The maverick restaurateur reflects to Verve about curating menus, foraging for ingredients, seasonality, sustainability and zero waste. All at that restaurant, Masque
From sourcing fresh ingredients to prepping for their collaborative menu, follow along with chef Prateek Sadhu of Masque and chef Matt Orlando of Amass as they create an epic meal
At Aditi Dugar's Mumbai restaurant, you may not recognise some of the ingredients, but will amply taste the creative spirit
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