If you’ve ever been to Masque – the ingredient-driven restaurant co-owned by Chef Prateek Sadhu and entrepreneur Aditi Dugar, in Mumbai’s Shakti Mills compound, you will have experienced its warmth and hospitality first-hand – both through the service and the food. Every bite is infused with care and purpose, thanks to the produce, which is used with thoughtful intention. At a recent sit-down lunch, Sadhu’s individual experiences – his Kashmiri roots, travels, and the innate internationalism that comes from his stints at top global restaurants – were on full display. I was served a generous portion of Kashmiri lamb neck yakhni meets morels miso; a rogan josh sausage with kalam (the Jammu bread) masqueraded with NYC casual-chic; and a Puducherry chocolate combined with indigenous central Indian flower liqueur, mahua that I had not tasted before.
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Diese Geschichte stammt aus der September 2021-Ausgabe von Grazia.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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