s modern culinary philosophy. Guests are invited to embark on a 12-course chef’s tasting menu for dinner, while the refined three-course lunch menu offers a considered introduction to Trèsind Mayfair’s distinctive approach. Guided by seasonality, the menu evolves throughout the year, allowing returning diners to discover new flavours and creative interpretations with every visit.

Hidden beneath the restaurant, Tryst by Trèsind offers an intimate, speakeasy-inspired cocktail bar that is every bit as compelling as the dining room above. Inventive Indian-inspired cocktails are served alongside a selection of signature bar bites, creating a seamless continuation of the experience in a setting that is both sophisticated and inviting.

Tryst Bar ; Image Source : Press Office

To discover the vision behind Trèsind Mayfair and the journey of bringing one of Dubai’s most celebrated culinary concepts to London, we sat down with CEO Suyash Nath. In our exclusive interview, he shares the inspiration behind the restaurant’s tasting-menu philosophy, the story of Tryst by Trèsind, and what the future holds for the brand.

D.A: Trèsind has built an exceptional reputation in Dubai. What made London the natural next chapter for the brand, and how have you tailored the experience for such a dynamic and internationally recognised dining scene?

S.N: Dubai has given Trèsind and our wider group an incredible launchpad. Over the years, the recognition we have received from Michelin and The World’s 50 Best has given us the confidence to take what we have built and introduce it to a much wider international audience.

For us, London felt like the natural next chapter. It is one of the great culinary capitals of the world, with an incredibly knowledgeable and diverse dining audience. Londoners are exposed to so many different cuisines, cultures and styles of restaurants, and there is a genuine curiosity here around food. We felt it was the right market to showcase our craft and our interpretation of modern Indian cuisine.

At the same time, we were very conscious that we couldn’t simply replicate what we had done elsewhere. Trèsind Mayfair needed to have its own identity and respond to the way people dine in London, while still retaining the creativity, hospitality and philosophy that have always defined Trèsind.

D.A: The restaurant centres around a tasting menu rather than a traditional à la carte format. What inspired this approach, and how does it allow you to tell the story of modern Indian cuisine in a more meaningful way?

S.N: When I was visiting Indian restaurants around London, I noticed something interesting. Many restaurants had fantastic speciality dishes and more innovative items on their menus, but diners would often naturally gravitate towards what they already knew. You would see a couple order a few kebabs to start, followed by a curry and biryani, and that would essentially define their experience of Indian cuisine.

There is absolutely nothing wrong with that. These dishes are classics for a reason, but Indian cuisine is so much broader than that. As a group, we have always been about pushing the boundaries of the cuisine and introducing people to flavours, ingredients and techniques they may not have experienced before.

We felt a tasting menu was the best way to do that because it allows us to take control of the narrative. We ask our guests to tell us their dietary requirements and preferences, and from there, we invite them to simply sit back and allow us to take them on a culinary journey.

I also think there is something quite special about removing the decision-making from the experience. People spend their entire days making decisions, at work, at home, everywhere. When they come to Trèsind, we want them to switch off for a few hours. Don’t worry about what to order or whether you chose the right dish. Sit back, relax and let us look after you. To me, that is a big part of Trèsind hospitality.

D.A: Tryst by Trèsind introduces an entirely different atmosphere beneath the restaurant. What was the vision behind creating the speakeasy concept, and how does it complement the overall dining experience?

S.N: I have always loved the idea of discovering a tucked-away speakeasy beneath a restaurant. There is something about the intimacy, cosiness and slightly hidden nature of a speakeasy that creates a completely different energy, and that was something I really wanted to bring to Trèsind Mayfair.

Tryst is our expression of that. While Trèsind explores India through food, Tryst explores India through drinks. Our goal is to showcase the incredible depth and diversity of Indian flavours and ingredients through the lens of contemporary cocktails.

That creates a very natural synergy between the two concepts. They have completely different personalities and atmospheres, but fundamentally they share the same philosophy: taking inspiration from India and presenting it in a way that feels modern, creative and unexpected.

We also wanted Tryst to be a destination in its own right. You can come downstairs after dinner and continue your evening, but equally, you can come to Tryst without dining at Trèsind at all. It has its own identity, its own energy and its own reason to visit.

D.A: Indian fine dining is continuing to gain global recognition. How do you hope Trèsind Mayfair reshapes perceptions of Indian cuisine for guests dining in London?

S.N: I think the biggest thing we want to demonstrate is just how much depth there is to Indian cuisine. Our menu takes recognisable Indian flavours and memories and presents them through completely different mediums.

For example, our interpretation of Duck & Waffle is actually inspired by a very popular spinach and corn preparation in India. Elsewhere, we can take something as familiar as chicken tikka masala and naan and completely rethink the way those flavours and textures are presented.

As Indian cuisine becomes increasingly popular globally, I think diners are naturally becoming more curious about what exists beyond the dishes they already know. Indian food goes far beyond curries, biryanis and kebabs. Every region, every community and, quite literally, every household has its own recipes, techniques and flavour combinations. That diversity gives us an almost endless source of inspiration.

Our role at Trèsind isn’t to move away from Indian cuisine; it is actually the opposite. We want to dig deeper into it, to showcase ingredients, techniques and regional flavours that may not yet be as internationally recognised and present them in a contemporary way.

Flavors at Trèsind Mayfair ; Image Source: Press Office

If somebody leaves Trèsind understanding that Indian cuisine is even broader and more diverse than they thought when they walked in, then I think we have achieved something meaningful.

The opening of Trèsind Mayfair marks a significant moment for Passion F&B’s international journey. Looking ahead, can you share any exciting projects or plans currently in the pipeline?

London is a very important milestone for us, but it is also part of a much bigger international journey for the group. Our next major step is continuing our expansion west, with plans to open our first US flagship in Washington, D.C.

We are currently developing two concepts there: Trèsind alongside Revelry, which will give us the opportunity to introduce two very different sides of the group to the US market.

Beyond Washington, we absolutely have ambitions to take the group further across the United States. New York is naturally very high on that list. It is difficult to talk about global restaurant cities without talking about the Big Apple, and we are also exploring opportunities in Chicago.

That said, we are very conscious about growing in the right way. For us, expansion isn’t about putting flags on a map. Each city has to make sense for the brand, and every restaurant we open has to maintain the standards and identity that got us here in the first place.

We would much rather grow thoughtfully and create restaurants with longevity than expand simply for the sake of expansion.

As Passion F&B continues to expand its international presence, Trèsind Mayfair represents more than a new address for the Dubai-born restaurant group. It reflects a broader ambition to introduce the depth and diversity of Indian cuisine to a global audience, while allowing each destination to develop its own identity.

With Washington, D.C. next on the horizon and further US expansion in sight, the group’s journey is far from over. For now, Trèsind Mayfair offers London a distinctive expression of modern Indian gastronomy, one that honours its culinary roots while embracing the possibilities of what comes next.