Owned & run by two chefs who trained with the Taj Hotels group on the subcontinent, Massala provides a suitably smart setting for a menu that nudges the regional boundaries of mainstream Indian cooking. As well as salmon or chicken tikka to start, there’s also a punchy Goan dish of scallops, mussels & squid, while main courses take a tour of the provinces, stopping off for Hyderabadi biryanis, Malabar-style monkfish with tamarind sauce & a traditional Rajasthan dish of lamb invigorated with dried red chillis & crushed garlic.
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