Masque is an ingredient driven restaurant in Mumbai, promoting botanical bistronomy. I decided to plot my meal to understand sourcing, seasonality and geography.
carrots, sesame cone, marzipan 
“no one can make you feel inferior without your consent” 
raw banana chips, jerk seasoning, smoked cherry tomatoes, fermented potato, coriander 
pork skin, creamed lotus root, bhut jolakia, avocado, orange 
romaine, buttermilk, cured yolk, radish 
heirloom tomatoes, kanchampuli vinegar, granola, pesto tomato water 
churros, chorizo pork fat, tomato, wood sorrel 
macadamia, celeriac, celery oil, pepper 
sousvide lobster (Gujarat), mustard, radish, wood sorrel 
confit duck, risotto, macadamia cheese 
sea buckthorn, kumquat, almonds, ricotta 
pork belly – pit roasted,
beer fermented apples, mustard
Pepper pannacotta 
pickled apples almond milk ice cream almond cracker 
Birthday Cake! 🙂 
Potato sweet fudge buckwheat fresh pepper sea salt;
Sweet onion cream macadamia cracker;
Burnt chocolate Pondicherry toasted hemp
Feb, 08, 2017