MASQUE TRAVELS TO THE CAPITAL THIS DECEMBER

Rhododendron & Begonia Sorbet

I 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’.

A 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.

Prateek’s 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

A 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 

I 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.

Prateek 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.

FAST FACTS

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 of life.

Heirloom Tomato

WHEN? 

1st December - Dinner, INR 8500+taxes

2nd Lunch & Dinner, INR 8500+taxes. 

FOR BOOKINGS: +91 22 2499 1010 / +91  9819069222 or email at bookings@masquerestaurant.com