Masque

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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 stems 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.

“In 14 years at the , I’ve never seen such a good chef.” That’s Mauro Taufer, Executive Chef at 🇨🇭 talking about Chef ....
06/09/2026

“In 14 years at the , I’ve never seen such a good chef.” That’s Mauro Taufer, Executive Chef at 🇨🇭 talking about Chef .

We already knew what he brings to a kitchen — the care, the questions, the obsession with getting every detail right, even the ones nobody else would notice.

But hearing it land like this, from a festival that’s seen thirty-plus years of the world’s best chefs come through , is a different kind of proud.

Huge thank you to David Schnapp and the team at GaultMillau Schweiz that dubbed him “the unsung hero of the festival”. 🖤 This is one we’ll never forget!

05/09/2026

From Mumbai to Bogotá 🇨🇴 Here’s what happened when Masque Restaurant cooked at Restaurante El Chato! Chefs Alvaro Clavijo x Varun Totlani teamed up for an unforgettable dinner.

03/09/2026

St Moritz didn’t need snow to bring the party. ⛷️❄️ This August, Chef and team Masque cooked at the ’s first-ever Summer Edition — 32 years of winter tradition, flipped for a sunny celebration!

Our stay at the 🏔️ couldn’t have been more memorable. Shout-out to Chef 🙌🏽 for supporting us.

Chef , Head of R&D at Masque, recently joined ’s ‘Igniting the Future of Hot & Spicy’ podcast to talk about the joy of e...
28/08/2026

Chef , Head of R&D at Masque, recently joined ’s ‘Igniting the Future of Hot & Spicy’ podcast to talk about the joy of experimenting with extreme flavours in the kitchen.

From her love for chillies that began at the age of two, to how her understanding of intensity has evolved by working in kitchens across the world, she explores the complexity, layers and sensory possibilities of heat, particularly through the lens of Indian cuisine.

Tune in 🎧 for a conversation about curiosity, experimentation and discovering what lies beyond the burn.

5 Ultimate Stars 🌟🌟🌟🌟🌟 at the Ultimate Restaurant Ratings 2026; the highest tier on the list, reserved for restaurants w...
26/08/2026

5 Ultimate Stars 🌟🌟🌟🌟🌟 at the Ultimate Restaurant Ratings 2026; the highest tier on the list, reserved for restaurants where culinary excellence and hospitality meet at their absolute best.

This is a big one for us. It’s not a recognition of the food alone. 🖤 It’s everything around it too.

Thank you to Raaj Sanghvi, Sam and Vir Sanghvi for creating a platform that celebrates Indian dining at this level, and to jurors across the country whose scrutiny and support keep pushing the bar higher every year.

Grateful, always. Onward. 🖤

Took over .SG for the latest in their Chef Series 🔥 stoked to cook in a space that’s all about flame-forward cooking and...
21/08/2026

Took over .SG for the latest in their Chef Series 🔥 stoked to cook in a space that’s all about flame-forward cooking and letting the ingredients shine.

Big thanks to Dave Pynt for his faith in us, and to Patrick Leano and the whole Burnt Ends crew for having us in their kitchen.

Grateful for everyone who came through and made it a night to remember.

Cheese Dosa 🧀 a street classic reimagined in a bite. Parmesan tuile standing in for the crisp edges of that griddled dos...
20/08/2026

Cheese Dosa 🧀 a street classic reimagined in a bite.

Parmesan tuile standing in for the crisp edges of that griddled dosa, filled with steamed batter, laced with a black garlic - coconut chutney, and that unmissable ghee podi.

18/08/2026

Cheese Dosa 🧀 Bombay’s everyday indulgence, folded off a tawa on a street corner, eaten standing, always too hot, always worth it.

Chef took it apart and built it as ours: a parmesan tuile standing in for the crisp edges of that griddled dosa, filled with steamed batter, laced with a black garlic and coconut chutney. With ghee podi goodness, of course.

Jalebi meets ice cream — a course celebrating the texture of Indian desserts by Chef .
31/07/2026

Jalebi meets ice cream — a course celebrating the texture of Indian desserts by Chef .

Every Lonavala trip had a Cooper’s stop. Windows down, fudge boxes passed around the backseat. This is Chef ’s nod to th...
31/07/2026

Every Lonavala trip had a Cooper’s stop. Windows down, fudge boxes passed around the backseat. This is Chef ’s nod to that; featuring rich chocolate and walnuts.

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

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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