FROM MASQUE, MUMBAI

 

PRATEEK SADHU

 

 

PRESENTS 

KESAR BADAM

 

(SAFFRON & ALMOND)

Prateek's Kulfi flavour is a tribute to a childhood memory of dessert with his mother: the classic Kesar Badam Phirni. 

Taking the beautiful exotic ingredients Kashmir is known for- saffron, almond and pistachios- we have created a stunning Kesar Badam tabletop. 

 

Using creamy tones of pale yellow swirled with pistachio, we've added exotic cardamom and almonds to make this special tabletop. 

Chef Prateek Sadhu.jpg

DESSERT INTO DESIGN! 

 

I thought about my mother's Kesar and Badam Phirni which she always made for my birthday...

Prateek Sadhu, the exceptional chef behind Masque in Mumbai, is one of the most talked about chefs at the moment- and it is easy to see why. His dedication to the craft of cooking shines through at his Masque lab in Mumbai, a dedicated space to break-away, research, and experiment with a whole host of seasonal ingredients and techniques that draw out the best in them.

 

The art of simplicity in food is a practice that takes not only time, but a vision to cultivate. His use of pure, honest ingredients sourced from local farms speaks volumes of Prateek's visual and communicative process. 

 

The variety of remarkable produce available across India is still vastly unexplored, which makes Prateek’s process even more intriguing. Working with seasonal produce allows Prateek and his team at Masque to continuously experiment and innovate with their menu. 

Our passion for working with local crafts and artisans aligns strongly with Prateek’s focus on sourcing ingredients from nearby suppliers and small farm producers, allowing humble ingredients to take centre stage at Masque.

 

Equal attention is paid to the diversity of every region—and what makes his food so contemporary is his ability to meld global techniques and innovation into these key ingredients. 

Prateek’s journey is an exciting one to watch from many perspectives, even beyond a culinary lens. We are super excited to have him on board for The Kulfi Project and look forward to sharing more of his journey with you.

RESTAURANT

 

MASQUE 

MUMBAI

 

HISTORY 

 

ALINEA

THE FRENCH LAUNDRY

NOMA

 

AWARDS

TOP 10, FOOD TANK, 2016

CONDE NAST CHEF OF THE YEAR, 2017

MIELE ONE TO WATCH, 2020

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