4th March 2025
Masala Zone, the MW Eat Group chain, is serving west coast thalies, curries, biryanis and grazing small plates, influenced by six territories will infuse all parts of the restaurant’s expansive menus until 27th April.
These include Gujarati vegetarian dishes, robust Kutchi Mandvi dabeli; athiawar inspired Yam Yikki Chaat -of purple yam crisped mash with peas and tamarind.
From Mumbai there is Maharashtrian’s hearty kolhapur and “delicate ” Saraswati cuisines and complex Bombay fish dishes. Bold aromatic Maratha Bhajia, with Maharashtrian Goda Masala, feature unusual spices like stone flower and sun-dried coconut; and Khoja Chicken Biryani with with caramelised onion, almond and mace essence of Himalayan screw pine flower.
From the Konkan Coast between Bombay and Goa, chefs have selected the vegan Konkani Veg Khatkhate, a festive Saraswat dish that blends local and seasonal veggies with coconut, kokum, mustard & curry leaf; kolhapuri paneer; Konkan Grilled Seabream with fishermen’s spices; and the Konkan Green Veg Biryani.
Goa’s contribution is the 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 Goa Green Herb Chicken Cafreal.
From the Malabar Coast where the traders and sailors created an incredible diversity of sub-cuisines, which feature: Karwari Crispy Fried Prawns, Seabass Tawa Fry, Coondapur chunky chips in Shetty Masala, Malabari Moplah Lamb Biryani, Udupi Masala Bullet Idlis summoned from a steaming batter of fermented, de-husked black lentils and rice tossed in gunpowder seeds.
Kerala, on the southwestern tip of India with its magnificent seacoasts, lush lagoons, fertile paddy fields and stunning highlands, with a cuisine developed on the spice routes axis, 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.
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.