The Chef & His Brigade

“I grew up in Kashmir around my family’s farms and my mother and aunt’s cooking; it was inevitable that as a teen, I ended my plans to be a commercial pilot and opted for hotel management instead. I graduated from the CIA and staged at restaurants across North America and Europe: Alinea, The French Laundry, Bourbon Steak and Le Bernardin. It was at Noma however, under Rene Redzepi, where I truly understood the philosophy of sourcing within the region, foraging, and harnessing the soil. I moved back to India in the hopes of exploring these concepts and philosophies, and a few years later, Masque was born. We source our produce only from within India, much of it coming from the country’s northern belt, while some of the produce grows on our own organic farm nearby. The unexplored abundance of India never ceases to amaze; every trip foraging in Kashmir yields new surprises, as do our local farmers, from whom we procure the most stunning produce.”

“Nestled in the heart of Mumbai’s buzzing mill district, Masque serves a progressive cuisine, inspired by the influences and flavours from the region and returning to the roots of the unexplored Himalayas through modern techniques.”

Kim, the discoverer.