Prateek Sadhu, A Nomad Chef On A Mission

Hailing from Kashmir, he finds himself at home in the mountains while challenging modern gastronomy. From mentoring MasterChef contestants to opening a restaurant Naar nestled in the pine forests of Kasauli to hosting the ambitious Cannes 2023 dinner, celebrity chef Prateek Sadhu has more than a plate full.

by Vidhi Narula

After dreaming about becoming a commercial pilot and preparing for entrance exams to the National Defense Academy, Prateek Sadhu ultimately found his calling in cooking and hotel management. He calls it a “total fluke” because becoming a chef was never a part of his plan.

“In my first or second class in the hotel management course, I realised this is what I wanted to do all along. It was weird because I never cooked at home. I would always shadow my mum in the kitchen, but I loved eating more than cooking,” says Sadhu.

While his parents believed a person had to be a doctor or an engineer to make it big in life, Sadhu carved his own path with conviction. Today, he leads a fulfilling life as a chef in the spotlight, with a famous restaurant in the mountains.

India’s Pride at Cannes 2023

The recent feather in Prateek’s cap is hosting a fabulous millet-themed inaugural dinner at the Cannes Film Festival 2023. The guests of honour included the Minister of Culture, award-winning producer Guneet Monga, and actor Vijay Verma among other prestigious people attending the festival.

“It was an incredibly proud moment for me to represent and showcase our country’s food on a global stage. I believe Indian food is so diverse and complex that people need to see it beyond the usual Butter Chicken and Naan. I wanted to show how India cooks in 2023.”

The feather in Prateek’s cap is hosting a fabulous millet-themed inaugural dinner at the Cannes Film Festival 2023.

It was an incredibly proud moment for me to represent and showcase our country’s food on a global stage. I believe Indian food is so diverse and complex that people need to see it beyond the usual Butter Chicken and Naan

Prateek Sadhu

The path to being such a famous chef with vast expertise is not easy. Prateek worked with various restaurants from the ThreeMichelin Star noma to co-founding his restaurant in Mumbai called Masque. He had to be on his toes constantly to put out fires (both literal and metaphorical!)

“I have learnt so much from my mentors right from my college professor to the great Rene Redzepi from noma, whose philosophy about life and food stayed with me long after I left the restaurant. The American chef Thomas Keller helped me find my discipline in the craft.”

Responsibility Before Sustainability

When asked about his take on the wave of sustainable changes across the globe, Sadhu rightly quips, “Sustainability has been diminished to be a buzzword and nothing else lately. I would like to detach myself from that trend and rather be responsible in my choices as a chef. We need to be aware of the way we cook and the subsequent waste that we generate.”

Sadhu has an innovative approach in not just cooking but also as an entrepreneur. As a restaurateur, he ensures his employees are happy, satisfied and financially sustainable. For him, sustainability expands to take on a much wider meaning rather than just using green and safe ingredients. It’s an all-inclusive habit that impacts every aspect of our life.

Sadhu’s latest leap of faith is a new, one-of-a-kind restaurant in Kasauli, Himachal Pradesh named Naar. The name Naar comes from a Kashmiri word that means fire.

One very interesting approach that he preaches and practices is of closing the loop. Right from getting an ingredient through the door, he works tirelessly throughout to ensure the end product is sustainable and puts the remaining waste like peels and seeds to good use.

Taking a Leap of Faith

Even though Sadhu has now moved on from Masque, he carries a treasure trove of learnings with him. “Never shy away from taking risks. All good things come to those who step out of their comfort zone and take a leap of faith. No innovation can materialise without risks,” Sadhu claims.

Sadhu’s latest leap of faith is a brand new, one-of-a-kind restaurant in Kasauli, Himachal Pradesh named Naar. “I was ready to take on a new challenge and take bigger risks in life. To do that, I had to detach myself from commitments and focus on what I wanted to do, which was to honour our country’s culinary flair.”

The name Naar comes from a Kashmiri word that means fire, not the one our country cooks with, but the one that burns within Sadhu to keep his passion alive. The 18-seater exclusive restaurant is set to make people taste true Indian food, made from exceptional Indian ingredients and spices.

“Every region in India has its own story to tell. I aim to cook some of India’s most fascinating dishes at Naar while changing the narrative of what the world thinks of Indian food. The Indian Mountains and the Himalayas seemed like the perfect location for it.”

Busted Myths on Indian Food

More than being a chef, Sadhu is an avid traveller. He seeks to hit the road when his brain draws a rut, even if it is to a local sabzi mandi. Being around fresh ingredients and food always sparks a sense of curiosity in him and helps him clear his mind.

He opines that the world understands Indian food completely backwards. They think our food is spicy and hot when in reality our spices lend aromas and flavours to the food. His belief that India has an excellent variety of food ingredients, from vegetables and grains to spices and seeds, prompted him to create a brand named Paushtik, for high-quality spices and mixes from hyper-regional parts of India. Mumbai’s Kala Ghoda Spice Mix is a bestseller.

Another myth that Sadhu busts is that chefs don’t cook at home. While it is an art and a growing profession of choice, he believes everyone should learn how to cook as a life skill. v