I would like to call this restaurant a temple of new age Indian Cuisine.
Is there someone you’d like to woo? Anyone? Here’s where you bring them.
Visually appealing and lusciously gratifying food makes Masala Library the ultimate fine dine destination in delhi, with a few magic tricks packed into the back end that will leave your palate stunned with tantalising flavours and there will be more than a few instances where you’ll certainly go – woa what just happened!
A 19 course chef’s special menu with beautiful wine pairings, it doesn’t get better than this and here’s why.
Masala Library is all about innovation
and ultramodern molecular gastronomy techniques compatible with a culinary tradition steeped in centuries of history, Yes but it goes that extra mile to deliver an “experience” to diners which is made possible with impeccable service and attention to detail along with magnificent food.
The food gimmickry starts with a mango and coconut amuse bouche that comes in a quirky egg shell with a magical sphere that pops a burst of the tropic in your mouth.
A culinary crash course of Indian cuisines in a single meal begins hereafter.
The Deconstruction of Samosa comes with a strip of pastry topped with a mosaic of bits of potatoes, peas, tamarind and green chutney, looking rather simple. Yet, by some potent alchemy, on transferring the contents to your mouth, it transmutes into the exact flavour and textures of samosa.
Charcoal Bhajiya is gimmickry galore, appears in ashen colours of black but bites like the taste of nostalgia of fried onions pakodas we grew up eating.
The Farmer’s Staple which is basically a bite of caramelised onion parantha is so simplistic yet tastes fabulous with a dollop of rich white butter. Nadir Choorma comes out looking like a piece of art, delicate spiced air-fried sliver of lotus stem served with the traditional radish-walnut chutney which is sopped off in nanoseconds!
Another piece of edible art consists of a cube of cheese, perad, placed in a rambutan peel with a sliver of the fruit, and accompanied by a miniature cheese poee, a pliant bread and mango vinegar. It’s hard to explain the brilliance of this dish in words and can only be experienced by the first hand burst of flavours!
Even dishes that don’t rely on science come with surprises: Silken Galouti kebab is piped onto aireated sheermal, the flavours leave you in a celebrated silence!
A dish of curry leaf prawns, conjoined with the magic words ‘thayir sadam’ on the menu, is much better. The prawns are perfectly chosen for their plump freshness, and the crunch of pepper in the black sauce is joyful and satisfying.
The Naga Pork comes braised in black beans and bamboo shoots, sticky sweet and thoroughly orgasmic with meat that melts like magic.
The Mizo Soup with Black Rice will warm and nourish you to your bones with an enchanting broth poured over a delicate bowl of deliciousness.
The langoustine moilee with gunpowder mash and curry bread shines through and through with a mild coconut curry sauce draped over velveteen langoustine!
Be still my beating heart, for there’s more for you to behold! Dessert is not far behind, there’s the ubiquitous stuff and some flying sphere shenanigans.
Deep-fried, syrupy jalebi makes an appearance for dessert as tiny beads of “caviar” resembling salmon roe floating in a pistachio broth, topped with saffron foam. Each luscious morsel bursts on the tongue with a surge of sweetness.
Ashen Kulfi is ummm, ash kulfi! The flavours are amusing and grow on you with every bite, I polished off the plate!
Theatrics Galore is the levitation gig that’s performed right on your table by one of the talented chefs who’ll make your eyes roll (in a good way) by making your chocolate raspberry pop float on this air, yeah well, just making sure you’re having the effin time of your life, that’s all!
A cost of Rs 2300 + taxes for a non vegetarian nineteen course menu of Godly flavours?
I think this is a steal because Masala Library will blow your socks off with multiple foodgasms & surprises. This could be India’s closest shot to a Michelin star, just saying!