Varun Totlani

Coming Up

Training at Culinary Institute of America and Culinary Academy of India gave Varun Totlani the technical base that later carried into service. The sequence is straightforward: study, then refinement, then responsibility. In that path, the work reads less as inspiration than as method — learning how flavor is constructed, how discipline is retained, and how instinct is trained into reliable kitchen judgment. Today, that foundation sits behind his role as Head Chef of Masque.

Where They Are Now

Since 2022, Totlani has led Masque in Mumbai as Head Chef. The title marks the point where training, repetition, and authority meet in a working kitchen. At Masque, the cooking lands with control rather than excess, each element placed with intent and without losing speed or edge. Signature dishes are where Totlani’s approach becomes most legible. Goda Masala, Clams, Karandi Loncha; Cacao; Cured Barramundi, Seabuckthorn, Pani Puri; Seaweed and Ponkh Bhel; and Starfruit Kanji, Kohlrabi, Squid show a hand that works through contrast and precision. The combinations are specific, but the logic is clear: spice, acidity, smoke, shellfish, fruit, and texture held in careful balance. That balance also shows up in the way his craft is described: technique provides the frame, instinct supplies the timing. The grill-led sensibility and barbecue streak give the work heat and smoke, but not as ornament. Those methods rely on preparation, control, and the ability to read the moment, which is where Totlani’s cooking seems most at home.

Signature

Varun's signature dishes include Goda Masala, Clams, Karandi Loncha, Cacao, Cured Barramundi, Seabuckthorn, Pani Puri, Seaweed and Ponkh Bhel, Starfruit Kanji, Kohlrabi, and Squid.

In Their Words “I always wanted to be a chef.” “I would say this is where I became a chef.”

Honors

Varun Totlani has received Culinary Culture's India’s Top 30 Chefs, rank #7 (2023). Varun's honors include Innovative Chef of the Year (2023) and India’s Top 30 Chefs, rank #7 (2023).