Ground Floor, G Block, First International Financial Centre, Bandra Kurla Complex Road , Next To TCG Financial Center
  • Cost
  • 3000/- (for 2 people)
  • Critic's 4
  • User's 4
  • My Rating ---

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Events

  • On Thursday, Dec 25, 2014
  • Time:7:00 PM Onwards 
  • Category: Food & Drink
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Coming Soon
Suggested Dishes: Gujarati Kadhi Risotto, Thalassery Rasam, Chicken Dhansak, Laal Maas Suggest a dish
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Map
Masala Library By Jiggs Kalra
in Bandra East, Mumbai
Ground Floor, G Block, First International Financial Centre, Bandra Kurla Complex Road
Mumbai
Photos

10 Review(s) from our Foodies

10 Review(s) from our Foodies

Blog Mention
Blog Mention
Critic's Review
Critic's Review
  • Food
  • 80% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 70% Complete (success)

Added 2 months ago

Please look carefully. No! It's not a genies lamp (spewing smoke) that you are seeing in the photo. But I still held it in my left hand and clicked the camera with my right hand. Reason? This liquid nitrogen smoke is at once a symbol of magic and science that Mumbai's latest progressive Indian restaurant uses to coax surprise, taste, and texture from its dishes. We have been moaning about Indian cuisine being frozen in time and not evolving or pushing frontiers at all. On the other extreme, in the West is the Spanish wizard Ferran Adria's (now closed) El Bulli where my palate and mind was blown by the 33 courses of molecular gastronomy. And then, a few months ago Voila! Maestro Jiggs Kalra and his dynamic son Zorawar pulled out all the stops and opened up their "Masala Library" (which should rightfully be called Masala Laboratory) They push the frontiers of Indian food, infuse their Pan Indian fare with molecular gastronomy. They tell stories through their dishes, use high-tech science to do so.

Food

You have to go for this Library's best sellers. These are produced when Science weds art, when dishes tell stories with scientific panache. The vegetarian flavor of Rajasthan is distilled in a symphony of crunch and ooze in the three iconic dishes on one platter… Papad ki sabzi, hand pounded churma and Jaipuri bhindi. The wild mushroom Chai (served on a Tea tray with dehydrated mushrooms replacing tea leaves, dehydrated truffle oil taking the place of sugar) is actually a clear, light, flavorsome mushroom soup in the teapot. Curry leaf and pepper prawns, thayir sadam, banana crisp distil "A taste of Kerala". 26 year old chefs, Himanshu Saini, Saurabh Udinia drive the kitchen and again and again, what stands out most is the sense of surprise, the creative plating and the attention to detail. Chicken tikka is infused with smokey flavors of hickory wood. The Kabab spiked with pesto, kulchas stuffed with gucchi, Quessadillas with sarson ka saag, Butter chicken mellowed and smoky with San Marzano tomatoes. Outstanding lamb chops are braised with a hint of sweetness of maple and tang of kokum. It all begins with an amuse bouche of papdi chaat beautifully served over plumes of dry ice as a chilled sphere of yoghurt (infused with flavors of tangy and sweet tamarind sauce) implodes on the palate. It ends with okayish jalebi caviar, superb ghevar cheesecake. This progressive Indian cuisine is balanced with the more traditional and conventional well made dishes like Galouti and Kakori Kebabs, sarson ka saag. Heard of freshly spun pan flavored Candy floss served on a mini tree? Full marks for attention to detail, by Varun Puri and his young team.

Decor

All this in a large, brightly lit, 90 seater space, with dominating beige/brown colors, wooden lattice screens and a wooden ceiling. Décor kept simple so that the spotlight remains on the deftly made innovative progressive Indian fare.

Minus Points

In some dishes creativity tips over into gimmickry (the cycle rickshaw with the sev puri on the go). In others, the brilliant concept falters in execution, like Flavours of India where a steamed John Dory is served on artist's palette with eight differently flavored relishes (Goan balchao, Amritsari ajwaini masala etc) but these lose their punch due to overdose of butter in them. The Gujarati kadi risotto flounders due to its inability to balance sweet and spiciness. The Chicken dhansak is tasteless and inauthentic, curry leaf martini, overpowered with curry leaf, laal maas lacks punch and the different textures of chocolate (liquid nitrogen et al) is a banal rendering.

My Point

Is it a library of bestsellers? Or a laboratory of cerebral shenanigans? Sure! Lecithin foams, spherification processes, liquid nitrogen are used and most of the time they intensify flavor and define texture, and turnout must-try dishes. On very few occasions, this does tip into lackluster gimmickry and pale me-toos of foreign dishes. If you have the time, go for the nine course tasting menus (Rs.1900 veg, Rs.2100 non veg). Sure! Progressive Indian fare may not be right for everyone or every occasion, (they do offer conventional dishes too) but it certainly is a library that has plenty of food for thought and (happily for us) maintains a thoughtful, mature equilibrium between what's merely edgy and what’s truly tasty, ensuring it to be a Library of many a bestseller.

User Reviews

MANOJ  Modi
  • Food
  • 80% Complete (success)
  • Service
  • 100% Complete (success)
  • Decor
  • 90% Complete (success)

Added 3 months ago from Web

Some very interesting new concepts for Indian cusine. The presentation was very good too. I had a look at thier normal menu and seems that they have taken food ideas from different regions/ cusines around India.

Dishes: Jalebi With Rabdi

Tips: Get a table reserved before going,Good place for business meetings

Sushmita Narayan
  • Food
  • 100% Complete (success)
  • Service
  • 100% Complete (success)
  • Decor
  • 90% Complete (success)

Added 4 months ago from Web

Oh my freaking God! Is this place hard to get into or what? After trying and trying and trying, we finally managed to get a table for us friends to go and dine at Jiggs Kalra's new restaurant that's created some positive clatter in the city. Even though managing to get a reservation here was a true test of my patience, the lady at the other end of the line each time was trying her best to convince us that they just won't be able to confirm our reservation, even when I told her that I'll have to speak to the manager after the 3rd time trying . Anyways, after dining here we quite understood the noise surrounding this place and much deserving as well. The staff is very well turned out, smartly dressed, well spoken, well trained something you don't see outside 5 stars sadly , extremely knowledgeable not just about the food but also about the ingredients used in some of their dishes very impressive . The service is extremely prompt and to the T. The ambiance is perfectly suited for a fine dining joint. But the showstopper has to be the food. From the mushroom chai actually a soup , to the galouti kebab, to the lamb chops simply outstanding to the papad ki sabzi and the jalebi caviar, everything that we had was just brilliance put together on our plates. This one, I'm going to be visiting soon enough with the rest of my gang for sure Oh and the candyfloss paan flavoured at the end of it all is like the cherry on a cake.....perfect end to an absolutely stunning evening.

Dishes: Laal Maas,Palak Patta Chaat

Tips: Get a table reserved before going,Good place for couples,Accepts reservations

Arsenal Fan
  • Food
  • 70% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 70% Complete (success)

Added 5 months ago from Web

Nice place to eat Gujarati Kadhi. cheers for young people as it is also serving alcohol with food. price is kinda ok and you dont mind much for the quality of food you get here . overall 9/10 to the food

Dishes: Gujarati Kadhi Risotto

Tips: Get a table reserved before going,Good place for business meetings

Nirma Bairwa
  • Food
  • 60% Complete (success)
  • Service
  • 50% Complete (success)
  • Decor
  • 80% Complete (success)

Added 6 months ago from Web

Chicken tikka is infused with smokey flavors of hickory wood. The Kabab spiked with pesto, kulchas stuffed with gucchi, Quessadillas with sarson ka saag, Butter chicken mellowed and smoky with San Marzano tomatoes. Outstanding lamb chops are braised with a hint of sweetness of maple and tang of kokum. It all begins with an amuse bouche of papdi chaat beautifully served over plumes of dry ice as a chilled sphere of yoghurt (infused with flavors of tangy and sweet tamarind sauce) implodes on the palate. It ends with okayish jalebi caviar, superb ghevar cheesecake. This progressive Indian cuisine is balanced with the more traditional and conventional well made dishes like Galouti and Kakori Kebabs, sarson ka saag. Heard of freshly spun pan flavored Candy floss served on a mini tree? Full marks for attention to detail, by Varun Puri and his young team.

Vaibhav Srivastava
  • Food
  • 90% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 6 months ago from Web

Great Spicy MASALAWhen you walk in youre greeted with an earthy ambiance with no show-sha and giving it a very upmarket fine dining joint. At the beginning the lady at the desk confirms the reservation and takes you to the pre-assisgned table and help you seat. Soon after a smart young guy comes, introduces himself, gives you the menus to glance through and asks for water preference. Were not too fussy about water, so go with the regular one, which is served instantaneously. During the process, we ask him to give us an idea on what are the specialities and help us with our order. He suggests that we try the Mushroom soup, the rasam if wed like to have soups, thayir sadam salad to begin our meal. We go with the rasam and the thayir sadam - the rasam was prepared and presented in a truly different manner as compared to my experience of the same in various other South Indian restaurants. It had this portion of basa fish (which is a bland fish) in the middle of a deep dish and the rasam soup was poured in front of you, adding to the whole experience. The salad - thayir sadam is a mix of cold curd rice as the base which is topped with hot pepper prawns; a unique mix of crunchyness and softness in each bite. Loved it

Masala Library By Jiggs Kalra Reviews
Critic's Review
Critic's Review
  • Food
  • 80% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 70% Complete (success)

Added 2 months ago

Please look carefully. No! It's not a genies lamp (spewing smoke) that you are seeing in the photo. But I still held it in my left hand and clicked the camera with my right hand. Reason? This liquid nitrogen smoke is at once a symbol of magic and science that Mumbai's latest progressive Indian restaurant uses to coax surprise, taste, and texture from its dishes. We have been moaning about Indian cuisine being frozen in time and not evolving or pushing frontiers at all. On the other extreme, in the West is the Spanish wizard Ferran Adria's (now closed) El Bulli where my palate and mind was blown by the 33 courses of molecular gastronomy. And then, a few months ago Voila! Maestro Jiggs Kalra and his dynamic son Zorawar pulled out all the stops and opened up their "Masala Library" (which should rightfully be called Masala Laboratory) They push the frontiers of Indian food, infuse their Pan Indian fare with molecular gastronomy. They tell stories through their dishes, use high-tech science to do so.

Food

You have to go for this Library's best sellers. These are produced when Science weds art, when dishes tell stories with scientific panache. The vegetarian flavor of Rajasthan is distilled in a symphony of crunch and ooze in the three iconic dishes on one platter… Papad ki sabzi, hand pounded churma and Jaipuri bhindi. The wild mushroom Chai (served on a Tea tray with dehydrated mushrooms replacing tea leaves, dehydrated truffle oil taking the place of sugar) is actually a clear, light, flavorsome mushroom soup in the teapot. Curry leaf and pepper prawns, thayir sadam, banana crisp distil "A taste of Kerala". 26 year old chefs, Himanshu Saini, Saurabh Udinia drive the kitchen and again and again, what stands out most is the sense of surprise, the creative plating and the attention to detail. Chicken tikka is infused with smokey flavors of hickory wood. The Kabab spiked with pesto, kulchas stuffed with gucchi, Quessadillas with sarson ka saag, Butter chicken mellowed and smoky with San Marzano tomatoes. Outstanding lamb chops are braised with a hint of sweetness of maple and tang of kokum. It all begins with an amuse bouche of papdi chaat beautifully served over plumes of dry ice as a chilled sphere of yoghurt (infused with flavors of tangy and sweet tamarind sauce) implodes on the palate. It ends with okayish jalebi caviar, superb ghevar cheesecake. This progressive Indian cuisine is balanced with the more traditional and conventional well made dishes like Galouti and Kakori Kebabs, sarson ka saag. Heard of freshly spun pan flavored Candy floss served on a mini tree? Full marks for attention to detail, by Varun Puri and his young team.

Decor

All this in a large, brightly lit, 90 seater space, with dominating beige/brown colors, wooden lattice screens and a wooden ceiling. Décor kept simple so that the spotlight remains on the deftly made innovative progressive Indian fare.

Minus Points

In some dishes creativity tips over into gimmickry (the cycle rickshaw with the sev puri on the go). In others, the brilliant concept falters in execution, like Flavours of India where a steamed John Dory is served on artist's palette with eight differently flavored relishes (Goan balchao, Amritsari ajwaini masala etc) but these lose their punch due to overdose of butter in them. The Gujarati kadi risotto flounders due to its inability to balance sweet and spiciness. The Chicken dhansak is tasteless and inauthentic, curry leaf martini, overpowered with curry leaf, laal maas lacks punch and the different textures of chocolate (liquid nitrogen et al) is a banal rendering.

My Point

Is it a library of bestsellers? Or a laboratory of cerebral shenanigans? Sure! Lecithin foams, spherification processes, liquid nitrogen are used and most of the time they intensify flavor and define texture, and turnout must-try dishes. On very few occasions, this does tip into lackluster gimmickry and pale me-toos of foreign dishes. If you have the time, go for the nine course tasting menus (Rs.1900 veg, Rs.2100 non veg). Sure! Progressive Indian fare may not be right for everyone or every occasion, (they do offer conventional dishes too) but it certainly is a library that has plenty of food for thought and (happily for us) maintains a thoughtful, mature equilibrium between what's merely edgy and what’s truly tasty, ensuring it to be a Library of many a bestseller.

Latest Reviews

MANOJ  Modi
  • Food
  • 80% Complete (success)
  • Service
  • 100% Complete (success)
  • Decor
  • 90% Complete (success)

Added 3 months ago from Web

Some very interesting new concepts for Indian cusine. The presentation was very good too. I had a look at thier normal menu and seems that they have taken food ideas from different regions/ cusines around India.

Dishes: Jalebi With Rabdi

Tips: Get a table reserved before going,Good place for business meetings

Sushmita Narayan
  • Food
  • 100% Complete (success)
  • Service
  • 100% Complete (success)
  • Decor
  • 90% Complete (success)

Added 4 months ago from Web

Oh my freaking God! Is this place hard to get into or what? After trying and trying and trying, we finally managed to get a table for us friends to go and dine at Jiggs Kalra's new restaurant that's created some positive clatter in the city. Even though managing to get a reservation here was a true test of my patience, the lady at the other end of the line each time was trying her best to convince us that they just won't be able to confirm our reservation, even when I told her that I'll have to speak to the manager after the 3rd time trying . Anyways, after dining here we quite understood the noise surrounding this place and much deserving as well. The staff is very well turned out, smartly dressed, well spoken, well trained something you don't see outside 5 stars sadly , extremely knowledgeable not just about the food but also about the ingredients used in some of their dishes very impressive . The service is extremely prompt and to the T. The ambiance is perfectly suited for a fine dining joint. But the showstopper has to be the food. From the mushroom chai actually a soup , to the galouti kebab, to the lamb chops simply outstanding to the papad ki sabzi and the jalebi caviar, everything that we had was just brilliance put together on our plates. This one, I'm going to be visiting soon enough with the rest of my gang for sure Oh and the candyfloss paan flavoured at the end of it all is like the cherry on a cake.....perfect end to an absolutely stunning evening.

Dishes: Laal Maas,Palak Patta Chaat

Tips: Get a table reserved before going,Good place for couples,Accepts reservations

Arsenal Fan
  • Food
  • 70% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 70% Complete (success)

Added 5 months ago from Web

Nice place to eat Gujarati Kadhi. cheers for young people as it is also serving alcohol with food. price is kinda ok and you dont mind much for the quality of food you get here . overall 9/10 to the food

Dishes: Gujarati Kadhi Risotto

Tips: Get a table reserved before going,Good place for business meetings

Nirma Bairwa
  • Food
  • 60% Complete (success)
  • Service
  • 50% Complete (success)
  • Decor
  • 80% Complete (success)

Added 6 months ago from Web

Chicken tikka is infused with smokey flavors of hickory wood. The Kabab spiked with pesto, kulchas stuffed with gucchi, Quessadillas with sarson ka saag, Butter chicken mellowed and smoky with San Marzano tomatoes. Outstanding lamb chops are braised with a hint of sweetness of maple and tang of kokum. It all begins with an amuse bouche of papdi chaat beautifully served over plumes of dry ice as a chilled sphere of yoghurt (infused with flavors of tangy and sweet tamarind sauce) implodes on the palate. It ends with okayish jalebi caviar, superb ghevar cheesecake. This progressive Indian cuisine is balanced with the more traditional and conventional well made dishes like Galouti and Kakori Kebabs, sarson ka saag. Heard of freshly spun pan flavored Candy floss served on a mini tree? Full marks for attention to detail, by Varun Puri and his young team.

Vaibhav Srivastava
  • Food
  • 90% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 6 months ago from Web

Great Spicy MASALAWhen you walk in youre greeted with an earthy ambiance with no show-sha and giving it a very upmarket fine dining joint. At the beginning the lady at the desk confirms the reservation and takes you to the pre-assisgned table and help you seat. Soon after a smart young guy comes, introduces himself, gives you the menus to glance through and asks for water preference. Were not too fussy about water, so go with the regular one, which is served instantaneously. During the process, we ask him to give us an idea on what are the specialities and help us with our order. He suggests that we try the Mushroom soup, the rasam if wed like to have soups, thayir sadam salad to begin our meal. We go with the rasam and the thayir sadam - the rasam was prepared and presented in a truly different manner as compared to my experience of the same in various other South Indian restaurants. It had this portion of basa fish (which is a bland fish) in the middle of a deep dish and the rasam soup was poured in front of you, adding to the whole experience. The salad - thayir sadam is a mix of cold curd rice as the base which is topped with hot pepper prawns; a unique mix of crunchyness and softness in each bite. Loved it

Masala Library By Jiggs Kalra Reviews

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