Crafted with purpose, curiosity and creativity, our dishes reimagine produce, flavours and techniques from the Himalayan region to create an inspired yet rooted menu that stars ingredients exclusively from the belt.

At NAAR, everything we do is informed by the fluidity of the seasons. As nature changes outside our windows, so do our plates, to rightfully represent the six unique seasons of the Himalayas. You’ll taste the promise of sunshine in a hisalu berry in spring, the ripening of a hot summer in a tart cherry, luscious peaches during the monsoon; the onset of autumn colours in a delicate pine syrup and the crisp winter air with some lip-smacking lime. 

Our chefs are artfully blending the culinary traditions of the Himalayas with a sense of wonder and respect for the land, to build a new language for Indian cuisine that’s just too delicious to deny.