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26.06.2019

This BKC landmark restaurant has since inception raised the bar of Indian cuisine innovatively presenting delicacies from Kashmir to the Konkan belt, North East to India's Southern coast. Behind the legacy of this fine establishment is the legendary founder and Czar of the culinary world Jiggs Kalra, who recently passed away leaving a huge void in the culinary industry.

As a tribute, the talented chefs of Masala Library under the guidance and leadership of the dynamic Zorawar Kalra, has crafted a tasting menu featuring the all-time favourites of the maestro Jiggs Kalra himself. The a la carte offering including dishes like Dhingri Dulma (an Awadhi preparation of masala mushroom with cottage cheese and bell peppers), Murgh Malai Tikka, Rattan Manjusha (Spinach and cottage cheese kofta stuffed with mushrooms served in in subtle velvety gravy), Kairali Roast Masala Paneer Tikka, Lagan ki Boti, stacks of hot Gilaaf Kulchas, gulab jamuns and paan shots.  This will be available until 16th July.

In addition, the restaurant's Chef's Tasting Menu has been completely revamped and the a la carte dishes are now a medley of exciting offerings and classic favourites.

Prepare to be satiated by the culinary extravagrance, unique flavour profile and remarkable aromas of the fine food preparations each crafted to highlight India's diversity. The new dishes vying for your attention include a tempered quinoa and avocado salad; Amaranth-crusted poriyal; jamun and fennel pork ribs; sprouts missal kachori with Ghati masala curry; Gongura Mamsam curry kori roti and more.

Patrons of Jiggs Kalra's cooking will be elated to know that the tasting menu offers a sampling of the Masala Library founder's signature dishes. It opens with a mushroom chai soup and includes the Timbur halibut stew, Shepu mutton curry and sheer khurma + Jalebi caviar.

Getting there: Ground Floor, First International Financial Centre, BKC Rd, G Block, Opposite Sofitel Hotel, Bandra East, call 8452900900, follow them on Instagram here, Facebook here & Twitter here.

*This post is sponsored by Masala Library*

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Food & Drink