\nwith my friends in the college library and spend some fun times, share notes
\nwith besties, talk in soft tones and had no worries except of course the librarian
\nkicking us out for making a ruckus. <\/p>\n
![](\"https:\/\/3.bp.blogspot.com\/-7-960ffDhvo\/VuFGN2xT_-I\/AAAAAAAAT8Y\/lCoJBeOlP-s\/s1600\/ML%2B%25286%2529-min.JPG\")
<\/a><\/div>\n<\/a><\/p>\n We set off to a mysterious beginning. An oval shaped sphere served on a soup spoon<\/p>\n <\/p>\n It You know what is so special about Kalra\u2019s restaurants – they never miss a chance to surprise you even between the meals. <\/p><\/div>\n Bengali traditional sweet made into lollipops and <\/p>\n \n<\/div>\n Presented in a shell shaped unlike anything you<\/a><\/p>\n<\/a><\/a><\/p>\n
\nAmbiance: <\/b>The simplistic illuminations on the outside smoothly transition into the beautiful inner d\u00e9cor. 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 \u201cMasala Library\u201d signature calligraphy. Soft classic symphonies floating in the air above elevate the overall ambience. <\/div>\n<\/div>\n
\n<\/a>
\n<\/p>\n<\/a><\/div>\n<\/a><\/p>\n<\/a><\/div>\n<\/div>\n
\nappearance to a rasmalai, this was actually a molecular bubble, a deceiving
\nstart. The molecular bubble exploded into a thandai flavour neutralizing our
\npalate for the upcoming masala feast. It is very rare that a palate cleanser
\nlivens up the mood and expectation levels.<\/p>\n<\/a><\/div>\n<\/div>\n
\n<\/a> <\/div>\n<\/a><\/div>\n<\/a><\/div>\n
\nchips. Thayir Sadam is a famous delicacy of Tamil Nadu also known as yogurt
\nrice, prepared with boiled rice, yogurt & seasoned with Black gram lentils
\nand mustard seeds. The phrase \u201cEach to his own\u201d is apt for this dish. The
\nOriental prawns and Thayir Sadam tasted well individually but when combined,
\nthe South flavours overpowered the rest of the dish. This one was far from
\nimpressive and can be skipped.<\/div>\n<\/div>\n<\/a><\/div>\n
\njewels of the Awadhi cuisine. Believed to have originated from Lucknow after an
\nageing Nawab\u2019s love for meat showed no signs of subduing even after he barely
\nhad any teeth left. The word \u201cGalawat\u201d itself means soft enough to swallow. The
\nkebabs are cooked using papaya which softens the meat and easy to gulp down.
\nThe kebabs were served on a warm dish, presumably graphite, with a mini Warqi
\nParatha and a side of mint chutney. The kebabs were absolutely gulp-worthy. I
\nhad to get myself seconds (khaane mei kaisi sharam ji)<\/div>\n<\/a><\/div>\n
\ntossed with classic chicken tikka make for a delicious treat. A slice of pink
\nginger hoisted on Boneless chicken pieces marinated with peri peri sauce and
\nserved with a side of cumin raita. The chicken was well cooked and tasted just
\nabout right, somewhere in between bland and extra spicy. <\/p>\n<\/a><\/div>\n
\na regular chaap but ML much talked about, much instagrammed chaap and now it is
\nTheWickedSoul\u2019s fav chaap!<\/div>\n
\nrib that has very little meat on it.Having relished authentic Mutton chops
\nelsewhere, an innovative version of this Mutton chops would really have to step
\nit up. The 4 hour long braised chops had a Western-Maharashtrian taste owing to
\nthe kokam and maple syrup dribbled with micro popcorn. <\/div>\n
\nhave a hint of sweet & tangy. The mutton was so succulent and lipsmacking,
\nI ditched my table manners to dig deep and slurp the bone dropping meat right
\noutta the serving plate. As my friend would say \u201cBy God, Besharmi ki toh hadh
\nho gayee\u201d. <\/p>\n<\/a><\/div>\n
\nwas my first attempt at a scallop and it was not noteworthy. Let\u2019s leave it at
\nthat.<\/p>\n<\/a><\/div>\n
\nDoi <\/b>palate cleanser<\/div>\n
\nsolidified with liquid nitrogen were presented on a sunflower bed. Khatta
\nmeetha, I wouldn\u2019t mind indulging into another Popsicle before moving on to the
\nnext meal.<\/p><\/div>\n<\/a><\/div>\n<\/div>\n
\nassorted parathas, tadke-wali dahi and dal makhani.<\/p>\n<\/a><\/div>\n<\/a><\/div>\n<\/a><\/div>\n<\/div>\n
\naromatic smooth gravy prepared with aaloo Bukhara (plum sauce), so dark and
\ndesirable, tested my resistance. Convincing my wavering mind that this would
\ntaste similar to chicken, I nibbled on a small piece to soak in the feeling of
\nthe unknown. I just couldn\u2019t stop after a delectable first bite. Mysteriously smooth
\nand as delicious as it could taste, this dish was my fav from among the mains.
\nThis is one of those must try dishes which just cannot be passed.<\/p>\n<\/a><\/div>\n
\nPoriyal and Malaya curry<\/b><\/div>\n
\nculinary world in the years to come. Another amalgation of literal poles apart
\nregions \u2013 North India & South India. North Indian style fish and Crab
\nPoriyal (south Indian dry vegetable preparation with grated coconut & crab)
\ndoused with Malayala curry. <\/div>\n<\/div>\n<\/a><\/div>\n
\nof chicken cooked in home styled curry. Though tasty and succulent, it lacked
\nthat distinct flavour expected from Masala Library. <\/div>\n
\nfrom all those slurpicious mains, we saved just enough space to try their much
\ntalked about dessert. <\/div>\n<\/a><\/div>\n
\nmalai and when paired with Tres Leches, Spanish dessert which is from another
\npart of the world, the result is just outstanding. Two distinct desserts from
\ntwo worlds apart, together in one plate, OMG. Much Wow! There are not
\nsufficient adjectives to describe this artistic definition. An island of Tres
\nLeches (3 milk breads) amid a pool of pistachios, almonds and saffron floating
\nin Ras (saffron milk). A carefully erected rose caramel net completes the look
\nand makes it look like a million dollars!! <\/div>\n<\/a><\/div>\n<\/div>\n
\ndish, Jalebi is prepared in molecular boondi-like droplets and served next to
\nan airy kesar foam floating in pistachio garnished rabdi. It almost feels as
\nthough you have taken a bite right out of a boondi laddoo though the overall
\nsweetness blew away the sweet-o-meter.<\/p><\/div>\n
\nstill pending. What else can you come up with after a ravishing meal? Mouth
\nfreshner, fortune cookie, paan etc. Well, Masala Library planned to send us
\nhome with a sweet memory. <\/div>\n<\/a><\/div>\n<\/div>\n
\never had before. Flavoured clouds served on a dish to remind us of the
\nwonderland that is \u201c Masala Library<\/b>\u201d. <\/div>\n