Episode 1: Prateek Sadhu | Meet The FoodSuperstars 2022

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2 жыл бұрын

Now that Chef Prateek Sadhu has left Masque, the restaurant he created, step into the world of one of India's most experimental chefs. Born in Baramulla, Kashmir Sadhu traveled around the world mastering global techniques and used them to showcase the food of his native Kashmir. After his recent departure from Masque in Mumbai, Sadhu continues to be passionate about foraging and working with indigenous produce and is on a mission to change how Indian cuisine is perceived around the world.
Meet The FoodSuperstars is a limited series by Culinary Culture that takes you into the minds of India's top chefs as they share their stories, their fondest memories and their deepest secrets. Chapter 1 features chefs: Manish Mehrotra, Naren Thimmaiah, Manisha Bhasin, Himanshu Saini, Hussain Shahzad, Pooja Dhingra, Saurabh Udinia, Ritu Dalmia, Dane Fernandes, Prateek Sadhu, Nooresha Kably, Regi Mathew, Asma Khan & Manu Chandra
FoodSuperstars, India's Top 30 Chefs presented by Campo Viejo is India's first and only platform conceptualized to honor and celebrate India's greatest chefs.
#FoodSuperstars #CulinaryCulture #IndianChefs #GourmetFood #CampoViejo #PrateekSadhu

Пікірлер: 10

@masvalmaqboolbutt9859 Жыл бұрын

As a fellow Kashmiri I am proud of him. Clearly makes evident the Kashmiri intelligence and physique. Asul Koshur ladkah. My mother was extremely talented in cooking and taught me much practically and historically. Kashmiri Wazvan is native to the Valley since ancient times. Never ignore in reality Kashmir is Aryan Central Asia. It surely might have been influenced but the backbone was Kashmiri. Indeed a huge army of Akbar did attack Kashmir but Yusuf Chak newly converted to Shia Islam thrashed him. The Mughals a mongrel race of Turks with invading Mongols did enter Kashmir by deceit but most of the time had little control. The Kashmiris are very proud of their ethnicity, culture, language, etc. since time immemorial and earlier liquidated the cousin of Babar, Mirza Haidar Dughlat for this reason. Also the people of Uzbekistan consume surely less spices than Kashmiris and our main dishes are totally different. That is certainly indigenous Kashmiri.

@PriyankaSingh-qk9ze 2 жыл бұрын

So inspiring and enriched with knowledge about food these days.

@devanandanavj 2 жыл бұрын

It's a great thing to put on such a video it helps to know more about culinary art 😌

@achallani 2 жыл бұрын

He had to talk about sea buckthorn !

@anushkabhattacharyya751 2 жыл бұрын

An inspiring session paving a way for us culinary aspirants to dream of.

@SamratCooks. 2 жыл бұрын

WOW!

@user-is5zm6yf1d 2 ай бұрын

Uttarakhand cook best

@sardarbootasingh2708 9 ай бұрын

A talented chap and a typical Kashmiri (Pandit) good in what he does. I was posted in the Kashmir Valley for a prolonged period. However, his knowledge of his beloved Kashmir is limited. He has named a place Nar. Nar is a Semitic (Arab-Yehudi) origin word and in Arabic means fire. The language of Kashmir Valley is Dardic an Aryan (Indo-European) language. The word Nar does not originally exist in it. After Semitic-Islam arrived in this Valley Kashmiri has picked up a few Semitic words Nar is one them. However in the rural area for fire they still use the Aryan word Agun. The Kashmiri language is linked to the proto-Aryan language from which the twins Rigvedic-Sanskrit and Avestan-Persian originated. Hence Kashmiri is very close to all Aryan (Indo-European) languages.