Masala Art Menu

Flash fried baby spinach, diced mango, sweet yogurt and chutneys.

Panfried potato cakes on a bed of chickpeas, sweet yogurt and sauces.

Puffed rice, chickpea vermicelli, peanuts, chopped onion, diced mango, cilantro and drizzled with tamarind chutney.

Crisp sliced lotus stem tossed in honey and chili garlic sauce.

Puffed hollows stuffed with diced potatoes and chickpeas topped with chutneys - eaten whole in one bite.

Velvety lentil dumplings in yogurt sauce topped with chutneys.

Flour crisps, lentil dumpling, chickpeas, topped with sweet yogurt and chutneys.

Florets coated with rice flour, spices and tossed with mustard seeds and curry leaves.

Stuffed with curried chicken or curried lamb, pickled red onion, lettuce and chutney.

Corn and asparagus patties.

Julienned bell pepper and onion in chick peas batter.

Irresistible street food snack made with fermented chick peas batter, tempered with curry leaves, mustard seeds and chili.

Chicken cubes marinated with yogurt, chili paste and star anise.

Marinated skewered chicken cubes pan-grilled and tossed with spicy bang bang sauce.

Marinated and chick peas batter fried fish fillet flavored with carom seeds.

Sautéed calamari with curry leaves, coconut and hint of lemon juice.

Skewered minced lamb kabab flavored with mint and cilantro.

Shrimp tossed in garlic and sweet chili sauce.

Chargrilled fillet of salmon marinated with bengali mustard sauce.

Half a chicken in saffron-yogurt marinade and grilled in tandoor.

Chicken cubes marinated in yogurt and cream cheese.

Succulent lamb chops marinated in yogurt, green cardamom and mace.

Soft paneer cubes in a creamy masala marinade punctuated with pickle spices and tangy curd.

Whole Cornish hen, steamed, marinated and flash fried.

Indian baby eggplant with coastal spices and topped with tawa sauce.

Okra with sesame seeds and cumin.

Tandoori cauliflower topped with mussallam sauce - a traditional mughlai delicacy.

Prawns cooked in onion cashew nut gravy with fresh mango fillet.

Onion tomato sauce, tempered with red chili, curry leaf and hint of coconut.

Chicken tikka in onion tomato gravy with fenugreek.

Chicken tikka in creamy spinach.

Delicate chicken curry with hint of fennel.

Specialty from Awadh - chicken cooked in rich brown cashew nut and saffron gravy.

Charbroiled chicken in tomato cream sauce.

Chicken cooked with fresh fenugreek leaves, spices and brown onion.

Intense goan curry with ground roasted spices and poppy seeds.

Lamb cooked in a rich mint and cilantro gravy.

Tender pieces of lamb, potatoes, curry leaves, spices and flavored with hint of coconut.

Bone-in baby goat cooked in bold onion, tomato sauce and garam masala, served with roomali roti.

Braised lamb tossed with onion, bell peppers in masala sauce tempered with whole red chili.

Tofu in coconut sauce spiced with garam masala.

Creamy spinach and corn tempered with garlic.

A delicacy from south of India- eggplant and pepper in peanut and sesame seed sauce.

cottage cheese tossed with tawa sauce and pickled shallots.

Spinach and cottage cheese dumpling stuffed with paneer bhujia in delicate sauce.

Cottage cheese in a rich tomato cream sauce.

Mixed vegetables in a rich cashew nut sauce.

Delicious rich curry filled with the goodness of foxnuts and green peas in cashew nut sauce.

Tandoor roasted eggplant, mashed and tempered with onion, tomato and cilantro.

Chick pea curry from the bylanes of old Delhi.

Black lentil -rich and creamy.

A well seasoned mix of five different lentils.

An all time favorite- cottage cheese in creamy spinach.

A white flour bread topped with rock salt and fresh cilantro.

Stuffed with dates, almonds, walnuts, raisins and apricot.

Unleavened whole wheat bread.

Whole wheat bread stuffed with mashed potatoes, ginger, cilantro and green chilies.

Whole wheat layered bread.

Chick pea flour bread with ginger and ajwain.

White flour bread stuffed with your choice of cheese or onion.

Soft and extremely thin, known for its handkerchief like texture.

Steamed long grain basmati rice.

Apricot compote - traditional special occasion dessert from Hyderabad.

Indian bread pudding - the dessert of nawabs.

A reduced milk dessert with vetiver and served with rolled silver leaf.

Cottage cheese dumpling in a reduced milk sauce with cardamom and pistachio.

A medley of dates and figs.