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Masala Library by Jiggs Kalra celebrates 6th anniversary with new menu
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Tuesday, 19 November, 2019, 13 : 00 PM [IST]
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Our Bureau, Mumbai
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Masala Library by Jiggs Kalra, the modern Indian restaurant in Bandra-Kurla Complex (BKC), and the first to introduce elements of molecular gastronomy in Indian cooking, is celebrating its sixth anniversary with a new menu.
Saurabh Udinia, its head chef, said, “The new menu marks the gastronomic journey of food across the different regions of the Indian sub-continent. The inspiration for our dishes is drawn from our travel experiences, research and never-ending trials.”
“We are constantly playing with textures and the appearance of each finished plate, and pay our utmost respect to the flavours, keeping them as close to their roots as possible,” he added.
“Our aim remains to showcase authentic, traditional cuisine from the region, while adding a uniquely modern element to all of the dishes, thereby creating an unparalleled culinary experience,” Udinia said.
The new menu celebrates indigenous ingredients, cooking techniques, and age-old recipes. Diners can begin their meal with soups and snacks such as Limbiyo Avnas Sasam (a broth from the region of Kenjar, made using roasted lemon and pineapple) with goat’s cheese and goli baje; Shepu Dabeli (an interpretation of a classic, local street food from the Kutch region of Gujarat) with pine nut bhel; and Wild Mushroom Chai with truffle oil crumbs and dehydrated mushrooms, prepared table-side in a tea tray.
The starters include options like Cauliflower Kutran Bun Tikka with truffle cream; Roasted Cashew Nut Paneer, dates chutney, and Caviar Malai Prawns with pink peppercorns, and more.
The main course comprises Patodi Modak, rassa bhaji; Flamed Shrimp and Mussels with bedgi chilli curry; Rajasthani Banjara Gosht, slow-cooked with Rajasthani red chilli and other spices and served with a shell of kachori and stock curry; and Malai Prawn and Cashew Nut Stew, with chitranna (lemon rice).
A selection of breads offers traditional favourites as well as Naan Francoise with herbs de Provence; Chicken Vindaloo Kulcha; and Amaranth Roti. A Masala Library bread tasting is also offered.
Guests can round out the meal with rice options like Gujarati Kadhi Risotto with khakra crisp; Chicken Orzo Pulao with anda fry; and Haleem with mutton pickle.
The sweet-toothed can choose from an array of desserts, including Malai Chop, Wood Sorrel (a softer version of the Malai Chop from Bengal) and nuts; Mango Halwa with Almond Chikki, blended with pistachio yoghurt (a specialty of Uttar Pradesh), and Masala Library signatures like Ras Malai Tres Leches with fresh fruit cream and rose petal net; and Jalebi Caviar, a classic Indian dessert reinvented, with jalebi made into micro spheres resembling caviar, served with pistachio rabri and saffron air.
Masala Library is known for its tasting menus, which appeals to connoisseurs of Indian cuisine who are interested in sampling a wider variety of the restaurant’s offerings.
Guests can choose from the five-course, vegetarian or non-vegetarian tasting menu, with a choice to pair the meal with a wine tasting flight.
Both meals begin with an Amuse Bouche, followed by a series of snacks like Pea Pearl Puchka (an interpretation of Kanpur matar puri); a modernist Dahi Bada (aerated vada served with sweet yogurt foam, tamarind chutney and gram crisps); and Farmer’s Staple 4.0 (traditional Mangalorean buns made of fermented dough and ripe bananas, served with coconut butter).
After a soup course, vegetarians can opt for starters like Bihari Dal Peetha (authentic, Bihari-style dumplings served with butter gram, raw mango and coriander mash); and Roasted Cashew Nut Paneer served with dates and chutney; while non-vegetarians can sample Podi-Crusted Soft-Shell Crab, marinated with Chettinad spice mix; and Chili and Ginger Salmon Roast with gur keri chutney.
The main course dishes such as Chonkha Mustard Baingan, tamarind air; and Modernist Malai Paneer with Seasonal Vegetables can be enjoyed by vegetarian diners. Non-vegetarians can choose from Fish Fry, semolina-crumbed grouper fish served with Kerala tomato rice; and Thakkali Thokku Chicken, a dish from Tamil Nadu, where the chicken is cooked in tomato pickle and served with ghee podi idiyappam. This will be followed by dessert.
The distinct culinary approach of Masala Library also extends to its cocktail menu. Taking inspiration from nature, the drinks comprise of reinvented regional ingredients from across India, and infusions made using indigenous elements and top-shelf alcohol.
The restaurant’s wine list comprises bottles picked from the top wine-producing regions, and a wine programme led by sommelier Ruchika Singh.
It is open for lunch between noon and 2:30pm and from 7pm to 11:30pm for dinner.
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