Drawing from his agricultural heritage, Chef Himanshu Saini brings the essence of fresh, local ingredients to life through his innovative culinary creations. His deep connection to the land, cultivated during his childhood in India, is beautifully reflected in his masterful use of fresh produce and flowers in his dishes. This time, he showcases his expertise with a creative take on the humble pumpkin.
A Dash of His Past
Considered one of the youngest tastemakers in Indian cuisine today, Chef Himanshu Saini began his culinary career under the mentorship of Chef Manish Mehrotra of Indian Accent in Delhi. Hailing from an agricultural family in India, he spent a lot of time around fresh produce, herbs, and flowers, which fostered his inclination towards using locally sourced ingredients. Today, he is at the helm of his flagship restaurant, Trèsind Studio, where he passionately creates dishes that reflect the culinary legacy of his homeland and his drive for exploration in the culinary world.
His Signature Dish: Pumpkin Blossom Chaat
Inspired by the blooming of fresh flowers, Chef Himanshu has crafted his signature dish, "Pumpkin Blossom Chaat." This dish beautifully combines the warmth of roasted pumpkin with the crispness of fried pumpkin flower petals, creating the perfect balance of textures and flavors.
The Pumpkin Blossom Chaat features a warm pumpkin mixture seasoned with fennel seeds, ginger, green chili paste, jaggery, amchur, and chaat masala. This flavorful filling is sandwiched between crispy, tempura-battered pumpkin flower petals, resulting in a mille-feuille-like structure. The dish is then topped with sweet yogurt, tamarind chutney, and mint chutney, adding a tangy twist to the savory pumpkin.