Satisfy an Appetite for Escapism:The Culinary Voyage of the West Coast of India arrives at Masala Zone
Embark on a sensory exploration of the west coast of India without leaving London. Running from 15th February – 27th April, Masala Zone, London’s favourite purveyor of ‘proper Indian food’, is rewriting almost the entire menu to take diners on a culinary coastal voyage like no other.
Offering the unique range and regional depth that has become synonymous with Masala Zone,
the MW Eat restaurant group’s highly skilled chefs have cooked up a vibrant and sumptuous
showcase of the fascinating cuisines and sub-cuisines to be found amongst the buzzing street
food stalls and gourmet homes in this part of the sub-continent.
For a limited ten weeks, the west coast’s culinary influence from six flavour-fuelled territories
will infuse all parts of the restaurant’s expansive menus, from Thali to Curries, House Biryanis
and Grazing Small Plates.
Depart from the majestic temple-laden state of Gujarat in the north of the west coast, where
the vast repertoire of vegetarian dishes and robust tastes that define Kutchi cuisine is captured
in Mandvi Dabeli; a genius blend of soft & crisp, of spice & sweet whereby freshly baked ladi
pav bread is stuffed with mashed potato and blended with a special masala for a moreish street
food snack that’s all the rage in India. Meanwhile the coastal town of Kathiawar inspires the
unusual and delicious Yam Tikki Chaat – purple yam crisped mash stuffed with peas and
served with tamarind.
Dock your tastebuds in Mumbai where a potpourri of all influences including the Maharashtrian’s hearty Kolhapuri cuisine, the delicate flavours of Saraswati, and local fisher folk cuisine combine to create exciting and complex Bombay dishes.
Bombay Vada Pao Sliders, two lightly spiced vegetable patties in a home-baked caramelised
onion pao bread; the bold and aromatic Maratha Bhajia Curry, made with Maharashtrian Goda
Masala, including unusual spices like stone flower and sun-dried coconut; and Khoja Chicken
Biryani is one of the tastiest biryanis of coastal India, with caramelised onion, almond, mace &
essence of Himalayan screw pine flower.
From the Konkan Coast between Bombay and Goa, chefs have selected the vegan Konkani
Veg Khatkhate Curry, a festive Saraswat dish that brings together the freshness of local and
seasonal veggies with coconut, kokum, mustard & curry leaf; Kolhapuri Paneer; Konkan Grilled
Seabream with Fisherman’s Spices; and the Konkan Green Veg Biryani.
Famed for its recurring notes of bold fish and creamy coconut, Goa’s significant contribution
to the cornucopia of Masala Zone’s new dishes comprises of: Goan Spiced Crab Cake (as
seen at the Mandovi Hotel in Panjim) served with vindaloo mayo; the unique blend of Portuguese and Indian influenced Chorizo Balchao Chilli Fry; a traditional Seabream Goa Fish
Curry; and a local favourite, Goa Green Herb Chicken Cafreal.
Venture along the Malabar Coast where the traders and sailors through the centuries who
landed on the beautiful shores and decided they were home have created an incredible
diversity of sub-cuisines. From Karwari Crispy Fried Prawns, Seabass Tawa Fry, Coondapur
Chunky Chips Tossed in Shetty Masala, and Malabari Moplah Lamb Biryani to an Udupi
Masala Bullet Idlis summoned from a steaming batter of fermented, de-husked black lentils
and rice tossed in gunpowder seeds, the region provides a feast of unexpected surprises.
Final stop, Kerala on the south western tip of India is an enchanting combination of magnificent
sea coasts, lush lagoons, fertile paddy fields, and stunning highlands, with a cuisine to match.
The centre of spice routes, influenced by trading races has resulted in gastronomic legacies
that form one of the hidden jewels in the Indian culinary crown. The three distinct Christian,
Arab-influenced Muslim, and Hindu cuisines are represented by Cochin-inspired Baby Squid
Chilli Fry, and the Rogan Josh of Kerala, Cochin Lamb Curry with roasted coconut.
The delicious and complex Alleppey Prawn Curry from palm fringed backwaters of the Malabar
coast uses the sour notes of raw mango to add extra punch to ginger, green chilli & turmeric
whilst Malabar Moplah Lamb Biryani is hailed as the star dish of the Moplah community with
centuries-old roots.
Satisfy an appetite for escapism for a fraction of the price of a plane ticket with Masala Zone’s
Culinary Voyage of the West Coast of India, available at the four central London locations –
Soho, Piccadilly Circus, Covent Garden and Earl’s Court.
