Masque, Unit G3, Shree Laxmi Woollen Mills, Shakti Mills Ln, off Doctor Elijah Moses Road, Mahalakshmi, Mumbai, Maharashtra 400011, India Get directions
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"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
"Why do Mumbaiites go wild for the seasonal ₹6,872, 10-course tasting menu at Masque? It’s an experience—one that begins the moment 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. Either way, wonders will emerge from the kitchen, like a dal dhokli-inspired duck ravioli or a koji-fermented dosa with smoked pork gassi. Book a week in advance or further ahead for weekend tables." - roshni bajaj sanghvi
"A zeitgeist-defining restaurant in Mumbai co-founded by Prateek Sadhu, known for its focus on foraging and incorporating rare ingredients from across India into its menus. Masque has been highly regarded and earned India’s top spot in 'Asia’s 50 Best Restaurants' in 2022." - BySarah Khan
"An influential Mumbai restaurant where the chef dug into Kashmiri practices beginning in 2016 and where diners encounter Himalayan-inspired elements such as sea buckthorn sorbet paired with trout roe, demonstrating how urban fine dining can incorporate mountain flavors and ingredients." - Rituparna Roy
"Head chef Varun Totlani joined a coastal harvest to source seaweed for integration into traditional dishes, seeking a diversity of species—spatoglossum (noted for tasting like raw mango), two kinds of sargassum, sea grapes, and more bitter varieties—to experiment with in his kitchen. His use of ingredients extends to delicate components recovered during processing: tender air bladders collected with a sieve are “used in Totlani’s kitchen as seaweed ‘caviar’.” For transit-sensitive items like spatoglossum, an insulated bag kept in seawater has been used to retain the distinct raw-mango flavor the producers have worked to preserve for over two years." - Emily Venezky
