Kashmiri Chilly Duck, Aloo Bukhara Qorma

• 1 kg duck
• 40 g black peppercorn 
• 20 g garam masala powder
• 20 ml oil
• 10 g green cardamom
• 10 g cinnamon stick
• 10 g bay leaf 
• 10 g ginger-garlic paste 
• 20 g degi chilli kg
• 1 ltr mutton stock
• 10 g fennel powder
• 10 g sugar
• 20 g salt
• 300 g Kashmiri chilli
• 500 g yogurt
• 30 ml tomato puree
• 10 ml sweet plum sauce 
• 10 g brown onion paste 

Marinate duck with garam masala and crushed black pepper and steam.
Shred the cooked duck and fry.

For the gravy
Heat oil in a pan and add the above mentioned whole spices, ginger-garlic paste, degi mirch, brown onion paste, tomato puree, Kashmiri chilli paste and cook.
Add the yogurt and cook on low flame.
Finish with sweet plum sauce, salt, sugar, fennel powder.
Garnish with fresh plums and micro greens.

Steamed John Dory, Flavours of India
• 2 John Dory fillets
• 20 g salt 
• 20 g red chilli 
• 10 g black pepper  
• 20 ml olive oil 
For flavoured butter emulsions
Amritsari butter
• 50 g yellow butter 
• 10 g ed chilli powder 
• 2 g ajwain 
• 2 g kasoori methi 
• 5 ml white vinegar 
• 5 g chaat masala Ajwaini butter 
• 40 g yellow butter
• 10 g yellow chilli 
• 20 g yogurt
• 5 g ajwain 
• 2 g kasoori methi 
• 5 g chaat masala Balchao butter
• 5 g dried shrimps 
• 10 g onion paste 
• 10 g black pepper 
• 5 g garam masala 
• 5 ml Balsamic vinegar
• 5 g tomato paste
• 2 g curry leaf 
• 40 g yellow butter Patrani butter
• 20 g coriander 
• 10 g mint 
• 5 g coconut 
• 5 ml white vinegar 
• 5 ml oyster sauce 
• 5 g green chilli 
• 30 g yellow butter Curry leaf cream
• 50 g Philadelphia cheese
• 10 g curry leaf powder 
• 5 g gun powder 
• 5 g chaat masala 
• 2 g curry leaf, fried 
For butters
Take all the ingredients in the mixing bowl, whisk until smooth and fine. 
Cut John Dory fillets lengthwise into 4 pieces each.
Marinate with salt, pepper, red chilli and olive oil. Steam the fish until done.
Serve with flavoured butter emulsions on a flat serving tray.

Bhindi Jaipuri, Papad Ki Subzi, Hand-pounded Churma
• 1 kg yogurt 
• 10 g gram flour 
• 60 g cornflour 
• 40 g turmeric powder 
• 60 g cumin powder
• 40 g garam masala
• 20 g salt 
For tempering
• 40 ml refined oil 
• 20 g cumin seeds 
• 20 g coriander seeds 
• 20 g red chilli, whole
• 20 g hing
• 20 g degi chilli
For pounded churma
• 8 tandoori rotis 
• 200 g ghee
• 60 g pista
• 60 g almond
• 40 g castor sugar
For okra salad
• 1/4 kg okra
• 100 g gram flour
• 100 g cornflour
• 60 g semolina
• 20 g turmeric powder
• 20 g degi chilli powder
• 1 ltr oil(to fry)
• 60 g chaat masala
For garnish
• micro greens
Mix yogurt, cornflour, gram flour, garam masala, cumin powder and salt; whisk and bring to boil.
For tempering 
Temper the above with the ingredients in the tempering list.
For pounded churma 
Roughly crush the roti, pista and 
almond in a mixer grinder and add 
some ghee and castor to the same.
For okra salad 
Cut juliennes of okra length wise, 
add gram flour, cornflour, semolina,  turmeric powder and degi chilli powder and deep-fry. Add chaat masala to the same. Add onion and tomato juliennes to the fried okra and toss in mint chutney and saunf chutney.
Place churma in the centre of a deep plate using a mould, top up with 
the okra salad, pour the yogurt gravy around and add some crushed fried papad. 
Garnish with microgreens. 

Tring Tring

Masala Library is Here to Stay 

Food entrepreneur Zorawar Kalra is on a mission. To capture the culinary imagination of foodies both young and young at heart, with modern Indian fare that will please the eye as much as the palate. A zing that will send your spirit soaring...

Text: Farzana Contractor

Pine Nut Pattice, Ragda Hummus and Feta SaladJalebi Caviar with Saffron Glaze & Pistachio Rabri
I went for my first and only meal to this restaurant eight months after it opened. I don’t know why it took me that long, but one of the reasons is that I have been travelling pretty extensively, in India and abroad. The other reason is that I have copious amounts of writing to do when I get back from these trips and when I do get time to go eating out, there are just so many new places to check out, I get out of breath, just keeping up with new openings.
However the good news is it does not take me frequent visits to determine if the food served at a restaurant is good, bad or mediocre. At Masala Library it is good and rather different. In presentation and taste.
Curry Leaf Pepper Prawns with Thayir Sadam and Banana Crisp

The management will make lofty and unnecessary pitches like “it is our endeavour to offer our patrons a never-before-undertaken gastronomic voyage, capturing the grandeur of centuries-old customs and the long-lost essence of one of the oldest known culinary traditions in the world…,” etc, but they need not. We know where Masala Library is coming from. The mind and soul of Jiggs Kalra, a man so steeped in the passion for food, the manifestation and culmination of his labour of love will be anything but average. When the father’s culinary knowledge is combined by the son’s marketing and entrepreneurial skills, the outcome has to be dynamic.
The man behind the show, food entrepreneur Zorawar Kalra
So what you get at this restaurant is no great embellishments where décor is concerned, but plenty happening on the table. I did not go the a la carte route. Instead, I built an appetite all day and went straight for the Degustation menu. Nine courses that I did justice to, over two hours and three glasses of wine. No, I skipped the wine pairing, preferring to stick to my red – a Shiraz. That was my mood du jour.Wild Mushroom Chai with Truffle Oil Crumbs & Dehydrated Mushrooms                          
Since I had sufficient feedback about the food served here, I was determined to keep it all out of my mind and do my own evaluation. When I do a review (not a critique, mind you) I like to express my own views, not those of my fellow companions. So when the first course came along – Wild Mushroom Chai, contrary to another opinion, I was startled! This was exceptional. The aroma (magic of the truffle oil) bowled me over. I was in two minds about the rest that was to follow. Should I just ask them to get me one large bowl of this divine broth and forget the tasting menu…
Better sense prevailed, I savoured it and went on to the next. The best things in life do come in small portions.
A salad of pepper prawns in curry leaf, with thayir sadam added with a banana crisp for a little twist was a tingling affair. My tastebuds were getting aroused and the little feast continued right till the sorbet when I asked the steward to go slow, to give me breathing time.
Papad Sampler with a collection of chutneys
And what was the intermediary offering? Pan-seared scallops with a thick coating of peanut butter salan with a nut cracker (which I recommended they tone down a bit, for the scallop is too delicate a fish), chicken tikka with a smokey aroma from hickory wood accompanied by habanero raita and some Braised Mutton Chaamp with Maple and Kokum Glaze.
Mishti Doi Lollipops
The sorbet itself is unusual. Not compact ice shavings but a delicate frozen mishti doi. Something I could even have at the end of the meal as a substitute for dessert, when I don’t feel like a heavy duty finale. This is using the molecular method of cooking, sensibly.
The main course comes along in combined portions and the stewards end up serving it you so you don’t really get to see the presentation. Either you are too full by now or the starters are that much better or you are reserving space for the dessert that is to follow, I usually play with my main course. But the duck, Meen Moilee, laal maas were all excellent.
I have to warn those who have a weakness for Indian desserts. Leave a fair amount of space in your tummy, or you will lament all along on your way home that you did not do it justice.
The Jalebi Caviar is simply mind-blowing. Very cleverly made, like the tiniest of jalebi droplets. And the rabri that accompanies it is to die for.
Clearly the chefs at Masala Library are doing it right. Bringing to the restaurant goer a mix that is new, yet old.A progressive Indian cuisine which sensibly incorporates international ingredients giving every dish a twist.
Paan-flavoured Candy Floss
The molecular method of cooking which forms an important part in the Masala Library kitchen also enhances what Zorawar Kalra has set out to do; marry the old with the new.
Subtlety is the key when you combine ingredients and methods; you can very easily tip the scale if the balance goes awry. But both Jiggs and Zorawar are aware of that and chances of going wrong are slim. If at all, more Masala Libraries cropping up in various parts of India and the world are the likely outcome, methinks.
Masala Library
Ground Floor, First International
Financial Centre,
G Block, Bandra (E),
Bandra Kurla Complex,
Mumbai 400050
Ph:022 6642 4142



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