Disclaimer: A place where a guest suffers from longing while the chefs are working on culinary orgasms.
All the dishes portrayed in this review are fictitious and not related to any of the other cosmopolitan restaurants in Delhi/NCR. We Indians always whine about Indian cuisine to be decayed or not innovative enough to compete for the International cuisine but "Czar of Indian Cuisine" and "Tastemaker to the Nation", Maestro Jiggs Kalra came up with Masala Library, Mumbai which is a masterpiece for the North Indian, and South Indian cuisine practicing traditional recipes, blending it with progressive and modern culinary techniques and presentation. After exhibiting an exceptional performance in Mumbai, Masala Library just opened a new chapter in Janpath, New Delhi.

Chef Saurabh Udinia is the mastermind behind the kitchen with the assistance of Chef Ankit, and Chef Valice. A large part of Masala Library's charm comes from the incredibly warm hospitality that Mr. Mahesh, Mr. Chandra Shekhar, Mr. Ankshit, Mr. Karan, and Mr. Girish extends personally. The staff recommended their Chef Tasting Veg 19-Course Menu which costs Rs. 2100++ with Six Tasting Glasses (75 ml each) of paired wine for an additional price of 2200.

I shouldn't be saying this but Masala Library is actually honoring Le Meridien by spotting next to it. The entrance is scenic with a small beautiful lawn and the main gate opens at the backside of the bar. It's a brightly lit, 50 seater space with an alluring wall of wines having 80 labels, a magnificent open bar, and a magical chandelier. The walls are on light golden color tone with gray color curtains creating a semblance aura. There is a separate dining area for 10 people max who opt for Chef Tasting Menu.

As a library has a book collection of different genres, in the same way, Masala Library is a museum of elegance where dishes mingle with art.
The affair starts with a pleasing Amuse Bouche, a picturesque exhibition with fake egg shell filled with mango based yolk and tender coconut water, and ends at Levitating White Chocolate Balls, the Show-stopper.

Without spoiling the suspense and getting into the nitty-gritty of the menu, I'll be highlighting a few of my favorites. The South Indian delicacy - Madur Vada with spicy Clear Rasam is a spot on. The presentation of Deconstruction of Samosa couldn't be more cute and clean at the same time. Farmer's Staple is none other than Bajre ki Roti stuffed with caramelized onion and served with White Butter, a melt in my mouth union made me ask for another portion.
Mushroom Chai plated on a wooden tray with dehydrated mushrooms and truffle oil replacing tea leaves and sugar is an amalgamation of aromatic mushroom soup. Roasted Turai topped with Turai Crisp is a cutting-edge MUST-HAVE for all the Ridge-guard haters. Sweet Potato Kebab filled with cheese is a mood-swinger.
The Rajasthani delicacy - Bhindi Jaipuri topped on Hand Pounded Churma and poured with Papad ki Sabzi is an intimate episode, one spoon of sweetness and piquant flavors of Papad ki Sabzi can swirl anyone's tongue.
Ashen Kulfi garnished with powdered Banana Leaf oomph-ed my senses and is the most intriguing guilty pleasure.
The courses were interweaved with the best suitable champagne/ wine listed in the Chef Tasting Menu - Moet Chandon Brut Imperial, Sula Late Harvest - Chenin Blanc, and much more.

Masala Library is not a place for everyone, it entertains only the niche gentry with an understanding of culinary art and reciprocates in a positive language. It's a celebration of the hospitality industry which raises the Indian standards.