“When I got the call to cook at a State dinner, at first I thought it was a prank call. This time, they did away with the thaali and Prateek served a tasting menu. Favourites such as Sunderkala thichoni; yak cheese custard and bhaang mathri; nimbu saan; guchhi, poppy seeds, burnt tomato sauce, rice; Himalayan ragi and Kashmiri apple cake with timru and seabuckthorn cream... from the Naar menu featured at the dinner. “A bunch of tasting sessions were done for the President’s team. While the dinner was on in full swing, Prateek stood at a spot from where he could see the plates.