Exploring Himalayan Cuisine: Prateek Sadhu on NAAR and the Future of Fine Dining at The Leela Palace

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Bengaluru: Himalayan cuisine, with its rich tapestry of flavors and traditions, reflects the diverse cultures of the region, drawing from a history that spans centuries. This culinary heritage is characterized by the use of locally sourced ingredients, showcasing the unique flavors of the Himalayas.

Enter NAAR, a culinary venture dedicated to bringing these vibrant, regional flavors to a luxury audience. Under the direction of acclaimed chef Prateek Sadhu, NAAR aims to elevate Himalayan cuisine by combining traditional recipes with modern techniques and presentation. Sadhu, who has honed his skills in Michelin-starred kitchens around the world, is passionate about creating innovative dining experiences that resonate with both local and international palates.

In this interview, I explore Sadhu’s approach to crafting a menu for the prestigious Le Cirque Signature at The Leela Palace, the role of Michelin-starred collaborations in transforming India’s dining scene, and his vision for the future of fine dining in the country. Join me as I dive into the conversation and uncover how Sadhu blends the rich heritage of Himalayan cuisine with contemporary culinary artistry.

You initially aspired to become a pilot, even appearing for the NDA exams. How did you pivot from that dream to a career in the culinary world? What inspired you to pursue this path?

It’s funny how life takes you on unexpected journeys. I was all set to become a pilot and even sat for the NDA exams. But there was always this underlying curiosity about food. Growing up in Kashmir, food wasn’t just something you ate—it was an emotion, a way to connect with your roots. I realized that what fascinated me wasn’t just flying but the idea of discovery, of exploring new territories. In food, I found a different kind of adventure. The more I immersed myself, the more I realised that this was my true calling, my way of storytelling.

Growing up in Srinagar, Jammu, and Delhi, how did the cultural diversity of these cities shape your understanding of food and culinary traditions?

Living in Srinagar, Jammu, and Delhi exposed me to diverse flavors and traditions. Kashmir’s cuisine is rooted in simplicity but layered with history and technique. Delhi, on the other hand, is a melting pot—whether it’s street food or Mughlai, you’re surrounded by culinary influences from all over the country. This contrast—between the rustic, soulful cooking of the mountains and the dynamic, bustling energy of a city like Delhi—shaped how I view food. I learned that food isn’t just about taste but about memory, culture, and the stories behind every dish.

Your time at the Culinary Institute of America and working with legends like Thomas Keller and René Redzepi must have been transformative. What key lessons did you learn in those kitchens that you still apply today?

Working with chefs like Thomas Keller and René Redzepi was life-changing. With Thomas Keller, I learned precision and discipline—every detail matters, from how you handle ingredients to how you plate them. René Redzepi taught me how to embrace nature, look at ingredients with fresh eyes, and truly respect them. The importance of seasonality, foraging, and the story of the land behind the dish—these lessons stuck with me and have shaped how I approach every menu I design.

Your cuisine is deeply rooted in Himalayan traditions, primarily through NAAR. How do you blend Kashmiri cuisine’s rustic, traditional elements with modern, avant-garde techniques?

The beauty of Kashmiri cuisine lies in its simplicity and depth. For me, NAAR is a way to honor those roots while also pushing the boundaries of what’s possible. I take the essence of our traditional flavours and elevate them using modern techniques. It’s not about changing the soul of the dish but presenting it unexpectedly, whether through fermentation, smoking, or using techniques like sous vide. The challenge is to stay true to the tradition while offering something new.

The Himalayas are central to your culinary philosophy. Can you share some memorable experiences or dishes from your time in the region that continue to inspire your cooking?

The Himalayas have always been a source of inspiration for me. One of the most memorable experiences was foraging with local shepherds. We would gather wild herbs and ingredients that I had never seen before. There’s a sense of purity in how people cook there—using what’s available, relying on nature. Dishes like the simple “haakh” or our smoked meat dishes resonate deeply with me because they are both humble and profound. I always try to bring the connection between the land, the people, and the food into my cooking.

Sustainability and local ingredients play a significant role in your work. How do you incorporate these values into your menus, mainly when working with luxury establishments like The Leela Palace?

Sustainability isn’t just a buzzword for me—it’s a philosophy. At NAAR, and especially in my collaborations with The Leela Palace and Conosh, I focus on using hyper-local ingredients, reducing waste, and working with farmers who respect the land. Even in a luxury setting, there’s a way to marry indulgence with responsibility. It’s about showcasing the best of what the land offers while ensuring we’re conscious of our environmental impact. This approach also adds a layer of authenticity to the dining experience.

NAAR, meaning ‘fire’ in Kashmiri, captures the elemental essence of your cuisine. How did collaborating with The Leela Palaces come about, and what can diners expect from this exclusive partnership?

The collaboration with The Leela and Conosh came about organically. We all deeply respect tradition, craft, and elevating the dining experience. NAAR represents nature’s raw, elemental force, and Leela’s philosophy of celebrating art, culture, and luxury aligns perfectly with that. Diners can expect a journey through the Himalayas on their plate—rustic yet refined flavours, with ingredients sourced from the region and a focus on modern presentations that honour the soul of the cuisine.

The Leela Palace is known for celebrating Indian art, culture, and tradition. How does your menu for this collaboration reflect those values while maintaining your unique culinary identity?

The Leela is synonymous with Indian luxury, art, and heritage, which I wanted to reflect in the menu. At the same time, I needed to stay true to my style—rooted in Himalayan flavors but constantly pushing the envelope. The menu is a blend of both, showcasing traditional techniques like slow cooking and fermenting while presenting them in a contemporary way. The goal is to create a narrative that respects the past but speaks to today’s diner.

This partnership with The Leela palace will see you take your Himalayan-inspired cuisine to cities like Jaipur, New Delhi, Bangalore, and Chennai. How do you adapt your menu to suit these different cities’ regional preferences and palates?

Each city has its distinct culinary identity, and while my menus stay true to the Himalayan ethos, I like to incorporate subtle nods to local flavors and ingredients. For example, in Jaipur, I might lean into the region’s love for spice and bold flavors, while in Bangalore, I might highlight seasonal produce that speaks to the local palate. It’s about creating a balance—maintaining the integrity of NAAR’s identity while being mindful of the regional context. Also, thanks to Conosh, the food and beverage experiences platform who has curated this whole tour in association with the Leela. They work with many chefs globally and I am happy to partner with them.

Le Cirque Signature at The Leela Palace is an iconic dining venue. How does its ambiance influence your menu design for such a prestigious space?

Le Cirque has a rich legacy, and its ambiance immediately evokes a sense of luxury and refinement. That environment challenges me to elevate my creativity. It’s about designing dishes that taste exceptional and feel at home in such an iconic setting. I look at it as a canvas—how do I bring the raw, rustic flavors of the Himalayas into a space as refined as Le Cirque? It’s a balance of restraint and boldness.

The Leela Palace Bengaluru has hosted several Michelin-starred pop-ups, and your collaboration adds to this legacy. What role do such events play in shaping India’s evolving fine-dining scene?

These events are crucial. They bring international techniques and philosophies to the Indian dining landscape, but they also elevate our traditions. It’s about creating a dialogue between what’s happening globally and what’s unique to India. Events like these push the boundaries of what fine dining can be in India—they’re not just about luxury, but about innovation, sustainability, and telling stories through food.

With NAAR’s presence at The Leela, you’re bringing Himalayan cuisine to a luxury audience. How do you see the future of these Michelin-style collaborations in India, and what can we expect next from The Leela’s culinary programs?

I think collaborations like this are the future of Indian fine dining. They allow chefs to showcase regional cuisines to a luxury audience while bringing in global influences. The Leela is setting a new standard for what’s possible, and I believe this is just the beginning. We’ll see more of these partnerships where regional authenticity meets global techniques, creating a unique dining experience rooted in tradition and modernity.

Thought leadership is often about challenging norms and driving innovation. How do collaborations like this, between NAAR and The Leela, push the boundaries of what’s possible in India’s dining culture?

Collaborations like this push boundaries because they unite two distinct worlds—fine dining and regional cuisine—in a way that hasn’t been done before. It challenges the idea that luxury dining has to be French or Italian. We’re proving that Indian cuisine, especially something as niche as Himalayan food, can be presented in a world-class way. It’s about respecting tradition but also daring to innovate. Thanks to Conosh for planning this tour to take this concept to different cities.

Your global experience with Michelin-starred restaurants like Per Se and Noma has shaped your style. How do you blend these international influences with India’s rich culinary traditions, particularly in luxury dining settings like The Leela palace?

My time at places like Per Se and Noma they taught me how to approach food precisely and creatively. But India’s culinary traditions have their complexities and depth. In a luxury setting like The Leela, I try to blend the two by taking the foundation of our rich heritage and elevating it with modern techniques I’ve learned globally. It’s a fusion of ideas, but always with a deep respect for the ingredients and the culture they come from.

⁠Looking ahead, how do you see your partnership with The Leela Palace evolving? Do you envision more such collaborations, and are there any particular trends or innovations in fine dining that excite you for the future?

I see the partnership with The Leela Palace and Conosh evolving excitingly. This collaboration has opened the door for showcasing regional cuisines like Himalayan food on a larger luxury platform, and I believe we’ve only scratched the surface. I envision more opportunities to dive deeper into India’s diverse culinary landscapes, perhaps exploring other regions in similar collaborations.

As for trends, I’m particularly excited about the growing emphasis on sustainability, hyper-local sourcing, and how we can take indigenous ingredients and techniques to a global fine-dining audience. There’s also an increasing focus on storytelling—diners today want more than just a meal; they want to connect with the culture and history behind the food. I think this intersection of tradition, innovation, and sustainability will continue to shape the future of fine dining in India and beyond.

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