Nalini Sadhu: Revivalist, Storyteller, and Noida’s Custodian of Kashmiri Cuisine
Step into Matamaal and you step into a world where memory, migration, and the magic of home-cooked Kashmiri food are stitched together with every plate. At the heart of this culinary journey is Chef Nalini Sadhu (@nalini.sadhu)—entrepreneur, chef, and widely known as the custodian of Kashmiri Pandit cuisine in North India.
A Journey Rooted in Heritage
The seeds of Nalini’s culinary odyssey were sown decades ago. Originally from Srinagar, Nalini moved across continents and cultures, but it was her marriage into a Kashmiri Pandit family that transformed her passion for cooking into a deeper cultural mission. As she recalls, “Cooking was how we preserved our culture at home. It was never just about food, it was identity”. The skills and stories passed down from her family—especially her mother-in-law—became the foundation of her culinary repertoire.
The Birth of Matamaal and a New Food Movement
After years abroad—winning over friends in Bahrain and the UAE with her legendary meals—Nalini returned to India in the late 1990s. What started as cooking for friends grew into food festival participation and, ultimately, the launch of Matamaal (which means “maternal grandmother’s home” in Kashmiri). With her husband Surender Sadhu’s encouragement, Matamaal began as a modest eatery but quickly grew into a celebrated brand known for authenticity, warmth, and hospitality.
Matamaal brought dishes like Gushtaba (velvet-textured lamb meatballs in yogurt gravy), Nadru Yakhni (lotus stem in spiced yogurt), Dum Aloo (potatoes simmered in Kashmiri masala), and a festival’s worth of breads, chutneys, and sweet treats to the eclectic food landscape of Noida and Gurugram.
Preserving and Showcasing Kashmiri Traditions
Nalini’s work helped introduce a whole generation to nuances of Kashmiri Pandit cuisine—a style traditionally cooked without garlic, onion, or ginger, relying instead on a tapestry of spices such as fennel seeds, dried ginger (saunth), and saffron. Matamaal also hosts elaborate “wazwan” feasts and offers both vegetarian and non-vegetarian delicacies, maintaining rigorous standards for authenticity.
She expands her reach using digital spaces, with thousands following her on Instagram (@nalini.sadhu) and via Matamaal’s pages. She shares tutorials, stories, and behind-the-scenes glimpses—often collaborating with other chefs and home cooks to revive “forgotten” recipes and cooking techniques.
Awards, Outreach, and Inspiring the Next Generation
Nalini’s journey as a home chef to a nationally recognized culinary voice has earned her accolades like “Emerging Woman Entrepreneur” from the MSME, Government of India, and invitations to food festivals at iconic hotels from Hilton Bahrain to Raffles Singapore. Matamaal’s relationship with the community is profound—every event is a gathering, every meal a window to heritage. Their e-commerce venture, Kanz & Muhul, now ships authentic Kashmiri ingredients and products across India, making regional cuisine truly accessible.
Beyond the Plate: Food, Nostalgia, and Identity
For Nalini Sadhu, food is inseparable from memory. “Our initial idea was simple — we wanted people to taste authentic Kashmiri food again. But what we’ve built is so much more. It became a place where people could reconnect with their culture”. Her restaurants in Noida, Pune, and across NCR are not just eateries; they are living, breathing tributes to the resilience of tradition and the joy of culinary discovery.
Official Sources & Where to Learn More
- Instagram: @nalini.sadhu, @matamaal
- Matamaal official site: matamaal.com
Legacy In Every Bite
Nalini Sadhu’s story is proof that cuisine is more than just taste—it’s memory, migration, and legacy on a plate. Through Matamaal and her digital presence, she’s helping ensure the flavors of Kashmir remain alive and evolving for Noida—and all of India—to cherish.
