NAAR — Restaurant in Himachal Pradesh

If ever there was a restaurant in India well deserving of a Michelin star, it would be Naar. Reservations: Incredibly helpful reservation desk - they made the booking process for our table of 7 so easy and accommodated our whims and whines regarding dietary restrictions and timing. What impressed me most was the fact that they called me back to clarify whether certain elements of their dish would suit one of our diners who had particularly unusual dietary restrictions. 5 Stars for booking. Getting there : Okay not the easiest as the roads wind - but thats what you get for visiting the mountains. The drive to the restaurant was comfortable and scenic. Being there during diwali promised you sporadic glimpses of fireworks bursting in the valley. There is a small (10 second) hill to climb once you enter the hotel to get to the restaurant - so elderly do be aware. However, once up to the top, you are greeted with a friendly and warm welcome and ushered to the bar area. Bar: Simple and unassuming. The bar in itself is a small table in the corner of the room. There's indoor seating or outdoor bench seating. The staff welcomes you, introduces them selves and works toward making a connect - for us, it was the fact that they remembered friends who had visited earlier. Just a sprinkle of personal touch which makes you settle in well into an already comfortable setting. The cocktails are certainly not to be missed! I love the fact that the bartender used local ingredients in his concoctions and though some of the combinations may sound a bit paradoxical ..trust me ..they work. A sign of a true mixologist. Post the first cocktail, I did request for an old fashioned - my favorite (and as it turns out, the bartender's as well) drink. It did not disappoint. 5 stars. Besides that, the team left us to our own devices - chatting and eagerly trying each other's cocktails. Amidst the Oohs and Aaahs, the team let us know that when we were ready - they would usher us into the dining area. Not rushing the customer was a brilliant strategy - it made us feel like we dictated the pace of the evening and, i'm sure, gave other diners time to finish up. Dining: We were escorted to the seating area - a rectangular glass hut like structure about 10 paces from the bar seating about 16 people and an open kitchen concept. Despite being a bit chilly outside, the restaurant was warm and inviting with dim lighting and the din of conversation in the background. The seats were comfortable and we huddled around a nice big rectangular table to continue our enthralling conversation about nothing important. The service was spectacular - the staff had knowledge of each individual and their dietary restrictions. There was no rush to finish your dish and you could leave it aside to return to it should you like. Each dish was explained slowly - the key ingredients, where they were sourced, how they were fermented / cooked / braised / boiled and put together. Follow up questions were answered with a smile. In between, colloquial jokes and jibes were exchanged resonating a feeling of being at a friend's house for dinner. Despite all this, it never felt as if the staff were intruding. The flow of the overall dinner was very much akin to a (and my wife would laugh here) meandering stream - comfortable and natural at its own pace. The best part was when we were invited into the kitchen to see how the food was prepared. Less like a run of the mill kitchen where cacophony and blazing fire is omnipresent - this felt more like a visit to a science lab. Nostalgia of Mumbai's Masque restaurant arose (if you know this restaurant's history - you'll understand why). Gentle coal embers grilled delicious veggies and meats, jars of pickled vegetables lining the walls, smiling chefs and sous chefs welcomed us warmly and patiently answered all our "Omg what's that?" questions.

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Nestled high in the Himalayas, Naar offers a truly one-of-a-kind dining experience that marries the breathtaking beauty of the mountains with exceptional culinary artistry. Spearheaded by chef Prateek Sadhu, Naar is deeply rooted in a philosophy of sustainability and seasonality. With an on-site farm providing organic, locally-sourced ingredients, every dish at Naar reflects the purity and flavors of the region.

The sixteen courses are a journey through both- traditional Himalayan flavors and contemporary techniques, crafted to create a unique fusion that feels both grounded and innovative. Dishes such as the smoked cheese cheeseballs offer an irresistible start, blending rich, smoky flavors with a delicate crunch. The lamb 'ceviche' on a nettle leaf is a bold combination of freshness and earthiness, with tender lamb paired with the sharp, green notes of nettle, creating a marriage made in heaven.

For those who love umami, the smoked trout on toast is a delicate yet impactful dish, with the smokiness of the trout elevating the simplicity of the humble toast. The black wheat noodles with lamb bring together the earthy richness of hand pulled noodles in the deep flavors of a rich gravy, creating a comforting yet luxurious dish, especially when it's freezing outside! It's a small bowl of noodle soup you could clutch on to on a cool winter night. A true standout is the kulcha-like bread with duck pickle, where the soft, warm, horse gram floured bread envelops perfectly aged duck, melding the textures and flavors in a heavenly bite.

I'm not done yet, the hearty porridge with crispy pork, a soulful dish that combines the deep smokiness of pork with the creamy texture of porridge, delivering a satisfying and warming experience. To end our meal, of course on a sweet note, the green apple sorbet provided a refreshing, tart contrast, while the burnt milk ice cream brings a rich, caramelized sweetness to end the meal on a decadent note.

At Naar, every dish tells a story of the land, the seasons, and the artistry of Chef Prateek Sadhu, inviting us to not only taste but also experience the spirit of the Himalayas...

Located in Darwa Village as an extension on the property of Amaya Life in Kasauli, is what I believe to be India's best fine dining experience - Restaurant Naar. Helmed by Chef Prateek Sadhu and his team, this restaurant celebrates food from the entire Himachal Belt, Ladakh as well as Kashmir. Naar stands for Fire in Kashmiri and this ethos is celebrated in the food presented to you during your dining experience here as there is plenty of food cooked on top of fire but not in the traditional way but in the Himachali/Pahadi way which is on actual logs of wood.

My husband and I booked it in advance to bring in my birthday and honestly it was the best decision we ever made. The 15 course meal experience is nothing short of EXCEPTIONAL. Each course celebrates the rich culture and heritage of Himachali Cuisine. You can taste the quality of the ingredients in every course as so much of the produce is grown within the property itself along with having their own Fermentation Lab. Loved the cocktail menu too, the bartender is extremely skilled.

I am Vegan, my husband is Vegetarian and both our meal requests were met effortlessly. Beautiful presentation, excellent food coupled with the warm hospitality of Chef Prateek, Chef Kamlesh and the entire team, make this restaurant a must visit. They even surprised me with a birthday cake made with ingredients native to Himachal, what a beautiful thought and this really made my birthday.

Kudos to the team for always pushing the barrier to showcase what’s possible in Indian Food by elevating our cuisine through constant innovation. I cannot wait to...