Prateek Sadhu, one of a kind with ideas that were also one of a kind. He is deeply connected with his origin. He spent his childhood in Kashmir and was always driven by food culture and unique ingredients that come from Kashmir. After college, he began working in hotel kitchens.  Frustrated with the hierarchy and dogma associated with these grand institutions at that time, he looked to travel and exploration to further his career.

He then went to The Culinary Institute of America and graduated with double gold medals. Post his graduation, Prateek worked in some finest kitchens, under some legendary cooks like The French Laundry, The Pierre, Le Cirque Signature, etc. but working at Noma changed him a lot as a chef.

Speaking about his dream, he says, he always wanted to have his ow restaurant in India where he can showcase the essence of India and make it to the talks internationally.


He was not afraid of thinking beyond anyone’s imagination,

and he fearlessly executed that.


Before his venture began, everybody questioned him out of concern regarding the idea he had for the restaurant. They were unsure if his very sui generis thought for the restaurant is going to work, but there was him, Prateek Sadhu had the confidence in him. He was not afraid of thinking beyond anyone’s imagination, and he fearlessly executed that.

Getting scared from failure is not Prateek Sadhu’s idea of living. He has hooked himself to taking risks in life. It’s okay to fail sometimes. We were mentally prepared that even if this venture fails, it would be fine, and we won’t be dead.

Prateek believes that the traditional dining methods at the hotels & restaurants are becoming too mainstream. You come, look at the menu, and get confused amidst so many dishes. He wanted it to change. He urged himself to come up with the idea that makes it place internationally.

He says while he looks back to his life, Noma & The French Laundry has inspired his idea. The French Laundry had farms in their restaurant and picked fresh ingredients from there for cooking. Coming from a family of farmers, they used to grow everything on their farms. The idea of picking ingredients directly from the farm for his masterpieces fascinated him.


As innovative, the idea of a restaurant is, as are the dishes there.


Entrepreneur Aditi Duggar, who happens to be the co-owner of the Masque, had the same concept about the opening a restaurant as that of Sadhu’s.  Both shook hands to open a restaurant that soon became the talk of the town.

The Masque offers a 10-course chef’s tasting menu. As innovative, the idea of a restaurant is, as are the dishes there. The idea is to present traditional ingredients & recipes uniquely. A network of small-scale farmers sources their authentic ingredients within the country to Prateek Sadhu. Also, he likes to travel around and get his ingredient hand-picked by himself.

For the success of his restaurant, he gives credit to his enthusiastic team, which is incredibly supportive, innovative, and talented.

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