It would be an understatement to say that Masala House is a gem of a place when it comes to relishing authentic Indian preparations presented in an elegant and intriguing manner.
I recently came to know of this fine-dine restaurant nestled in Sunder Nagar and was prompt enough to pay them a visit to witness their culinary finesse. Occupying two floors and a picturesque rooftop, albeit, that has ceased operation, a meal at Masala House has turned out to be one of the memorable ones.
Classy interiors and decor done up in orange and beige hues are complemented by attentive and refined service. There is also a fully-stocked bar on the first floor and the choicest selection of wines on the second floor.
Picture a candle-lit dinner with loved ones to share the banter. Masala House offers exactly this, in a contemporary manner. There are also Studio Nights on Wednesday and Friday nights that feature a live singing session.
Though it is a clever tactic to have a flight of stairs to climb as you enter the restaurant, it aids the motive of building an appetite to appreciate the pleasant gastronomic experience that is to follow.
Coming to what would be best to try when at Masala House...
Appetizers:
Anarkali Tikki was a pan-seared melt-in-mouth beetroot preparation that had an enviable crunch.
Kathal Varqui, as the name suggests, had a tart filled with tangy jackfruit.
Asparagus Paddu was an authentic South Indian preparation on an aesthetic platter that had greens as its filling.
Kataifi Achari Arbi was a crackle of an appetizer with pickled colocasia root nestled in vermicelli pockets baked to perfection.
Murg Luqmi had delicious chicken morsels wrapped in filo pastry sheets and layered with microgreens.
Dora Kebab is Chef Ranveer Brar's signature recipe, of which I had heard from him at first, and the preparation at Masala House is enviable, to say the least.
Silbatte Ki Shammi is a pan-grilled lamb preparation that had soft mince paired with spices and garnished with a cucumber slice.
Main Course:
Palak Moti which translates to pearl was the classic Palak Paneer recipe presented in a contemporary manner with the cottage cheese being mixed with mascarpone for those soft morsels.
Dum Ki Daal was the authentic Dal Makhani recipe paired with Chur Chur Naan.
Moge Wala Tamateri Kukad was the authentic Butter Chicken recipe rendered with a gravy that had a lingering taste on the palate.
Dum Biryani had slow-cooked long-grain Basmati paired with Raita.
Rawa Meen Moiley had semolina crusted sole fish rendered in a coconut gravy paired with Appam.
Desserts:
Gulkand Phirni was the authentic rice pudding layered with a silver sheet which had Gulkand at its core.
Gajar Halwa Kunafa is a cracker of a dessert at Masala House, and much about it is better left unsaid, as it flavors are best to be relished. After all, Gajar Halwa is a staple winter delight!
On the whole, my time at Masala House was impressive and I would recommend a visit with loved ones because a meal is best relished over good banter. :)
