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BKC’s Masala Library launches new menu and revamps chef’s tasting menu
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Thursday, 28 March, 2019, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Masala Library by Jiggs Kalra, located at Mumbai’s Bandra Kurla Complex (BKC), has unveiled a new menu comprising dishes from every region in India, and revamped its chef’s tasting menu.
The new menu includes Tempered Quinoa and Avocado Salad (quinoa tempered with curry leaf and mustard served along with lettuce, glazed avocado with garlic and maple dressing); Amarnath Crusted Poriyal, Goat’s Cheese Raita (mixed vegetable dumplings stuffed with gruyere cheese, coated with puffed amaranth); Jamun and Fennel Pork Ribs, Pickled Cucumber (Indian black plum and fennel-tossed Belgian pork ribs and pickled cucumber); Lahori Seekh Kabab (minced mutton marinated with Lahori spices); Sprouts Missal Kachori, Ghati Masala Curry (missal stuffed inside puris) and Gongura Mamsam Curry, Kori Roti (shredded mutton in Andhra style, gongura pickle).
A meal for two (without alcohol) is priced at Rs 5,000 (plus taxes). It will be served at lunch (between noon and 2:30pm) and dinner (between 7pm and 11:30pm).
The chef’s tasting menu involves sampling small portions of all the signature dishes in one sitting. Each dish can be paired with wines.
While the vegetarian menu is priced at Rs 2,500 plus taxes, the non-vegetarian menu is priced at Rs 2,700 plus taxes. Wines will be charged an additional Rs 1,750 plus taxes.
The tasting menu comprises Mushroom Chai Soup, accompanied by snacks such as Beets Crisp, Deconstruction of Samosa and Farmer’s Staple 3.0, Galouti Kebab, Sheermal, Pink Pepper Tiger Prawns and more.
One can move in progression to explore options ranging from Amaranth Crusted Poriyal, Goat’s Cheese Raita, Timbur Halibut Stew with Cured Spinach and Shepu Mutton Curry with Dill Leaf Cracker.
Other popular items include Sheer Khurma, Golden Nuts, and Jalebi Caviar.
Saurabh Udinia, the restaurant’s brand chef, stated, “The new menu is unique. It is an amalgamation of cutting-edge techniques, coupled with extensive research into the origins of India’s rich cuisine and incredible ingredients.”
“It will take the diner through a gastronomical journey through the Indian subcontinent. We have used different techniques like freeze drying, gelling, lacto fermentation, etc. to enhance the flavour, appearance and the elements of various dishes,” he added.
“The menu is the result of extensive food trips across rural India and gaining a firm understanding of their cuisine and ingredients. Our team explored several regions including the North-Eastern belt, the southern coast, the western desert, the Kashmir valley and the Konkan region to learn about the cuisine, and this has influenced are new additions to the menu,” Udinia said.
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