From the time Masala Library by Jiggs Karla opened in BKC Mumbai, I have heard many speak highly of the restaurant. Those who have not visited Masala Library would talk about it with great curiosity. Thus, my curiosity grew as well.
A couple of months ago my friend and I picked Masala Library for her farewell lunch. I was thrilled as I finally had a chance to check out Masala Library after many months. When I checked Trip Advisor, I figured out that Masala Library is a fancier restaurant than restaurants I usually go to, but it felt like it was the right choice for our special occasion.
I felt badly about bringing my 3-year-old son to a beautifully decorated fancy dining, but the circumstance didn’t allow me to go without him, so I took him. Having been there, I can say that it is definitely a restaurant more for adults in terms of food and ambiance. Contrary to my concern, though, everyone at the restaurant was very friendly to us. This is what is nice about India (or Mumbai in my case). People in India are very friendly to kids.
As you notice, the proper name for Masala Library is “Masala Library by Jiggs Karla”. Who is Jiggs Karla? Jiggs Kalra, also known as the “Czar of Indian Cuisine”, is a food columnist and author, gastronome and food consultant. (via Masala Library) If you would like to learn more about Jiggs Karla, please click here to jump to the page about him on the Masala Library website.
Masala Library serves traditional Indian cuisine from different provinces of India. However, there is something that sets Masala Library apart from regular Indian restaurants. That is the molecular gastronomy techniques. Masala Library serves some innovative dishes created for molecular gastronomy. I have never tried any molecular gastronomy dishes until I ate at Malasa Library. It was simply intriguing.
Molecular gastronomy is “the application of scientific principles to the understanding and development of food preparation.” (via google) In my observation, if the traditional gastronomy focuses on the taste, molecular gastronomy focuses on texture. When dishes created using molecular gastronomy techniques come out, not only do they entertain you visually, but also they appeal to your curiosity. The experience of tasting the dishes might surprise you. If you would like to know more about molecular gastronomy, here is a good article “What is molecular gastronomy”.
The appetizer dish that came first was very interesting. When you put the bubble made of milk in your mouth shown in the photo above, it pops and disappears.
Cotton candy came last and it was a nice way to complete a meal and freshen your mouth.
The creative presentations of the dishes were enticing. The traditional Indian dishes we ordered were delicious especially Dal Makhani, a creamy sauce dish made with black lentil and red kidney beans. It has been one of my favorite Indian dishes these days. It was more of a treat for me to have lunch there, but it was a lovely place to be with a friend who was moving away from India. It would make a lovely date night spot as well.
Ground Floor, First International Financial Center
G Block, Bandra Kurla Complex-Bandra East
Mumbai – 400051
*Opposite Sofitel Hotel, Near TCG Financial Centre