Masque’s Pop-Up At Nahargarh And A Look At Culinary Travel Trends

As the sun was setting on the lush green fields and all around was the rustic rural life of Jaipur, punctuated with a pop of colour, a red turban lying across the khatiya on the courtyard of a home, a yellow poshak of a woman fetching water, the colours fade even more into desert palette. The pinks and oranges of Jaipur now four hours into the countryside of Nahargarh become browner and greener, and the driver—on a particular off-road with dust and jagged shrubbery—points to the Dhok, Khajur, and Gum tree. He starts to talk about the flora and fauna found here and just as I marvel at the resilience of the people of Rajasthan who celebrate with maximalist opulence in the middle of minimalism, the Indo– Sarceneic stone silhouette of Nahargarh palace comes into view. Rajasthan really knows how to balance barren with grandiose.  

Masque: Finessing Experiential Gastronomy

With Mughal gardens, jharokas, and manicured lawns divided by meter–long fountains, the Nahargarh palace is an oasis of opulence, and immediately I am transported by the sounds of the Manganiyars and the Ravanahatha, a bow and string instrument whose melody carries across the lawns as I walk towards the first event of the weekend: the Barbeque at the Bageehi. I am greeted with a corn drink lined with Tajin (a spice mix consisting predominantly of lime, chilli peppers and salt) to start the night, and then escorted to showcase the grand menu of food.  

Masque is the brainchild of Aditi Dugar, who—also known as the first female restaurateur on Asia’s 50 Best—has been someone with many firsts to her name. Dugar has her grip firmly on the growing mammoth business of F&B in India, overseeing brand for Araku, running Sage and Saffron and Circle Sixty-Nine with the Kathiwada Royal Family in Worli, and 27 Bakehouse. With a bar in the pipeline at the same mill complex as Masque, the future is bright for Dugar, and this comes with her keen eye on emerging trends in the industry, one of them being the global travellers’ need for live events and culinary travel. 

The concept of a culinary pop-up is not new, but this one has been done with such aplomb. The feast at the first dinner is exhaustive, and both with Masque signature dishes and Alsisar Haveli’s delicacies, the smoke from the fire carries the flavours of the region. A few of my personal favourites on the table are the Bhutta Chai, Molgapodi Tater Tots, Nachos and Queso, Chakundar ke Kebab and Tres Leches with the Glenlivet Caramel. The food is succulent and cooked to perfection, and the weather at a cool 14 degrees Celsius, complete with global musicians, hits a crescendo for me as I take in the final spoon of my dessert.  

A Curated Soirée

The food and beverages are only complimented with great company. In conversation with someone from Norway and Goa, I realise the power of unique curated experiences that draw travellers interested in all aspects of travel—art and culture for one or being in a nature and wildlife zone for another. However, their love for food and experimenting with cuisine is the biggest reason to be here. The group, now giddy with food and drinks, switches gear to a cocktail hour curated by our co-host Abhimanyu Alsisar, Raja of Khetri and co-founder of Magnetic Fields, an electronic music festival that has bought global names to India to perform and has its soul firmly in celebrating Rajasthani heritage. 

From the sunset arrival at Nahargarh and curated welcome cocktails, you can tell how important storytelling is to bring alive an experiential, even for both Dugar and Alsisar. Each ingredient is mindfully chosen, all the pairings straight from the caviar to the cacao a moment curated with intent for a desired, tailored outcome. As I walk through the corridors with smiling faces, all locals who work in the 100–room property, the warmth of the property is contrasted with the chilly weather, and in the two–toned rooms and mirror work on the halls when I see my reflection, I catch the first glimpses of the palace transformed into an intimate dining space.  

Into The Wildlife 

The second day starts with an early face yoga in the sheesh mahal room with Kama Ayurveda, and the walk across the lawns lined with morning dew is surreal. Lunch is served at the swimming pool, where locally inspired dishes with modern interpretations by Himanshu from Pratap Bhawan highlight local fare from family recipes of Marwar. The food was impeccable, and the only thing to top off this experience was the much-awaited Ranthambore wildlife safari, with curated snacks from Masque.  

With  The Burlap People Tote in my hand; we traversed across the rocky trails surrounded by the majestic Aravalli hills. Streams originating from the Chambal River crisscross our roads, and in them, we see the Mugger Crocodiles and migratory birds. In the quiet of the drive, as we enjoy our Masque nibbles, we come up close with sambar, spotted deer, langurs, and peacocks. Coming from the east where poaching has decimated our wildlife, it was a treat to see what the beauty of a wildlife reserve bursting with life does for the traveller. A special treat for me is the historical underpinning with remnants of forts and palaces given the forest was a former princely hunting ground with multitudes of rulers having built structures through here—makes you think about the impertinence of humans over the immortality of nature. 

The highlight of the trip is our introduction to Masque’s multi-course tasting menu at the main dining hall. The locally inspired dishes alongside live performances blending tradition with contemporary artistry highlight the canvas of play for Dugar and Alsisar. They drew from the region and beyond and left people wanting more. The research and development of both menus is astounding with the level of creativity, flair for design and appetite for blending old with new. The interplay of historic architecture and Masque’s signature aesthetics created a heady sensory experience at Nahargarh mixing flavours, textures, and visual storytelling in the most wondrous way. The weekend feels like the start to a great collaboration, perhaps the beginning of an annual culinary live event similar to Magnetic with global collaborators, honouring the past while celebrating the future through cuisine, community and culture. 

In a recent Booking.com report on How India Travels, culinary tourism topped the list of one of the prime reasons India was travelling, and I have no doubt this is only a growing trend, with global travellers expanding their palettes and looking for unique experiences. With India growing as a world power with both inbound and outbound travellers, the Indian market shows no sign of slowing down and experiences like this that redefine luxury travel and dining are the ones to watch out for. 

Related: Aditi Dugar, CEO And Founder Of Masque, Spills The Beans On Building Bridges Through Food

Note:
The information in this article is accurate as of the date of publication.

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