Masala Library’s new menu takes molecular gastronomy to an altogether different level. When it comes to flavour and presentation, it ticks all the right boxes
The chef came at our table, put down a dish and declared “Dal Chawal Arancini.” We looked at the plate and tried to figure where the dal and chawal were, because clearly, the dish that was in front us — resembled a kofta on a bed of tomato salsa and was topped with a thin rolled papad — looked far from the familiar fare. But when the fork had had its way, we discovered a warm ball of delicious dal chawal inside the panko-covered crust. The Dal Chawal Arancini, Achar-Papad-Chutney (Rs 450) was meant to impress with its flavour and presentation. And that’s where Masala Library scores extra brownie points.
The Dal Chawal Arancini is a work of molecular gastronomy.Pics/Atul Kamble
Jiggs Kalra’s fine-dine restaurant at Bandra Kurla Complex (BKC), which opened its doors to the public in October last year, recently added some new dishes to their summer menu. While a number of items from the original menu still remain, Masala Library has added a lot of molecular gastronomy in its preparation. We tried the Hottest Spare Ribs in the World Bhoot Jolakia (Rs 645). We braced ourselves for the chilli to hit us but the spare ribs didn’t really live up to the ‘hottest’ moniker. Instead, what we tasted were spare ribs that were tangy and tasty — we finished it at one go.
Hottest Spare Ribs in the World Bhoot Jolakia
Next up were the Braised Mutton Chops glazed with Maple and Kokum (Rs 695). We’re no fans of red meat, but we do appreciate something well done. The maple syrup and kokum provided a slightly sweet twist to the well-cooked mutton. The sprinkling of amaranth on top was an interesting touch.
It was time to move on to the main course. The chef came and poured the plum sauce on the side of our Kashmiri Chilli Duck, Aloo Bukhara Qorma (Rs 695). We appreciated the tangy kick we got out of the combined flavours of the duck, the sliced apples and the plum gravy.
Now, when it comes to desserts, everybody’s written about the dramatic Chocolate (Rs 1,000), which sees a little performance by the chef — pouring liquid nitrogen on top of the semi-frozen mousse and then hammering it into tiny melt-in-the-mouth pieces. But what had us at hello was the Warm Jhajariya, Raisin and Goji Berry Icecream and Caramel Popcorn (Rs 425). The textures of the warm corn barfi, cold icecream and crunchy caramel popcorn was irresistible. Are we going back for more? You bet!
Food: Unconventional and tasty
Price: Rs 5,000 for two people
At: Unit no 003, GF, 1st International Financial Centre, G-Block, BKC, Bandra (W)
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