Ready for a trip to India? Golden Palm winner Mission Masala will take you there. Vibrant and intoxicating, the casual-dining concept was carefully devised by career changers Pavan Bajwa and Tim Van Den Heuvel to tickle all senses. Among foodies around Belgium, their food trucks have long reached cult status.
The success story of Mission Masala actually began with a food truck: the ‘Curry Cruiser’ started roaming the food festivals of Belgium in 2015 – and became an immediate hit with the audiences. Just like friends (and friends of friends), whose taste buds had once made contact with the addictive fl avours of Pavan’s Indian family cooking, other foodies craved for more. A second food truck – Bombay BBQ – followed in 2016, adding new recipes to the growing menu of authentic Indian dishes with a modern twist – enough to start thinking of bricks and- mortar restaurant.
In February 2018, Mission Masala opened in Antwerp, Belgium. Inside the cozy 60 sq m restaurant, situated in a local neighborhood, everything says ‘India’: Bollywood posters and striking murals, painted in the most vivid and bright colors, meet the eye upon entering the welcoming space. Vintage artifacts like letterboxes, signs, wooden drink crates, old enamel tiffins & chai sets, collected on journeys throughout India, decorate the guestroom walls and tables. A ‘tea stall’-labelled Thermo pot holding eight liters of hot tea spiced with ginger, cardamom and cinnamon sits on the counter, which separates the guestroom from a small open kitchen where busy chefs prepare customer favorites like Boom Ting Butter Chicken, Sticky Goan Ribs or one of the three Bombay BBQ burgers from scratch. A curated playlist with funk, soul, hip-hop and reggae tunes set a cozy vibe.
This story is from the July - August 2019 edition of foodService India.
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This story is from the July - August 2019 edition of foodService India.
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