The F&B industry in India has never been so exciting. Names are growing and taking India, Indian food and our culinary expertise all over the globe. Chef Prateek Sadhu is one such name taking modern Indian cuisine ahead with Naar. Located in the beautiful village of Darwa, Kasauli, Himachal Pradesh, the 16-seat acclaimed diner is about Himalayan delicacies infused with creativity and respect for tradition but in a sustainable, fresh, seasonal and organic manner. Naar which means fire in Kashmiri speaks about the flavours of the fascinating mountain range spanning six unique seasons and supports the best ingredient from the Himalayas.
Recently, Sadhu collaborated with Conosh and VEEN for a four-city tour to introduce his Himalayan offerings from Naar. Conosh is all about pioneering immersive dining experiences and global culinary learning. This brand is redefining the F&B world by curating dining experiences and culinary programs in collaboration with industry leaders, world-renowned chefs and acclaimed restaurants.
The collaboration between Sadhu and Conosh brought the chef to Pune at Conrad Pune to offer the Naar experience to the diners. The 7-city tour with NAAR began in Jaipur in September 2024 and took them through Delhi, Bengaluru, Chennai, Hyderabad and Kolkata. The tour finished in Pune in February 2025. The Leela properties collaborated in the first four cities, while Park Hyatt came in Hyderabad. The partnership in Kolkata and Pune was with JW Marriott and Conrad respectively.
Sadhu spoke to The Free Press Journal regarding the alliance, Naar and his culinary journey.
Excerpts from the Interview:
Can you tell us about the collaboration with Conosh? What consists of the Naar experience?
Last year, Conosh and Naar got together to create some incredible dining experiences in seven different cities where we wanted to showcase and bring the experience of Naar. The Naar experience is all about connecting with the Himalayas, not just through flavour but through storytelling. When you dine at Naar, it’s more than just a meal—it’s a journey into the heart of the Himalayan region. Each dish tells a story about its origins, the people who created it, and the ingredients that bring it to life. We make sure our guests are not only enjoying great food but also learning about the culture, geography, and history behind every dish.
Chefs come to the table to explain the nuances, from the preservation techniques used in the mountains to the seasonal ingredients that shape the menu. It’s also about challenging perceptions—bringing lesser-known Himalayan flavours to the forefront and showing the world what truly defines mountain cuisine.
Askalu--CONOSH X NAAR |
Why is this collaboration important? Does it speak of what you do at Naar?
This association is crucial in promoting Indian cuisine, especially organic, fresh, and seasonal products because it highlights the importance of sustainability, authenticity, and local flavours. At Naar, we work with what is available in each season, using fresh and local ingredients. Our menu evolves with the changing seasons, showcasing the incredible diversity of the Himalayan belt.
By celebrating the diverse food cultures and preservation techniques from places like Ladakh and Kashmir, we not only honour the culinary heritage of the region but also promote sustainable practices. Ingredients from these areas, such as buckwheat and barley, are underutilised in many kitchens. But they are essential to the region’s food culture and are incredibly nutritious. Our approach at Naar reflects this ethos—we make sure that the food we serve is deeply connected to the land, the seasons, and the communities from which it comes.
Through initiatives like this, we can amplify the importance of using seasonal produce. It’s a conversation about returning to our roots and celebrating the natural products around us, and this is at the heart of what we do at Naar. It’s about telling the story of the land through the food we serve while promoting a more responsible and sustainable culinary culture.
What would be the tipping point which prompted you to come into the culinary world? Has the experience added to what you are today as a chef?
There was no tipping point. I never really set out to become a chef initially. I went to culinary school, not out of a burning desire to cook, but because I wanted to be in a school that wasn’t focused on subjects like math, and culinary school seemed like a good option at the time. But when I started working in kitchens, something clicked. I felt at home there, happy and comfortable in the environment. That’s when I realised this was what I wanted to do.
As life unfolded, I started working in different kitchens, in a few Michelin-star kitchens and had the opportunity to learn from both good and bad experiences. Now, after 16-17 years of cooking, what we’re doing at Naar is the sum of all those years of learning and experiences.
Tell us about the journey of starting Naar. What do you want to offer through it?
Starting Naar was a culmination of years of research, exploration, and a deep connection to the Himalayan region. As someone who hails from Kashmir, I felt there was a lack of recognition and appreciation for the diverse and rich food culture that exists in the Himalayan belt. So, I wanted to bring the untold stories of Himalayan cuisine to the world and showcase the incredible flavours, ingredients, and techniques often overlooked.
At Naar, our vision is to offer a world-class dining experience — one that's immersive and deeply connected to the land and its people. Secondly, I want Naar to play a role in putting India, especially the Himalayan region, on the global culinary map.
There’s so much more to Indian cuisine than what is traditionally recognised globally, and through Naar, we aim to bring attention to the unexplored food cultures of the mountains and ultimately show the world the depth and diversity of Indian food. We're here to redefine what Indian cuisine can be and position it at the forefront of global culinary conversations.
Neembu Saan - CONOSH X NAAR |
Do you follow or look out for in the culinary industry in India and outside?
Yes, I actively keep an eye on the culinary industry both in India and internationally. In India, I’m particularly interested in how local, regional, and hyperlocal cuisines are gaining recognition and being celebrated. There’s a strong movement towards sustainable, seasonally driven menus and the rediscovery of forgotten ingredients, which aligns with my philosophy at Naar. The industry is also seeing a rise in chefs focused on storytelling and bringing deeper narratives to their food. And I find that very exciting.
Globally, I follow how food trends are evolving, especially in terms of sustainability and innovation. The growing emphasis on foraging and using indigenous ingredients resonates with my work. As chefs, it’s important to stay updated on these shifts, not just to evolve as professionals but also to contribute to the broader culinary conversation in a meaningful way.
Sel Roti - CONOSH X NAAR |
What's your favourite dish to cook and eat?
Rogan Josh. It is something I grew up eating, something I always cook for my guests and friends and something very comforting for me.
What’s more in store?
There are a lot of things in store, but this is not the time to reveal all the secrets. Ciao!
