Nikita Pai Design Studio presents an ideal space for experiments for Masque Lab in Mumbai

A little over three years after the Masque restaurant opened in Mumbai, Aditi Dugar and Chef Prateek Sadhu unveil a novel concept. The duo presents a 1,100 sq ft space for developing newer recipes, flavours and methods of fermentation, pickling, etc. “That’s how we arrived at its name—Masque Lab is a laboratory for experiments,” says Chef sadhu. He adds that the intent is to plan curated meals (by invitation only) for 10-12 diners here. “Dishes that do well during these trials will be added to Masque’s menu. Plus, we cook in this open kitchen, adding another dimension to diners’ experiences,” he says, as he gives us a peek into the space.

Framed by crittall windows on one side is a double heighted volume, typical of the mill compound plan. Designer Nikita Pai, who’s crafted the space, says, “The muted Caesar stone counter tops, Häfele appliances and cabinets as well as the neutral palette ensure that the focus remains solely on the fare.” Dugar punctuates: “This is my favourite design element.” Just beyond the main dining area, a spiral stairway in mild steel leads to a 200 sq ft mezzanine level that’s reserved for a temperature controlled, fermentation lab, as well as a balcony, where the chef plans to set up a mini kitchen garden.