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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 🐼

NAAR is on the cover of @bonappetitmag magazine and we can’t contain our excitement for many reasons.!
.
Our humble Sunderkala ( A noodle dish from the upper reaches of uttarakhand), made it on the cover and what a defining moment for Indian food !
.
Who would have thought that a micro regional dish from India will be on the cover of an Internationally renowned food magazine.

Few years back, this was unheard and a far fetched idea and as @sonalved says -

“This is definitely that time for my generation when we are witnessing a revision in approach. So, for me, new Indian food is dropping old stories and stereotypes, it is invested in finding a new rendition of itself, it is looking to rebel with a cause, guard its history and is in a constant mood for exploration. Indian cuisine is beginning to have a definitive voice”

India and its food is shining and how ✨ 🇮🇳

A heartfelt thank you to @bysarahkhan for telling our story. The issue is out NOW, so go grab your copies!! We’re so grateful for this moment. It’s out now – don’t miss it!

Photographs by Ashish Shah @ashishisshah
Photo Assistance by Megha Singha @meghasinghaana and to the incredible team at Bon Appétit:

Thank you 🙏

Editor in chief - Jamila Robinson @jamilarobinson
Visuals Editor - Elliott Jerome Brown Jr. @elliottjeromebrownjr
Senior Visuals Editor - Megan Paetzhold @meganistamcfly
Art Director - Hazel Zavala @hazinto
Creative Director - Caroline Newton @caronewt

NAAR is on the cover of @bonappetitmag magazine and we can’t contain our excitement for many reasons.!
.
Our humble Sunderkala ( A noodle dish from the upper reaches of uttarakhand), made it on the cover and what a defining moment for Indian food !
.
Who would have thought that a micro regional dish from India will be on the cover of an Internationally renowned food magazine.

Few years back, this was unheard and a far fetched idea and as @sonalved says -

“This is definitely that time for my generation when we are witnessing a revision in approach. So, for me, new Indian food is dropping old stories and stereotypes, it is invested in finding a new rendition of itself, it is looking to rebel with a cause, guard its history and is in a constant mood for exploration. Indian cuisine is beginning to have a definitive voice”

India and its food is shining and how ✨ 🇮🇳

A heartfelt thank you to @bysarahkhan for telling our story. The issue is out NOW, so go grab your copies!! We’re so grateful for this moment. It’s out now – don’t miss it!

Photographs by Ashish Shah @ashishisshah
Photo Assistance by Megha Singha @meghasinghaana and to the incredible team at Bon Appétit:

Thank you 🙏

Editor in chief - Jamila Robinson @jamilarobinson
Visuals Editor - Elliott Jerome Brown Jr. @elliottjeromebrownjr
Senior Visuals Editor - Megan Paetzhold @meganistamcfly
Art Director - Hazel Zavala @hazinto
Creative Director - Caroline Newton @caronewt

NAAR is on the cover of @bonappetitmag magazine and we can’t contain our excitement for many reasons.!
.
Our humble Sunderkala ( A noodle dish from the upper reaches of uttarakhand), made it on the cover and what a defining moment for Indian food !
.
Who would have thought that a micro regional dish from India will be on the cover of an Internationally renowned food magazine.

Few years back, this was unheard and a far fetched idea and as @sonalved says -

“This is definitely that time for my generation when we are witnessing a revision in approach. So, for me, new Indian food is dropping old stories and stereotypes, it is invested in finding a new rendition of itself, it is looking to rebel with a cause, guard its history and is in a constant mood for exploration. Indian cuisine is beginning to have a definitive voice”

India and its food is shining and how ✨ 🇮🇳

A heartfelt thank you to @bysarahkhan for telling our story. The issue is out NOW, so go grab your copies!! We’re so grateful for this moment. It’s out now – don’t miss it!

Photographs by Ashish Shah @ashishisshah
Photo Assistance by Megha Singha @meghasinghaana and to the incredible team at Bon Appétit:

Thank you 🙏

Editor in chief - Jamila Robinson @jamilarobinson
Visuals Editor - Elliott Jerome Brown Jr. @elliottjeromebrownjr
Senior Visuals Editor - Megan Paetzhold @meganistamcfly
Art Director - Hazel Zavala @hazinto
Creative Director - Caroline Newton @caronewt

NAAR is on the cover of @bonappetitmag magazine and we can’t contain our excitement for many reasons.!
.
Our humble Sunderkala ( A noodle dish from the upper reaches of uttarakhand), made it on the cover and what a defining moment for Indian food !
.
Who would have thought that a micro regional dish from India will be on the cover of an Internationally renowned food magazine.

Few years back, this was unheard and a far fetched idea and as @sonalved says -

“This is definitely that time for my generation when we are witnessing a revision in approach. So, for me, new Indian food is dropping old stories and stereotypes, it is invested in finding a new rendition of itself, it is looking to rebel with a cause, guard its history and is in a constant mood for exploration. Indian cuisine is beginning to have a definitive voice”

India and its food is shining and how ✨ 🇮🇳

A heartfelt thank you to @bysarahkhan for telling our story. The issue is out NOW, so go grab your copies!! We’re so grateful for this moment. It’s out now – don’t miss it!

Photographs by Ashish Shah @ashishisshah
Photo Assistance by Megha Singha @meghasinghaana and to the incredible team at Bon Appétit:

Thank you 🙏

Editor in chief - Jamila Robinson @jamilarobinson
Visuals Editor - Elliott Jerome Brown Jr. @elliottjeromebrownjr
Senior Visuals Editor - Megan Paetzhold @meganistamcfly
Art Director - Hazel Zavala @hazinto
Creative Director - Caroline Newton @caronewt

NAAR is on the cover of @bonappetitmag magazine and we can’t contain our excitement for many reasons.!
.
Our humble Sunderkala ( A noodle dish from the upper reaches of uttarakhand), made it on the cover and what a defining moment for Indian food !
.
Who would have thought that a micro regional dish from India will be on the cover of an Internationally renowned food magazine.

Few years back, this was unheard and a far fetched idea and as @sonalved says -

“This is definitely that time for my generation when we are witnessing a revision in approach. So, for me, new Indian food is dropping old stories and stereotypes, it is invested in finding a new rendition of itself, it is looking to rebel with a cause, guard its history and is in a constant mood for exploration. Indian cuisine is beginning to have a definitive voice”

India and its food is shining and how ✨ 🇮🇳

A heartfelt thank you to @bysarahkhan for telling our story. The issue is out NOW, so go grab your copies!! We’re so grateful for this moment. It’s out now – don’t miss it!

Photographs by Ashish Shah @ashishisshah
Photo Assistance by Megha Singha @meghasinghaana and to the incredible team at Bon Appétit:

Thank you 🙏

Editor in chief - Jamila Robinson @jamilarobinson
Visuals Editor - Elliott Jerome Brown Jr. @elliottjeromebrownjr
Senior Visuals Editor - Megan Paetzhold @meganistamcfly
Art Director - Hazel Zavala @hazinto
Creative Director - Caroline Newton @caronewt

Celebrating the Himalayas through its produce, people, and stories has been our mission from day one.

From taking a leap of faith to opening a mountain restaurant, its always beings in a sense of immense pride to see mountain food having its moment— and to be part of this.

Here, preservation, fermentation, and nose-to-tail cooking aren’t just trends; they’re a way of life, deeply rooted in survival and tradition.

Thank you, @rituparna_r for sharing our story and we cannot wait to have you visit us back in 🏔️ soon!

Honored to be in the company of Chefs and Restaurants redefining Mountain Food!

Read more about the rise of mountain food—link in bio @eater

📷 @pankaj_anand
📷 @minta_eats

Celebrating the Himalayas through its produce, people, and stories has been our mission from day one.

From taking a leap of faith to opening a mountain restaurant, its always beings in a sense of immense pride to see mountain food having its moment— and to be part of this.

Here, preservation, fermentation, and nose-to-tail cooking aren’t just trends; they’re a way of life, deeply rooted in survival and tradition.

Thank you, @rituparna_r for sharing our story and we cannot wait to have you visit us back in 🏔️ soon!

Honored to be in the company of Chefs and Restaurants redefining Mountain Food!

Read more about the rise of mountain food—link in bio @eater

📷 @pankaj_anand
📷 @minta_eats

Celebrating the Himalayas through its produce, people, and stories has been our mission from day one.

From taking a leap of faith to opening a mountain restaurant, its always beings in a sense of immense pride to see mountain food having its moment— and to be part of this.

Here, preservation, fermentation, and nose-to-tail cooking aren’t just trends; they’re a way of life, deeply rooted in survival and tradition.

Thank you, @rituparna_r for sharing our story and we cannot wait to have you visit us back in 🏔️ soon!

Honored to be in the company of Chefs and Restaurants redefining Mountain Food!

Read more about the rise of mountain food—link in bio @eater

📷 @pankaj_anand
📷 @minta_eats

Celebrating the Himalayas through its produce, people, and stories has been our mission from day one.

From taking a leap of faith to opening a mountain restaurant, its always beings in a sense of immense pride to see mountain food having its moment— and to be part of this.

Here, preservation, fermentation, and nose-to-tail cooking aren’t just trends; they’re a way of life, deeply rooted in survival and tradition.

Thank you, @rituparna_r for sharing our story and we cannot wait to have you visit us back in 🏔️ soon!

Honored to be in the company of Chefs and Restaurants redefining Mountain Food!

Read more about the rise of mountain food—link in bio @eater

📷 @pankaj_anand
📷 @minta_eats

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

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 is often understood as fire both in the Kashmiri and as the fire we carry within us. And yes, it is that, but it is also much more!

It is a journey of pause an invitation to slow down, reconnect, and create something deeply memorable for those who dine with us

It is our way of presenting Himalayan life

It is an exploration of India’s diversity—shared not only with our diners, but with guest chefs who come to experience a story of the country that goes far beyond the familiar

Naar exists within logistical challenges that often feel are impossible to solve

But rather than resisting them, we learn to respect them, adapt to them, and work alongside them!

At its heart, Naar is a dream one that lives on in the memories of those who make the journey. Each collaboration becomes part of that story, reminding us that what we truly love is simple: to cook with honesty, and to find pure joy in the process

Shout out to out partners @kotakbankltd @thesingletonsocialindia @vedicaspring @districtupdates for making yet another epic collaboration in 🏔️

NAAR X MANU
@manubuffara @restaurantemanu @isatercariol

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 🤍🏔️

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

NAAR X MANU APRIL 2026

Collaborations often begin months in advance — aligning dates, building menus, shaping stories, and of navigating distances, time zones and the many small details that quietly hold everything together

And then, somehow, when it finally unfolds… it all passes in a heartbeat

This past weekend was exactly that — fleeting, intense, and incredibly beautiful

The mountains brought their wildest moods, the weather kept us on our toes, and yet, everything came together in the most unforgettable way

To the chefs @manubuffara @isatercariol from @restaurantemanu who travelled across time zones and terrain, and were here for just 75 hours — thank you for bringing your energy, your craft, and your spirit into our space

And to our guests — familiar faces and new ones — your presence is what gives meaning to everything we do

We’re left with memories that linger, long after the table is cleared and special thanks to our friends at @kotakbankltd @vedicaspring @thesingletonindia and @districtupdates for making these memories possible!

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!

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

Often growing wild across high-altitude mountains is Banafsha—also known as sweet violet

Delicate and edible, it carries gentle fruity notes, somewhere between floral sweetness and earthy notes. In the Himalayan belt, it has long been valued not just for its flavour, but also for its medicinal qualities

Our another wild harvest has just been harvested and bottled at NAAR—now left to rest, infuse, and slowly let time do its magic

@theamayalife

Often growing wild across high-altitude mountains is Banafsha—also known as sweet violet

Delicate and edible, it carries gentle fruity notes, somewhere between floral sweetness and earthy notes. In the Himalayan belt, it has long been valued not just for its flavour, but also for its medicinal qualities

Our another wild harvest has just been harvested and bottled at NAAR—now left to rest, infuse, and slowly let time do its magic

@theamayalife

Often growing wild across high-altitude mountains is Banafsha—also known as sweet violet

Delicate and edible, it carries gentle fruity notes, somewhere between floral sweetness and earthy notes. In the Himalayan belt, it has long been valued not just for its flavour, but also for its medicinal qualities

Our another wild harvest has just been harvested and bottled at NAAR—now left to rest, infuse, and slowly let time do its magic

@theamayalife

Often growing wild across high-altitude mountains is Banafsha—also known as sweet violet

Delicate and edible, it carries gentle fruity notes, somewhere between floral sweetness and earthy notes. In the Himalayan belt, it has long been valued not just for its flavour, but also for its medicinal qualities

Our another wild harvest has just been harvested and bottled at NAAR—now left to rest, infuse, and slowly let time do its magic

@theamayalife