Chef Prateek Sadhu brings a spicy taste Mumbai to London
Prateek Sadhu, chef-patron of wilderness-to-table restaurant Masque in Mumbai, is bringing a taste of his innovative Indian cuisine to London as the guest chef at Carousel restaurant 17-21st April. Sadhu – who trained at a range of North America and Europe’s best, including Alinea, Le Bernardin, The French Laundry and Noma – will host five evenings in Carousel’s open kitchen and communal nature dining room, collaborating with Head Chef Ollie Templeton and staff.
Sadhu and co-owner Aditi Dugar opened Masque in September 2016 with a commitment to using purely local ingredients to create sustainable dishes. Their dedication to sourcing sustainable and indigenous ingredients, and for using nearly every part of each ingredient in an effort to minimise food waste, saw Masque ranked among the top 10 on Food Tank’s 2016 list of restaurant innovators in the world. That same year, Sadhu was awarded most innovative chef of the year by the Western Culinary Association of India. Condé Nast Traveller India ranked Masque seventh on the Top Restaurant Awards 2017 list and named Sadhu chef of the year.
At Carousel, Sadhu aims to uphold this philosophy by using the highest quality ingredients and produce sourced entirely within the UK – apart from the native Indian spices he will bring with him. Starting on Tuesday, 17th April, each evening will boast a four-course seasonal menu with optional additional dishes, wine and cocktails. Tickets are priced at £39.50 per person. For tickets, visit www.carousel-london.com or call 020 7487 5564.
71 Blandford Street
Dinner: Tuesday to Saturday
One sitting – doors open at 7pm for a 7:30pm start
PRATEEK SADHU BIOGRAPHY
Born in Kashmir, Prateek Sadhu grew up around family farms and his naturally curious and driven personality led him to exploration in the kitchen by his tenth birthday. His mother and aunt taught him cooking basics, and a passion for food soon derailed his initial plans to become a commercial pilot. Instead, Prateek attended college for hotel management and began working in kitchens at Taj Hotels.
Prateek then went on to the Culinary Institute of America, graduating with double gold medals. He worked in some of the world’s finest kitchens including Alinea, The French Laundry, Bourbon Steak, Le Bernardin, and Michelin-starred restaurants across Europe. But it wasn’t until his tenure under Rene Redzepi at Noma in Copenhagen that Prateek developed a food philosophy of sourcing within the region, foraging for ‘lost’ ingredients, and harnessing the soil. Prateek 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.
A move back to India connected Prateek with Aditi Dugar, who shared his vision of using purely local ingredients to create seasonal and sustainable dishes. This ethos led the pair to travel the country in search of the best regional produce, specifically from the Himalayan belt, and create strong ties with local farmers. After nearly two years of research and development, they opened restaurant Masque in the heart of Mumbai in September 2016.
Images can be downloaded at: https://www.dropbox.com/sh/nn15k11nqke870i/AADrqwcVme–Ddlt9oTQZ0yxa?dl=0