In Hindi, muska means butter — the soft, whipped kind Irani cafes have been spreading onto warm bread for a century, the very stuff bun muska was built on. But the word carries a second life too: muska maarna, "to butter someone up." Which, honestly, is exactly what we're here for. Bring your people — the friend you owe a proper catch-up, the family you keep promising a real meal — and butter them up over a long breakfast or a lazy dinner. We'll take care of buttering you up right back.
“MUS-kaa” /ˈmʌs.kɑː/
Rhymes with Musk — as in Elon Musk, or a musk fragrance.Muska takes its name and its spirit from the cities that shaped it: the fast, fearless street food energy of Delhi, the all-day café rhythm of London where we spent years living and eating, and the relaxed, ingredient-led brunch culture of Melbourne. We opened in Mont Kiara wanting a space that could hold all three — a place for a quick breakfast on the way to work, a long lazy brunch, or a proper sit-down dinner with a curry that's been simmering all day.
Everything on the menu — the pao buns, the chutneys, the coolers, even the ice cream — is made in-house. It's slower, but it's the only way we know how to do it properly.
“I am and have always been a food lover. I love eating it, I love watching the masters preparing it, and I love experiencing the environment in which it is meant to be consumed.” — Nalin, on trading a chartered accountancy career for Muska, in The Expat
Nalin's journey from chartered accountant to restaurateur was also featured in The Edge Malaysia.
Our kitchen team draws on dishes from across India — Parsi, Goan, Punjabi, Rajasthani — and gives each one its own Muska spin, whether that's Chicken Sukha Tacos with a spiced masala kick, or a Laal Maas that isn't for the faint-hearted. Nothing is precious: this is comfort food, made carefully.
Exposed brick, reclaimed wood, greenery, and soft lantern light — Muska is designed to be a room you want to linger in, whether you're here for a working breakfast or a long dinner with friends.
