Looks like you have exceeded the limit to bookmark the image. Food review: Bombay Canteen, Mumbai Premium The interiors of The Bombay Canteen. Address: Masque, Unit G3, Laxmi Woolen Mills, Shakti Mills Lane, off Dr. E. Moses Road, Mahalaxmi, Mumbai 400011| Tel: 022 2499 1010/11 (Disclaimer: This review was done on an invitation from the restaurant. Never miss a story! Masque A 'wilderness-to-table' restaurant, Masque can be found in the tangle of dark lanes and warehouse builidings of Mumbai's gentrifying cotton mill district. ELLE INDIA, MASQUE’S NEW WINTER MENU IS A FASCINATING PEEK INTO KASHMIR’S CULINARY TRADITIONS CONDE NAST TRAVELLER , MASQUE, MUMBAI, #5 ON TOP RESTAURANT AWARDS 2018 LIST GQ INDIA , CHEF PRATEEK SADHU IS PUTTING HIS MEMORIES OF KASHMIR ON A PLATE Ever. Scampi, oyster mousse - Picture of Masque, Mumbai Photo: Scampi, oyster mousse From Review : A world-class dining experience, now in Mumbai! You can also opt for wine and cocktail pairing at Rs3,500 (Rs3,000 if paired with the 8-course menu) and Rs2,200 respectively; all cocktails are priced at Rs700. Where : Masque Restaurant With an unassuming entrance inside a former textile mill compound, it is something of a surprise to enter the restaurant’s luxe set-up which really does know how to make the industrial chic. As the meal progresses we notice nearly all the crockery is tailor-made: a Thai salad of tofu and kale is served on a plate that resembles a crater on the moon, and a perfectly cooked filet of fish with green accents from a leek sauce and gherkins comes on a handmade charcoal grey ceramic plate. The tasting menu was INR 3300 (£39). This can get exhausting especially when the servers and chefs take turns to visit you at the table for the severe menu name-dropping—the lamb came from a farm in Rajasthan, the baby begonia petals from the restaurant’s farm in Pune…you get the idea. In course 2, carrots-several ways rest on a yoghurt dressing. We expected something a bit more indulgent from the kitchen as dessert but the clean and subtle flavours of a peach ice cream served with sticky-sweet apricots, pickled rose petals and yoghurt “snow" rounded up our meal quite nicely. This course works on so many levels; the treatment of carrots – from cooking sous vide to braising in butter – beautifully brings out their best flavor and texture. Expect house-made syrups and sours and unusual ingredients like red cabbage, rhododendron and roasted barley. The tasting menu was INR 3300 (£39). [email protected], OPENING HOURS I love masking, especially on weekends while the weather is changing outdoors. The menu changes every few weeks and the food here is self-styled as “botanical bistronomy" with influences from modern European, Mediterranean, Latin American and South-East Asian cooking. Remove some to bookmark this image. Happily Ever After! Topped with flora and prepared with raw mango, it is light, plump on the inside, and pan-seared to a perfect crisp, out. For a first drink, it’s perfectly bubbly, and sports a vivid pink distinctive to Himalayan rhododendron, while citrus-infused Bombay Sapphire lends a nice punch to the otherwise sweet flower syrup-sparkling wine pairing. Rubina A Khan reviews the Chef's Tasting Menu at Masque, Mumbai: “an indulgent and wondrous night of sustainable culinary artistry, Indian style." Stay connected and informed with Mint. It'll just take a moment. It takes a bit of derring-do but we commit to Terra (Rs700), a raw turmeric and ginger gin and tonic, from the Bhumi section and Phoenix (Rs700) from the Fire section, a frothy rum sour flavoured with papaya syrup and some vegetable charcoal we didn’t really taste. Review: Ziya’s new menu at the Oberoi makes post-pandemic fine dining, a treat Food & Drink Review: Mindful eating in a minimalist setting, Sequel 3.0 is here An ingredient-driven restaurant, helping define modern Indian cuisine by using food from the Himalayas in novel ways | Co-founded by Aditi Dugar and Chef Prateek Sadhu Open for dinner from Tuesday to Sunday between 7:30pm and 12.30am, reservations are a must. Slap on some statement lipstick, strap on some tall stilettos, and as for the gents, button up your good shirt because you really do need to look sharp when you head out to Masque. After a spell in London with Vineet Bhatia in 2010 he launched Ziya at The Oberoi in Mumbai. Another fascinating thing about the restaurant is that it produces 70 per cent of its own farm produce. That such simple ingredients have produced something so exciting speaks volumes of the Chef’s imagination. The whole experience at Masque is a bit flashy and it’s obvious that in some places it’s all style over substance. Matrix Biolage Hydrasource Masque is Perfect For: Wavies and Curlies on a budget. In case you can’t find any email from our side, please check the spam folder. The process was swift, fuss-free and efficient. Applause. And we have only the best munchies to go with – sweet potato chips with an intense smoked tomato-red chili dip and another subtler goat cheese dip. Mumbai's most ambitious farm-to-fork, super-luxe restaurant has some brilliant food, some bad misses, and dishes out too much style over substance. Review: Asilo is as close to heaven as you can get in Mumbai! Log in to our website to save your bookmarks. Given the predecessor, the dark chocolate tart served with fig ice cream perched clumsily atop a bed of fig jam can, depending on individual preferences, either be a great follow-up, introducing bitter flavors into the ‘dessert’ bit of the experience, or taste slightly one-dimensional. G3, Laxmi Mills Compound, Shakti Mill Lane, Mahalakshmi (24991010). Things also got a bit awkward the few times we asked the waiters to go off-script for any details on our dishes. It’s brought together by a team made up of high-end caterer Aditi Dugar and Chef Prateek Sadhu, a Culinary Institute of America graduate whose resume lists stints at French Laundry, Le Bernadin and Noma. Comprising Kashmiri morels that are used both, whole and in a rich, creamy sauce, this can easily be renamed the ‘Umami’ course. Updated: 19 Oct 2016, 05:25 PM IST Prerna Makhija Mumbai's most … Naturally then, we include a cocktail tasting in our Masque Experience – the 10-course food tasting prepared with mindfully sourced, regional ingredients. With Masque’s stark-and-stone form, Mumbai embraces a new kind of luxe. Similarly, the spiralized celeriac main course we were so excited about was doused in cream and served with a side of porcini mushroom ragout and the combined flavour was no better than a plate of Penne Alfredo at a pizzeria chain. Mumbai 400011 Updated: 20 Feb 2015, 08:38 PM IST Prerna Makhija Creative twists to regional Indian cuisine in … Corn Ice Cream w/ Passion Fruit Masque also offers a 6-course Tasting Menu and a smaller 3-course option. Your review is being moderated and should be approved in 2-3 days. 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At one point during our meal, we were served a single wedge of potato from a fancy wooden box using an even fancier metal tong that had been cooked for six hours in the fire pit. Sure, we can appreciate the miracle of its moistness, but really, it just tastes like soot. Stay connected and informed with Mint. The filling in our pastry, however, is understated and throws back to chocolate bars made by Mason & Company, which might have something to do with the fact that Sadhu sources his chocolate from Pondicherry; the latter, as most bean-to-bar patrons will tell you, is based next-door, in Auroville. Its non-veggie counterpart, Halibut flown in fresh from the Andaman offers a complete contrast. Our meal starts with some unbelievably thin, sweet potato chips served on a wooden log with slits to hold each crisp perfectly. The Umami Course Sadhu’s corn course, however, makes clever use of the two most promising stars from our Southeast Asia trip – passion fruit and corn milk. Every single morning”. But the kitchen’s shiny techniques failed to impress the most when it came to the star dishes on our vegetarian tasting menu. 3 min read . Dinner: Tuesday to Sunday 7:00 pm to 00:30 (Last seating at 10:30 pm) Never miss a story! Here, it is equal parts perfect accompaniment to a buttery asparagus soup, and standalone course. To conclude, Masque slays with its cocktails, surprises with its menu as well as music choices – playing everything from Ornette’s ‘Crazy’ to ‘Les Yeux Ouverts’ by Beautiful South, and Kaytranada – and completely disarms with the plushiest seating, something we were thankful for at the start of the evening, and after hours of foot tapping, tippling and feasting! Meanwhile the menu is a welcome departure from a la carte, serving as a degustation-only menu. Masque Experience Menu is priced at INR 4500 | Cocktail Pairing INR 2200 Mumbai, Maharashtra Leading … Oops! We review Mumbai’s luxury restaurant Masque’s new 10-course menu. Masque is a wilderness-to-table restaurant set in Mumbai’s mill lands, where fresh, local ingredients are used to create seasonal tasting menus with international flair. My companion’s Pork Belly-Apple pairing, meanwhile, tastes good if a little dated. Wanting a routine under Rs.500 If you are suffering from very dry, frizzy hair. You have thick hair that gets rough within day 2,3. Or fabric, in case of the rye bread that reportedly requires six days to ferment! Unit G3 Laxmi Woollen Mills, The ‘main’ being a whole smoked potato that could rival the meatiest of courses! The cocoa pod-bowls while not exactly conducive to soup scooping do make for great photos. Serves Asian, European. After 3.5 years of running it, Aditi Dugar, director and co-owner, and Prateek Sadhu , executive chef and co-owner, are adding to the family by introducing Masque Lab this month. In my companion’s non-vegetarian experience, the duck is adequately gamey and seasoned, held inside crisp parsnip that is sauced and cooked for hours until it can be rolled. 3.1K likes. Each product has ingredients with specific guna-dharma (characteristic properties) which Chocolate Tart w/ 75% Dark Chocolate Along with a proper skincare routine, it is important to pamper the skin once every week to keep it fresh and healthy. Due judgement At … We just aren’t sure if that’s a good thing. The carefully curated bar program is easily the best you’ll find at a standalone restaurant in the city and the food, which follows the on-trend farm-to-fork movement, is pushing boundaries by scrapping à la carte altogether for tasting menus. BOOK a table for FREE and get Amazing DEALS Thanks! And celebrates the less seen and indigenous lotus root encased in a perfectly puffed pastry with a spring onion chutney and radish garnish. The cocktail menu is designed around Ayurveda and the five elements: Bhumi (earth), Jal (water), Agni (fire), Vayu (air) and Akash (void). Our first drink – 5 Pollen – is from the menu’s ‘air’ section; cocktails at Masque have been categorized into five sections, each a nod to one of the five elements found in the vedas. With its inconspicuous entrance and high ceilings to the part polished marble, part textured slate composition, Masque, located within the Laxmi Mills Compound appeals from the get-go. The ten-course Masque Experience Menu is priced at Rs4,500, the eight-course Masque Tasting Menu is priced at Rs3,200 and a 3-course mix-and-match meal from the tasting menu will set you back by Rs2,200. It ends with an intense explosion of fruity flavors, and textures. Masque focuses on zero food wastage policy which is prime reason they encourage/promote prior reservations.Service of staff is top rated.Panda is their lucky mascot. The brainchild of Aditi Dugar (of Sage and Saffron fame) and Chef Prateek Sadhu, the restaurant is fresh, feels intimate, is ingredients-driven, and boasts some of the coolest light fixtures we have ever seen. So, we’re only slightly disturbed by our server’s fondling of the bread. Paired with our main course is the elegant Terra, Masque’s version of a G&T from the ‘earth’ section’ – the Gin is infused with raw turmeric, accompanied by ginger and honey syrup, lime and topped up with tonic. Your session has expired, please login again. The cocktail menu is fixed. It’s no secret that Masque is one of Mumbai’s most refined fine-dine destinations. “This split-level entrant in Mumbai’s dining scene also houses one of the better bars we’ve come across”. 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