with my friends in the college library and spend some fun times, share notes
with besties, talk in soft tones and had no worries except of course the librarian
kicking us out for making a ruckus.
Ambiance: The simplistic illuminations on the outside smoothly transition into the beautiful inner décor. The yellow lights gently bounce off the stone walls to compliment the customised painted ceramics. They take customisation to a whole new level, even the plates reflect the “Masala Library” signature calligraphy. Soft classic symphonies floating in the air above elevate the overall ambience.
We set off to a mysterious beginning. An oval shaped sphere served on a soup spoon
appearance to a rasmalai, this was actually a molecular bubble, a deceiving
start. The molecular bubble exploded into a thandai flavour neutralizing our
palate for the upcoming masala feast. It is very rare that a palate cleanser
livens up the mood and expectation levels.
chips. Thayir Sadam is a famous delicacy of Tamil Nadu also known as yogurt
rice, prepared with boiled rice, yogurt & seasoned with Black gram lentils
and mustard seeds. The phrase “Each to his own” is apt for this dish. The
Oriental prawns and Thayir Sadam tasted well individually but when combined,
the South flavours overpowered the rest of the dish. This one was far from
impressive and can be skipped.
jewels of the Awadhi cuisine. Believed to have originated from Lucknow after an
ageing Nawab’s love for meat showed no signs of subduing even after he barely
had any teeth left. The word “Galawat” itself means soft enough to swallow. The
kebabs are cooked using papaya which softens the meat and easy to gulp down.
The kebabs were served on a warm dish, presumably graphite, with a mini Warqi
Paratha and a side of mint chutney. The kebabs were absolutely gulp-worthy. I
had to get myself seconds (khaane mei kaisi sharam ji)
tossed with classic chicken tikka make for a delicious treat. A slice of pink
ginger hoisted on Boneless chicken pieces marinated with peri peri sauce and
served with a side of cumin raita. The chicken was well cooked and tasted just
about right, somewhere in between bland and extra spicy.
a regular chaap but ML much talked about, much instagrammed chaap and now it is
TheWickedSoul’s fav chaap!
rib that has very little meat on it.Having relished authentic Mutton chops
elsewhere, an innovative version of this Mutton chops would really have to step
it up. The 4 hour long braised chops had a Western-Maharashtrian taste owing to
the kokam and maple syrup dribbled with micro popcorn.
have a hint of sweet & tangy. The mutton was so succulent and lipsmacking,
I ditched my table manners to dig deep and slurp the bone dropping meat right
outta the serving plate. As my friend would say “By God, Besharmi ki toh hadh
was my first attempt at a scallop and it was not noteworthy. Let’s leave it at
You know what is so special about Kalra’s restaurants – they never miss a chance to surprise you even between the meals.
Doi palate cleanser
Bengali traditional sweet made into lollipops and
solidified with liquid nitrogen were presented on a sunflower bed. Khatta
meetha, I wouldn’t mind indulging into another Popsicle before moving on to the
assorted parathas, tadke-wali dahi and dal makhani.
aromatic smooth gravy prepared with aaloo Bukhara (plum sauce), so dark and
desirable, tested my resistance. Convincing my wavering mind that this would
taste similar to chicken, I nibbled on a small piece to soak in the feeling of
the unknown. I just couldn’t stop after a delectable first bite. Mysteriously smooth
and as delicious as it could taste, this dish was my fav from among the mains.
This is one of those must try dishes which just cannot be passed.
Poriyal and Malaya curry
culinary world in the years to come. Another amalgation of literal poles apart
regions – North India & South India. North Indian style fish and Crab
Poriyal (south Indian dry vegetable preparation with grated coconut & crab)
doused with Malayala curry.
of chicken cooked in home styled curry. Though tasty and succulent, it lacked
that distinct flavour expected from Masala Library.
from all those slurpicious mains, we saved just enough space to try their much
talked about dessert.
malai and when paired with Tres Leches, Spanish dessert which is from another
part of the world, the result is just outstanding. Two distinct desserts from
two worlds apart, together in one plate, OMG. Much Wow! There are not
sufficient adjectives to describe this artistic definition. An island of Tres
Leches (3 milk breads) amid a pool of pistachios, almonds and saffron floating
in Ras (saffron milk). A carefully erected rose caramel net completes the look
and makes it look like a million dollars!!
Presented in a shell shaped
dish, Jalebi is prepared in molecular boondi-like droplets and served next to
an airy kesar foam floating in pistachio garnished rabdi. It almost feels as
though you have taken a bite right out of a boondi laddoo though the overall
sweetness blew away the sweet-o-meter.
still pending. What else can you come up with after a ravishing meal? Mouth
freshner, fortune cookie, paan etc. Well, Masala Library planned to send us
home with a sweet memory.
unlike anything you
ever had before. Flavoured clouds served on a dish to remind us of the
wonderland that is “ Masala Library”.
unmatched may burn a hole in your pocket. However, from the décor to the
service to the cuisines, ML certainly checks all the boxes to ensure a glowing