Prateek Sadhu is one of India's most innovative chefs, known for his unique approach to reinterpreting Himalayan cuisine. Founder of NAAR, a restaurant in the mountains of Himachal Pradesh, he combines contemporary techniques with ancient traditions to create an experience that celebrates the cultural and natural richness of the territory.
Originally from Kashmir, Prateek Sadhu explored and experimented with cooking at a young age, later embracing it as a means of cultural expression. After graduating from the acclaimed Culinary Institute of America, he began a journey that took him to prestigious restaurants including Noma, The French Laundry and Masque in Mumbai.
His passion for authenticity and innovation came to fruition with the founding of NAAR (fire) in the northern Indian state of Himachal Pradesh. Here, every dish tells the story of this fascinating place and the towering mountains that surround it: processes such as fermenting, drying, salting, smoking, and curing enhance the unique flavors of the region.
The menu follows the six distinct seasons of the Himalayas and is constantly evolving to reflect the changes in nature, so much so that it is renewed every two months. In addition to the cuisine, the beverage program is carefully crafted, with innovative cocktails and wine selections rounding out the experience.
Sadhu not only pays homage to its homeland, but also seeks to create a new language that combines deep roots with a contemporary vision. The business has become a landmark because it integrates environmentally friendly practices, from architecture to raw material sourcing: fruits, vegetables and herbs are grown by the team.
