Masti opened at La Mer to much fanfare – and with good reason. Exciting Indian fusion dishes are the mainstay of the menu, while the innovative mixed drinks means its bar is also a cracker.
The team will be setting up in Time Out Market Dubai in Souk Al Bahar, Downtown Dubai, in Q1 2021, head chef Prashant Chipkar talks to us about Masti’s best sellers, and what he thinks is on the food trend horizon.
How long have you been in Dubai?
Four years and counting. When I joined, I was heading Bombay Bungalow while planning Masti’s food direction. Today I handle both.
Who inspired you to cook?
My aunt. She has a hotel in a hill station in India and I would visit her during holidays.
Tell us about the most popular dish at Masti.
Tuna bhel tartare. We do a spin on the popular street food snack bhek, and it’s taken off.
What’s the golden rule in your kitchen?
“The chef is always right”. No, in all seriousness, I think the golden rule is to be innovative, inspired and to always work hard.
What meal do you whip up at home?
My family home is very close to Goa, so a Goan fish curry is very nostalgic for me.
What’s your single favourite thing to eat in the whole world?
The Indian Alphonso mango. It ripens during the summer and it is by far the best mango you can eat. Dragon fruit is the worst. I remember the first time I had it, I was totally disappointed – it looks nice, but the flavour falls flat.
What’s the most unusual thing you’ve ever eaten?
Grasshopper. But, I have to say, it was tasty.
What makes a Masti dish?
Masti is Indian-inspired global cuisine, my team and I continuously research how we could make a dish a Masti dish, which is an international dish with hints of India.
Do you have a sweet tooth?
My motto is eat sweet today and go to the gym tomorrow. But tomorrow has never come.
What’s the next big thing?
I think we are going back to basics. Open fire cooking, use of charcoal, larger cuts of meat and more use of sustainable produce.
For more news on Time Out Market Dubai, click here.
