Our Food at
Masala Zone

Diversity of cuisines

The best regional food in India can only be made by a highly-skilled speciality chef from the same region.

Just as you wouldn’t expect a French person to speak Swedish, you cannot expect a north Indian kebab chef to make you a traditional Goan vindaloo. India has as many cuisines & languages as Europe

From the halwais (dessert chefs) who make our signature desserts to the regional chefs who’ve flown in from different parts of India, we ensure that at Masala Zone, you always experience the true flavours of India.....

All round goodness

Slow cooked food, in a fast paced world.

Once upon a time, all Indian food was served with generous helpings of ghee (unclarified butter) and malai (fresh cream). But alas, some good things must make way for better things.

Indian food has come a long way since. In keeping with current food trends, we use only the freshest ingredients & cut back on  oil. We  give our health conscious customers the option of choosing from a well-balanced thali, a lightly spiced grill or even a healthy wrap...

Punjabi

Punjab, in northern India, is a fertile land where a bold rustic cuisine has emerged from villages, roadside eateries, farms & small towns.

Punjabi home cooked & restaurant cuisines are very different.  Restaurant style uses large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter & cream. Home cooking concentrates mainly on wheat with spice flavourings. Wheat forms the staple cereal. The main spices in a Punjabi dish consist of onion, garlic and ginger.....

Hyderabadi

Hyderabadi cuisine is one of the best kept culinary secrets of the Indian subcontinent.

Hyderabad is situated in the Deccan plateau which is in the heartland of India. The Asaf Jahis were the governors of the Deccan under the Moghuls. With the breakup of the Moghul Empire in the eighteenth century, they set themselves up as the Nizams of Hyderabad. Many Moghul noblemen moved then from Delhi to Hyderabad and until the mid-nineteenth century the city had a lifestyle of immense wealth and beauty.

Hyderabadi food is a fusion of the cuisine of the Moghul court with frontiers of southern India. From the north come the kebabs, the Pulaos and Biryanis, the delicate Kormas and unusual desserts. These are mixed with the southern preference for the herbal flavours of coriander and curry leaves, the hint of sourness in the food with the use of tamarind, the nuttiness of peanuts and sesame, and spices such as mustard seeds and dried red chillies.