Two days before Masala Library threw its doors open to the
public I visited the fine dining restaurant for lunch. Zorawar Kalra, son of
Jiggs Kalra accompanied me and guided me through the tasting menu crafted by
the young Chefs Himanshu Saini and Saurabh Udinia.
Masala Library is the new addition to the ever growing list
of fine dining options at Bandra Kurla Complex. The brightly lit interiors,
beige chairs and stone textured walls might not leave you awestruck but one
look at the menu and you know that the restaurant means business when it comes
to food. The restaurant focuses completely on Indian regional cuisine enhancing
it using modern techniques.
As we sat down to begin our meal our server brought a bottle
of hand sanitizer. I realized that the staff takes after their boss when
Zorawar produced a small sanitizer bottle which he carries around in his
pocket. The meal began with amuse bouche, bite sized display of molecular gastronomy.
We were first served Yoghurt spheres & papdi chaat where the yogurt was
converted into a soft ball, topped with chutney, sev and micro greens and
accompanied with a flat papdi or cracker. The yogurt ball burst in our mouths
releasing yogurt and green chutney; a complete scientific take on the street
food keeping all the flavours intact. Next arrived Sevpuri on the go made with
wild rice puffs served on a miniature cycle rickshaw handmade by craftsmen in
Delhi.
It’s not just the menu at Masala Library which takes
inspiration from scientific cooking, there bar menu includes molecular mixology
based cocktails too. I tried the Star anise martini - gin based cocktail
topped with star anise foam. Surprisingly despite its strong flavour star anise
didn’t overpower the drink and only gave a subtle hint of its existence. I was surprised when our server appeared with a tray carrying cups, a tea-pot,
powdered milk and tea leaves because I was clearly not expecting tea in the
middle of our meal. The tea was actually mushroom soup or Wild
mushroom chai (Rs 325), the tea leaves were dehydrated mushrooms, milk powder
was deconstructed truffle oil and the liquid was mushroom consommé. When
mixed with the consommé the truffle oil got back to its original form creating a
layer of oil over the clear soup making it a perfect comfort food.
The chefs here have played a lot with flavours here to
create a dish which truly gives you the essence of that particular cuisine. I loved their version of curd rice; Curry leaf and
pepper prawns, thayir sadam, banana
crisp (Rs 375) which was served as a salad topped with peppered prawns. It came
in a handmade shell placed on a log of a real tree. Environmentalists need not
worry because I was told that it’s a recycled piece. The curd rice topped
with roasted lentils and curry leaves cut through the spiciness of prawns. The dish was
served with a side of banana chips. From the North region we tried the Gilawat kebab,
tawa tikka, varqi paratha (Rs 525) made by the cook from the famous Tunday
Kebabi in Lucknow. The kebabs were flavourful with a perfect melt in mouth
texture and were topped with very tender mutton boti and bite sized parathas. My next indulgence was a meet lover’s delight, Tandoori champ (Rs 595) - a
perfectly braised lamb chop with maple and kokum glaze. The meat came off the
bone beautifully, had a crispy layer and was flavoured with the sweetness of maple
and sourness of kokum. The surprise element in it was the sweet mango pickle which
is a regular in any North Indian household. The second drink Curry leaf martini
was an interesting take on vodka based martini flavoured with burnt curry
leaves.
The main course had the authentic dishes of different
regions presented in the most beautiful way. We were served Meen moilee (Rs
610)– a Kerela style fish curry made with river sole, Prawn balchao kulcha (Rs
375) – North Indian bread stuffed with Goan style prawn preparation, Dal makhani
(Rs 395), Anar and mint raita garnished with rose spheres (Rs 210), Bhindi
Jaipuri (Rs 410) – crispy fried okra on a base of choorma with papad ki sabzi.
This last dish was a lovely mix of three Rajasthani dishes making it a blend of
various flavours; the sweetness of choorma, crunchiness of okra and sourness of
the curry in papad ki subzi. All of this was served with a bread basket which
had traditional breads like the Lucknowi sheermal (Rs 125), Persian taftan Rs
125) and Kashmiri bakarkhani (Rs 125). I was dying to eat sheermal since ages but sadly no place makes this bread in Mumbai. Now, I know of a place which does.
I got the taste of molecular gastronomy once again with
desserts. The Chocolate (Rs 1000) – brownies with chocolate mousse added a little
drama to the meal where the Chef converted mousse into an instant ice-cream by
pouring liquid nitrogen over it. The ice-cream was then shattered into smaller
pieces and served with hot chocolate. The good old Gajar halwa (Rs 375) was a
three way carrot with an addition of gajar halwa flavoured ice-cream and carrot
foam. But it wasn’t the scientific cooking that impressed me in the dessert
section. I was blown over by the Indian version of cheesecake, the Ghewar
cheesecake (Rs 375). The absolutely sinful dessert had a base of ghewar – a
Rajasthani sweet, topped with a layer of cheesecake, garnished with flaky rabdi
and pistachios and almond chikki and finally thick rabdi poured over it. The
combination of various flavours and textures makes it one of the most
innovative desserts in the city.
Apart from the varied menu they also serve Pan flavoured candy
floss, Nasik orange sorbet with kafir lime frozen air, Frozen mishit doi
popsicles as palate cleansers. The Chefs at Masala Library have played with
every sense to give an experience which pleases your eyes, nose and most
importantly the taste buds. Masala Library takes Indian cuisine to a different
level and from what we’ve seen; their aim to be in the Michelin Guide doesn’t
look far.
Must try: Curry leaf
and pepper prawns, thayir sadam,
banana crisp, Tandoori champ, Ghewar cheesecake
Meal for two: Rs 2500+taxes (without alcohol)
Address:
Ground Floor, First International Finance Centre,
Bandra Kurla Complex, Opposite Sofitel Hotel
Phone: 022 6642 4142
Facebook: Masala Library by Jiggs Kalra
Twitter: @MasalaLibrary
Address:
Ground Floor, First International Finance Centre,
Bandra Kurla Complex, Opposite Sofitel Hotel
Phone: 022 6642 4142
Facebook: Masala Library by Jiggs Kalra
Twitter: @MasalaLibrary
Viewed the photographs of some astonishing recipes above. The image of the Sevpuri and Puffed Rice on the cycle rickshaw was very appealing to my eyes and has revolted a 'craving' in me (Navratra Fasts are on these days).... Wondering who in Mumbai I can catch hold of, who can treat me at Masala Library ..... My Heartfelt Wishes for the success of this venture ..... CONGRATULATIONS !!!!!
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ReplyDeletehttp://www.neworleansbarandgrill.com/bourbon-bar-greensboro.html