Seasonal Farm-to-Bakery Treats & Desserts
Our menu shifts with the seasons because we believe in using ingredients at their absolute peak. From winter strawberries to fresh produce drops, here is what is currently thriving in our kitchen.
When strawberry season arrives, we celebrate it in style. This beautiful cake is topped with a stunning flower made from fresh, juicy Mahabaleshwar strawberries.
We love using fresh, seasonal ingredients like these beautiful red and black Dilli carrots. They are the star of our crowd-favourite Dilli Carrot Cake, which makes a comeback every winter.
Winter brings beautiful produce like this fresh green garlic. We use it to make a vibrant pesto for our savoury puffs, adding a fresh, aromatic flavour.
A perfect slice of our Red & Black Dilli Carrot Cake. It features layers of red carrot cake, black carrot halwa, and a whipped cream cheese frosting, topped with candied walnuts.
This is Santosh, my trusted strawberry vendor since 2013. He brings us the freshest, most delicious strawberries straight from the farmers in Mahabaleshwar, and we don't start our strawberry menu until he gives us the green light.
We are proud to feature wild ingredients like Mahua flowers in our desserts. This Mahua Cinnamon Roll is swirled with Mahua-cinnamon butter and glazed with jaggery caramel and toasted cashews.
Our Maska PBJ Toast gets a seasonal twist with a roasted jamun compote. Slow-roasting the jamuns brings out their sweet, mellow flavour, which pairs perfectly with our peanut butter frangipane.
Our signature Lemon Bundt Cake is a taste of sunshine, but we have to say goodbye to it to make way for our new winter menu. Grab it while you can!
A close-up of the beautiful, fresh strawberries we get from our vendor in Mahabaleshwar. They are the star of our winter menu.
An overhead shot of our Dilli Carrot Cake, sliced and ready to be served. The dried fruits on top add a lovely touch of colour and flavour.
About Seasonal Stars: From Farm to Bakery
We do not start our strawberry menu until Santosh, our trusted vendor since 2013, gives us the green light. He brings the fruit straight from the hills of Mahabaleshwar, and we wait for his nod to ensure you get the absolute best, unadulterated flavour in every bite.
At Maska, the calendar dictates our oven. We believe that using ingredients at their peak means you get better flavour and we get to stay creative. When you see a carrot cake on our menu, it is not just a recipe; it is because the winter market is overflowing with the best Dilli carrots.
Our process is simple. We skip the generic wholesale suppliers and work directly with people like Santosh from Matunga. When the rains delay the harvest, we wait. When the wild Mahua flowers bloom, we experiment. This means our menu is in a constant state of flux. While it can be frustrating if you have a favourite you are craving, it ensures that every bite you take is vibrant, fresh, and authentically seasonal.
Whether you are looking for a summer citrus bundt cake or a winter Mahabaleshwar strawberry treat, you are getting produce handled with care. We take these seasonal star ingredients and pair them with our signature techniques—like our all-butter pastry lamination and house-made compotes—to create something that feels truly local. Keep an eye on our latest drops to see what the season has brought us this week.
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