What sets it apart? The combination of a tasting menu-only concept, a focus on seasonal and local Indian ingredients and a striking dining room set inside one of Mumbai’s former cotton mills. Four years after opening, Masque received the One To Watch Award for Asia’s 50 Best Restaurants 2020, and makes its proud debut on the list in 2021.
What’s the restaurant about? Chef Prateek Sadhu and director Aditi Dugar aim to change the way Indian food is perceived around the world. By putting the focus on indigenous ingredients and transforming traditional recipes into modern and elegant dishes, they are crafting new Indian flavours and dreaming of developing a strong legacy for the country’s cuisine.
Chef CV: Hailing from the region of Jammu in northern India, Sadhu started cooking with his mother and aunt at the age of ten. He graduated from the Culinary Institute of America and went on to work at many world-renowned restaurants in the US and beyond, including Alinea, Le Bernardin and Noma. After moving back to India in 2014, he was approached by entrepreneur Dugar with the idea of opening their own restaurant.
On the menu: Taking inspiration from his childhood memories as well as regional Indian recipes, Sadhu creates dishes such as Smoked Mackerel on Buckwheat Toast. Inspired by a traditional Kashmiri preparation, the chef reconstructs the three main components of the original dish – the smokiness of the fish, the zing of the chutney and the fresh bread – in a new version, with hearth-smoked mackerel, a chutney made from fresh herbs from Masque’s farm, and Indian bread.
Research addicts: In 2020, Sadhu and Dugar opened The Masque Lab, a space dedicated to investigation and experimentation into new ingredients and techniques. It can also be booked for a one-of-a-kind dining experience for groups of 12 people.