#19 NAAR - the mind-blowing restaurant
We had the privilege of dining at NAAR, a restaurant that sits on a verdant estate in the hills near Kasauli, Himachal, and has attracted rave reviews from nearly every one who has been fortunate to have eaten there. Reservations are hard to come by and will perhaps have become even more challenging now that it has been astonishingly ranked among the top 10 restaurants of the world (the world, no less!) and features in Time Magazine’s world’s greatest places (no kidding!)
Uniquely, and as its calling card, all of NAAR’s ingredients are sourced exclusively from the Himalayan belt stretching from Kashmir to Kohima (other than its meats that are sourced from nearby areas in Punjab), which in itself is astonishing But it is how these ingredients are melded and crafted into the most visually appealing and gloriously delicious food is what elevates this restaurant into the stars. Every bite of every dish was simply delectable and lit up our senses. Hope these pictures whet your appetite enough to make you want to make the trip.
Maki Tujj A melt-in-the-mouth lamb Tujj (skewer) inspired by a place in Kashmir called Maki, served with an onion emulsion. The lamb is skewered on a pine stem!
Sharjen Smoked duck breast served on a crisp bichhubutti (stinging nettle) leaf
Ashkalu Savoury version of a popular Himalayan sweet made with jaggery. This one had Himalayan smoked cheese and pickled chili stuffed into a dough made of tapioca flour and then fried. Topped with marmalade and loon (salt). Eaten whole like a gol gappa
Kachori Fritters stuffed with marinated lamb brain served on a kachori base served with black pepper jam and yogurt sauce
Masala Carrot Dehydrated carrots of the last season's crop mixed with a reduction of fresh carrot juice served on a bed of cream and tempered with mustard and with kadhi foam on top
Trout Roe First of three courses representing the life cycle of trout, which has a special place in Himachali food. Trout eggs served in a creme brûlée made with banana custard and banana honey, topped with a tiny (but packed with flavor) huacatay leaf that's widely used in Peruvian cooking (but also found in the Himalayas). Served in hollowed river stones!
Dirty Toast Khambir (Ladakhi bread fermented like sourdough) topped with reduced onion juice & mustard and a grilled trout
Poached Trout Served in a ginger and Kashmiri chilli broth, topped with chimichurri made with khatamura (a sour leaf found locally). Served with katlam (a Kashmiri inspired bread topped with poppy seeds and cultured butter
Sundarkala A Tibetan inspired dish of Ladakhi lamb lausage and wheat noodles from Munshiari tossed in garlic oil, topped with a spicy vegetable chutney and served in a timru (related to Sichuan pepper) broth. Named for the beautiful artistic looks of the noodles
Nimbu Saan A palate cleanser of a lemon curd salad served in a Galgal (a Himalayan lime) shell
Main course Fire grilled pork with blackened spice and herbs from the garden, served with sorno rice from Himachal and a soy soaked egg yolk along with a Nagaland inspired soy paste
Custard Orange custard and huatacay ice-cream with strawberry jam and fennel cookies
Super tasty cake Brioche soaked in pineapple juice topped with charred pineapple and timru cream
Petit four A s'more inspired mini cake served with a salted hot chocolate drink
Bon appetit!
