Masque

Masque An ingredient-driven restaurant, borrowing from the past to build modern Indian cuisine | By Aditi D
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Nestled within one of Mumbai’s old textile mills, Masque is an ingredient-driven restaurant helmed by entrepreneur Aditi Dugar. The restaurant’s 10-course chef’s tasting menus — a first of its kind in India — marry tradition and innovation; as the seasons change, so do the menus, defined by ingredients from the restaurant’s farm, foraging trips, and a network of local farmers. The food at Masque s

tems from the team’s sustained efforts to give platform to local ingredients and extract maximum flavour from the wealth of Indian produce — a promise that’s been doubled down on with the addition of the new Masque Lab, the restaurant’s R&D and test kitchen that opened in 2020. At Masque, modern Indian food isn’t about returning to regional recipes and simply plating them with new tweaks. It demands revisiting traditional cooking and ingredients with purpose, and discovering ways in which these can build cross-cultural bridges. Local flavours and age-old practices meet innovation and technique, overcoming an often-homogenized definition of “Indian food” to re-imagine a new wave of modern Indian cuisine.

17/07/2026

Our first European residency at 📍

Chef 🎙️ and 📱 give us a behind-the-scenes peek at the 14-day residency where we merged Indian flavours with Scandinavian produce.

Stills 📸 Peter Backlund

Arbi Tuk 💥 Are you even a Sindhi if you don’t love arbi tuk? Chef Varun Totlani grew up eating this. A Sindhi staple: cr...
25/06/2026

Arbi Tuk 💥 Are you even a Sindhi if you don’t love arbi tuk? Chef Varun Totlani grew up eating this. A Sindhi staple: crispy, comforting, twice-fried colocasia.

For the Masque take, he borrows a technique from the Chinese taro puff. The arbi is twice-cooked for a crisp exterior and soft centre. Inside, it’s layered with a thick Sindhi-style ‘curry’ of sun-dried tomatoes and drumsticks.

Mud Crab Tandoori | Butter Garlic Momo 🦀 Trishna Mumbai 🇮🇳 is one of Chef Varun Totlani’s favourite Bombay restaurants. ...
24/06/2026

Mud Crab Tandoori | Butter Garlic Momo 🦀 Trishna Mumbai 🇮🇳 is one of Chef Varun Totlani’s favourite Bombay restaurants. This course is a nod to his favourite dishes!

Butter garlic crab, the restaurant’s most iconic preparation, finds its way inside a momo. Alongside it, a tandoori crab: a charcoal-grilled tart shell shaped like a claw, stuffed with spiced mud crab meat, pickled onion and coriander stem. The basket it arrives in nods to Bombay’s seafood markets and fishing communities.

Peas | Methi Malai | Butter Garlic Momo 🥟 Trishna’s butter garlic crab is one of Mumbai’s most iconic preparations. Here...
23/06/2026

Peas | Methi Malai | Butter Garlic Momo 🥟 Trishna’s butter garlic crab is one of Mumbai’s most iconic preparations. Here, those flavours find their way into a momo. Alongside it, the essence of methi malai, tucked into a crunchy tart.

Reserve via 📲 +91-9819-069-222 📧 [email protected]

at • Masque in Bangkok • Masque in Stockholm next! The kitchen doesn’t stay still. captures the wave of residencies ...
22/06/2026

at • Masque in Bangkok • Masque in Stockholm next!

The kitchen doesn’t stay still. captures the wave of residencies for .

20/06/2026

Cocktail No. 2️⃣ on our pairing menu. Tequila, house-made yuzu infusion, pineapple and pandan.

Reserve via 📲 +91-9819-069-222 📧 [email protected]

F&B Professional of the Year 🙌🏽 Awards 2026 🏆 — the quiet force behind so much of what makes Masque, 𝘔𝘢𝘴𝘲𝘶𝘦.Chosen by...
17/06/2026

F&B Professional of the Year 🙌🏽 Awards 2026 🏆 — the quiet force behind so much of what makes Masque, 𝘔𝘢𝘴𝘲𝘶𝘦.

Chosen by an independent jury chaired by , this one lands with weight. 🤍 The kind that comes from peers who understand exactly what it takes to hold a room, a team, and a standard, night after night.

Proud of you, Mirelle! Always have been.

Charred Corn | Bhutta Jus | Masa Mathri 🌽 Bhutta on Marine Drive. Coupled with Mumbai’s rains. Chef has spent years cha...
08/06/2026

Charred Corn | Bhutta Jus | Masa Mathri 🌽 Bhutta on Marine Drive. Coupled with Mumbai’s rains.

Chef has spent years chasing that exact feeling through corn, and this course is the closest he’s come.

Steamed corn custard. Charred corn and onion masala. Trout roe. Coriander oil. Bhutta jus poured tableside. Masa mathri in yellow and purple corn.

The Mumbai monsoon, on a plate!

02/06/2026

Our somm Hridhay () explores Albamar, a remarkable wine from Rías Baixas in Galicia 🇪🇸 Spain, where winemaker Xurxo Alba has turned a seemingly impossible location (just 25 meters from the Atlantic Ocean) into an advantage.

26/05/2026

Cocktail No. 1️⃣ on our pairings this summer. meets green melon and cucumber. 🥒Cold, botanical, and just sharp enough to keep things interesting!

Address

Masque, Unit G3, Laxmi Woolen Mills, Shakti Mills Lane, Off Drive E. Moses Road, Mahalaxmi
Mumbai
400011

Opening Hours

Tuesday 7:30pm - 1am
Wednesday 7:30pm - 1am
Thursday 7:30pm - 1am
Friday 7:30pm - 1am
Saturday 12:30pm - 3:30pm
7:30pm - 1am
Sunday 12:30pm - 3:30pm
7:30pm - 1am

Telephone

+919819069222

Website

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