Masala Art - To Spice with Love

The Indian word “Masala” means spice, and the secret to the best Indian cuisine is the selection and combination of spices to create culinary masterpieces.

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Masala Art, in the Thong Lor 8 building, appears to have mastered the preparation and use of fresh Indian spices to prepare healthy, herbal, and delicious food.

The art comes in selecting the right spices in the proper quantity and form to complement particular meats and other ingredients. The adept combination of these spices, such as fresh saffron from Kashmir, helps to concoct olfactory treats that make your mouth water even before the dishes are placed upon your table.

Following a philosophy that a meal should provide a natural balance of spices to provide a healthy combination of vitamins, minerals, and fats, every ingredient is carefully selected, prepared, and applied. Not only are the spices brought over whole from India and then pounded, roasted, and powdered in Masala Art’s kitchen to maximize the scent and flavor of the precious ingredients, other ingredients such as the cottage cheese used in the Paneer are also freshly made by the adept kitchen staff.

Masala Art’s Barra Kebab is a perfect example: 12 different spices are pounded, roasted, and chilled for 12 hours. Ingredients including raw papaya are used in the marinade to soften the meat until it is juicy and tender, the spices soaking into the lamb chop for twelve hours before the mutton is grilled to perfection. So delectable is the kebab that you will be forgiven for using your hands to nibble on the bone: it’s expected it seems, as a finger bowl is served to rinse off after the dish.

Those familiar with Indian favorites, such as Chicken Masala will be pleased by the rich, creamy, and not too salty curry that is best enjoyed with a fresh nan, or Indian flat-bread. Both the chicken and fish tikka are succulent; the former marinated in yoghurt, ginger, garlic, and cream (among other things) and the latter marinated in a saffron sauce that makes the fish so tender it literally melts in your mouth.

Vegetarians are well catered to as well, with a fairly extensive selection of meat-free dishes, Dahike Kebab. Something of an Indian falafel, the mixed vegetable patties are stuffed with a hung-curd center and fried briefly before being served halved. Slightly crispy on the outside with a fluffy and soft interior, the Dahike Kebabs are ideal for the minty dipping sauce. Even those with delicate stomachs fear not, for the restaurant opts for vegetable oil over ghee as the predominant cooking oil.

The menu at Masala Art is cleverly subdivided into 5 mini-menus to help you easily navigate the many dishes available, including Soft Hues & Watercolors (samosas, salads, and soups) and First Impressions (predominately kebabs and seafood dishes). The wait staff is knowledgeable and helpful, asking diners their preference of spiciness for particular dishes that may pack a punch, though the entire menu is also available online for those who wish to check out the restaurants dishes beforehand.

If you are less familiar with Indian cuisine there are several options to select from; you may opt for one of the set menus, which are designated King or Queen on the menu and consist of ‘his’ and ‘her’ size sampling menus (2 Appitizers, 4 mains, nan, and dessert – THB 599/699++) or the Lunch Set, which includes an appetizer, main course, and dessert (THB299++).

Otherwise, you may ask to speak with chef manager Anil Kumar, who makes himself available to patrons for just such requests. Give Anil some idea of what you might like and he’ll proffer a suggestion with a guarantee that you’ll like it or you can send it back to the kitchen. He claims never to have failed to please, and having allowed Anil to order on my behalf, I can hardly disagree.

Such a high standard of professional and courteous service comes from years of experience by Anil and executive chef Sudesh, who bring their experience from 5-star hotels in India to trendy Thonglor, where Masala Art is appropriately situated.

The spacious and bright second floor dining room, located beside eXperience nightclub, is simple and modern, yet elegant, allowing the diner to focus on the meal rather than the décor. An outdoor terrace caters to both smokers and those who wish to overlook bustling Thonglor or groove to the music from the club next door.

Monday through Thursday there is no corkage fee if you bring your own wine, though the knowledgeable bar staff is on board with the creative attitude of Masala Art and can concoct any cocktail you wish, even innovating custom drinks if you are in the mood for something new.

Regular promotions keep the menu as fresh as the spices, with seasonal lassis and festive menu items, such as those for the upcoming Besaki festival, which is celebrated in India to commemorate the annual harvest.

Ideal for impressing a date before a night out on Thonglor, or simply for indulging your taste buds, Masala Art serves lunch and dinner 7 days a week in the Eight Thonglor Complex. The restaurant also caters parties and provides delivery within 1km of the restaurant.

88 Eight Thonglor Complex , 2nd Floor , Unit-L 205 ,
Sukhumvit Soi 55 , Thonglor Soi 8 ,
Bangkok ,Thailand 10110

• Tel : (662) 713 8357 - 8 Fax : (662) 622 5351
• Email : info@masala-artbkk.com

ROB Review - Masala Art Profile - Gallery - Map

ROB Review - Masala Art Profile - Gallery - Map