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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.
was recommend to try this so I went in with appetite and anticipation. I was disappointed first that they said their sugar cane machine is broken. then service was ok, still I had to flag many waiters many times. Food is very disappointing. chicken dishes wee all too salty and disappointing. At this price point, i was expecting to experience culinary delight others rave about this place, but those reviews are being pretty generous. The only thing that I liked among everything we ordered was the freshly squeezed watermelon juice.
This restaurant was recommended to me by the lady I sat next to on the flight from Dubai and she was right. High quality food, great service and relaxed ambiance. A true oasis of culinary art.
Great meals & service but the room is too cold, the AC seems at its maximum. Do try the restaurant but don't forget a scarf/jacket/socks. The staff could not find a solution to reduce the AC despite our complaints....Too bad, the experience could be much better without this as the food is really good & art concept is fantastic.
The ambience of the restaurant is very good as expected from a premium Taj property. However, the food quality is very average and certainly not worth the money even by five-star standards. It was shocking to see flies in the restaurant, which the staff was most nonchalant about.
I remember going to Masala Art over the years and our all time family favourite was the Gucchi Pulao - a delicacy not really available in most parts of the world now. However my experience with the food during a recent stay was not as great. I ordered the galouti kebab served with sheer maal. The mutton mince was a lil underdone and hence took away from the flavour. The bhuna gosh was okay and went well with the Garlic Naan which was actually nice and crisp. Masala Art is not your regular wine and dine place and hence the expectations for the same are higher than regular Mughlai restaurants. Felt a lil disappointed and underwhelmed. The service at the restaurant however was fantastic.
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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.