ADVERTISEMENT

In pictures: Chef Prateek Sadhu brought his Himalayan-forward cuisine from Kasauli to Kolkata

A dive into ‘Mountain Flavours’ by Conosh, in collaboration with JW Marriott Kolkata and The Ardmore single malt

Urvashi Bhattacharya Published 15.11.24, 01:33 PM
Quite rarely do city folks get to taste fresh local Himalayan cuisine. Chef Prateek Sadhu put that theory on hold on November 8-9, bringing his ‘Mountain Flavours’ pop-up to Vintage Asia at JW Marriott Kolkata, in collab with Conosh. Guests enjoyed a nine-course meal made using local produce from the Himalayan region. Each dish was similar to the cuisine served at his 16-seater restaurant, Naar, in Kasauli, where every bite tells the story of a region. His goal? To revive forgotten flavours through a wilderness-to-table journey. With free-flowing tipple by The Ardmore, it was a feast for both palate and spirit!
1 9

Quite rarely do city folks get to taste fresh local Himalayan cuisine. Chef Prateek Sadhu put that theory on hold on November 8-9, bringing his ‘Mountain Flavours’ pop-up to Vintage Asia at JW Marriott Kolkata, in collab with Conosh. Guests enjoyed a nine-course meal made using local produce from the Himalayan region. Each dish was similar to the cuisine served at his 16-seater restaurant, Naar, in Kasauli, where every bite tells the story of a region. His goal? To revive forgotten flavours through a wilderness-to-table journey. With free-flowing tipple by The Ardmore, it was a feast for both palate and spirit!

All photos by Soumyajit Dey
ADVERTISEMENT
The Askalu took a savoury turn with its smoked cheese filling, while the mustard, arbi (taro) and sesame lun (salt) added zing and texture. This was paired with a Sip Slow cocktail, a blend of The Ardmore Legacy whisky, Naar Vermouth and Campari
2 9

The Askalu took a savoury turn with its smoked cheese filling, while the mustard, arbi (taro) and sesame lun (salt) added zing and texture. This was paired with a Sip Slow cocktail, a blend of The Ardmore Legacy whisky, Naar Vermouth and Campari

Makai Point, on the banks of the Dal Lake in Srinagar, is chef Prateek’s go-to spot during his short trips home. This popular spot, once known for its roasted corn stalls, eventually evolved into a destination for barbecued meat skewers, or ‘Tujj’. Naar’s take is Makki Tuji, which has charcoaled chicken offals, marinated with pickled chilli and mustard. The skewers are made from aromatic pine needle stems
3 9

Makai Point, on the banks of the Dal Lake in Srinagar, is chef Prateek’s go-to spot during his short trips home. This popular spot, once known for its roasted corn stalls, eventually evolved into a destination for barbecued meat skewers, or ‘Tujj’. Naar’s take is Makki Tuji, which has charcoaled chicken offals, marinated with pickled chilli and mustard. The skewers are made from aromatic pine needle stems

Dirty Toast lived up to its name, offering a messy experience! A piece of Himachali trout cooked to perfect juiciness was placed on a bed of khambir, a traditional Ladakhi bread, with a touch of mustard and pickled chilli. The crispy trout skin adds a depth of texture and flavour
4 9

Dirty Toast lived up to its name, offering a messy experience! A piece of Himachali trout cooked to perfect juiciness was placed on a bed of khambir, a traditional Ladakhi bread, with a touch of mustard and pickled chilli. The crispy trout skin adds a depth of texture and flavour

Next up was a comfort food dish called the Sunderkala, which had kukla or hand-pulled noodles (a breakfast dish in Uttarakhand) and lamb sausages served in a timru broth and topped with a dried vegetable chutney. The fish was paired with a swig of Bowmore 12
5 9

Next up was a comfort food dish called the Sunderkala, which had kukla or hand-pulled noodles (a breakfast dish in Uttarakhand) and lamb sausages served in a timru broth and topped with a dried vegetable chutney. The fish was paired with a swig of Bowmore 12

After the appetisers, a palate cleanser was served up. A take on Nimbu Saan, the Kumaoni winter raita-like dish made with bhaang chutney. Served in a hollowed-out Galgal lemon as a bowl, the yoghurt had a citrusy tang, and at the bottom was a pomelo surprise, adding a burst of sweet and sour
6 9

After the appetisers, a palate cleanser was served up. A take on Nimbu Saan, the Kumaoni winter raita-like dish made with bhaang chutney. Served in a hollowed-out Galgal lemon as a bowl, the yoghurt had a citrusy tang, and at the bottom was a pomelo surprise, adding a burst of sweet and sour

The Smoked Pork had a perfect fat-to-meat ratio and was paired with a rich black sesame sauce. The dish was enjoyed with Mushkbudij Rice (a fragrant nutty flavoured rice). In the vegetarian serving, the pork was replaced by Cha Himachali Gucchi (mushrooms) in a Himachali Cha sauce
7 9

The Smoked Pork had a perfect fat-to-meat ratio and was paired with a rich black sesame sauce. The dish was enjoyed with Mushkbudij Rice (a fragrant nutty flavoured rice). In the vegetarian serving, the pork was replaced by Cha Himachali Gucchi (mushrooms) in a Himachali Cha sauce

The meal ended on a sweet note with a Ragi Cake topped with a smoked pineapple and served with a side of brown butter ice cream which was silky smooth. The dessert was served with a Digestif Highball made with Laphroaig Select, Naar Amaro and tonic
8 9

The meal ended on a sweet note with a Ragi Cake topped with a smoked pineapple and served with a side of brown butter ice cream which was silky smooth. The dessert was served with a Digestif Highball made with Laphroaig Select, Naar Amaro and tonic

Team Conosh and team Naar gathered for a picture post the tasting. Team Conosh and team Naar gathered for a picture post the tasting. ‘A lot of the ingredients on our menu are made using locally sourced produce from the Himalayan region. We brought all the ingredients down to the city so we could recreate the experience here and we thank Conosh and JW Marriott for helping us with this,’ said chef Prateek.
9 9

Team Conosh and team Naar gathered for a picture post the tasting. Team Conosh and team Naar gathered for a picture post the tasting. ‘A lot of the ingredients on our menu are made using locally sourced produce from the Himalayan region. We brought all the ingredients down to the city so we could recreate the experience here and we thank Conosh and JW Marriott for helping us with this,’ said chef Prateek.

RELATED TOPICS

Food Pop-up JW Mariott Kolkata Food Himalayan Cuisine
Follow us on:
ADVERTISEMENT

MORE IN PICTURES

Share this article

CLOSE