Masala Magic

[Rating:3.5/5]
(This place has been changed to serve Italian food)

Every once in a while you come across a place that is truly a pleasure to be at. This time it’s Masala Magic.

We were looking for a quick bite at Yo China, the wife had to visit a client and the child was cranky and the husband (me) had to get back to work after buying a new UPS. Looking up around for the familiar yellow billboard, we spotted another sign – ‘Masala Magic, Goan Chettinad and Punjabi’. Now that was one hell of a combination! The adventurer in me sufficiently aroused, we decided to push our luck with another new restaurant. The entrace could have been a little less camouflaged.

Entering, you find a cosy little room (30 covers) with really thoughtful decor and best of all, appropriate music. Here it was guitar based stuff. Since I don’t follow music groups or types much, all I know, is that it matched my mood and the mood of the place.

The menu wasn’t extensive but it was enough. You have to see it to understand what I mean. Some places believe the more items they stuff their menu with, the more $$$ they earn. I’m not sure thats true, since I’ve only seen one place where the menu was chock full and each item was good – Nirose, Jaipur.

We ordered Pork Sorpotel, Nilgiri Vegetable Korma and Rice with tall glasses of chilled peach ice tea. Everything was good and I think I could daresay… homemade. We had a nice time. The service was outstanding, the prices reasonable and the ambience all one could ask for.

I will definitely be going again and would recommend it anyday.

Meal for two: 500
Rating: 8/10
[1 less point for selling bottled water above MRP. While the (very polite and well spoken) owner had a point, I still believe the law is the law and if you're not adding any value, sell at MRP. Else, build it into the price of the meal and make it seem complimentary]

-sid

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    About Sid Khullar

    Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology, leaving the field after a stint heading software research & development for electrophysiological medical diagnostics. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients. Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in