Masala Art Impression - Prabhakar Kolte 2010

WATER COLOURS

Seafood

Crab ka shorba 600Extract of crab with coconut

Poultry

Murgh yakhni shorba 550Prolonged extract of chicken, Indian spices and herbs

Vegetarian

Kaaley chane ka ark 550Extract of black chickpeas, fresh herbs and spices

Tamatar ka shorba 550Thin extract of simmered tomatoes, fresh herbs and papdi crumble

FIRST IMPRESSIONS

Seafood

Achari mirch ke jheengey 2450Jumbo prawns in a homemade chilly pickle marinade, char grilled

Machhli tikka Panipat 1650River sole in spiced yoghurt marinade with a hint of cinnamon and carom seeds

Sarson mahi tikka 1650An old signature of Masala Art, river sole in a spiced yoghurt marinade with a tempering of mustard seeds, finished in the tandoor Poultry

Peeli mirch ka tandoori murgh 1550Whole chicken marinated with yellow chilly and pounded spices, finished in the tandoor

Doodhiya murgh tikka 1550Tender chicken kebabs in creamed yoghurt marinade with a hint of burnt garlic

Pudina murgh barra 1600Clay oven roasted chunks of chicken, enhanced with pounded mint

Meats

Chopan kebab 1700Kid lamb chops steeped in a spiced hung yoghurt and sour cream marinade, an exemplar of North West Frontier cuisine

Gosht aur malai ki galouti 1800A traditional preparation of minced meat and milk fat along with floral aromats and spices

Bihari kebab 1700Lamb morsels marinated in a traditional Bihari spice mixture,coal smoked and finished in the tandoor

Vegetarian

Arbi ke chapli kebab 950Marinated collacassia kebabs, pan seared. A vegetarian improvisation of traditional chapli kebabs

Palak ki shammi 950 Spiced spinach patties, with a core of herbed hung yoghurt, seared on a griddle

Subz galouti kebab 950Soft kebabs made from yam, vegetables and lentils

Sarson ke phool 950 Mustard marinated florets of broccoli, char roasted in the tandoor

Teen mirch ka paneer tikka 1100Cottage cheese in a fresh, pickled and pounded chilly marinade, coal smoked and finished in the tandoor

Dal bharwan aloo ki tikki 750Mashed potato dumplings with a core of spiced gram lentils

Dahi singhdane ki tikki 950Spiced hung yoghurt and roasted peanut kebabs, griddle seared

Dilli ki challi 1100American corn on the cob simmered in tamarind water and served spiced

FIRST IMPRESSIONS

Seafood

Achari mirch ke jheengey 2450Jumbo prawns in a homemade chilly pickle marinade, char grilled

Machhli tikka Panipat 1650River sole in spiced yoghurt marinade with a hint of cinnamon and carom seeds

Sarson mahi tikka 1650An old signature of Masala Art, river sole in a spiced yoghurt marinade with a tempering of mustard seeds, finished in the tandoor Poultry

Peeli mirch ka tandoori murgh 1550Whole chicken marinated with yellow chilly and pounded spices, finished in the tandoor

Doodhiya murgh tikka 1550Tender chicken kebabs in creamed yoghurt marinade with a hint of burnt garlic

Pudina murgh barra 1600Clay oven roasted chunks of chicken, enhanced with pounded mint

Meats

Chopan kebab 1700Kid lamb chops steeped in a spiced hung yoghurt and sour cream marinade, an exemplar of North West Frontier cuisine

Gosht aur malai ki galouti 1800A traditional preparation of minced meat and milk fat along with floral aromats and spices

Bihari kebab 1700Lamb morsels marinated in a traditional Bihari spice mixture,coal smoked and finished in the tandoor

Vegetarian

Arbi ke chapli kebab 950Marinated collacassia kebabs, pan seared. A vegetarian improvisation of traditional chapli kebabs

Palak ki shammi 950 Spiced spinach patties, with a core of herbed hung yoghurt, seared on a griddle

Subz galouti kebab 950Soft kebabs made from yam, vegetables and lentils

Sarson ke phool 950 Mustard marinated florets of broccoli, char roasted in the tandoor

Teen mirch ka paneer tikka 1100Cottage cheese in a fresh, pickled and pounded chilly marinade, coal smoked and finished in the tandoor

Dal bharwan aloo ki tikki 750Mashed potato dumplings with a core of spiced gram lentils

Dahi singhdane ki tikki 950Spiced hung yoghurt and roasted peanut kebabs, griddle seared

Dilli ki challi 1100American corn on the cob simmered in tamarind water and served spiced

HEAVY STROKES

Seafood

Lobster tawa masala 2850Griddle sautéed morsels of lobster with fresh peppersand spices

Jheenge ka salan 2250Prawns simmered in a spiced tangy curry scented withcurry leaves

Fish curry home style 1600River sole morsels simmered with Indian spices finished with ground mustard

Poultry

Murgh angara 1650Char grilled morsels of chicken tossed with homemade pounded spices

Methi murgh 1650Chicken simmered in a rich creamy curry scented with fenugreek leaves

Meats

Dum ki rogani nalli 1800Lamb shanks simmered with Indian spices, prepared in a sealed pot, finished with saffron and vetiver extract

Sukha gosht 1800Tender morsels of lamb, dry cooked with Indian spices and curry leaves

Lucknowi gosht biryani 1800A basmati rice and lamb concoction prepared on dum, finished with aromatic spice mixtures, fresh herbs, saffron and vetiver extract

Khushk raan (Serves 2) 3000A culinary inspiration from the princely era of India, whereinthe whole leg of lamb is marinated overnight with pounded spices, floral aromats and hung yoghurt with final finishing in the tandoor

Vegetarian

Paneer tawa masala 1100Char grilled morsels of cottage cheese tossed with fresh peppers and aromatic spices

Khumb gattey ki subzi 950A spiced combination of field mushroom and gramflour dumplings finished on a griddle

Lasooni palak 950Sautéed spinach with an essence of burnt garlic

Katliyan aloo 950Dry cooked slivered himalayan potatoes gently flavoured with curry leaves, burnt garlic and pounded spices

Danthal ki subzi 950Cauliflower stems cooked with home ground spices

Baingan sharaff 950Roasted aubergine mash with fresh onions and tomatoes finished with roasted cumin powder and ghee

Ghiya malai kofta 1000Cottage cheese and bottle gourd dumplings simmered in a spiced curry, enhanced with fresh pomegranates and milk fat

Motia choley aur palak 950A semi dry preparation of pearl chick peas and spinach sautéed together with Indian spices

Mattar wadi ka rassa 950Green peas and spiced lentil dumplings simmered in a thin curry

Tawa bhindi naintara 950Griddle tossed okra with fresh onions, spices and sesame seeds

Vegetarian

Peepay wale choley 850A traditional chick pea preparation of Punjab, with hot spices cooked in a tin on a clay oven

Dal makhani 950Black lentils, simmered overnight with pounded spices finished with cream and butter

Live yellow dal tadka 750Boiled yellow lentils tempered with chillies, pounded spices and ghee

Malka masoor ki dal 750Masoor lentils tempered with curry leaves and mustard seeds

Varqi subz biryani 1200An assortment of vegetables and basmati rice enhanced with whole and pounded Indian spices, prepared on dum, finished with vetiver and silver leaves

Steamed rice 550

BAKED COLLAGE

Phulka (two per portion) 200Puffed Indian bread made from home ground wheat

Roti 250Whole wheat bread baked in the tandoor

Khameeri roti 250A traditional bread of India prepared using cultured dough

Laccha parantha 250Layered bread made from whole wheat flour and finished with butter or powdered mint

Amritsari kulcha 300A specialty bread from Punjab, filled with spiced mashed potato

Kulcha navrattan 300A grandmother’s recipe of whole wheat bread with a filling of gram lentils, herbs and spices

Naan

Made from leavened refined flour and with following toppings

Piri piri olives 350Garlic 300Butter 300 Plain 250

Sheermal 400An aromatic bread, prepared with milk and clarified butter, enriched with saffron

Missi roti 250 Bread made from Bengal gram flour, spring onions and coriander seeds

Roomali roti 250Thin and flat bread prepared on the convex side of an iron griddle

Varqi paratha (2 pieces per portion) 300 Layered flat bread prepared with refined flour, milk and ghee

Please inform our associates if you are allergic to any ingredients.All prices are in Indian rupees and subject to government taxes.

FINAL TOUCHES

Kesar pista kulfi 650Traditional street side dessert of India prepared with sweetened reduced milk, saffron and pistachios served frozen

Malai kulfi falooda 500Traditional street side dessert of India prepared with sweetened reduced milk, served frozen with corn vermicelli, rabri and rose extract

Paan 600Sweetened reduced milk flavoured with beetle nut leaf extract,served frozen with paan accompaniments

Kesari jalebi with rabdi 650Fried rings of a cultured batter steeped in saffron scented sugar syrup finished with dry fruits

Gulab ki kheer 500Basmati rice steeped in sweetened milk and reduced with fresh rose, finished with rose extract and dry fruits

Rabri falooda 650Sweetened reduced milk and saffron scented corn vermicelli, garnished with caramelized nut crust Gulkand ke jamun 650Deep fried whole milk fudge dumplings with a core of sweetened rose pickle, soaked in a rose scented sugar syrup

Selection of home churned ice creams 500Gur sandesh, coconut-ginger, rose petal

SOFT HUES

Freshly squeezed seasonal fruit juice 300 Sugarcane juice 350Heeng jeera chaas 300Shikanjivi 300Malai lassi 300Green salad 300

Saddle up as we take you on a spice route to the markets

Khari Bouli in Old Delhi to perfect the art of spice picking

Then a ride back to our kitchens to prepare a sumptuous

Three course meal with our chefs as your mentor

Please inform our associates if you are allergic to any ingredients.All prices are in Indian rupees and subject to government taxes.

Since ancient times, to Indians, the meal eaten at work is a form of homage to the

householder. It is an age old tradition for the breadwinner of the household to carry a

packed home cooked meal to be eaten at work. Whether it was a farmer in his field or

an industrialist, a freshly prepared wholesome meal was an integral part of every

Indian, in every walk of life.

Today while times have changed, tradition still lives on. Across India, meals today are

packed for millions in what is called their “dabba” or tiffin. However in these times, the

householder is likely to get an outsourced “dabba”, where home cooked meals are supplied

by a catering service run by housewives. This thriving business model has been recognized

across the world and has even become a Harvard case study.

Now, witness our chefs as they recreate this popular Indian experience through our

delicious Dabbas. From a dry starter that helps set the tone to a delightful curry or ‘subzi’

with a preference of ‘roti’(flat bread) or rice that makes up the heart of the meal. And to

finish a dessert that sums up every Indian meal, the most important

ingredient is love

Poultry and Meat Tiffin: INR 1750* Seafood Tiffin: INR 2100*

Vegetarian Tiffin : INR 1550*

Please inform our associates if you are allergic to any ingredients.All prices are in Indian rupees and subject to government taxes.

PrabhakarKolte

Prabhakar was born in Maharashtra in 1946 and received his diploma from Sir J.J. School of Art in 1968. He later joined his alma mater and taught for 22 years till he retired in 1994. He has participated in more than 17 solo shows across India and Abroad. He has also been part of

many group shows including “Contemporary Art in Maharashtra”, Mumbai in 1975, “Six Indian Painters”, Turkey in 1985, “Seventeen

SAARC countries”, Kolkata in 1992, “Art-Mosaic-Celebration of Calcutta’s Terecentenary”, In Kolkata and Mumbai in 1990, “Wounds”, Kolkata in 1993, “Parallel perceptions”, Mumbai in 1993 & 1994 and “Bombay – A Tribute To The City”, Christies Auction London in 1996,

“Modern India Art”, New York in 2001, “Image & Imagination”, Kolkata in 2001, “As within so without” with Ganesh Haloi, Mumbai in 2005, “Tatva – The Elements” in London organized by Art Alive Gallery in

2006. He lives and works in Mumbai.

Anglo Indian cuisine belongs to the Anglo – Indian community based in

India and the United Kingdom. The cuisine represents the gastronomic

styles of the British Raj era. The theme showcases some of those recipes that

belong to the pre independence as well as the post independence period of

India. The British Empire also initiated the Indian Railways in 1853 and

the railway catering in the future years to come.

Country captain chicken curry 1600Country Captain originated in India during the British Raj. It was a simple “Spatchcock” poultry or game recipe possibly enjoyed by the commissioned British officers

Railway mutton curry 1600One of the most popular remnants of the initial days of the Indian Railway catering is the “Railway Mutton Curry”. The dish earned its name because it was served in the so called “First Class” carriages of the new born Indian Railways

Kokum dal tadka 750Tuvar lentils tempered with curry leaves, mustard seeds and kokum extract

Ladyfinger pepper fry 950Fried ladyfinger morsels, sautéed with curry leaves and cracked black pepper

Anglo – Indian

Please inform our associates if you are allergic to any ingredients.All prices are in Indian rupees and subject to government taxes.