(3 April 2026) – Masque in Mumbai, a leading pioneer of modern Indian gastronomy, has been awarded the Art of Hospitality Award 2026 by Asia’s 50 Best Restaurants. The award recognises an exceptional restaurant that, in the opinion of the more than 350 members of the ‘Asia’s 50 Best Restaurants Academy’, has offered the best dining experience in Asia over the past 18 months.

Masque was founded in 2016 by Aditi Dugar, a passionate home cook and entrepreneur, and has made a name for itself worldwide as one of India’s most innovative restaurants. Located in a former textile factory in Mumbai’s trendy industrial-chic district, the restaurant combines tradition and innovation in its pioneering 10-course menus, using seasonal, regional and foraged ingredients to create a unique and interactive culinary experience.

A spokesperson for Asia’s 50 Best Restaurants explains: “Masque’s award recognises not only its exceptional service, but also how the restaurant has created a complete ecosystem of hospitality centred around modern Indian cuisine. The team’s commitment to sourcing ingredients from across India, their experimental approach to food and cocktails, and their ability to create intimate and interactive moments of indulgence prove that hospitality and innovation are inextricably linked at Masque.”

Aditi Dugar says of winning the Art of Hospitality Award 2026: “It is an incredible feeling to bring this award home in our tenth year. It was a dream we have always had. It simply confirms what we have strived for since Masque opened: to treat every guest with care, generosity and the utmost humility. And, of course, this recognition is due to the wonderful team at Masque, who work every day with unwavering dedication and an unconditional commitment to excellence. I am deeply grateful to them, to everyone who believed in our journey, and to Asia’s 50 Best Restaurants for recognising hospitality as something soulful and deeply human.”

Led by Head Chef Varun Totlani, the Masque kitchen team travels across India – from the forests of Kashmir to the coasts of Goa – to source regional produce and unlock maximum flavours using modern cooking techniques. Menu development takes place in the Masque Lab, a research and development kitchen that blends traditional Indian culinary art with global techniques and influences. It also serves as a separate, intimate and interactive private dining room for just 14 guests.

Masque offers both vegetarian and non-vegetarian menus and presents a distinctive vision of contemporary Indian cuisine, ranging from prickly pear with nagphani and coconut malai to a sophisticated interpretation of the popular Gujarati winter snack ponkh bhel, enhanced with seaweed from Goa. The extensive cocktail menu approaches mixology as an experiment: seasonal ingredients, techniques and flavour combinations harmonise perfectly with the modern Indian flavours of the tasting menus.

The Art of Hospitality Award recognises restaurants that offer exceptional culinary experiences, where seamless, competent and highly personalised service is key to the overall experience. The Masque restaurant joins the illustrious list of previous winners, including Toyo Eatery in Manila, celebrated for its excellent service; Nusara in Bangkok, led by chef Thitid ‘Ton’ Tassanakajohn; and Zén in Singapore, led by chef Bjorn Frantzen.