The first change you notice at the all-new Masque is the kitchen is not hiding behind a dark drape anymore. “Masque was conceptualised around a masquerade, where the artists come out from a curtain. “But now, we’re in a theatre, and patrons want to see the artiste. They are the show,” says head chef Varun Totlani.

Bombil Papad with rassa and trout roe