Masala Library by Jiggs Kalra, New Delhi — Restaurant in New Delhi

The work of an Artist where the food is entire work of Art . Masala Library is a soulful delight. As you enter Masala Library, the first word that comes to your mind is ‘grandeur’. The high ceiling and double-storey glass facade give it a sense of space and royalty. The décor itself walks a fine balance and the staff make you feel like the royals . As in you fall in some kind of Monarchy, The tables however, stand out in their simplicity. Save for the tall wine glasses and plain white napkins, they are completely bare, thus achieving the balance we spoke about. They entirely teach you the way how to eat and how to be served. Masala Library’s tasting menu has as many as 19 courses, but they are presented almost like a well orchestrated symphony, never giving you a moment to wonder when the next course will arrive.I The courses are split into four sections – snacks, appetisers, mains and desserts.The concept of tapas and small plates is popular as diners get to experience restaurant specialities, and chefs get the creative liberty to pair unique flavours and play around with presentation and plating.. We waited while the chef explained that the whole menu was a gastronomic journey across India. Classic dishes from different parts of the country had been given a molecular-gastronomic twist. We start with the amuse bouch We start with the There are some dishes on the menu that stand out and some that are overshadowed. The Mango Sphere (served in a ceramic egg shell) is thankfully the only ‘drama element’ (besides an intriguing levitating act at the end), considering how restaurants have taken to spherification these days. and then.Madhur Vada and Andhra Rasam. Inspired by the vada preparation at Madhur, a town in Karnataka, the tiny vada with a hint of tomato chutney was the most delicious vada had with full flavours, The rasam, served in a tube, is spicy and probably the best one had . The Deconstructed Samosa is delicious and crisp. Served as a sliver (baked, not fried), if you close your eyes, without compromising on the taste was served in all new way . The Charcoal Bhajjia comes smoked and almost burnt. The flavours however, are ingenious, beating every dish ever tasted .stand-out dishes–the mushroom chai, which looked like black tea, but was the smoothest, earthiest i had ever . The mains were excellent fragmented pakodi dal took my entire attention . Had I have a sweet tooth I always keep place for desserts the dark chocolate, and the jalebi caviar, desserts that seemed familiar, but yet the presentation makes you look at it twice and the magic dish on rotations plates in air with a chocolate delight definitely takes attention of everyone sitting in the room . Hat’s off to the entire team for making a meal the best meal ever had . No two dishes were presented the same way, on the same kind of plates. From bamboo shoot baskets, to test-tube-like rasam holders; from broken ash-coloured terracotta plates, to classic round plates; from stone bowls to a sea-shell, the plates kept amazing us as we enjoyed every bite of the food at the...

Went to this place at around 12:30 PM on Sunday afternoon after booking it a week in advance. Ambiance of the place is amazing and staff well informed about dishes, their origins and presentation.

I opted for non veg 19 course menu and my friend opted for veg menu.

Some of the food which i really liked was :

Madur vada rasam : Small vada along with rasam prsented in a transparent plastic tube. Vada went really went with the rasam.

Bajra roti and homemade makkhan- This was surprisingly unbelievable in taste while looks decent in presentation.

Deconstructed samsosa- This was the best of the lot and is a must try at this place. Charcol bhajiya- Classical mumbai bhajiya cooked in charcol. It was cooked to perfection.

Mushroom chai - It is basically mushroom soup with small portions of mushrooms presented like a tea. It was tasty and appetizing.

Galouti kebab- This was also really tasty and presentation was unique like it is with any other dish.

Mizo stew- This is a chicken soup from north east and is veey delicious. Litti chokha- Very famous dish from bihar. Dal served along with it was very tasty. I had pepper lamb and appam shell for main course.

In desserts, we were served bappa doi, cheena payesh and ashen kulfi. We also had jalabei cavier and belgian chocolate ganache. All of the desserts were amazing in taste and provided a perfect ending to a great brunch.

I would definitely recommend this place to foodies to experience everyday food with amazing innovation. Went to this place at around 12:30 PM on Sunday afternoon after booking it a week in advance. Ambiance of the place is amazing and staff well informed about dishes, their origins and presentation.

I opted for non veg 19 course menu and my friend opted for veg menu.

Some of the food which i really liked was :

Madur vada rasam : Small vada along with rasam prsented in a transparent plastic tube. Vada went really went with the rasam.

Bajra roti and homemade makkhan- This was surprisingly unbelievable in taste while looks decent in presentation.

Deconstructed samsosa- This was the best of the lot and is a must try at this place. Charcol bhajiya- Classical mumbai bhajiya cooked in charcol. It was cooked to perfection.

Mushroom chai - It is basically mushroom soup with small portions of mushrooms presented like a tea. It was tasty and appetizing.

Galouti kebab- This was also really tasty and presentation was unique like it is with any other dish.

Mizo stew- This is a chicken soup from north east and is veey delicious. Litti chokha- Very famous dish from bihar. Dal served along with it was very tasty. I had pepper lamb and appam shell for main course.

In desserts, we were served bappa doi, cheena payesh and ashen kulfi. We also had jalabei cavier and belgian chocolate ganache. All of the desserts were amazing in taste and provided a perfect ending to a great brunch.

I would definitely recommend this place to foodies to experience everyday food with...

So this time I wanted to have fine dining experience. My cousins have visited this place in Mumbai and there views about place made me more eager to go this place. So we done the booking in advance so that we don't have to wait for long. I request the readers if you are planning to visit this place on weekends please book in advance. As we seated waiter came to us and he introduced himself and gave the outline of the concept of there restaurant.

first lets talk about the ambiance. The ambiance of the restaurant is just wow. As soon as you enter there is a huge bar section  with all classy single malt whisky and all the exotic variety of wine's and champagne. They have varieties of cocktails and mocktails. So we ordered two cocktails one was masala library special  which was really special and they way of making was eye catching which makes your feeling more excited to have it and other drink we ordered was having  mixture of gin and rum, sorry I don't remember the name of the drink but don't worry you will like all the other drinks also/

Second food and presentation. So it's a fine dining so the taste of food and presentation is very important and bet you will not be disappointed at all. So they have 2 types of course one is a Al carte i.e you can choose your own dish and order and other one is chef menu i.e 19 course meal which take almost 2-3 hours to complete. In this waiter will bring you 19 types of dishes one by one freshly prepared by the chef and how its prepared and what ingredients it is having and how to have it. This 2-3 hours journey will be full of spices, different tastes of different cities and states and mesmerizing. They will start form snacks and end with  sweet dish. Some of you might be thinking that how a person can eat 19 meals, don't worry they will bring such amount that the person can enjoy that dish and have enough space in his/her stomach so that it can relish each and and every dish specially prepared by chef. If you found bitter taste in the dish you can simply say to the waiter or ask the chef to change it accordingly.

Since it's a fine dining customer service will be the best. Every table will have there own service or you can say to someone else also.

Since it's fine dining it will be costly. We were 3 members and it costed...