Appetite is excited to host acclaimed Kashmiri Chef Prateek Sadhu as he takes an informative deep dive into the nation’s rich culinary history. Prateek is known for a food philosophy that places local ingredients at the fore, sourcing within the region, and foraging for ‘lost’ ingredients. He has since manifested a style and technique which reflects a holistic, wilderness-to-table approach and commitment to bringing quality produce to the forefront of every dish he creates. He will share about his travels through the country in search of the best regional produce to bring to focus India’s lost ingredients, foraging specifically from the Himalayan belt and creating strong ties with local farmers along the way.
Tickets are at $45 with light bites and a drink. [FULLY BOOKED – please email email@example.com to register]
Prateek Sadhu is former executive chef and co-owner at Masque, Mumbai. After stints at several of the world’s finest kitchens including Alinea, The French Laundry, Bourbon Steak, Le Bernardin, and Noma, he opened Masque in the heart of Mumbai in September 2016. With Prateek at its helm, Masque ranked among the top 10 on Food Tank’s 2016 list of restaurant innovators in the world. That same year, he was awarded most innovative chef of the year by the Western Culinary Association of India. In December 2017, he was named Chef of the Year at the Conde Nast Traveller Top Restaurant Awards. In August 2019, Masque was ranked on Food & Wine and Travel + Leisure’s collaborative, inaugural list of the World’s Best Restaurants, and in 2020, the restaurant won the Miele One to Watch Award at Asia’s 50 Best Restaurants.
In 2021, Masque made a debut on the list and was ranked #32 on the list of Asia’s 50 Best Restaurants, the only Indian entry restaurant from Mumbai. In 2022 Masque rose from last year’s rank to #21 on the list of Asia’s 50 Best Restaurants and was awarded the best restaurant in India. Prateek uses his individual experiences — his Kashmiri roots, travels, and the innate internationalism that comes from his stints at top global restaurants — as the lens to look at more universal Indian culinary traditions.