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In a resplendent celebration of mountain cuisine, Chef Prateek Sadhu brought the essence of Himalayan flavours to the royal setting of Leela Palace Jaipur on September 5th and 6th, 2024. Chef Prateek curated a one-of-a-kind dining experience with his venture, Naar. The event, organised in collaboration with Conosh, allowed Jaipur’s food enthusiasts to savour the rich and diverse tastes of the Himalayas, a rare treat in a city often associated with the flavours of the desert. Each dish was meticulously crafted using hyperlocal ingredients, marrying tradition with innovation. From Askalu with sesame lun (Salt) to Ragi cake with charred pineapple, each course was a testament to Chef Prateek’s creative brilliance.
Chef Prateek Sadhu’s culinary genius has always been rooted in his passion for the flavours of the Himalayas. Naar, which means "fire" in Kashmiri, is a testament to this passion. The word Naar not only symbolises the warmth and essence of fire, but also the inner flame that drives Chef Prateek to experiment with hyperlocal ingredients and bring them to a wider audience.
The setting of Leela Palace Jaipur provided an elegant contrast to the rugged, earthy nature of the dishes. Often referred to as a city in the desert, Jaipur is not a place one would typically associate with mountain flavours. Yet, for two days, Chef Prateek successfully brought the richness and authenticity of Himalayan cuisine to the Pink City. With every course, diners were taken on a journey through the peaks, tasting the essence of the region’s unique ingredients and techniques.
The meal began with Askalu, a starter that set the tone for the meal. Made with black sesame seeds to create a rich sauce, Askalu was paired with smoked cheese and a tangy orange marmalade. The dish showcased the perfect balance of earthy, smoky, and sweet flavours – a reflection of Chef Prateek’s mastery of contrasting elements.
The innovation didn’t stop there. Another exceptional course was the Dirty Toast, which featured Himachali trout. For the vegetarian version, Chef Prateek used charred beetroot, finding a creative way to replicate the trout’s natural sweetness and texture. Served on a bed of sourdough with mustard and red chilli chutney, the dish was a beautiful interplay of spicy, sweet, and tangy notes. Chef Prateek noted that the right substitute is crucial when adapting a dish, particularly when switching between vegetarian and non-vegetarian ingredients. "The softness of the beetroot, combined with the chilli chutney, mirrors the experience of eating Himachali trout," he explained.
The local bread, Bakharkhani, was served with a delightful array of accompaniments, including acidic butter, bamboo shoot pickle, hemp seed chutney, and apple jam. These vibrant additions brought a sense of nostalgia and authenticity to the meal, allowing guests to experience traditional Himalayan ingredients in a new light.
One of the highlights of the menu was Sunderkala, a local dish with a twist. Traditionally, Sunderkala is made with hand-tossed noodles in a simple broth, but Chef Prateek elevated the dish by adding eggplant and Timru, a pepper indigenous to the mountains. The broth, enriched with caramelised onions and carrots, provided a comforting yet sophisticated depth of flavour, making the dish a standout for its balance of creaminess and spice. "Timru brings that essential peppery warmth, which, combined with the eggplant, takes the dish to a whole new level," said the chef.
The thali-like experience continued with Makki Tuij, a dish featuring charred arbi (taro) with onion jus. For the non-vegetarian version, arbi was replaced with chicken liver, offering a hearty, robust alternative. Chef Prateek’s use of seasonal produce, particularly the arbi, was a nod to his philosophy of foraging and cooking with what is available locally.
In addition to these bold, savoury dishes, the meal was rounded off with Ragi Cake. This dessert was anything but ordinary. Combining ragi, a nutrient-rich millet, with charred pineapple and brown butter crumble, the dish was a perfect example of how simple, everyday ingredients can be transformed into something extraordinary. Chef Prateek revealed that the brown butter crumble wasn’t a fancy ingredient but rather the leftover residue from homemade ghee, adding a rustic touch to the dessert. "It's about using what you have and making the most of it. The ragi cake is simple, yet the textures and flavours make it so much more," he shared.
The drinks accompanying the meal were equally thoughtful. From Naar Vermouth to Digestif Highball made with Laphroaig and Naar Amaro, the beverages were curated to complement the earthy, smoky tones of the dishes. Each drink played an important role in enhancing the overall dining experience, offering a perfect pairing for the mountain-inspired cuisine.
Chef Prateek also emphasised the importance of being mindful of ingredients and their substitutes. "When you’re working with mountain produce, it’s essential to stay true to the flavours but also adapt when necessary. That’s why I chose beetroot for the Dirty Toast – it’s a different ingredient, but it fits perfectly with the dish’s profile." Similarly, in other courses, the use of earthy ingredients like arbi and eggplant allowed for a seamless transition between vegetarian and non-vegetarian options without compromising on flavour.
The dessert course, featuring a Ragi and Charred Pineapple Cake, was a fitting end to the meal. Chef Prateek revealed that the brown butter crumble used in the dessert was inspired by the traditional method of making ghee at home. "It’s nothing fancy, just the residue left after making ghee, but it adds a beautiful texture to the dessert," he said. The subtle sweetness of the charred pineapple paired with the nutty, earthy flavour of ragi created a delightful contrast, showcasing the chef’s ability to elevate simple ingredients into something extraordinary.
The setting of The Leela Palace, with its royal charm, provided the perfect backdrop for this culinary adventure, allowing guests to experience a feast that truly captured the heart and soul of the mountains.
