Every Masakali menu

Papadum with spiced salsa.

Spiced chickpeas with garlic, chilli flakes & curry leaves.

Small cubes of fried fish tossed in carom-spiced batter.

Spiced tomato broth in a shot glass.

Chicken & mushroom broth with truffle.

Samosas with tamarind chutney, mint yogurt, chickpeas and sev.

Kale with avocado, tamarind chutney and pomegranate.

Beetroot & pine nut croquettes with beetroot hummus and herb garnish.

Soft yogurt & paneer patties, pan-fried, lightly spiced, served with green chutney.

Fried okra with seasoning, served with honey-chilli mayo.

Chicken in a spiced coconut & gram flour crust, served with curried mayo.

Fried wings in chilli-garlic coriander.

Tempura cauliflower with curry mayo.

Spicy paneer with peppers & chillies.

Golden rice-lentil crepe with spiced potato & chutney.

Rice-lentil pancake with chicken, southern spice and chutney.

Wings tossed in tangy Andhra-style gongura paste.

Spicy fried chicken wings with garlic chilli glaze.

Chicken with black pepper, soy, chillies, peppers & sesame.

Slow-cooked mutton in spicy Mangalorean masala with ghee.

Goan-spiced sea bass with coconut-tomato fondue.

Spiced coconut prawns, dry-cooked with curry leaves.

Char-grilled paneer in creamy blue cheese.

Clay-oven roasted broccoli with malai.

Chicken marinated in yogurt, ginger, garlic & spices.

Bhatti-style spicy tandoori chicken with onions & mint chutney.

Grilled chicken with creamy cardamom-cheese marinade.

Spiced lamb chops in mustard oil & yogurt, served with pickled onions and radish-coriander chutney.

Scottish sea trout in yogurt, lemon verbena & spices, with orange-cucumber salsa and microgreens.

Tiger prawns marinated in yogurt, chilli & garlic, char-grilled.

Tandoori platter: chicken, malai, lamb, prawns & paneer with onions & chutneys.

A rich, buttery slow-cooked dal.

Ghee-infused yellow lentils with spices.

Apricot-stuffed ricotta & paneer dumplings cooked in lababdar gravy.

Chickpeas simmered with onions, tomatoes & spices, Delhi-style.

Cottage cheese with tikka masala gravy & smoked butter.

Chicken in spiced tomato gravy with butter & creamy sauce.

Chicken cooked in rich tomato-onion gravy with aromatic spices.

Chicken in a tomato base with tandoori pieces, garnished with boiled eggs, cream & butter.

Slow-cooked mutton with fenugreek, onions & warming spices.

Slow-cooked lamb and spiced minced lamb in rich tomato-onion gravy.

Kerala fish curry poached in coconut milk with ginger, chillies & curry leaves.

Prawns in tangy coconut gravy with kokum & Goan spices.

Rice, lentils, spinach & courgette cooked with spices, served with aubergine vindaloo and crisp spinach.

Venison saliboti slow-cooked in an Irani-style tomato-onion gravy infused with ginger, garlic, red chillies and warm spices, garnished with crispy straw potato.

Basmati layered with marinated tiger prawns, quail egg, chicken malai and lamb chops, cooked with saffron, whole spices, caramelised onions & fresh herbs, served with raita.

Basmati with marinated paneer, caramelised onions, saffron & spices.

Vegetables and basmati cooked together with saffron, herbs and spices.

Fragrant basmati with marinated chicken, slow-cooked dum-style, served with raita.

Lamb with caramelised onions and spices, layered with saffron basmati.

Plain, butter or garlic.

Plain or butter.

Crispy churros, gulab jamun, cinnamon sugar, rose syrup & saffron cream.

Sweet dried apricots with nuts in the chef's cream.

Ghee elaichi cake with saffron milk, rose & pistachio.

Ice cream layered with sponge, raspberry meringue & chocolate sauce.

Vanilla, chocolate or strawberry.