Finally, I visited Masala Library a place which I was planning to visit since a few months. Located near International First financial building in BKC. It's a regular lookout for corporate folks. Known for it's specially curated menu and heritage of Mr Jiggs Kalra. A gastronomic journey to the world of Indian cuisine is what I define Masala Library with.
Starting from ambience to the plate arrangements everything was dapper and to the point. We tried the chefs special tasting menu which is an extensive 5-course meal. Here are some finest dishes which we loved.
Snack
▪️Pea Pearl Puchka: This was the tastiest Puchka I have had in a long time. Pea puree was dropped into calcium water & pea pearls formed, were then added to our Puchka
▪️Dahi Bada: It was a deconstructed & baked vada served with yoghurt foam & presented beautifully.
▪️ Jhaal Moori Cookie: Jhaal more originating from Kolkata baked as a cookie and topped with amazing sauces and popular mustard sauce.
Soup
▪️Mushroom Chai: Most amazing & innovative mushroom dish, where mushroom broth represented black tea. Dehydrated black button mushrooms & truffle powder were added to mimic tea preparation. So fancy!
Starter
▪️Braised Lamb Chops: The Lambchop was marinated with maple syrup & kokum. It was finger-licking good.
▪️Patthar Ka Murg: In love with this table side appetizer. The Chef cooked thin chicken breast on coal right in front of us. It was amazing.
▪️ Caviar Malai Prawns: Being a Bengali I have tried malai curry prawns. But, Malai prawns with a touch modern caviar was a killer combination.
Main Course
▪️Rajasthani Mutton Curry & Shell Kachori: The mutton was really soft & well marinated. The Kachori was different, colourful & complimented the curry well.
▪️Chicken Tempered Iddiyappam: Iddiyappam were so soft & I loved how well the dish tasted together. The chicken curry was full of flavours.
Dessert
▪️Mango Halwa: The mango Halwa was delicious and the crackers added a crunch to it. The nuts & cream complemented the dish well
▪️Jalebi Caviar: Jalebi shaped in the form of Caviar served with rabdi & saffron water. It was delicious.
▪️Levitating Chocolate: This dish combined physics & molecular gastronomy in the best possible way. I loved the experience. I loved the chocolates. Must try.
Not to forget, the sorbet & the explanation of each dish by the chef & the servers added to the experience.
Starting from ambience to the plate arrangements everything was dapper and to the point. We tried the chefs special tasting menu which is an extensive 5-course meal. Here are some finest dishes which we loved.
Snack
▪️Pea Pearl Puchka: This was the tastiest Puchka I have had in a long time. Pea puree was dropped into calcium water & pea pearls formed, were then added to our Puchka
▪️Dahi Bada: It was a deconstructed & baked vada served with yoghurt foam & presented beautifully.
▪️ Jhaal Moori Cookie: Jhaal more originating from Kolkata baked as a cookie and topped with amazing sauces and popular mustard sauce.
Soup
▪️Mushroom Chai: Most amazing & innovative mushroom dish, where mushroom broth represented black tea. Dehydrated black button mushrooms & truffle powder were added to mimic tea preparation. So fancy!
Starter
▪️Braised Lamb Chops: The Lambchop was marinated with maple syrup & kokum. It was finger-licking good.
▪️Patthar Ka Murg: In love with this table side appetizer. The Chef cooked thin chicken breast on coal right in front of us. It was amazing.
▪️ Caviar Malai Prawns: Being a Bengali I have tried malai curry prawns. But, Malai prawns with a touch modern caviar was a killer combination.
Main Course
▪️Rajasthani Mutton Curry & Shell Kachori: The mutton was really soft & well marinated. The Kachori was different, colourful & complimented the curry well.
▪️Chicken Tempered Iddiyappam: Iddiyappam were so soft & I loved how well the dish tasted together. The chicken curry was full of flavours.
Dessert
▪️Mango Halwa: The mango Halwa was delicious and the crackers added a crunch to it. The nuts & cream complemented the dish well
▪️Jalebi Caviar: Jalebi shaped in the form of Caviar served with rabdi & saffron water. It was delicious.
▪️Levitating Chocolate: This dish combined physics & molecular gastronomy in the best possible way. I loved the experience. I loved the chocolates. Must try.
Not to forget, the sorbet & the explanation of each dish by the chef & the servers added to the experience.
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