Masala Library by Jiggs Kalra Celebrates 6 Years with a New Menu

Masala Library by Jiggs Kalra, the first modern Indian restaurant to introduce elements of molecular gastronomy in Indian cooking, is celebrating its sixth anniversary with a new menu.

Says Saurabh Udinia, Head Chef at Masala Library by Jiggs Kalra, “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 flavors, keeping them as close to their roots as possible. 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.”

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, (from the region of Kenjar, broth 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.

Starters include options like Cauliflower Kutran Bun Tikka with truffle cream; Roasted Cashew Nut Paneer, dates chutney; Caviar Malai Prawns with pink peppercorns,and more.

Main Course options include 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 will enjoy Desserts like Malai Chop, wood sorrel and nuts; and Mango Halwai with almond chikki. 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, still hold pride of place on the dessert menu.

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 will enjoy 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.

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.

The Desserts course features Malai Chop, Wood Sorrel, a softer and more mouth-melting version of malai chop from Bengal; and Mango Halwa with Almond Chikki from the region of Uttar Pradesh, a blend of almond chikki, mango milk halwa and pistachio yogurt.

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 is world-class, with bottles picked from the top wine-producing regions and a wine program led by sommelier Ruchika Singh.

Masala Library by Jiggs Kalra

Ground Floor, First International Financial Centre (CITI Bank Building), G Block, Opposite Sofitel Hotel, Bandra - Kurla Complex (BKC), Bandra (E), Mumbai – 400051

For reservations / inquiries: +91-8452900900 / +91-22-66424142

Hours (Monday-Sunday):

Lunch: 12:00 – 2:30 pm

Dinner: 7:00 – 11:30 pm