• 1 “super simple” lobster and avocado salad
• 100 kilos of peeled walnuts
• A zero-waste kitchen
• A hint of wild lavender
• A whole bunch of sea buckthorn
• 1 purple sweet potato & coffee sorbet
• Mix in nostalgia for Kashmiri home-cooking
• Serve with some collard greens on the side

This week on NoSugarCoat, Pooja chats with Chef Prateek Sadhu. Originally from Kashmir, he trained at CIA and has worked in restaurants across the US. After spending time in Noma in Copenhagen, he returned to India and is currently the chef at Masque in Mumbai.

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You can follow Prateek at @prateeksadhu and Pooja at @Poojadhingra

For more information, go to le15.com.

This is a Maed In India Production; check them out at maedinindia.com