Producer Spotlight of the Day: Prateek Sadhu

Prateek Sadhu

Prateek Sadhu is a pioneering Indian chef who has fundamentally shifted the perception of regional Indian cuisine through his work at Masque in Mumbai and his current destination restaurant, Naar, in the Himalayan foothills. By focusing on indigenous ingredients and the diverse culinary ecosystems of the Indian subcontinent, he has moved beyond traditional restaurant tropes to create a modern, ingredient-led dining experience. His work is defined by a deep commitment to sustainability and the preservation of heritage food practices.

Background

Born in Kashmir in 1986, Sadhu grew up surrounded by family farms, where he first learned the fundamentals of cooking from his mother and aunt. Although he initially considered a career as a commercial pilot, his passion for food led him to enroll in a hotel management school in India before graduating from The Culinary Institute of America. He gained international experience working at renowned establishments, including a formative stint at Noma in Copenhagen, which solidified his intent to source and spotlight local ingredients. Upon returning to India, he partnered with entrepreneur Aditi Dugar to open Masque in 2016, a project that followed nearly two years of research and travel across the country to build relationships with local farmers.

Signature Work

Sadhu is best known for his role in establishing the farm-to-fork movement within India's fine dining sector. At his current restaurant, Naar, located in Kasauli, he explores the culinary traditions of the Himalayan region, organizing his menus around six distinct seasons. His approach involves extensive foraging and close collaboration with local communities to highlight ingredients that have long been part of India's agricultural wealth but were previously underrepresented in high-end gastronomy. Through the Prateek Sadhu Foundation, he also actively works on seed saving, recipe archiving, and the documentation of traditional food practices to ensure these culinary heritages remain viable for the future.

Philosophy

The core of Sadhu's philosophy is the belief that Indian cuisine should be interpreted through the lens of its specific landscapes and seasonal rhythms rather than static, historical clichés. He views the kitchen as a space for research and development, a concept he furthered by establishing the Masque Lab in 2020 to explore the possibilities of indigenous produce. His work emphasizes that culinary heritage requires active preservation and that modern techniques can be used to extract maximum flavor from local ingredients. By connecting the diner directly to the source of their food, he aims to build cross-cultural bridges and foster a deeper appreciation for the diversity of the Indian subcontinent.

Recognition

Sadhu has received significant international acclaim for his contributions to the culinary arts. In 2026, his restaurant Naar was named the recipient of The 50 Best Restaurants' Sustainable Restaurant Award and was ranked 49th on the World's 50 Best Restaurants list. Previously, his work at Masque earned him the title of Most Innovative Chef of the Year by the Western Culinary Association of India in 2016 and Chef of the Year at the Conde Nast Traveller Top Restaurant Awards in 2017. His commitment to innovation and sustainability has consistently placed him among the most influential voices in contemporary global gastronomy.

Signature Recipe

Himalayan Red Rice Ice Cream

A delicate and earthy dessert that highlights the nutty profile of indigenous Himalayan red rice, balanced with a subtle sweetness.

Prep time: 20 min | Cook time: 45 min | Total time: 65 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 200g Himalayan red rice
• 500ml whole milk
• 200ml heavy cream
• 100g jaggery, finely grated
• 1 tsp green cardamom powder

Instructions

1. Rinse the red rice thoroughly under cold water until the water runs clear, then soak for 30 minutes.
2. Boil the rice in 500ml of water until soft, then drain and blend into a smooth paste.
3. In a heavy-bottomed pan, simmer the milk and cream over medium heat until the volume reduces by one-third.
4. Whisk in the rice paste, jaggery, and cardamom powder, stirring constantly until the mixture thickens to a custard-like consistency.
5. Allow the mixture to cool completely before transferring it to an ice cream maker or freezing in a shallow container, stirring every hour to ensure a smooth texture.

Notes

Serve this ice cream with a garnish of toasted nuts or a drizzle of local honey to enhance the earthy notes of the red rice. It pairs exceptionally well with warm, spiced fruit compotes.