We are the mirror of the way in which India enjoys its rich and diverse cuisines. India is in effect a continent with 16 different languages and cultures, the cuisines are equally diverse. We therefore limit the cuisines we serve to those where our chefs have direct expert knowledge.
Unlike much of European, and far eastern cuisine, the best Indian food is not found in conventional restaurants in India, but in peoples’ homes, Maharajas palaces, and humble wayside stalls. Namita and Camellia Panjabi travelled the length and breadth of India to secure recipes from traditional cooks, and build on them.
The flavours of real Indian food are generated by complex combinations of freshly prepared spice mixes prepared freshly and ground individually for each dish. These are then cooked in a carefully orchestrated sequence. We prepare these dishes authentically in the same manner, with no short cuts.
Our menus change regularly because our regional chefs create new dishes frequently.
We have something for everyone – lunch, dinner, grazing, kids, Vegetarians, juices, wines & cocktails.
In short, the best regional food in India can only be made by a specialty chef from the same region.
Slow cooked food, in a fast paced world... we use only the freshest ingredients, cut back on the oil.
Magnificent sea coasts, lush lagoons, fertile paddy fields, and stunning highlands, with a cuisine to match.
Originated from the kitchens of the ancient Indian aristocracy or the Moghul emperors, and includes famous dishes.
A fertile land with a bold rustic cuisine has emerged – from villages, roadside eateries, farms and small towns.
One of the best kept culinary secrets, a fusion of the cuisine of the Moghul court with frontiers of southern India.
Arabian, Portuguese and native cultures is reflected in the cuisine of Goa, which is a unique blend of richness and simplicity.
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.....
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...
Kerala, situated on the south western tip of India is an enchanting combination of magnificent sea coasts, lush lagoons, fertile paddy fields, and stunning highlands, with a cuisine to match.
It was the centre of spice routes, influenced by trading races and inhabited by early Christians and Jews, as well as Muslims and Hindus.
The gastronomic legacies have resulted in one of the hidden jewels in the Indian culinary crown, and in three distinct cuisines with different influences. The Christian dishes have European ingredients – vinegar, duck and beef. The Arab traders influenced the Muslim cuisine. The Hindu cuisine is partly Brahmin vegetarian in origin. Coconuts pepper, cloves, garlic, tamarind, raw mangoes, and curry leaves are used, and rice takes many forms.
Delhi is the home of Mughlai cuisine which originated from the kitchens of the ancient Indian aristocracy or the Moghul emperors.
The Mughals invaded India in the sixteenth century. They brought exotic spices, dried fruits and nuts and new cooking methods. Mughlai dishes as they are called have much milk and cream combined with spices. Mughlai cuisine includes many famous dishes such as Kormas, Pasandas Biryanis and Pulaos.
This cuisine dominates in the northern part of India. It has strong influences of Muslim cooking and some of the dishes still keep their Muslim names such as Kebabs, Kofta, Pulao, Biryani etc.
Mughlai food is rich in taste. Its sauces consist of curd, cream and crushed nuts like cashew combined with aromatic spices and ghee (clarified butter).
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 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.
The intermingling of Arabian, Portuguese and native cultures are reflected in the cuisine of Goa, which is a unique blend of richness and simplicity - the constantly recurring notes being struck by the fish and the coconut.
The best of both worlds has been absorbed and knit into a culture very distinctly different from that of any other part of India. This is reflected in its cuisine.
In the villages, food is generally cooked on wood fires in clay pots even today
Fresh coconut, in one form or the other, is added or grated, ground fine into a paste or in the form of milk, extracted from the flesh of the fresh coconut.
For most Goan fish and meat dishes, red dried chillies are used. The Goan native chilli is large and pungent. It gives red colour to the cooking without the fierce pungency of the normal Indian chilli. This red dried chilli forms the major ingredient for the ground spices in most fish and meat dishes.