Chefs Prateek Sadhu and Scott Winegard test  a plating with black king oyster mushrooms sourced from Haryana. Pic/Bipin Kokate 

Masque is 213 days old, and a white board in the squeaky clean kitchen reads: Meals and memories are made here. Headed by chef Prateek Sadhu, its concept of indigenous ingredients will be at the heart of the fine dine’s Earth Day themed 10-course vegetarian meal. It is going to be held in collaboration with Los Angeles-based vegan chef, Scott Winegard, whose friendship with Sadhu goes back to their Noma days. Sadhu will also set up three plant installations that will become their playground for fresh ingredients such as liquorice basil, chocolate basil, dill and chilli flowers.