Award-winning chef Prateek Sadhu, 33, is maybe one probably the most low-key Indian celeb cooks in the present day. Why? Because the person behind Masque would moderately be seen in the kitchen than on the digicam, and this was extremely evident when he needed to be actually pulled out of his restaurant kitchen for obligatory celebratory pictures, when being honoured with the One to Watch award by Asia’s 50 Best Restaurants 2020, in Mumbai early this yr.
This weekend too, once I chase him for a chat, he is toiling for the launch of a supply-solely menu for his restaurant Masque, which turns 4 this month.
Having labored at high-notch eating places like Noma, Bourbon Steak and Le Bernardi, the Jammu-born chef developed his meals philosophy that locations substances at the core.
Not solely is Masque favoured by bigwigs like Ranbir Kapoor however with Prateek’s efforts it made it to the highest 10 on Food Tank’s 2016 record of restaurant innovators in the world. Then the identical yr, the Western Culinary Association of India awarded Prateek probably the most modern chef of the yr, and the next yr.
Here’s unmasquing the person behind Masque:
Your restaurant, Masque simply accomplished 4 years, how has the journey been?
It’s been an thrilling few years. We have been the primary to decide to a tasting menu, and shift away from a la carte menu altogether. Only 4 years in the past, the very idea of Masque appeared to date-fetched to Indian diners. The flavours have been acquainted however how we arrived at them wasn’t. Our ingredient-pushed menus — with no dish titles or names — raised questions. The tasting menus, which modified with the seasons, typically unexpectedly, requested diners to place their full religion in our cooks. We’re extremely grateful that they did, and allow us to reside each chef’s dream. After all that, to be recognised as Miele One to Watch at Asia’s 50 Best Restaurants 2020 was a large excessive. We are nonetheless studying, listening and transferring ahead in the new regular as it have been.
Masque ranked among the many high 10 on Food Tank’s 2016 record of restaurant innovators in the world in the course of the first yr of it’s launch and that very same yr, you have been awarded “Most Innovative Chef of the Year” by the Western Culinary Association of India. Was this overwhelming for you and did you’re feeling pressured in any method?
Any recognition is always encouraging. That’s how you recognize you’re doing one thing proper. It brings a razor give attention to issues that matter. For us, that meant breaking the obstacles of a conventional restaurant. Bring the diners into the kitchen, familiarise them with who we’re and what we do, present them the place our substances come from, present them our course of, and put a face to the group that’s plating up all these thrilling dishes for them.
It’s inspired us to assume tougher about sustainability and our impression on society. Through our just lately launched Masque Lab we doubled down on that dedication, and seemed for tactics to tease most flavour from underused components of greens and discards.
What was it wish to be the primary Indian restaurant to win the distinguished honour of One to Watch at Asia’s 50 Best Restaurants?
In March, Aditi Dugar and I have been scheduled to journey to Saga, Japan, for the Asia’s 50 Best ceremony to choose up the Miele One To Watch Award 2020. It was a proud second for us, and a large milestone in simply three years of opening doorways. We’re glad to be making India proud on this prestigious platform. As destiny would have it, owing to the pandemic, the 50 Best group joined us right here in Mumbai to have a good time with our group and friends, as a substitute of Saga. In the tip, I couldn’t have requested for something extra.
“To us, modern Indian cooking isn’t about returning to regional recipes and simply plating them with new tweaks. It demands revisiting ingredients, in altogether new ways”
How was your expertise of graduating from The Culinary Institute of America?
CIA was truly my first time exterior the nation. It was a large shift from the acquainted in phrases of adapting to the tradition, however I used to be pushed to benefit from that point. My father had taken a mortgage in opposition to our home to verify I bought the perfect schooling, so I needed to show one thing to myself. Make certain I’m worthy of this. I held two jobs throughout the CIA, even as I continued to take part in culinary competitions. I had a record of eating places I needed to work at in a technique or one other, together with Per Se and Le Bernardin, in New York, and Alinea in Chicago, and by some means it got here collectively! There was — and there stays — a lot to be taught out of your friends, not simply concerning the artwork of cooking but additionally creating a robust work tradition.
What is your meals philosophy and what/who has formed it?
When we opened Masque I had a small dream, to make a kitchen not simply worthy of curious diners, but additionally of unimaginable cooks. Aditi Dugar, our co-founder, and I put our heads down and did simply that. I reside for flavours. Especially ones which shock! Since inception, Masque has been an ingredient-pushed restaurant. To us, trendy Indian cooking isn’t about returning to regional recipes and easily plating them with new tweaks. It calls for revisiting substances, in altogether new methods. Ways that may construct cross-cultural bridges. Sometimes this implies combining the essence of two dishes. Other instances this entails borrowing the central concept of a dish however making it with solely native substances. Every chef will let you know that their private journey performs a large half in them discovering their voice. Your data of a number of cultures can solely enrich your menu. Which is why I’m so grateful for all of the experiences I’ve had alongside the way in which.
Clockwise: Prateek being awarded the Miele
Tell us about two of your signature dishes and what makes them particular?
Our tasting menus are always evolving with the seasons, so it’s exhausting to pinpoint a single dish. But we had a smoked mackerel and buckwheat toast on our menu, which encapsulated our method completely. It was impressed by ‘fherigaad’ (smoked fish), which is a winter delicacy in Kashmir. Traditionally, the fish is laid out to dry for a day. It’s then unfold over dry grass, which is torched to smoke the fish evenly. It’s one of many oldest strategies of preservation, used lengthy earlier than fridges may assist! The crispy, charred pores and skin is scraped off earlier than it’s cooked with greens. The different ingredient our dish performs up is buckwheat. ‘Gyas’ as it’s domestically recognized, performs an necessary half in Balti delicacies. Buckwheat is one of many fundamental crops grown in Ladakh, and so this course tied again to my journeys to the area.
Your restaurant, Masque, has additionally jumped on to the house supply bandwagon. What’s the only most difficult side of this new regular? And, title one dish that’s most in demand but hardest to package deal in supply.
People nonetheless write in to inform us how they miss celebrating with us or the expertise of our tasting menus. The problem has been to determine methods to ship this expertise house. How can we pack 4 to 5 programs that style simply as good after they’ve travelled many miles? Finding the reply to that was key. Secondly, it’s powerful not having the ability to see your total group. On a daily stage, sourcing the suitable substances was posing a drawback typically, as a result of a lot of the standard channels are disrupted.
Lastly, what sort of questions would you want our readers to share with you thru this column.
Happy to subject every kind of questions! Anything that can assist you get again in the kitchen and make you enthusiastic about cooking.
Prateek Sadhu’s new bi-weekly column in HT Brunch, the place he will reply all of your dilemmas, debuts on September 13. Reach out to HT social media handles to get in contact.
From HT Brunch, September 13, 2020
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