Page 35 - Masala E-magazine Vol 9 Issue 3 December 2017-January 2018

Masala Library
Masala Library is the brainchild of Jiggs Kalra, the only Asian gastronome
to be included in the International Food and Beverage Gourmet Hall of
Fame. The restaurant on Janpath is known for its cutting-edge menu
that combines traditional Indian fare with molecular gastronomy. The
establishment creates a sensory experience using presentation to
enhance the avours of every bite. For example, stones from Dal Lake are
used as serving platters for dishes inspired by Kashmir. Jiggs’ may utilise
an unconventional approach, but every item o ers an element of surprise
without taking away any authenticity. Recommended dishes include
Tandoor guchchi with mint chutney foam, Deconstructed samosa, and
Carbon banana ash kul .

For more information, visit www.masalalibrary.co.in.

Amaranta
Named after the Greek legend of the Amaranth ower which
never dies, Amaranta constructs their menu around the ever-
changing culinary scene. Located at The Oberoi, Gurgaon, the
restaurant mixes unique Indian avours to create exceptional
dishes. Amaranta also o ers a chef’s menu and a set lunch for
those interested in sampling all the complex avours the kitchen
those interested in sampling all the complex avours the kitchen
has to o er, while an à la carte menu is perfect for individuals who prefer
has to o er, while an à la carte menu is perfect for individuals who prefer
heartier portions. Dishes diners must sample include Bhirbal ki kichdi (quinoa with Arborio
rice, lentils and lamb), Dosa cigars with avocado mousse and Mango brûlée.
For more information, visit www.oberoihotels.com/hotels-in-gurgaon/restaurants/amaranta.

Pluck
Pluck, situated at Pullman New Delhi Aerocity, pioneers in merging Asian and European
tastes, creating a menu decorated with fusion specials and locally-sourced ingredients.
A unique aspect of the establishment is the in-house farm, where herbs, spices
and vegetables are harvested as part of the farm-to-table movement of sustainable
cultivation. Subsequently, the menu always changes as ingredients are of seasonal
variety. There are also di erent degustation menus for individuals committed to
exploring. These include Surf and Turf and Fusion alternatives. The restaurant also o ers
an Indian menu with traditional recipes, each with a modern twist. Notable menu items
are Golgappa with caviar, Five lentils crusted sh with Idli sponge and beetroot murabba
purée and malabari sauce, and Strawberry rasgulla dome.

For more information, visit www.pullmandelhiaerocity.com/restaurants-bars/pluck.

Eau de Monsoon
Eau de Monsoon, nestled inside the luxurious Le Meridien New Delhi, has
a rustic interior with dark wooden panels accompanied by waterfalls tucked
behind glass to allude to monsoon rain. The restaurant uses globally-sourced
ingredients with Indian avours to give a contemporary edge to classic dishes.
Principles of French ne dining have also been adapted with Indian cooking
styles to create a menu lled with familiar and avant-garde recipes subtly tied
to European in uences. Popular dishes include the Dosa mille feuille (coconut
jelly with curry leaves dust and tomato chutney), Masala smoked duck breast
(ginger broccoli mash with sweet chilli coconut reduction, cherry tomatoes and
duck leg kurikuri), and Heritage carrot g halwa served with masala chai ice
cream. Feeling hungry yet?

For more information, visit www.lemeridiennewdelhi.com/monsoon.

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