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The first of Chef Hemant Oberoi's modern Indian restaurants, this has the look and feel of an Indian restaurant in London. The menu, however, is a little more traditional with an emphasis on the flavours of home cooking with many nods to Chef Oberoi's Punjabi roots. It remains one of the few Indian restaurants in the world to grind its own flour every day and should you so desire, the chef will come and make fresh chapattis by your table.
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‘Masala Art’ is one of the few Indian restaurants that have retained their authenticity yet adapting few contemporary tweaks to enhance the menu. Housed in one of the most poshest and famous hotel Taj Palace, New Delhi, Masala Art has revealed itself to be a serious contender. Being a part of the affluent hotel the restaurant is regal contemporary. The medium brown tones are used from ceiling to floor. The trellis like ceiling is pretty stunning to look at. Smart and modern the décor is casual. The restaurant is large enough to seat a large party or if you are a lone diner than you can sit at the counter where chef will cook in front of you. Ask to be seated at the window side, it’s the best seats in the house. Chef Hemant Oberoi has stayed true to his Punjabi roots by infusing home cooking style to his menu.
Chef Oberoi uses olive oil to cook Indian food which is a first but somehow it works. Menu is authentically Indian with flashes of innovation courtesy to the chef. First on is soups or shorbas. Go with crab shorba and tamatar dhaniya shorba. Follow that with jaitooni mahi tikka, barrah kebab, khushk raan, galouti kebab, paneer Makai seekh, sarson ke phool, dahi aur sing dana ki tikka and doodhiya murg tikka. The mains are almost five pages long. Tawa bhindi naintara, chatpata crab, lobster in tandoori/curry/tawa, seabass chutneywali, bhuna gosht, subz kalonji, katliyan aloo, ajwaini malai kofte, chole, kasuri tawa pomfret, murg angara, gucchi matter, nalli ka salan and langarwali dal are the chef’s delight. Masala Art is one of the very few Indian restaurant that grinds its own flour every day resulting in soft and flaky indian breads to accompany the meal. Gilafi kulcha, sheermal and laccha paratha are worth trying.
As the final touch to the meal the restaurant has a very delectable range of sweet delights. Tilliwali kulfi, khajoor anjeer ka halwa, coco gulla, sheer-e-mewa, kale jam ka lancha, khubani badam ka halwa and if you want more than one than choose trio of dessert. The house specialty is fresh fruit juice and the sugarcane juice squeezed right in the bar on that roadside vendor like machine. If you desire the chef will come and make fresh chapattis by your table. Masala Art is a fantastic Indian place to celebrate with family. Expensive but exceptional it will stun you with barrage of flavours.
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