Masala Library by Jiggs Kalra, Bandra Kurla Complex

Address: Ground Floor, First International Financial Centre (CITI Bank Building), Opp. Sofitel Hotel, Bandra-Kurla Complex (BKC), Bandra (E), Mumbai 400051
Telephone:+91 22 6642 4142 / +918452900900
Email:[email protected]
Lunch: 12:00 PM-2:30 PM
Dinner: 7:00 PM-11:30 PM
Dress Code: Smart Casuals - (No open footwear, no slippers, no un-collared t-shirts and no shorts)
Other Info: Instagram : @MasalaLibrary

About the Restaurant

Masala Library by Jiggs Kalra, the magnum-opus of The Czar of Indian Cuisine & Tastemaker to the Nation Mr. Jiggs Kalra, is an endeavour to offer its patrons a never-before-undertaken gastronomic voyage, capturing the grandeur of centuries-old customs and the long-lost essence of one of the oldest known culinary traditions in the World. The cuisine served at Masala Library by Jiggs Kalra is a synthesis of over four decades of research and exploration across various Indian kitchens by Mr. Kalra. The philosophy adapted in the menu at Masala Library by Jiggs Kalra revolves around progressive Indian cuisine, using elements of molecular gastronomy as an integral part of the menu to enhance the experience of the dish in terms of not just the flavour and visual appeal but also to introduce an element of surprise into the fray. It forms a part of the vision of presenting the future of Indian cuisine - Indian Cuisine - Version 2.0. Taking pride in the cuisine, the thought behind developing a concept like Masala Library by Jiggs Kalra was to break away from the regular Indian fare, yet keep its traditional elements in place and offer today’s well travelled diner a combination of nostalgia and contemporary feel through the cuisine.

Progressive Indian Cuisine, The Kebab Trail and The Curry Tour are the three pillars forming the basis of the avant-garde menu at Masala Library by Jiggs Kalra. The menu showcased is prepared from recipes originating from across the geographic landscape of India, including some dishes inspired from the streets of India, retaining their originality. Although, elements of molecular gastronomy form a part of the vision of presenting the future of Indian cuisine, the focus is, and will always remain, on the taste and authenticity of the cuisine first. The aim remains at showcasing authentic, traditional, pan-Indian cuisine, preparing them using pure, authentic, high quality ingredients, yet adding an avant-garde element to the whole menu and experience.

The Nine course Degustation menu is a treat for connoisseurs of fine Indian cuisine. The Chef’s tasting menu involves sampling small portions of all Signature Dishes in one sitting and can be accompanied alongside paired wine complementing each dish.

The guest’s at Masala Library by Jiggs Kalra will also experience an array of beverages inspired from elements widely used in Indian cuisine, with a union of some traditional ingredients, amalgamating them with alcoholic and non-alcoholic beverages to develop an exceptional blend in the form of Cocktails and Mocktails. Some elements of these Gastro-Culinary innovations are also inspired by the practice of molecular gastronomy, where we use the practice of mixing drinks using analysis and techniques found in science to understand and experiment with cocktail ingredients on a molecular level. These beverages are derived from seasonal, organic and unusual ingredients to create a menu which we are confident will excite the adventurous, yet satisfy the traditional taste and evoke nostalgia. At Masala Library by Jiggs Kalra, we don’t just mix drinks; we deconstruct your all time favourites. It is our modest attempt of unifying Indian ingredients and technique with the flavours of the world and offering a gamut of beverage options to our guests, breaking away from the mundane drinks selection, for a holistic gourmet experience.

Chef Saurabh Modi

Saurabh Modi
Chef Saurabh Modi, has a rich experience spanning over 18 years in the field of culinary arts, was born in the historic city of Jodhpur, Rajasthan. During his growing up years, he was interested in the field of glamour and fashion designing, assuming it to be his calling; however soon he realised his love for food and started exploring his creativity in the field of culinary art. After finishing school from Jodhpur, in 1996, Chef Modi went to RMIT, Melbourne to do his Bachelors in Hotel Management and learn the nuances of cuisines from across the world. Post his graduation he got the opportunity to work with the Crown Casino and Restaurants and exposure and experience of serving some of the biggest names in the field of sports at the Grand Prix, Melbourne Cricket Ground and the Australian Open. In 2000 he moved to New York, USA to work with the finest restaurants and hotels like Grand Hyatt before he returned to India in 2003 to launch the Soma Restaurant and Banquets kitchen at the Grand Hyatt, Mumbai as part of the pre-opening team.
In 2004 he moved to London, working as the Head Chef for Bombay Dreams, one of the best Indian Restaurants in the region, where he won the prestigious Tiffin Curry Award in 2007 as a runner’s up for The Tiffin Club at the House Of Commons. Later he had the opportunity to work at the famous Cinnamon Club at Westminster Abbey under the guidance of Chef Vivek Singh as the curry specialist chef, where he spent the next three years. Till in 2013, he had the opportunity to work with the legendary Jiggs Kalra at his multi-award winning, critically acclaimed restaurant Masala Library by Jiggs Kalra as a Senior Sous Chef.
During his free time he prefers to spend quality time with his 10 year old daughter and enjoys catching up on culinary trends from around the world and reading, swimming, travelling and photography. He is currently based in Mumbai with his family.
Chef Tarun Kumar / Chef Dhwani Agrawal will be available in the absence of Chef Saurabh Modi on December 15, 2021
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