The work of an Artist where the food is entire work of Art . Masala Liberary a soulful delight. As you enter Masala Library, the first word that comes to your mind is ‘grandeur’.
The high ceiling and double-storey glass facade give it a sense of space and the staff makes you feel like you are royals or party of some monarchy .The chandelier is nothing less than a work of art. The bar itself has a ceiling-high display that boasts of perhaps the most extensive wine list in Stand alone restro chain . The tables however, stand out in their simplicity.
Save for the tall wine glasses and plain white napkins, they are completely bare, thus achieving the balance we spoke about. Masala Library’s tasting menu has as many as 19 courses, but they are presented almost like a well orchestrated symphony, never giving you a moment to wonder when the next course will arrive.
The courses are split into four sections – snacks, appetisers, mains and desserts.The concept of tapas and small plates is popular as diners get to experience restaurant specialities, and chefs get the creative liberty to pair unique flavours and play around with presentation and plating..
We waited while the chef explained that the whole menu was a gastronomic journey across India. Classic dishes from different parts of the country had been given a molecular-gastronomic twist.We start with the amuse bouche, and it’s like looking at the world for the first time through your corrective glasses, albeit with respect to your tastebuds.
We start with the There are some dishes on the menu that stand out and some that are overshadowed. The Mango Sphere (served in a ceramic egg shell) is thankfully the only ‘drama element’ (besides an intriguing levitating act at the end), considering how restaurants have taken to spherification these days. and then.Madhur Vada and Andhra Rasam. Inspired by the vada preparation at Madhur, a town in Karnataka, the tiny vada with a hint of tomato chutney gives you the drive to south India , The rasam, served in a tube, is spicy and probably the best we’ve had .
The Deconstructed Samosa is delicious and crisp. Served as a sliver (baked, not fried), if you close your eyes, it will the exact same as the taste of your childhood favourite samosa , but your Eyes will not believe to be true .The Charcoal Bhajjia comes smoked and almost burnt. And taste different and delicious
The flavours however, are ingenious, beating every dish ever tasted .stand-out dishes–the mushroom chai, which looked like black tea, but was the smoothest, earthiest consomme ever .
The mains were excellent fragmented pakodi dal took my entire attention . Had I have a sweet tooth I always keep place for desserts the dark chocolate, and the jalebi caviar, desserts that seemed familiar, and yet screamed of something new , The incredible feast you have here indulging your every sense , just makes you say “Wow’’and the magic dish on rotations plates in air with a chocolate delight definitely takes attention of everyone sitting in the room .
Hat’s off to the entire team for making a meal the best meal ever had . No two dishes were presented the same way, on the same kind of plates. From bamboo shoot baskets, to test-tube-like rasam holders; from broken ash-coloured terracotta plates, to classic round plates; from stone bowls to a sea-shell, the plates kept amazing us as we enjoyed every bite of the food at the Masala Library.
Ps. A special thanks to Mr. Karanveer and Akshay For there assistance, and making our evening wonderful