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Masala Craft

Restaurant - Indian

12a King Street by The River, YORK, North Yorkshire, YO1 9WP

Tel: 01904 632886


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About us

From Mumbai to York via 3 Continents

Arvind Mamgain is the Chef Patron at Masala Craft, King Street in York where a fine Indian dining experience awaits all visitors. His journey as a Chef began in Mumbai over 20 years ago at the Taj Mahal 5 Star Hotel where Arvind was privileged to be awarded one of only a handful of Apprenticeships at what is deemed to be one of the world’s finest culinary training establishments.

From Apprentice to accomplished Chef

This experience combined with the positions he has held since in leading hotels and restaurants all over the world, not to mention on the high seas, have made him into a rounded chef capable of producing any culinary style in the world. He is certainly not restricted to creating Indian dishes, which he does so expertly in his York restaurant. His passion is however for the food of his home country, the use of fresh herbs, spices and ingredients and the creation of true Indian dishes which, surprisingly, are not that easy to find in our region.

How did his journey into the culinary world begin? Born in Mumbai Arvind is one of three children from a high achieving Indian family and was expected to follow a career in the forces. His Father was in the Indian navy and his grandfather was in the armed forces during British rule. After studying science in school he went on to start a BSC but quickly knew his heart was not in the forces or science – he had developed a keen interest in creating dishes and learning about food and the lure of a profession in catering took over.

Training at the Taj Mahal is viewed as a privilege and there is much competition for a place with many well to do Indian families vying to send their children through the three year apprenticeship. The training is deeply thorough, gruelling and not for the faint hearted.  In Arvind’s cohort he was one of only a handful of young chefs to stay the course and receive his diploma. Since then he has added to his qualifications with a certificate and a diploma in restaurant and catering management.

Cruising the high seas

Completing his apprenticeship Arvind was keen to seek both practical experience and well paying work to reward the years of effort and investment from his family. His first job was as Assistant Cook with USA based Premier Cruise Lines from where he moved as Chef de Partie, second chef,  to working for the Italian Mediterranean Shipping Cruises line. Always looking to improve his skills he quickly developed and sought more senior roles as soon as he could. By 2002 he had secured a Chef de Partie, first chef role, with Norwegian Cruise lines, in charge of the main galley and responsible for preparing meals for 2,500 people at three meal times a day.

Experience gained at Leading global hotel brands

After seven years of travelling the world on luxury liners preparing meals of every conceivable type and complexity in a team working environment, Arvind knew the time had come to move back to a permanent position on dry land! This coincided with his intention to marry his long time girlfriend Rekha and plan to start a family. Still domiciled in Mumbai he quickly secured the position of junior Sous Chef at the Marriott Renaissance Hotel and Convention Center in the city and so began his career in hotel catering.

This five star deluxe hotel property has 586 rooms and six food and beverage outlets, including a coffee shop, fine dining restaurant and bar. The hotel supports one of the largest convention centers in India and has extensive banqueting facilities. Also situated with in the premises is the lake side chalet, a Marriott Executive Apartment, with 117 apartments featuring a 24 hour bistro style outlet catering to niche clientele. Arvind was in charge of the all day dining restaurant, which regularly produced 550 covers a day in addition to supporting room service orders and the concierge club.

The duties of this role were far reaching and he was responsible for checking all food production areas and outlets for quality of food and presentation, cleanliness, sufficient production, machinery and consistency of food, whilst managing a staff of 42!

The hours were long and demanding but always looking for opportunities for betterment Arvind went on to secure a Junior Sous Chef role at the Hotel Intercontinental The Grand in Mumbai, also a 5 star deluxe hotel with demanding standards and clientele.

The lure of the UK

By this time Arvind’s son Aayu was 3 and the family discussed moving to the UK to secure better remuneration for his excellent skills as well as a better future for the family. Securing employment was not an issue and he was quickly snapped up as Junior Sous Chef at Las Iguanas restaurant In Oxford who secured his work permit. The family accepted a move to York shortly afterwards and Arvind became Sous Chef at the Novotel York Center working for the Accor Hotel Group.

This was a role that involved the management of the kitchens serving the multiple functions of a busy hotel including banqueting and accommodation clients.

Four years at the Novotel cemented 16 years of achievement and the opportunity to have learnt and grown in a widely diverse set of kitchens and culinary situations. A final move to the very popular York based Lucia Bar and Restaurant followed and Arvind’s role was as head chef of this busy all day outlet.

And so to Masala Craft, King Street by the River Ouse

Arvind always dreamed of owning and running his own restaurant and that dream started to come true in 2015 with a partnership in the Masala Craft restaurants and he is now sole proprietor at the King Street restaurant. He creates and serves truly authentic and delicious Indian dishes which many of the diners have compared to Michelin Star quality. His biggest challenge is educating the sweeter palette of the British to his recipes and food! His passion remains as always to serve only the very best food to diners and he continues to get a ‘buzz’ out of working in a busy kitchen.

Arvind is keen to share his experience and background and welcomes groups and networking organisations as well as family parties to his restaurant.

Opening Times

Open Christmas
Open New Year

* Monday – Saturday
5:00 p.m. – 12:00 a.m.

Friday – Saturday:
12:00 p.m. – 1:00 a.m.

Special Offers



  • Disabled access

Booking & Payment Details

  • Credit cards accepted (no fee)


  • Chef


  • Children welcome


  • Facilities for groups

Meeting, Conference & Wedding Facilities

  • Facilities for corporate hospitality

Property Facilities

  • Dogs not accepted (except guidedogs)
  • Smoking not allowed

Target Markets

  • Accepts groups

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