MASALA LIBRARY: EAST MEETS WEST

Delhi is an abode for foodies. Any new opening in town and the denizens are there to relish the taste. From usual to unusual, from peculiar to experimental, from Indian cuisines encompassing the diverse regional cuisines to an array of cuisines  the localities have, get a tang of all. What’s more, every person has their own favourite place to recommend. 

So, for the ones who love to eat and adventure with food- Masala Library by Jiggs Kalra in Janpath in the national Capital is a place which can quell your taste buds. 

The place not just caters to Indian cuisines nor does it treat you with the stereotypical Thai or Italian cuisines. It has more to offer on the platter - showcasing cuisines from regions comprising of modern day Bangladesh, Bhutan, Maldives, Nepal, Pakistan, Sri Lanka and above all India. Talking about the menu, the famous litti chokha of Bihar unlike the state’s taste was less spicy at the same time maintaining the flavour. 

Next, which is sure to capture your interest is Chicken tikka masala pappad. As pappads are add-ons to our meals, here is the one that gives you the taste of chicken in pappad, making it one of its kind. This can surely be a hit among the non-vegetarians. 

Coin paratha, was the perfect one with the authentic Indian household paratha shaped in the form of a coin and inside you have a delicious piece of chicken which makes it a perfect snack. 

Chicken vada too is something which is a must try. Not to be found everywhere is Amritsari Kalamari, a crispy pint sized squid dish. Apart from this there are Pashto Kebab, Prawn Balchao among others which are also some takeaways from the rare menu. Explaining, his version 4.0, Zoravar Kalra said, “When we opened in Mumbai, it was version 2.0. the one we have opened in Delhi is a much more evolved version and much more advanced.”

The place has a décor of beverages, which are derived from seasonal, organic and unusual ingredients to create a menu which will excite the adventurous, satisfying the traditional taste and evoke nostalgia. 

Elaborating on this, Kalra said, “There are processes like, fermentation and evaporation involved in making of a few cocktails, some dishes even take 6 days in the making. Older things incorporate new techniques to ancient techniques.”

“The name is a metaphor for knowledge, like in a library, knowledge based on Indian food, it goes beyond encompassing knowledge of food from around the subcontinent and we play and twist with the taste,” he added.

Masala Library is the perfect amalgamation of traditional elements blended with new molecular techniques.