In the quiet hills of Kasauli sits NAAR, a restaurant shrouded in both beauty and mystery. Its creator, Chef Prateek Sadhu, left behind city fame to build something that, he claims, cannot survive outside the mountains.

Sadhu, who once dreamt of being a pilot, found his calling in food by chance. Childhood memories of fresh Kashmiri kitchen gardens shaped his belief that flavour comes from nature’s rhythm, not supermarket shelves. At NAAR, every ingredient is hunted, foraged, or patiently waited for, sometimes for months, until the mountains allow it.

The result? A menu that experiments with rare Himalayan staples like dandelion and bitter gourd, turning what many avoid into dishes that surprise and delight. Each plate undergoes 20–25 trials before it reaches the guest, blending obsession with artistry.

But why keep it confined to the hills? Sadhu’s answer is firm: the drive through winding roads, the remoteness, the raw mountain air, all of it is part of the recipe. Without the mountains, NAAR loses its soul.

For now, the mystery remains sealed in Kasauli, waiting for those willing to climb into its world.