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Our first collab dinner with @restaurantnaar . Chefs created an entire tasting menu in 2 days, it’s an extreme insane thing to do, but we DID IT!
Each dish has references from each other, yet no dish has been made before.
Big big thanks to chef @prateeksadhu and chef @kamlnegi to come all the way to Beijing and cook with us, and brought so much amazing energy! Also a Big big thanks to our amazing kitchen and front of house team to make this work perfectly!Food indeed brings all the amazing people together🩷❤️🩷❤️
@talib_huddahubby lihai 😉
@oldtower_beijing
@w.yueehan

Our first collab dinner with @restaurantnaar . Chefs created an entire tasting menu in 2 days, it’s an extreme insane thing to do, but we DID IT!
Each dish has references from each other, yet no dish has been made before.
Big big thanks to chef @prateeksadhu and chef @kamlnegi to come all the way to Beijing and cook with us, and brought so much amazing energy! Also a Big big thanks to our amazing kitchen and front of house team to make this work perfectly!Food indeed brings all the amazing people together🩷❤️🩷❤️
@talib_huddahubby lihai 😉
@oldtower_beijing
@w.yueehan

Our first collab dinner with @restaurantnaar . Chefs created an entire tasting menu in 2 days, it’s an extreme insane thing to do, but we DID IT!
Each dish has references from each other, yet no dish has been made before.
Big big thanks to chef @prateeksadhu and chef @kamlnegi to come all the way to Beijing and cook with us, and brought so much amazing energy! Also a Big big thanks to our amazing kitchen and front of house team to make this work perfectly!Food indeed brings all the amazing people together🩷❤️🩷❤️
@talib_huddahubby lihai 😉
@oldtower_beijing
@w.yueehan

Our first collab dinner with @restaurantnaar . Chefs created an entire tasting menu in 2 days, it’s an extreme insane thing to do, but we DID IT!
Each dish has references from each other, yet no dish has been made before.
Big big thanks to chef @prateeksadhu and chef @kamlnegi to come all the way to Beijing and cook with us, and brought so much amazing energy! Also a Big big thanks to our amazing kitchen and front of house team to make this work perfectly!Food indeed brings all the amazing people together🩷❤️🩷❤️
@talib_huddahubby lihai 😉
@oldtower_beijing
@w.yueehan

Our first collab dinner with @restaurantnaar . Chefs created an entire tasting menu in 2 days, it’s an extreme insane thing to do, but we DID IT!
Each dish has references from each other, yet no dish has been made before.
Big big thanks to chef @prateeksadhu and chef @kamlnegi to come all the way to Beijing and cook with us, and brought so much amazing energy! Also a Big big thanks to our amazing kitchen and front of house team to make this work perfectly!Food indeed brings all the amazing people together🩷❤️🩷❤️
@talib_huddahubby lihai 😉
@oldtower_beijing
@w.yueehan

Our first collab dinner with @restaurantnaar . Chefs created an entire tasting menu in 2 days, it’s an extreme insane thing to do, but we DID IT!
Each dish has references from each other, yet no dish has been made before.
Big big thanks to chef @prateeksadhu and chef @kamlnegi to come all the way to Beijing and cook with us, and brought so much amazing energy! Also a Big big thanks to our amazing kitchen and front of house team to make this work perfectly!Food indeed brings all the amazing people together🩷❤️🩷❤️
@talib_huddahubby lihai 😉
@oldtower_beijing
@w.yueehan

Our first collab dinner with @restaurantnaar . Chefs created an entire tasting menu in 2 days, it’s an extreme insane thing to do, but we DID IT!
Each dish has references from each other, yet no dish has been made before.
Big big thanks to chef @prateeksadhu and chef @kamlnegi to come all the way to Beijing and cook with us, and brought so much amazing energy! Also a Big big thanks to our amazing kitchen and front of house team to make this work perfectly!Food indeed brings all the amazing people together🩷❤️🩷❤️
@talib_huddahubby lihai 😉
@oldtower_beijing
@w.yueehan

Our first collab dinner with @restaurantnaar . Chefs created an entire tasting menu in 2 days, it’s an extreme insane thing to do, but we DID IT!
Each dish has references from each other, yet no dish has been made before.
Big big thanks to chef @prateeksadhu and chef @kamlnegi to come all the way to Beijing and cook with us, and brought so much amazing energy! Also a Big big thanks to our amazing kitchen and front of house team to make this work perfectly!Food indeed brings all the amazing people together🩷❤️🩷❤️
@talib_huddahubby lihai 😉
@oldtower_beijing
@w.yueehan

Jakhiya Potatoes

A staple in Garhwali and Kumaoni cuisine fromUttarakhand also where chef @kamlnegi hails from

Mountain Potatoes (as we call them Pahari Aloo) have long shaped the everyday food culture of the mountains

Cooked alongside Dog Mustard - Jakhiya- a native himalayan seed traditionally used across the kitchen in Uttarakhand bringing the gentle nuttiness to the dish , smoked tomato chutney and buttermilk

Celebrating the simplicity and depth of mountain cooking

Jakhiya Potatoes

A staple in Garhwali and Kumaoni cuisine fromUttarakhand also where chef @kamlnegi hails from

Mountain Potatoes (as we call them Pahari Aloo) have long shaped the everyday food culture of the mountains

Cooked alongside Dog Mustard - Jakhiya- a native himalayan seed traditionally used across the kitchen in Uttarakhand bringing the gentle nuttiness to the dish , smoked tomato chutney and buttermilk

Celebrating the simplicity and depth of mountain cooking

Banana Leaf Diaries
Join us on May 21st, at @wana.yook for an 11-course (inclusive of wine pairing) collaboration where the banana leaf takes center stage through the flavors and culturesof India, Indonesia, and Thailand. A fun, one night only dinner bringing three amazingly rooted kitchens together to share their favorite traditions and stories with you.

💰 * **Price:** 7,500++ Baht / Person INCLUSIVE of Wine Pairing (or non-alcoholic paring)

🗓️ * **Date:** 21st May 2026
⏰ * **Seating Times:** 18:30 | 19:30 | 20:30
@locavorenxt @restaurantnaar @wana.yook

Timur, the wild Himalayan cousin of Sichuan pepper, finds its way into the stock that shapes our Sundarkala subtle, citrusy, with that quiet tingle that lingers

It grows wild across the mountain belt, sharp with citrus, leaving a gentle numbness on the tongue

But timur’s story goes far beyond the kitchen!

In Uttarakhand, it becomes something more, at Maun Mela, a traditional fishing festival, the dried stem bark of the timur plant is powdered into what locals call Maun and poured into the river. It momentarily stuns the fish, leaving the aquatic ecosystem unharmed, while an entire community comes together to catch and celebrate

One Ingredient, a festival rooted in it!

Timur, the wild Himalayan cousin of Sichuan pepper, finds its way into the stock that shapes our Sundarkala subtle, citrusy, with that quiet tingle that lingers

It grows wild across the mountain belt, sharp with citrus, leaving a gentle numbness on the tongue

But timur’s story goes far beyond the kitchen!

In Uttarakhand, it becomes something more, at Maun Mela, a traditional fishing festival, the dried stem bark of the timur plant is powdered into what locals call Maun and poured into the river. It momentarily stuns the fish, leaving the aquatic ecosystem unharmed, while an entire community comes together to catch and celebrate

One Ingredient, a festival rooted in it!

Timur, the wild Himalayan cousin of Sichuan pepper, finds its way into the stock that shapes our Sundarkala subtle, citrusy, with that quiet tingle that lingers

It grows wild across the mountain belt, sharp with citrus, leaving a gentle numbness on the tongue

But timur’s story goes far beyond the kitchen!

In Uttarakhand, it becomes something more, at Maun Mela, a traditional fishing festival, the dried stem bark of the timur plant is powdered into what locals call Maun and poured into the river. It momentarily stuns the fish, leaving the aquatic ecosystem unharmed, while an entire community comes together to catch and celebrate

One Ingredient, a festival rooted in it!

Timur, the wild Himalayan cousin of Sichuan pepper, finds its way into the stock that shapes our Sundarkala subtle, citrusy, with that quiet tingle that lingers

It grows wild across the mountain belt, sharp with citrus, leaving a gentle numbness on the tongue

But timur’s story goes far beyond the kitchen!

In Uttarakhand, it becomes something more, at Maun Mela, a traditional fishing festival, the dried stem bark of the timur plant is powdered into what locals call Maun and poured into the river. It momentarily stuns the fish, leaving the aquatic ecosystem unharmed, while an entire community comes together to catch and celebrate

One Ingredient, a festival rooted in it!

We drove upto an altitude of 4000 meters last June- from NAAR to Spiti to stumble upon - Kala Matar- An Indigenous Black Pea

Grown in small clusters, with a natural shelf life of up to two years, it’s an ingredient shaped by altitude, scarcity, and time. In Spiti and Ladakh, it finds its way into tsampa, soups, and everyday meals— as sustenance

What began as an R&D trip turned into something more. We brought it back, tried growing it at @theamayalife Farms—and it worked in Small batches, yes!

Lately, our R&D has gone beyond the kitchen. It’s about growing, testing, understanding—because everything begins at the source

Kala Matar isn’t just an ingredient we cook with
It’s a story we’re still learning to share

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 🤍🏔️

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 🤍🏔️

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 🤍🏔️

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 🤍🏔️

I generally prefer lunch for fine dining and this spectacular Easter lunch @restaurantnaar is a great example of why, especially in such a beautiful, magnificent location.

When dining in a unique location, I want to see it, feel it and be able to appreciate it. As wonderful as dinner was the prior evening, I couldn’t get a full sense of the scope and majesty of where this wonderful restaurant is situated. At lunch, I most certainly did!

At lunch, I am hungry and have the rest of the day in front of me with time to digest and metabolize alcohol before bed. Should I get hungry later, I can always have a bite, but rarely need to.

With a meal as wonderful as this from start to finish from @prateeksadhu @kamlnegi @akshaytripathi.10 @aashinakaul @sonakshi.soni and the rest of the team at Naar, I would not have wanted to compromise it in any way. Here, I was able to completely enjoy every aspect of it, making the challenging journey one that was most worthwhile and satisfying!

The reputation of Naar keeps going up as is its position on various lists, having just risen to No. 30 on @theworlds50best Asia 2026. Somehow it is not yet on the global list. I can only attribute that to the difficulty in getting there, but I fully expect this to change as the restaurant continues to become better known. In my opinion, it certainly deserves to be on the list given its magical setting, and unique, delicious and beautiful creative cuisine that is true to its mission of sustainability, its culture and sense of place as well as outstanding hospitality and service. This is truly a restaurant worth making a special trip for!

@thebestchefawards 🔪🔪🔪

A warm Easter Sunday welcome to @restaurantnaar by @prateeksadhu @kamlnegi @akshaytripathi.10 and their team with a tour of their amazing farm and their spectacular views of India’s Himalayan foothills while under skies that threatened but fortunately, never let loose upon us.

This was followed by superb cocktails from @__.daroga._.g and the opening snacks for what was to be an epic repast. Stay tuned!

Before tomorrow’s collaboration, as always we went to the @theamayalife farms and this time we picked the young spruce tips of the Deodar, also known as Himalayan Cedar

The young light green tips are edible, citrusy zing with subtle piney bitterness which grown in early spring. All most got us reminded of raw mango skin!

Earlier this month, we found ourselves in Kasauli —finally at Naar, where the stars aligned for a long, unhurried conversation and an equally memorable meal.

This week, Naar debuted at No. 30 on Asia’s 50 Best Restaurants list. There couldn’t have been better timing to write this story.

Do give it a read. Link in bio!

[Naar, Prateek Sadhu, Food, Indian Restaurant, Asia’s 50 Best]

Is there anything this crazy team can’t pull off?

Honestly… probably not.

There’s no celebration without this lot. What started as a big, slightly mad idea — building India’s first destination fine dining restaurant — came with one big question: who would actually take this leap with us?

And somehow, the right people showed up.
Stayed.
Believed.

What we have today isn’t just a team — it’s a small family. The kind that shows up every single day, puts in the hard work, pushes through the chaos, and still finds a way to laugh in between.

NAAR is all of that.
Every person who’s been a part of it, past and present.

Thank you for trusting something that didn’t always make sense on paper, but felt right in the heart.

You guys own every bit of it , Team NAAR

Lastly, congratulations to all our friends this year to making it on the list!

To the moon now 🚀
#theworlds50bestrestaurants #asias50bestrestaurants

Today I’ve been asked what this means to me and honestly, we arestill 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.
.
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.
.
And for a small mountain town from India to be heard on a global stage , that means everything.
.
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 🐼