Rediscovering Himalayan Flavors: A Culinary Journey
Chef Prateek Sadhu, a celebrated culinary figure, has always been passionate about bringing the rich and diverse flavors of the Himalayan region to the forefront. His recent trip to Ladakh, as part of Royal Enfield’s Great Himalayan Exploration, allowed him to reconnect with the food culture of the region. This journey deepened his appreciation for the local ingredients and cooking techniques that have shaped the food traditions of the Himalayas.
Sadhu’s restaurant, Naar in Kausali, Himachal Pradesh, already celebrates the culture, people, and food of the Himalayas. However, his professional culinary path took him across the world, working in renowned kitchens like Alinea, The French Laundry, and Noma. Yet, it was through these global experiences that Sadhu realized the true essence of home is found in the flavors of the Himalayas.
Exploring Ladakh: A Culinary Expedition
Sadhu’s trip to Ladakh, though physically challenging, was a reunion with a region that has shaped his culinary roots. “I’ve known the terrain for quite some time,” Sadhu explained, recalling his childhood summers spent in Leh and Kargil. His current visits to Ladakh are driven by a professional curiosity—he is constantly exploring how local communities use native ingredients to shape their dishes.
During his recent expedition with the Royal Enfield crew, Sadhu was particularly interested in traditional Himalayan ingredients such as sea buckthorn, lavender, goji berries, apricots, and apples. He returns to the villages to consult with locals, learning how they have used these ingredients through generations. “At the restaurant, we are always asked, ‘How do we use these ingredients?’ which leads me back to the villages for deeper conversations with the people,” he said.
The Remote Village of Aarano
During the journey, Sadhu and his fellow riders arrived at Aarano, a remote village nestled under the shadow of a hill. This village, with its stone houses, presented Sadhu with an opportunity to learn firsthand about the food culture and culinary practices of the area. The villagers welcomed them, offering a glimpse into their unique way of cooking.
One of the highlights of the visit was discovering a unique version of skyu, a traditional Ladakhi dish. Traditionally made with root vegetables, grains, and sometimes meat, skyu is a rich, nutrient-packed stew. The Ladakhi version Sadhu encountered was distinctive in that it involved adding milk at the end of the cooking process, giving the dish a creamy texture. “I hadn’t seen this version anywhere else,” said Sadhu, reflecting on the cultural and culinary diversity of the region.
The Sweet and Savory Tradition of Gur Gur Cha
Another culinary discovery came during a visit to Haram village, where Sadhu was invited into a local home to learn about Gur Gur Cha, a sweet butter tea that plays a central role in Tibetan culture. Brewed with tea leaves, butter (from either yak or cow), and salt, this hearty beverage is served at gatherings, offering warmth and energy in the frigid Ladakhi climate.
Sadhu shared the fascinating preparation process: “After brewing the tea with milk and salt, it is poured into a cylindrical vessel where butter is added, and then whipped to emulsify and aerate the drink. It’s an interesting technique that brings out the richness of the tea.”
Sadhu went on to explain why butter is such a crucial ingredient in this tea. “The Himalayas have long been isolated due to difficult terrain. Sugar was a luxury, but salt was readily available. The lack of a dessert culture meant they used what they had to add flavor, and butter was essential to keep the skin moist in the dry climate.”
Bringing Himalayan Food to the World
While Sadhu continues to showcase the flavors of the Himalayas at Naar, he recognizes that there is still much to be done to bring the region’s food culture to a broader audience. His involvement with the Royal Enfield’s Social Mission to support over 100 Himalayan communities in adapting to climate change reflects his commitment to making a difference.
Sadhu is impressed by the initiatives undertaken by Royal Enfield, particularly their support for the local economy through the creation of cafes and artistic platforms. “What they’re doing is fantastic. They’re promoting art, culture, and food, and supporting the local economy in a sustainable way,” he said.
The Future of Himalayan Cuisine
Despite the progress, Sadhu remains focused on expanding his vision for Himalayan cuisine. He wants people to experience the food where it originates—in the Himalayan region itself. “I want people to go to Ladakh, to experience it firsthand, rather than just having it in a restaurant,” he said.
Sadhu’s approach to Himalayan cuisine is unique in that he draws inspiration from the six seasons of the region, creating a variety of seasonal menus. He explained, “Not much has been written about Himalayan food. Ladakh is just a small part of what we do; the food culture stretches from Kashmir to Arunachal Pradesh. Our focus is on celebrating the people, culture, and produce of the region.”
Through his restaurant and initiatives, Sadhu is determined to put Himalayan cuisine on the global culinary map, ensuring it receives the recognition it deserves.
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