Masala Art
Taj Palace, New Delhi

3.8/5
By Vir Sanghvi

Menu of the Masala Art, Taj Palace, New Delhi


Masala Art: Restaurant Info

₹ 3500 for two
This price is indicative and exclusive of taxes
North Indian
Today, 12:30 PM to 02:45 PM, 06:30 PM to 11:45 PM
Taj Palace New Delhi, Diplomatic Enclave, New Delhi
7861004444
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INSIDER TIPS

  • Much of the food is cooked in olive oil, which is unusual for Indian cuisine, though strangely enough, it seems to work
  • The house specialty is sugarcane juice which they make at the bar using the sort of machine roadside vendors use
  • Should you be dining alone, there is counter seating and you can watch the chef cook in front of you

Vir's Verdict

3.8 /5

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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About Masala Art, Taj Palace, New Delhi

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.
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