Prateek Sadhu of Masque: distilling India on a plate
The Hindu
The country’s most experimental chef is hitting the road, to celebrate Mumbai’s Masque turning five and to share his ingredients-first approach with pop-ups in five cities
It is a dark and stormy night. Traffic on Delhi’s pot-holed roads has been crawling for hours. In the quiet, tree-lined neighbourhood of Friend’s Colony, however, 35-odd diners at boutique hotel The Manor are getting ready for a treat: a 10-course menu featuring some of the bravest, most avant garde Indian cooking yet. Inside, chef Prateek Sadhu, 34, is readying to roll it all out. This is the first day of a three-day pop-up of Masque, his Mumbai restaurant. Tickets sold out within 48 hours of announcement. Pop-ups in four other cities are to follow — Bengaluru, Chennai, Kolkata and Leh, where Sadhu will keep adding elements to the dishes, building newer ones as he finds inspiration in local cuisines and ingredients.
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