Page 56 - HH Oct-Nov 2023

FOOD & BEVERAGE
trendsetters

Listing some of the most exciting F&B concepts

By Rupali Dean

NEW 10-COURSE

TASTING MENU AT

MASQUE, MUMBAI

ucked away in an old textile mill in
Mumbai, Masque’s 10-course tasting
Tmenus marry tradition and
innovation. They are defined by
ingredients sourced from local farmers,
producers, and foraging excursions; as
the seasons change, so do their menus.
The restaurant uses exclusively Indian
produce; paired with influences from
across the world, each menu is the result
of our land’s distinct produce and
culinary heritage, explored through the
Masque lens.
The recently-launched menu is both a
celebration of the season’s produce, and
of regional foods that have inspired
these dishes by way of the local spices
and blends that unify – and distinguish
– Indian cuisines.

Must try: Puranpoli & Green Pea Aamti
Tart; Cherry Tomato, Stracciatella and
Tomato Water Boondi; Goda Masala with
Clams and Karandi Loncha; Black Garlic
Pulao with Sunchoke or Lamb; Coconut
Malai Momos with Passion Fruit Thukpa.

56 OCTOBER -NOVEMBER 2023 hospitality horizon www.hospitality-horizon.com