A visit to Masala Library is more commonly regarded as an experience rather than a meal thanks to the restaurant’s innovative cuisine that incorporates molecular gastronomy and other cutting edge culinary techniques. Through Masala Library, restaurateur Jiggs Kalra – known as the “Czar of Indian Cuisine” – has created a dining experience that showcases the very best of India cuisine; taking the authentic tastes and flavour combinations of dishes from across the country and enhancing them with latest gastronomical technology. The restaurant’s refined representation of Indian cuisine has certainly caught the attention of Dubai’s discerning diners who are prepared to travel across the city to visit Mr Kalra’s restaurant housed on the fourth floor of the JW Marriot hotel.
The best way to appreciate the futuristic style of cuisine that the Masala Library has become renowned for is undoubtedly through the Masala Experience Menu. This unique feast promises diners a journey through India and the subcontinent via a number of small tasting dishes that can be perfectly paired with matching wines should you desire. Signature dishes include chicken tikka prepared three ways; Rajasthani mutton curry; mushroom chai; and Jalebi caviar. Each course has been meticulously crafted by chef Vaibhav Sawant and his team who have travelled extensively to research the local cuisine and ancient techniques before fusing them with their contemporary cooking methods.
Alternatively the a la carte menu comprises an equal proportion of vegetarian and meat dishes to cater for all. From the starters highlights include pan seared Hokkaido scallops in a peanut butter salan with crispy chat; and roasted cashew nut paneer with a dill butter glaze and date chutney. Mains are equally enticing with the likes of grilled seabass with tempered banana mash and coconut moilee proving a popular hit, alongside slow cooked lamb shank in a rich onion gravy with coriander fermented bread.
From the dessert list the chef recommends diners try the ras malai tres leches – three layers of ras malai layered with fresh fruit cream, saffron milk and rose petals, but for chocoholics the Belgium callebaut chocolate mousse with gold leaf and red currant will prove hard to resist.