Masala Library by Jiggs Kalra – Innovative food experience

July 11, 2016
2,001 Comments
Indian cuisine represents over
5000 years of culinary lineage, encompassing an array of native regional
&subcuisines from the geographic landscape of the subcontinent.

The
magnum-opus of The Czar of Indian Cuisine &Tastemaker to the
Nation, Masala Library by Jiggs Kalra, New Delhi is the World’s
first sub continental restaurant showcasing cuisine from regions comprising of
modern day Bangladesh, Bhutan, Maldives, Nepal, Pakistan, Sri Lanka and most
importantly India.

Celebrating food, developed over centuries, of the historic
geographical landscape, impacted and influenced by various cultural, trade and
colonial interactions, Masala Library by Jiggs Kalra, New Delhi aims
at using cutting-edge, post-modern and post-molecular techniques, unlike any
before, presenting Indian cuisine Version 4.0.
Representing all regions of the
subcontinent, Masala Library by Jiggs Kalra endeavors to offer its
patrons a never-before-undertaken gastronomic voyage, capturing the grandeur of
centuries-old customs and culinary traditions of the Indian subcontinent in a
contemporary form for the modern day connoisseur.
The philosophy adapted in the
menu at Masala Library by Jiggs Kalra revolves around progressive
Indian cuisine which is a synthesis of over four decades of research and
exploration across various Indian kitchens by Jigs Karla.
It
forms a part of the vision of presenting the future of Indian Cuisine –
Version 4.0.Although, post-modern and post-molecular techniques form a
part of the vision of presenting future of the sub continental cuisine, our
focus is, and will always remain, on the taste and authenticity of its cuisine first.

The aim remains at showcasing authentic, traditional cuisine from the region,
preparing them using pure, high quality ingredients, yet adding an avant-garde
element to the whole menu creating an unparalleled culinary experience.

As part of the curate culinary
journey, the guests also experience an array of beverages inspired from
elements widely used in cuisine surrounding the subcontinent, with a union of
some traditional ingredients to develop an exceptional blend synonymous with
the concept of Masala Library by Jiggs Kalra.

Some elements of these
Gastro-Culinary innovations are also inspired by the practice of molecular
mixology, where they prepare drinks using analysis and techniques found in
science to understand and experiment with cocktail ingredients on a molecular
level. These beverages are derived from seasonal, organic and unusual ingredients
to create a menu which we are confident will excite the adventurous, yet
satisfy the traditional taste and evoke nostalgia.

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