Nearly all the ingredients at Naar come from the farm on the resort property or from nearby villagers. Sadhu says his propensity for foraged, locally produced, and hyper-seasonal produce started at Noma, a three-Michelin-star ‘new Nordic’ restaurant in Copenhagen where he interned 15 years ago. Witnessing Chef Rene Redzepi place Nordic cuisine on the global map, Sadhu made a personal promise to do the same for the Himalayan region. Her favourite dish at Naar is a broth made with dehydrated turnips and radish. Both vegetables, Awal recalled, were growing right beside the fire pit where the broth was simmering. “Working with him and even while dining here, you would never feel he is a celebrity chef.

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• Nearly all the ingredients at Naar come from the farm on the resort property or from nearby villagers.
• However, once the African slave trade became commercially established, the fates of Indians and Africans in the colonies became inextricably entwined.

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