Regional traditions prepared with reverence
From clay-oven roasted skewers to slow-braised mountain pots, each recipe reflects centuries of distinct regional spice mastery.
Old Delhi Pani Puri & Chaat
$14Crisp semolina spheres filled with spiced potato mash, black chickpeas, mint-coriander water, and tamarind glaze.
Truffle Matar Paneer Tikka
$22House-pressed buffalo milk paneer marinated in yellow mustard, hung curd, and Kashmiri saffron, finished over charcoal.
Clay-Oven Charred Lamb Chops
$34Grass-fed chops tenderized with raw papaya, nutmeg, mace, and roasted gram flour, fired in intense clay heat.
Slow-Simmered Awadhi Rogan Josh
$28Tender mountain mutton braised in रतनजोत (ratan jot) root oil, fennel broth, crushed green cardamom, and ginger.
Goan Coastal Prawn Curry
$30Wild tiger prawns simmered in fresh coconut milk, dried kokum rinds, crushed coriander seeds, and fiery red chilies.
Dum Pukht Hyderabadi Biryani
$26Aged long-grain basmati sealed with whole spices and spiced chicken in a dough-sealed handi over slow charcoal embers.
Wild Garlic & Kalonji Naan
$8Fermented leavened dough slapped onto tandoor walls, brushed with clarified cultured ghee and nigella seeds.
Pistachio Saffron Shahi Kulfi
$13Slow-reduced buffalo milk simmered for six hours with green cardamom pods, Persian saffron, and roasted slivered nuts.
Two terroirs, one sacred flame
From the clay-baked breads of the northern plains to the fragrant coconut shores of the southern coast, experience how regional spices and ancestral fires shape every dish at MASALA.
North Indian Gastronomy
Rooted in intense dry-heat tandoor cooking and slow-simmered velvety gravies. Enriched with slow-churned ghee, fresh paneer, and deeply toasted whole garam masala spice blends.
South Indian Gastronomy
Celebrated for light, fragrant broths and naturally fermented crepes. Flavored by sizzling hot-oil tadka temperings of curry leaves, cracked black mustard, and tangy tamarind pulp.
A balanced table of North and South
Our kitchen prepares both traditions simultaneously so your party can pair tandoori breads with coastal seafood broths.