Concept to gage..

Regional delicacies with spices from carefully chosen from all over the mother land, globally recognized advance technology work towards serving the art of food making & successfully contributes to their tag line “Cooking with love provides food for the soul'

  

Jiggs Karla’s true contributes to the society with such iconic restaurants that can be spoken about on a global platform for the simple attempt to do justice to Indian flavours with the alluring presentation that enhances the aesthetic appeal.

Location…

The restaurant in Mumbai city is located in Bandra Kurla Complex, a leading CBD of the city surrounded by tall glassed towers buildings adding to Mumbai skyline. Among the prominent corporate houses FIFC has this spot with other popular restaurants. ‘

How I feel…

The restaurant give extremely calm vibes with its wooden interiors, wine walls as you enter, soothing music track that plays and the staff’s pleasant smile truly top the list.

What I see...

Their printed brand plate that has MASALA LIBRARY on it- extremely creative & well thought, the handpicked cutlery used to serve very niche and on point.

Team who care…

Kudos to the manager in charge on floor Chief Mahesh, Chef Dhwani to have picked ideal blend of food served along for us along with Chief Shubhang & Chief Nishant.

Cocktail…

BURNT CURRY LEAF MARTINI- A classic martini with a burnt curry with essence of citrus. Extremely innovative & refreshing concept.

MASALA LIBRARY CLASSIC MARGARITA - Sambuca Drink (can’t really recall its correct name)- So this mix is really pristine concept at least not witnessed by us before. The chief brings a glass with all possible herbs diluted in tequila which was then burnt in front of us until the herbs flavours were extracted following to which this burnt spices were added to the iced lemon.

Starts with cleanser..

"Amuse-Bouche" a palate cleanser were even served with small bite sized maska buns with cheese flavours. 

Soups..

STEAMED BASA DUMPLINGS WITH RASSAM - Flavours of South India in a Soup!! The melt in mouth basa dumplings with soup base of our authentic Rassam. With a tangy & hint of lemon grass makes the bowl makes it with high level of flavours. Crispy dosa to the dressing just added the Masala Library’s X factor.

The same preparation was served in veg with grilled tofu, sundried grilled cherry tomato.

Appetizer..

Spare us for not the right names of the dish but believe our description will make you experience the taste.

Let’s Name this Banana chip starter-

So this was a dip made of hung curd flavoured with asparagus spinach & other herbs served with authentic traditional spicy banana chips.

Kuttu Roti Pol Sambhol

Crispy stir fried shredded Kuttu roti with pol Sambhol and other ingredients, topped with puff rice, flavour of south Indian spices in a combination of wheat & rice must say very unique & finger licking.

Tandoori Mushrooms

You would think this is a typical appetiser in every Mughlai Restaurant but believe me when I say these Tandoori Mushrooms were one of its kind. With Mushroom being hand-picked from land of Kashmir.

SOFT SHELL CRAB 65

Crabs never got this delicious, fresh tender shell crabs marinated with Indian spices, deep fried with semolina coating tasted extremely delicious with spicy cherry tomato chutney.

The extreme flavours from all over the country were simply served to us in few pieces of the above mentioned starters. We had received another set of pallet cleaner in the form of beautifully presented oval shaped dices kulfi in the sticks with blooming flowers.

Main Course

PAN SEARED RAWAS

For all seafood lovers, seared Indian salmon covered with crispy saag, served on a bed of tangy mustard flavoured curry. They had served a comparatively huge piece of crispy Raswas in which was cooked so well keeping the tenderness, garnished with herbs to add the library flavour into the dish.

Veg Kofte

Cottage cheese kofte with traditional creamy tomato gravy, little of the sweeter side successfully melts in your mouth. I have personally never experience a blast of flavours.

To complete the series of main course we were served traditional hot dal makhani, tadke wala boondi raita and spread of Indian Breads.

Special mini Kulchas were also served to us with stuffed mushrooms & cheese & another portion of cheddar cheese and minced chicken.

Dessert be like…

Chai flavoured Icecream –

Honest confession, when presented first made me wonder what is that? I had thoughts like I guess I don’t wana experiment a tea flavoured icecream that to in a typical cutting chai glass. But this was a surprise delight. It had apt cutting Chai flavour with perfect garnished with almond and pistachio, and with a foamy topping. Served with saffron chenna and almond chikki. This chikki was one of its kind too. A rhythm of contrasting flavours beautifully bought together in the form of aromatic dessert!

Jalebi Caviar with Rabdi

This is sheer creation of masterpiece. A MUST HAVE/LIFE TIME/ DESSERT OF THE MELLANIUM

The jalebi caviar is served with traditional rabdi & saffron foam in a big sea shell. Rightly said,” tribute to rabdi jalebi” Jalebi in a form of caviar is innovation in its own. Absolute delight!

Old school memories gave us flash backs with flavoured candyfloss served as a mouthfreshner.