1 year ago
Masque Restaurant's Aditi Dugar on Culinary Art and Business
Aditi Dugar, the artist behind the award-winning Masque restaurant, was interviewed on a podcast.
She sees herself as an artist using food to tell stories.
Her restaurant uses unique Indian ingredients to create dishes that remind people of special memories.
She travels around India to find these ingredients, like special berries.
She also runs a quick-service bakery, TwentySeven Bakehouse, showing quality food can be served fast.
For her, success comes from believing in your idea and doing it well, always being responsible for what people eat.
Aditi Dugar, of Masque restaurant, was interviewed on The Success Code podcast.
Dugar considers herself an artist first, using food as a medium for expression.
Masque focuses on Indian ingredients, with dishes designed to evoke emotions and nostalgia.
The restaurant sources unique ingredients from across India, including sea buckthorn and hisalu berries.
Dugar also runs TwentySeven Bakehouse, emphasizing quality in the quick-service restaurant space.
- Who
- Aditi Dugar, owner of Masque restaurant, was interviewed by Rushank Shah.
- What
- Interview with Aditi Dugar, discussing her culinary journey and the restaurant Masque.
- Where
- Mumbai, India.
- When
- The interview took place recently on The Success Code podcast.
- Why
- To share Dugar's journey, insights into her ventures, and her views on the food industry.
Mass Food Production
High Quality Food
Quality vs Quantity
Mass Food Production
Prioritizes large scale food production.
High Quality Food
Focuses on innovation in the QSR space, focusing on quality.
Key facts
- Restaurant
- Masque
- Owner
- Aditi Dugar
- Podcast
- The Success Code
- Primary Focus
- Indian Ingredients
- Secondary Venture
- TwentySeven Bakehouse
- Restaurant Ranking
- Top 100 in the world
Quotes
Aditi Dugar
The brain behind the award-winning Masque restaurant
“We will always be very conscious about the ingredients that are going into our product. We are not going to be using palm oil and cheap, low quality ingredients to cut costs. We are sticking to very high quality ingredients. When you're in a food business, you are extremely responsible for what you're feeding people. Masque is such an ingredient forward restaurant. So we're so conscious about how everything is made with so much precision, the way we, you know, use our ingredients and really derive the highest, nutritional value, also from the cooking process.”
livemint.com
“I think that for me, I was fortunate enough to be exposed to so many different cuisines traveling with my parents or with my husband. For us, it was always about what food we were eating in every city – it could be a local or a fine dining restaurant. All the conversations growing up or on the table were always about food. And I think that obviously influenced the way I thought. I saw that there was a big gap in the market for fine dining. There was a lot happening all over the globe but I didn’t want to do the known. I wanted to do the unknown.”
livemint.com
