Passion F&B’s first London restaurant carries the Trèsind name rather than its three-star Studio, with Amit Bagyal in the kitchen, tasting menus upstairs and a cocktail bar mapped by Indian region below.
In Dubai, the name Trèsind belongs to two restaurants. One is Trèsind itself, and the other is Trèsind Studio, a fifteen-seat room at St. Regis Gardens on the Palm Jumeirah that holds three stars in the 2026 MICHELIN Guide. London has been given the first of them. Trèsind Mayfair has opened at 13–14 Hanover Street, and it brings the Dubai group Passion F&B to the city for the first time.
The Trèsind name, not the Studio
Passion F&B was founded by Bhupender Nath and runs its concepts across Dubai and Mumbai, from Avatara and Carnival by Trèsind to Bistro Aamara. Suyash Nath, the group’s chief executive for the UK and the US, is leading its expansion, and the group calls the Mayfair restaurant a key milestone in that plan.
Himanshu Saini, the chef behind Trèsind Studio, is the group’s corporate chef and oversees the food in London. The kitchen on Hanover Street belongs to Chef Amit Bagyal.
From Benares to Hanover Street
Bagyal brings more than twenty years in kitchens, including Benares, Kanishka by Atul Kochhar and Yaatra, and in 2024 the Craft Guild of Chefs named him National Curry Chef of the Year at the UK Curry Championship. The restaurant describes his style as rooted in regional cooking, the tandoor and slow techniques, with seasonal British produce worked into Indian preparations.
The signature tasting menu opens with an Orkney scallop varuval with caviar and black truffle. Later courses include a lamb chop with rosemary vindaloo, and tortellini filled with gorgonzola dolce under smoked chicken makhani. The Khichdi of India comes near the end. A shorter classic tasting menu keeps to familiar dishes such as butter chicken and Bengali kosha mangsho, and a set lunch serves two mains with black dal and biryani rice. Lunch runs from Tuesday to Saturday, as does dinner, and the restaurant closes on Sunday and Monday.
Tryst, a bar mapped by region
Beneath the restaurant sits Tryst, a cocktail bar whose name the group glosses as a private meeting, in this case between the known and the new. Its first menu, Volume One: Regional Expression, starts each drink in a different part of India. Konkan pairs kokum with toasted coconut and a dry fino sherry. Jorhat takes Assam tea and fig with mezcal. Ratnagiri is a clarified milk punch built on Alphonso mango, and Kolkata sets the fragrant Gondhoraj lime beside oyster and champagne vermouth. Tryst stays open until 11.45pm on Friday and Saturday.
Ten chairs among the wine racks
The private dining room seats up to ten in cognac leather armchairs at a single dark table. Floor-to-ceiling wine racks frame the room, which is lit by natural light during the day and by table lamps after dark. The restaurant sets it apart from the main floor, and the menu for each booking is a tasting menu written by Bagyal.
The interiors are by Studio1747, the practice founded by the former pastry chef Clara Voce. In 2020 it designed Trèsind Studio’s earlier room at Nakheel Mall in Dubai. Its fit-out contractor lists the London project as a 2025 commission for Passion F&B.