HIMALAYAN FLAVOURS FROM FARM TO TABLE ...

Masque is the brainchild of high-end caterer Aditi Dugar and Chef Prateek Sadhu, a Culinary Institute of America graduate. The restaurant marries the flavours of the subcontinent with the aesthetics of Nordic cuisine, a reflection of Sadhu’s culinary training at French Laundry, Le Bernardin and Noma.

Launched in 2016, Masque boasted an ambitious objective, adding momentum towards the farm-to-table movement in Mumbai. In 2018, if a rave in Forbes is anything to go by, the restaurant has continued to push the boundaries of cuisine and concept, delivering one-of-a-kind experiences.

Images: Aditi Dugar and Prateek Sandhu

"The key driver behind Masque was to put the spotlight on Indian ingredients," explains Sadhu, whose menu involves ingredients foraged on trips to Kashmir and the Himalayan countryside. With influences drawn from European, Mediterranean, Latin American and South-East Asian cooking, Masque truly heroes the ingredients with processes designed to bring out their best.

Keeping with the spirit of seasonal produce, the menu is dynamic, changing every few weeks. With tasting menus for vegetarians and meat-lovers alike, Masque seeks to invigorate our palette with unusual flavour combinations using local ingredients.

The cocktail menu is specially curated around Ayurveda and the five elements: Bhumi (earth), Jal (water), Agni (fire), Vayu (air) and Akash (void). Expect unique concoctions made with signature syrups and sours, and featuring unusual ingredients like red cabbage, rhododendron and roasted barley.

Masque’s industrial chic decor is stylishly executed with hand-blown test-tube lampshades adding warmth to the massive space, formerly part of the Laxmi Mills complex. Created by design virtuoso, Ashiesh Shah, with an original site-specific installation by artist Rathin Barman, this is a space to feast all your senses!

The Smoked Sweet Potato Broth and Ladakhi Apricot, Yak Cheese and Honey starter are calling to us from this season’s menu. Maybe the combination of Barramundi and Kasundi ignites your foodie spirit?