Q&A with Chef Prateek Sadhu | On higher ground
Chef Prateek Sadhu of Naar, Kasauli, on making it to the Asia's 50 Best Restaurants hotlist and the food philosophy that took him there
Q. How does it feel to make it to Asia’s 50 Best Restaurants?
Q. How does it feel to make it to Asia’s 50 Best Restaurants?
Humbling, honestly. But Naar was never built around chasing recognition. We built it with a conviction that Indian ingredients, mountain communities and the stories of regional traditions deserve to be taken seriously
Q. Why did you open your restaurant in an unconventional place like Kasauli?
As a Kashmiri, I always wanted a restaurant in the mountains. Kasauli happened because of my friend and partner, Deepak Gupta, who owns Amaya, the boutique hotel where we are based.
Q. What is the food at Naar all about?
At its core, the food is rooted in the Indian Himalayas, which stretch from Kashmir to Arunachal Pradesh. So, obviously, there is huge diversity in terms of ingredients, flavours, preservation techniques, etc. There is no definite roadmap.
Q. As someone at the forefront of culinary innovation, what direction do you see restaurants moving in?
The future of restaurants will become more personal, local and rooted. We are already moving to experience-led restaurants away from cities, after a long time of global sameness.
