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 DeyMakai 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
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.