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Masala Art has garnered a loyal clientele over the years—patrons who come to enjoy the spices and flavours of traditional northern Indian cuisine prepared by experienced chefs and served by efficient staff in a relaxed, contemporary setting.
Rating : 16/20
The restaurant claims to use over 40 spices in its cuisine some of which are evident in a signature dish of chicken rogani tikka, which is marinated for six hours in home-made yoghurt and spices before being cooked over charcoal in the tandoor oven. Moist and succulent, it is a good prelude to a hearty dish of lamb masala comprising generous pieces of boneless lamb simmered until tender in a rich, thick masala sauce of onions, tomatoes and spices. A much dryer lamb alternative is the signature rarra meat, which is lamb chunks cooked with minced mutton. In addition to various naan breads and different types of rice, a good accompaniment to these dishes is a serving of lasooni palak, or chopped fresh spinach sauteed with garlic. Be aware that the offerings here are substantial and can be shared. Finish with the palate-cleansing saffron kulfi ice cream. If you don’t have room, try a cup of refreshing masala tea.
Rating : 35/40
The restaurant has a reasonable selection of wines from around the world, along with cocktails, beers and lassi. The masala tea is also recommended.
Rating : 16/20
Rating : 17/20