BKC’s Masala Library launches new menu and revamps chef’s tasting menu
Masala Library by Jiggs Kalra, at Mumbai’s BKC (Bandra Kurla Complex), has unveiled a new menu, in addition to revamping the chef’s tasting menu.
The new menu comprises Tempered Quinoa and Avocado Salad (quinoa tempered with curry leaf and mustard served along with lettuce, glazed avocado with garlic and maple dressing); Amaranth-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 (the Maharashtrian delicacy missal stuffed in puris) and Gongura Mamsam Curry, Kori Roti (shredded mutton in Andhra style and gongura pickle).
The chef’s tasting menu involves sampling small portions of all the signature dishes in one sitting. This can be accompanied by wines that paired with each dish.
Saurabh Udinia, brand chef, Masala Library by Jiggs Kalra, 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 takes 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,” Udinia said.
“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,” he added.
From the tasting menu, patrons can relish the Mushroom Chai Soup with snacks such as Beets Crisp, Deconstruction of Samosa and Farmer’s Staple 3.0, Galouti Kebab, Sheermal, Pink Pepper Tiger Prawns, etc., before moving on 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.
The desserts include Sheer Khurma, Golden Nuts, and the Jalebi Caviar.
The main menu will be priced at Rs 5,000 (without alcohol, plus taxes). While the lunch menu will be on offer between noon and 2:30pm, dinner will be served between 7pm and 11:30pm.
The vegetarian variant of the chef’s tasting menu will be priced at Rs 2,500 plus taxes, while the non-vegetarian meal will be priced at Rs 2,700 plus taxes. For wine, patrons will have to pay an additional Rs 1,750 plus taxes.
Source | http://www.fnbnews.com/
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