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India’s Spice. Italy’s Craft.We blend the warmth of Indian flavours with the precision of Italian technique to bake pizzas that tell a story.Our StoryBorn in a vibrant corner of Mumbai, Masala Slice started as a weekend pop-up in a friendly neighbourhood courtyard. We were obsessed with bold masalas and slow-fermented dough. The moment we paired roasted chilli oil with San Marzano tomatoes, people lined up, and our courtyard dream sparked a full-blown pizzeria.From local milled atta blends to hand-crushed tomatoes, we keep craft at the center. Our ovens are calibrated daily, our dough rests slow, and our toppings sing with regional Indian notes—think tandoori paneer, curry leaf chimichurri, and smoked chilli butter.Community matters to us. We hire locally, train passionately, and invest in zero-waste experiments. Each slice funds kitchen apprenticeships and food-rescue collaborations across the city.Our MissionCraft without compromise. We pursue flavour clarity with time, technique, and honest sourcing.People first. We grow careers, celebrate kitchens, and share our table with the community.Planet playful. We experiment with low-waste, measure impact, and make sustainability fun.We’ve cut single-use plastic by embracing recycled boxes and edible garnish trimmings. Our kitchens compost peels, track energy, and reward teams for creative upcycling. Sustainability shouldn’t be a lecture—it should be a game everyone can win.Meet the TeamAarav MehtaExecutive Pizza ChefNeha KapoorOperations ManagerRiyaan DasSustainability LeadIshita RaoGuest RelationsSustainability Mini-ScorecardTap to toggle actions. Rack up points and unlock a playful title.Dine-in GreenAt HomeCommunityYour Score:0Newcomer SproutTrack your playful impact and nudge friends to join. Little choices, big flavour, smaller footprint.Tip: Show your score at the counter for a random surprise. We love cheering for green wins!Next Zero-Waste BakeCountdown00:30:00Our zero-waste bake aligns prep with dough-proof cycles to minimize energy spikes and food offcuts.When the timer hits zero, we batch small orders and reuse trimmed herbs for finishing oils.
