Masala Library

Visit Day Date and Time:- Saturday 13th May 2017, 1.00 p.m.

"Masala Library" a masterpiece by Jiggs Karla which tends to take progressive Indian cuisine to next level by using molecular gastronomy as technique to enhance the overall experience. This fine dine restaurant is a perfect blend of good food, innovation and elegant ambiance.

This place was on my bucket-list since longtime and recently was invited for the fine dine experience.

Menu:-
It has special chef's tasting menu for both vegetarians and non-vegetarians which involves sampling small portions of all signature dishes

Our delicious meal started with Amuse Bouche, a palate tickler which is  served complimentary along with soft bun filled with cheddar cheese.

Soups

Steamed Basa Dumpling with Rassam:- It had steamed basa(fish) dumplings mildly spiced with pepper topped up with dosai touis which was served along with traditional southindian rassam flavoured with lemon grass.

Grilled Tofu with Rassam:- It's vegetarian version of the soup which had grilled tofu mildly spiced with pepper topped up with dosai touis which was served along with traditional rassam flavoured with lemon grass.

Salads

Marinated Chicken Salami:- It's chicken salad were in chicken salami are tossed in Indian spices which are further rolled in cone shape and stuffed with papad chakna chaat.

Asparagus Thayir Sadam:- This salad had curry leaf and pepper asparagus served on the bed of thayir sadam (Curd Rice) and served along with banana crisp on the side. Frankly speaking i'm not a salad person but was amazed after tasting this combination.

Starters

Kuttu Roti Pol Sambhol:- In this starter preparation of malabari paratha is tossed with southindian mix vegetables and coconut curry.

Naga Pork Braised Beans and Bamboo Shoots:- Perfectly cooked pork belly tossed in Nagaland spices topped up with braised black beans and bamboo shoots.

Chevre Kebab:- Kebab made from mixture of hung curd (yogurt drained off all its water) and chevere murraba which is garnished with tomato chutney and coriander chutney. Kebab was soft and melted in mouth, simply awesome.

Tawa Kheema, Pickled Bitter Gourd:- Minced mutton cooked to perfection with Indian spices giving it rich texture and taste which was served along with pickled bitter gourd to balance the taste.

Tandoori Guchchi, Truffle Crumb Lotus Stem Crisp:- In this dish the kashmiri morels stuffed with cream and cheese sprinkled with truffle oil and parmesan dust which was garnished with cripsy lotus stem.

Soft Shell Crab 65:- Crab meat coated with semolina and southindian spices and fried to perfection giving it crisp texture outside and maintaining softness of the crab meat inside. This is served with cherry tomato chutney. Definitely must try option for crab meat lovers.

Palate Cleanser:-
Mishti Doi lollipop with strawberry jam on the top was served as palate cleanser which enables the guest to experience true flavour of the food ordered.

Main Course

Pan Seared Rawas Pui Saag Kasundi Curry:- In this dish fillet of rawas (fish name) is pan seared and topped with pui saag (Spinach) and served along with delicious kasundi (mustard) curry on the side. Rawas was pan seared to perfection keeping it's juiciness intact and kasundi curry on the other-hand added richness and enhanced it taste. It's one of my favourite from the menu and definitely a must try one if you are sea food lover.

Spinach and Ricotta Cheese Balls:- Koftas (round balls) made from combination of spinach and ricotta cheese which were coated with panko bread crumbs and mildly fried and served with methi malai curry on the side. The koftas along with curry tasted really yummy.

Desserts (Main highlight from the menu)
Jalebi Cavier:- A heavenly combination of jalebi in the form of caviar served with creamy rabdi and saffron foam on the side which is served in shell shape container. Superb and must try one.

Chai Ice Cream:- An innovative dessert combination were in chai flavoured ice cream was topped with chai masala flavour foam served in the cutting chai glass and accompanied by chena payesh on the bed of almond chikki.

Mouth Freshner:- Candy floss

Recommendation:- Steamed Basa Dumpling with Rassam, Jalebi Cavier, Chai Ice Cream, Soft Shell Crab 65, Pan Seared Rawas Pui Saag Kasundi Curry, Spinach and Ricotta Cheese Balls, Asparagus Thayir Sadam, Chevre Kebab and Tawa Kheema Pickled Bitter Gourd.

Service:-
Service here is just an icing on the cake as the brand really values it's customer and doesn't leave any margin of error.

Plus Point:- Valet parking

Point to note:- Reservation recommended


Experience:- 
Overall mesmerizing experience and must visit place with date, family or friends to experience the good food with innovations along with excellent service.

Taste :-5/5
Value for Money:- 5/5 
Service:- 5/5
Ambience:- 5/5