From Culinary Accolades To A Passion Project in The Himalayan Foothills — Chef Prateek Sadhu’s Uncharted Journey
Ex-Masque visionary and award-winning Indian chef brings NAAR to life—an intimate 16-seater restaurant in an offbeat location, serving cuisine that makes the journey worthwhile.
15 January 2025
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Photo Credit: NAAR
Nestled at the foot of the Himalayas, NAAR offers an experience where crisp mountain air meets innovative cuisine rooted in Kashmiri heritage. This intimate 16-seater, led by visionary Chef Prateek Sadhu, blends nature, sustainability and modern Indian flavours with an unapologetic tribute to the mountains it calls home. For Sadhu, a Kashmiri native, NAAR is more than a restaurant—it’s a dream realised in the heart of the hills, where his passion for Himalayan cuisine burns as brightly as the flames cooking each dish.
Ingredients that are foraged, local and seasonal make it on NAAR’s evolving menus | Photo credit: NAAR
The name NAAR, meaning “fire” in Kashmiri, honours Sadhu’s roots and commitment to elevating Himalayan cuisine – unseen on the global fine dining stage. Expect to experience the culinary traditions of the mountain regions and sample local, seasonal and often foraged ingredients like millet, barley, wild herbs and fermented foods designed to sustain life in high-altitude climates. Located in the picturesque village of Darwa within the sustainable boutique resort Amaya in Kasauli, Himachal Pradesh, the restaurant stuns with views that stretch out over pine trees and a majestic mountain range, making its setting as much a part of the experience as the food.
“I want to celebrate the food, the people, and the stories of the Himalayan belt—from Kashmir to Arunachal Pradesh,” explains Sadhu. But it’s not just about the ingredients; it’s about the stories they tell. “Each dish is an experience. It’s about the connection between the food and the land it comes from,” Sadhu adds.
Chef Sadhu’s CV reads of stints at Michelin-lauded establishments Noma and The French Laundry which gave him the repertoire to push Indian cuisine’s boundaries while respecting tradition and ingredients. His most recent experience as the founding chef of Masque in Mumbai earned regional acclaim as one of The Best Restaurant In India in 2024, where he focused on ingredient-driven dishes inspired by his Kashmiri heritage.
After Sadhu’s stint with Masque ended in 2022 and a planned venture in Delhi fell through, NAAR was born.
Photo credit: NAAR
“It was always a dream to have a restaurant up in the mountains,” Sadhu says. “For me, being a Kashmiri, mountains are home. But I never dared to make it happen. I thought it would never work. It was a gamble to open a restaurant in the middle of nowhere. I thought I was burning money but for me, it was like a tick mark on my bucket list.’’ Yet, against all odds and self-doubt, Sadhu decided to chase his dream—and NAAR was born.
Reaching this hidden gem is no easy feat, requiring a flight to the closest airport in the city of Chandigarh, followed by a winding 90-minute drive through the mountains. Perched on a cliff within the 25-acre Amaya property stands NAAR, miles away from the bustling cities below. Blending rustic and contemporary design with breathtaking mountain views, it has become a sought-after destination for those seeking tranquillity and an adventure of the culinary kind.
Photo Credit: NAAR
The seasonal tasting menu, priced at 7,200 rupees ($90), changes monthly. A recent winter menu features Himalayan trout, wild mushrooms and tangy citrus fruits, capturing the season’s essence. Standout dishes include Smoked Trout On Ladakhi Bread, Hand-Pulled Noodles Paired With Lamb Blood Sausage (inspired by a breakfast dish eaten in Uttarakhand and yak blood sausages native to Ladakh) and Himalayan Cheeses Paired With Apple Jam and Pine Honey. Foraging and farming are central to NAAR’s ethos and Sadhu prefers native, often-forgotten ingredients like cape gooseberries foraged from the hills, wild-growing herbs and indigenous grains sourced from the Himalayan region. Beyond the food and ambience, the restaurant’s commitment to sustainability shows in its sourcing of ingredients locally, cooking with wood fires to eliminate gas use and repurposing food waste.
Photo Credit: NAAR
Although NAAR is off the beaten path, it has quickly become a sought-after destination since opening in October 2023. According to Sadhu, 95 per cent of visitors are domestic, travelling from across India for a taste of NAAR. This reflects the growth of India’s economy and food scene, with more people seeking unique culinary experiences.
“When we opened, we were flooded with reservations and haven’t looked back since,” Sadhu says. “That’s why, when you are building something, you have to take a leap of faith. Sometimes, you need to jump without a parachute and trust that you’ll pull through. Overcoming the fear of failure is often necessary.”
With traditional flavours, a culinary deep-dive into the Himalayan region and Sadhu’s unwavering dedication, it’s a place where dreams are cooked up with fire and served with a side of passion.
So, take a leap of faith, hop on a plane, and make your way to the hills—it’s a journey worth taking.
Author: Pooja Thakur
Pooja Thakur is a senior journalist, writer, and editor with over 20 years of experience in print and digital media and in creating custom content for periodicals. She has been a long-serving senior reporter at Bloomberg News covering areas such as real estate, stocks and personal finance and inventing across markets with a focus on Southeast Asia and India. In her free time, she enjoys scuba diving, rucking and finding the newest watering hole in town.
