Masque

"Why do Mumbaiites go wild for the seasonal ₹5,200, 10-course tasting menu at Masque? It’s an experience, and one that begins when you step into the elegant dining room housed in a former textile mill. The pendant lamps hanging from the high ceiling, the lab-like, glowing bar, and the metal sculpture rising from the floor (inspired by the Mahalaxmi and Parel skylines) create the perfect setting to impress a date, celebrate, or listen to your server tell stories about all the locally sourced or foraged produce you’re about to consume. The themed menu could be inspired by a region, season, or way of cooking, like a Kashmiri winter or Jodhpur’s khad cooking. Whatever wonders emerge from the kitchen, like a pit-cooked quail and tiny puran poli topped with crab and amti, they employ top-tier kitchen chops to make us beam with equal parts joy and astonishment. You’ll need to book a week in advance for weekdays, and further ahead for weekend tables. " - roshni bajaj sanghvi

"A top-tier restaurant located in Laxmi Mills which makes you feel like you’re not in Mumbai. They focus on infusing the country’s abundant produce with unique ideas and innovations. Their menu changes as the seasons do. Masque gives attention to dining at a different level. They believe its really important how food looks, tastes, feels and even sounds." - Thought Over Design

"A restaurant in India known for its innovative cuisine and pop-up experiences, led by Aditi Dugar, the first woman to be featured in the 50 best restaurants in Asia list."

"Masque has been a polarizing place since it cemented itself in Mumbai’s fine dining landscape, disrupting contemporary Indian dining. Chef Varun Totlani currently runs the kitchen, taking over the reins after the departure of founding chef Prateek Sadhu. Reserve well in advance to sample the 10-course tasting menu, seasonal and heavy in its use of local ingredients. You can also get in touch for a seat at the Masque Lab, the restaurant research and development space, where diners who don’t mind a more experimental meal can taste dishes that are still works in progress." - Sumedh Natu

"The Masque team travels far and wide, from the forests of Kashmir to the shores of Goa, to bring back hyperlocal ingredients from across the country to their restaurant in Mahalaxmi." - ByArundhati Ail