'Mumbai chefs need to add a lot more thought to the food they are serving'

Garima Arora at Masque. Pic/Sneha Kharabe"I haven't slept in two days," says Garima Arora, armed with a takeaway coffee cup, when we meet her at Mahalaxmi fine-dine, Masque. She has arrived just an hour ago from Bangkok, where she runs her six-month-old restaurant, Gaa. But her caramel-hued eyes light up as soon as we start chatting about her first pop-up in the city, in collaboration with chef Prateek Sadhu."We'll do a version of the bhutta, use ingredients like seabuckthorn from Ladakh and ch