Date Destination: Treat Your Bae To A Feast At Masala Library In Janpath

Imagine a brightly lit night, a table set for two, bubbling champagne, leisurely conversation and a meal to delight your senses. That’s Masala Library by Jiggs Kalra for you. Offering a feast fit for a king, made by the king of Indian cuisine, this is the place to enjoy Indian cuisine with a twist. It’s a truly progressive Indian cuisine. Innovative, tasty and flavoursome, the chef’s tasting menu is quite an experience. Accompanied by light-bodied wines, this meal is a lesson in culinary art. The meal opens with a shot from an egg-shell which comes nestled in a bamboo basket, resembling a nest. Everything from there is a pleasure for the senses. Nothing is hurried and the portions are small enough to eat the meal with ease. And it’s a long meal, takes close to three hours.

Bubbles from the champagne tingling my nose, I enjoyed the maddur vada with clear rasam. Forget your rasam in a regular glass, here is a vessel of glass containing this shot and the server guides you from which side to drink. The USP of progressive cuisine is that the innovated dish keeps the original flavours intact. And it’s a lighter, healthier version for no one likes heavy stuff anymore.

In the non-veg section, the deconstructed prawn, tempered coconut is quite the palate pleaser. However, for those who like their mutton and chicken, there is Nizami haleem, mutton pickle and chicken tikka. But the unforgettable is the mushroom chai. The hot mushroom consommé with truffle powder and topped with dehydrated mushrooms makes for the perfect soothing drink. Served in a transparent glass cup, it becomes even more tempting.

When you come here, leave your taste buds free. Don’t clutter your head with what you know, but open your heart to what you can experience. My suggestion: take someone with you and try both the veg and non-veg menus, for that way you can literally have the world on your table. Best to make a reservation as the spot is almost always full during both lunch and dinner periods.

In the main course, the thukpa with fresh pea noodles and green vegetables was quite the nourishing soup. My companion enjoyed the chicken Mizo stew with black rice {which also happens to be Zorawar Kalra’s favourite} from the non-veg menu. The Multan moth dal will make you wonder why you never had this dal at home! The dishes incorporate flavours from different parts of the country and accompanying these were wines from different parts of the world - Chile, USA, South Africa, India. It’s as if the whole world is on your table, and all you have to do is sit in this plush restaurant.

You must be patient and not miss the end - take your bite of the floating chocolates {Yes, they really float in the air} which is like 70 percent dark chocolate. The technique used is quantum levitation and only two other restaurants in the world use this technique. What sets the menu apart is that everything is done to perfection. Nothing ostentatious, but the server runs from table to table, explaining each and every dish. The dishes served are pieces of art, some crafted in stone, some in ceramic and some fine glassware.

And it’s not just the technique, it’s also the presentation that has changed the way India thinks and looks at food. And when you eat in a star restaurant, there’s everything that makes you feel like a star too. And Kalra’s vision is also to give Indian cuisine a place among the stars. Also, there is a la carte menu too should you wish for a smaller meal.