Having influenced the restaurant’s decision to adopt a healthier approach and evolve the cuisine to a more sophisticated Indian cuisine in September, Tandoor Tina announces the promotion of acclaimed Chef Trisha Singh Henault to Creative Culinary Director. She also continues to serve as the Executive Pastry Chef for each of the hotel’s restaurants and oversees all confectionery production at the venues.
Despite a passion for cooking with her mother as a little girl, becoming a chef was never part of the plan of her career. She wanted to become a fashion designer like her mother, but the love of food, tastes, and possibility pulled her back to her love of cooking. The creative edge she brings to the table is a testament to the fashionable flair she adds to all her adventurous recipes, clearly still a fashion designer at heart.
She joined at the perfect time when the restaurant decided to head in a new direction, with a new team and menu, moving away from the British Indian influence and cuisine, and deciding to focus on purely contemporary Indian dishes. Her vision for the food includes her Indian palate connecting with all diners while paying attention to the ingredients and spice level to fit the diverse Dubai diner profile.
To influence the innovation and knowledge of food and flavour, her excitement and versatility have led to the team developing the new menu at Tandoor Tina, with a lighter twist, while taking part in developing dishes that spotlight the healthier options.
Her commitment to highlighting the incredible array of dishes at Tandoor Tina includes a contemporary selection of a new menu. She will oversee and take part in all aspects of the creation, introduction, and implementation of the menu to elevate everyone’s dining experience. When asked about her favourite dishes, she recommended the Red Snapper Crudo, Okra Chips, Duck Biryani, Gunpowder Lamb Chops and her beloved classic Indian dessert, Coconut Kheer, a decadent rice pudding which she, as a lover of combining flavours has recreated in a lighter version, aerated while combining mango and mandarin sorbet together.