Sovani leads a team of six regional cuisine specialists from Goa, Kerala, Tamil Nadu, Andhra Pradesh, Bengal and Rajasthan. Each member is handpicked from an iconic small-town eatery, to protect the original simplicity of their skill. Their repertoire spans century old recipes to recently evolved runaway successes.
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Today, Customers want to know more about the food they eat. What's good for them and what should they be eating. More often, we are thinking about the ethics of food production and are on a quest to surprise our palate with unique gastronomic innovations. Masque the newest addition to Mumbai's exciting culinary world has the answers
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Chef Abhishek Basu's new menu has elements which brings the restaurant back on track to what it was when it first opened in 2003. There's work to be done, but its a great step for Fire to return as one of the culinary innovators of the city.
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