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Prateek Sadhu

@prateeksadhu

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Chef/Founder @restaurantnaar

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NAAR has been named one of the Top 10 Global Restaurants in the World — on the 2026 Global Tastemakers List by @foodandwine

Humbled and honoured 🙏

India’s first destination dining restaurant. On a list with the world’s finest- We are still taking it in

As India’s first destination dining restaurant, this recognition means everything. It is a celebration of food rooted in place, of the mountains that inspire us, and of every person who has made the journey to sit with us

Thank you for this inclusion, we are truly proud and happy as a Team 🤍🏔️ taken in NAAR by @prateeksadhu

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6 months ago

Today I’ve been asked what this means to me and honestly, we are still taking it in.

NAAR has been two years in brick and mortar,but this dream has been with us for much longer.

A lot of people told us it didn’t make sense.
Who will travel? Will it even work?

And we get why they said that.
Because NAAR was never the easy choice but having team who wakes up everyday and carry this crazy vision of ours and also having the best partners, @theamayalife who we share the common vision makes this journey meaningful.
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It feels like a win for anyone who has dared to dream big, even when it didn’t make sense.

A win for India 🇮🇳
And for Indian chefs who are telling their own stories, in their own way.
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And for a small mountain town from India to be heard on a global stage , that means everything.
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To everyone who travelled to dine with us and believed in what we’re doing , THANK YOU.
It truly means a lot, and we don’t take it for granted.
To our amazing industry and the jury @theworlds50best , thank you for the support.

This feels bigger than just us.

Here’s to daring to dream—and making the unthinkable possible.

Panda hugs 🐼 taken in NAAR by @prateeksadhu

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7 months ago

NAAR is on the cover of @bonappetitmag magazine and we can’t contain our excitement for many reasons.!
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Our humble Sunderkala ( A noodle dish from the upper reaches of uttarakhand), made it on the cover and what a defining moment for Indian food !
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Who would have thought that a micro regional dish from India will be on the cover of an Internationally renowned food magazine.

Few years back, this was unheard and a far fetched idea and as @sonalved says -

“This is definitely that time for my generation when we are witnessing a revision in approach. So, for me, new Indian food is dropping old stories and stereotypes, it is invested in finding a new rendition of itself, it is looking to rebel with a cause, guard its history and is in a constant mood for exploration. Indian cuisine is beginning to have a definitive voice”

India and its food is shining and how ✨ 🇮🇳

A heartfelt thank you to @bysarahkhan for telling our story. The issue is out NOW, so go grab your copies!! We’re so grateful for this moment. It’s out now – don’t miss it!

Photographs by Ashish Shah @ashishisshah
Photo Assistance by Megha Singha @meghasinghaana and to the incredible team at Bon Appétit:

Thank you 🙏

Editor in chief - Jamila Robinson @jamilarobinson
Visuals Editor - Elliott Jerome Brown Jr. @elliottjeromebrownjr
Senior Visuals Editor - Megan Paetzhold @meganistamcfly
Art Director - Hazel Zavala @hazinto
Creative Director - Caroline Newton @caronewt taken in NAAR by @prateeksadhu

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2 years ago

Celebrating No. 1 restaurant in India - NAAR by @cntravellerindia at Bungalow.

So proud of you @prateeksadhu
For me you are the GREATEST in your generation as a chef & visionary for creating @restaurantnaar

Beyond words for your success. Many more to follow my Sher. by @prateeksadhu

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2 days ago

Would you build your dream restaurant even if every business instinct told you not to?

For more than a decade, best friends and now co-founders of @restaurantnaar Prateek Sadhu and Akshay Tripathi talked about opening a restaurant together. Then they finally took the plunge.

In the next episode of Table 1 with Vir Sanghvi, they reveal how they put their own money behind an unlikely restaurant in the mountains, knowing it was difficult to reach and that, on paper, the business made little sense. They gave themselves just six months to make it work.

Today, Naar is considered one of India’s top restaurants, drawing diners from across India and beyond and setting a new benchmark for destination dining in the country.

🎬 The full episode drops soon. Tap the link in our bio and subscribe to our YouTube channel. 🔗

#Table1Podcast #PrateekSadhu #AkshayTripathi #VirSanghvi #Naar

[ prateek sadhu akshay tripathi naar restaurant vir sanghvi table 1 podcast naar himachal pradesh destination dining india prateek sadhu interview akshay tripathi interview indian chefs indian restaurants restaurant founders chef entrepreneur restaurant entrepreneurship restaurant business fine dining india indian fine dining hospitality industry culinary culture studios ] by @prateeksadhu

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2 days ago

GRATITUDE AND JUST GRATEFUL 🙏🙏🙏

Panda hugs 🐼 🥰 🤗 taken in NAAR by @prateeksadhu

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5 days ago

For the record: FTR has never been one to sit still.

We’ve grown, shifted and reinvented more times than we can count. New ideas, new faces, new nights to remember. Through all of it, the heart of FTR stayed right where you left it: in the laughter, the late nights and the people who keep coming back.

Today, that family grows a little bigger.

We’re so happy to welcome our new partners to FTR: more hands to hold what we’ve built together, and more hearts to carry it forward.

Same heart. New chapter.

We can’t wait to share it with you. 🥂 taken in For The Record - Vinyl Bar by @prateeksadhu

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10 days ago

Two double rainbows 🌈🌈

The sky really went all out this year.

Days like this feel once in a lifetime. Most people go a lifetime without seeing even one, and I got two in a day, standing in the same place I show up to every morning, doing the ordinary things.

It felt like being told to look up. So I did, and I said thank you.

Some days the mountains just hand you something. Grateful to be here for it ❤️❤️❤️ taken in NAAR by @prateeksadhu

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13 days ago

Yes, We have a seabuckthorn obsession !

Ladakh has been home and Inspiration to us for years now, every trip to Leh ends the same way back at the airport with excess baggage, because we simply cannot leave without the amazing wild produce to get back to NAAR

Back in 2015, Chef Prateek found seabuckthorn, locally also known as Shipshululu growing wild, tart and thorny and completely underrated. Almost nobody was talking about it then. A decade later, it’s everywhere but we haven’t stopped chasing it back to where we first found it

This trip, we timed it just right landed in Leh during the harvest season, our favourite wonder berry ready and waiting

In the NAAR menu, it’s a pre-dessert paired with timur leaves and this course is an ode to two of our most-loved ingredients on the menu

Ten years in, and it still feels like a rediscovery every single time! by @prateeksadhu

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a month ago

Wild Himalayan Cumin locally called Konyot in Ladakh

We found it growing wild in a kitchen garden tucked into the landscape, at the edge of a barley field being brought in for the season. This was Dechen’s family farm, where wild cumin grows alongside wild garlic

Both go into the tempering of her family’s thukpa recipe

But cumin here does more than season a meal, Crushed and warmed into hot oil, then wrapped over aching joints, it’s a folk remedy carried down through the mountains medicine and spice held in the same seed

Dechen didn’t just let us into her garden. She let us into her memory of it the stories that come attached to a spice she’s probably known her whole life

The Wild cumin itself has a citrus note that sets it apart and we got lucky to handpick cumin to bring back to the restaurant

This is what foraging trips are really about not just what grows wild, but who you meet along the way and the stories they share with us

Thank You Dechen @molachen111 taken in Leh Ladakh by @prateeksadhu

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a month ago

Onam at NAAR on a rainy day, in a staff meal led by Shree

There was no grand plan just a small team, a rainy afternoon, and a table full of flavours that don’t usually find their way to these hills

Also, where one festival’s flavours travel far from home and find new people to feed

Thank you, Shree, for bringing Onam festivities and flavours to the mountains 🌧

For some of our local team members, this was the first taste of Onam the tang, the coconut and all the deliciousness

Chef Kamlesh on the pass by @prateeksadhu

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a month ago

September has always held a special place for us.
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As Restaurant Au Jardin marks another year, we celebrate with a series of collaborations with chefs whose work, journeys and perspectives we have long admired.
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Joining us on 02 September is Chef Prateek Sadhu of Naar.
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Prateek's journey has taken him through some of the world's most respected kitchens, including The French Laundry, Alinea and Noma. Today, his cooking finds its home in the Himalayan foothills, where Naar explores the ingredients, traditions and stories of the mountains through a distinctly personal lens.
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In 2026, Naar was ranked No. 30 on Asia's 50 Best Restaurants.
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For one evening in Penang, we welcome Prateek into our kitchen, bringing together two landscapes, two perspectives, and a shared curiosity for where food comes from.
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Chef Prateek Sadhu of Naar × Restaurant Au Jardin
02 September 2026
RM650++ per person
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A seat at our table. taken in Restaurant Au Jardin by @prateeksadhu

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2 months ago