Masala Kraft

Critic´s Review

• Food: 4 / 5
• Service: 3.5 / 5
• Decor: 3.5 / 5

-By Rashmi Uday Singh

If in a celebratory mood or with that out-of-town guest looking for an elegantly- lated Indian meal, then this Taj restaurant is the place to head to. Imposing Tanjore pillars, modern furniture, a dispense bar, the shimmer of silks and more. The presentation of the food is fancier than ever, (beautiful geometric pristine white platters) and several new winners have been introduced. Karaikudi Fish stuffed with Shrimps is a robustly marinated delight, the Murgh Khatta Pyaz which thrills. As do Chef Sydney D'Cunha's Achaari Mirch Aloo and Chicken Dudhia. The Galouti Kebab is not as melt-in- he-mouth as we'd like it. Atta Chicken, Paperwali Machhi, and unusual veggie dishes like Chilgoza Beans, Nadru with Water Chestnut and other dishes are worth trying. Must end with The Peak, a uniquely yummy dessert of kulfi and Gulab Jamun, covered with Meringue and then baked. Start with the Kala Khatta Margarita and move on to a huge choice of over a hundred wines. I love their freshly pressed sugarcane juice. Other dining enhancements include coffee flaring at the table for guests who order their famous Degree Coffee. Visit when you're in the mood to celebrate!

P.S. The Mumbai Tiffin (Veg: Rs 1,350; Non-veg: Rs 1,550) Masala Kraft's tribute to the Mumbai's dabawallas, offers a complete Maharashtrian meal with regional delights (including Basundi for dessert) served in a cyclic menu and an added twist - an array of dhoklas! As the book goes to press, they've also introduced a very popular Interactive Kitchen Menu (Veg Rs 1,850 plus tax, on-veg Rs 2,250 plus tax) wherein the chef comes up to the table and prepares the food in front of the guests.