High in the foothills of Himachal Pradesh, Naar has emerged as one of India’s most compelling new destination restaurants, set against sweeping views of valleys framed by the Western Himalayas. Located within Amaya, an intimate boutique retreat near the village of Darwa, the restaurant is enveloped by pine forests, wild grasses, and crisp mountain air, a serene natural canvas that informs every aspect of its philosophy.
Created by acclaimed chef Prateek Sadhu, Naar represents a return to roots and a bold reimagining of Himalayan gastronomy. After leading Mumbai’s celebrated Masque to national acclaim, Sadhu sought a project with deeper meaning, one that honored the landscapes and food cultures of India’s mountainous north. This vision found a home at Amaya, where Nordic-Japanese simplicity blends seamlessly with local materials and a strong sense of place.
Naar’s ethos is anchored in a meticulous exploration of Himalayan food traditions. Sadhu and his team have traveled across Arunachal Pradesh, Himachal Pradesh, Ladakh, and Kashmir to study preservation techniques such as fermentation, pickling, and drying, as well as regional expressions of nose-to-tail cooking. In alignment with this heritage, 90 percent of the menu is crafted over wood fire, supported by a zero-waste kitchen and the resort’s own horticulturist-led farm.
The dining experience unfolds as a seasonal 15-course tasting menu, beginning in a salmon-pink limestone lounge before guests transition to an intimate 16-seat dining room. Signature courses highlight the region’s depth and diversity, smoked lamb on crisp stinging nettle leaves; grilled chicken heart and liver marinated in pickled chili and mustard; a “trout flight” served three ways, celebrating a quintessential Himalayan fish with inventive finesse.
Other highlights include brined pork with bamboo shoot pickles, Ladakhi chutagi with yak cheese “fondue,” and lamb smoked over juniper with lion’s mane mushroom and Kashmiri yakhni sauce. Desserts channel the surrounding forest, with creations like Pine Pine Pine, combining pine-nut ice cream, fermented pine syrup, and Himalayan lemon cream.
Naar is more than a restaurant; it is a culinary odyssey shaped by altitude, fire, and cultural memory. With its uncompromising purity and intention, this Himalayan retreat is redefining India’s position on the global fine-dining map.