I have a passion for all things good in life- be it travel, food, watching plays& films, photography, drinking champagne or just getting pampered in a Spa. Luckily being a Hotel Management graduate, an ex-chef, nutritionist and a journalist, I am eminently qualified to do my job of writing and sharing experiences. My blog is my world and my posts are my straightforward thoughts...come along with me on my culinary voyage!
bump into him at Tian a few years ago, where Chef Vikramjit Roy introduces me
to him saying, ‘This guy is a genius’ and we all sit down at the alfresco area post
dinner (I was staying at the Maurya so was in no hurry to rush back). He talks
about the chefs he looks up to; about his growing up at a farm in Jammu where his
weekends would go in spending his time in the fields. He was born in Kashmir
and originally wanted to become a Commercial Pilot. He was young, and gained
experience in several places including a stint at Alinea, French laundry and Le
Bernardin followed by a tour of some of Europe’s Michelin-starred restaurants. Sadhu
thinks his hitting the stride may be rooted in the fact that ‘It wasn’t until my
tenure under Rene Redzepi at Noma that I learnt how to cook from the region and
harnessing the soil’.
lot of Prateek’s memories are sensory. He would visit his Aunts farm every
Sunday. Naturally curious and always driven, he could be found in the Farm
kitchen by his 10th birthday and over the coming years spent most of his free
time there, learning the basics with his Mom and Aunt.
step into Masque came, he says, as a result of disillusionment with cooking
after he returned to his homeland as he found it hard to source ingredients in India
that were as good as those in New York, and he also felt that the dishes he was
putting together were simply copies of those from the restaurants he worked at
his stint as the Sous Chef of Le Cirque in Bangalore.
Smoked Potatoes, Butternut Squash
tour of India taught him about its possibilities. Sadhu learnt India being a
diverse country has different terrain and topography. Soon it became an
ambition, this expedition for new ingredients and flavours. When a local forager
in Ladakh made him experience Sea buckthorn, Sadhu saw the runway before him. ‘For
me India defines local produce, be in chocolate from Pondicherry or sea
buckthorn from Ladakh. It can be any ingredient grown in that particular
season. Seasonality is what we are serious about here at Masque’.
Buckwheat, Salted Caramel
have dined at Masque thrice and each time has been a great experience. I still
remember the tomato course on their first tasting menu wherein they focus
on delivering the taste of a naturally grown tomato, (which comes
from their flagship farm from pune) onto the plate with
few complimenting flavours.
is restless, a good sign, he does various collaboration meals at Masque in
Mumbai and also travels across the world where he showcases his food. The last
one in Mumbai was with Garima Arora of Gaa (I have written about it in a
previous post). And this time round, Masque travels to the capital….yes in
Saadi Dilli; showcasing his skill for reaching just yonder the possible: here’s
this Indian guy showing us things we may have never seen before – things from India.
WHERE? Masque will host a pop up at The Lodhi in Delhi on 1 Dec, 2
Dec, where the people of Delhi can sample what really is the buzz about Masque.
Where seasonal produce and regional harvests will decide the menu and not
cuisines and their sub-genres. Where fine-dining is not a lifestyle, but a way