Head Chef at MASTI Dubai, Prashant Chipkar’s vision and passion for Indian cooking has taken him into a number of unique projects and some of the best kitchens of the world.
What makes MASTI’s offering unique?
MASTI presents a unique concept of Indian-inspired global cuisine that challenges perceptions of Indian gastronomy. It stands out by offering a food philosophy that is rooted in culture but features contemporary twists on classic dishes to engage and excite the discerning palates of Dubai diners.
MASTI’s menu is bold, adventurous and constantly evolving as the team looks for new ways to capture guest’s imagination time and time again. The cuisine, paired with an extensive beverage menu, spearheaded by our award-winning bartender Jeet Verma, has allowed MASTI to create a social dining concept with soul and palpable energy.
What are some of the dishes which diners are loving these days?
The Menu at MASTI evolves regularly throughout the year, as we try to continuously surprise diners with new dishes catering to changing preferences and trends. Some of our most popular dishes at the moment include the Tandoori Chicken Bao, Tuna Bhel Tartare, Truffle Khakra, Malabar Chilean sea bass with dosa waffle and BBQ Tamarind-glazed short ribs.
How do you put a twist on Indian cuisine and how do you come up with your creations?
When we opened MASTI, our mission was to present an international menu inspired by India’s vibrant colours, flavours and culture. This philosophy is the foundation of every dish we create. A MASTI dish is a combination of this culture and the use of various specialised techniques and flavour combinations.
Tell us a bit more about your journey.
I’m currently the Head Chef of Blackspoon Restaurants, managing both MASTI and Bombay Bungalow. I was born and raised near Goa, so food and cooking has always been an important part of my life since a very young age.
I completed my education from the Hotel Management institute in Mumbai and subsequently joined the Taj Chef Management training programme. Over my 17 years in the culinary world, I have had the pleasure of working with some really successful chefs such as Chef Vineet Bhatia, Chef Gaggan and Chef Hari Nayak whom I consider great sources of inspiration to me.
Is the Dubai market lacking something when it comes to this type of cuisine?
We identified a clear niche in the market when opening MASTI and today, in our third year of operation, it still holds true that there are very few restaurants in the city with a similar offering. There are many Indian restaurants in the city, but very few have been brave enough to push boundaries as we have done. It’s this unique quality, paired with excellence in service and cuisine, which has given MASTI its longevity in the market.
How do you compete with similar Indian concepts which offer an interactive experience?
At MASTI, we remain committed to doing what we do best, which is offering unparalleled service and exquisite food and beverages to guests in a chic and ambient setting. Our popular weekly offers, including the Elephant Bath Brunch, Gin and Jazz Night and Ladies Night, have become fixtures on the Dubai culinary scene and are unrivalled by our competitors. Our ability to compete lies in our consistency in service combined with our propensity to listen closely to our customers. Their feedback guides our success.
What’s coming up at MASTI?
We have developed the ‘Chef’s Table’ menu which features some of my favourite signature dishes that are not available on the a la carte menu. We will also continue our other popular offers such as the Elephant Bath Brunch and Ladies Night, all in line with DCTM social distancing and capacity guidelines. Further details can be found on our social channels and website. Each week we host a popular ‘Juniper Craze’ masterclass which gives guests the unique opportunity to create their very own mouth-watering Juniper based beverages in an intimate masterclass lead by Jeet Verma.
This masterclass, perfect for small gatherings such as birthdays or corporate team-building events, must be pre-booked by phone or e-mail and is limited to 8 guests in line with DCTM guidelines around social distancing and table capacity.
