Masala Art

Cater By Masala Art

Black Friday Buffet Special

by Leave a Comment

BLACK FRIDAY LUNCH BUFFET SPECIAL

FRIDAY, NOVEMBER 27, 2015

11:30 AM TO 3:30 P.M.

MAKE YOUR RESERVATION NOW BY CALLING 781.336.4595

$15/person + Tax

(Children 10 and under, $11.00 per child)

 

THE CHAAT STATION

CHAAT IS A NUTRITIOUS ROADSIDE SNACK FOUND IN NORTHERN INDIA. CHOOSE YOUR OWN TOPPINGS AND FILLINGS AND CREATE YOUR OWN CHAAT!

Chaat Papri

A nutritious easy-to-make Indian snack comprised of graham flour crackers topped with whipped yogurt, chickpeas, diced potatoes, chutneys, various herbs and spices

Paani Poori

Graham flour puffs filled with chickpeas, diced potatoes and spicy water called ‘jaljeera’

Bhel Poori

Crispy rice puffs tossed in our tangy sauce with green chilies and lemon juice

Dahi Vada

Lentil dumplings dipped in yogurt and topped with our homemade chutney

House Salad

Indian Corn Salad

Gobhi 65

Spicy, deep-fried cauliflower flavored with ginger, cayenne pepper, and vinegar; from the Chennai region of India

 

LIVE AT THE SPICE BAR!

OUR SPICE BAR IS THE HIGHLIGHT OF MASALA ART. IT IS WHERE WE SHOWCASE THE ART OF BLENDING SPICES. THIS MOTHER’S DAY, WE WILL BE PREPARING FRESH BREADS AT THE SPICE BAR TO BE SERVED WITH A TRADITIONAL ENTREE CALLED ‘CHANA.’ ENJOY YOUR CHOICE OF BREAD MADE FRESH TO ORDER WITH THIS MAGNIFICENT ENTRÉE!

Chana-Bhatura

A traditional chickpea curry topped with chopped onions and green chilies; served with freshly made fried bread called “Bhatura”

LIVE DOSA STATION

ENJOY FRESH PREPARED DOSA PREPARED LIVE IN OUR DINING ROOM!

Masala Dosa

Crispy rice and lentil crêpes, served plain or filled with potatoes and peas

Idli

Steamed rice cakes 

Sambhar

A vegetarian spiced lentil broth

 

NORTH INDIAN BUFFET

Lemon Rice

Basmati rice sautéed with mustard seeds, cashews with a splash of lemon juice

Steamed Rice

Punjabi Kadi

A traditional Punjabi preparation of spiced chickpea dumplings immersed in a spicy lentil and yogurt curry

Palak Paneer 

Homemade cheese simmered with spinach, tomatoes and exotic spices

Gobhi Mussallam

A Northern Indian preparation of cauliflower florets delicately spiced and sautéed with tomatoes and bell peppers

Bagare Baigan

Eggplant simmered with coconut and peanut sauce 

Butter Chicken

Pulled tandoori grilled chicken simmered with fresh tomatoes and puréed cashew nuts

Lamb Vindaloo

Tender cuts of lamb marinated in red chilies and vinegar stewed with potatoes 

Naan

Freshly baked leavened buttered bread

DESSERTS

Jalebi

Sweet surgar swirls made from chickpea flour 

 

Celebrate Mother’s Day at Masala Art

by Leave a Comment

Mother’s Day Brunch

Sunday, May 10, 2015

11:30 am to 3:30 P.M.

Make Your Reservation Now by calling 781.336.4595

$19/person + Tax

(Children 10 and under, $10.00 per child)

The Chaat Station

Chaat is a nutritious roadside snack found in Northern India.

Choose your own toppings and fillings and create your own Chaat!

Chaat Papri

A nutritious easy-to-make Indian snack comprised of graham flour crackers topped with whipped yogurt, chickpeas, diced potatoes, chutneys, various herbs and spices

Paani Poori

Graham flour puffs filled with chickpeas, diced potatoes and spicy water called ‘jaljeera’

Bhel Poori

Crispy rice puffs tossed in our tangy sauce with green chilies and lemon juice

Dahi Vada

Lentil dumplings dipped in yogurt and topped with our homemade chutney

House Salad

Indian Corn Salad

Gobhi 65

Spicy, deep-fried cauliflower flavored with ginger, cayenne pepper, and vinegar; from the Chennai region of India

 

Live at the Spice Bar!

Our Spice Bar is the highlight of Masala Art. It is where we showcase the art of blending spices. This Mother’s Day, we will be preparing fresh breads at the Spice Bar to be served with a traditional entree called ‘Chana.’ Enjoy your choice of bread made fresh to order with this magnificent entrée!

Chana-Bhatura

A traditional chickpea curry topped with chopped onions and green chilies; served with freshly made fried bread called “Bhatura”

Live Dosa Station

Enjoy fresh prepared Dosa prepared live in our dining room!

Masala Dosa

Crispy rice and lentil crêpes, served plain or filled with potatoes and peas

Idli

Steamed rice cakes 

Sambhar

A vegetarian spiced lentil broth

 

North Indian Buffet

Lemon Rice

Basmati rice sautéed with mustard seeds, cashews with a splash of lemon juice

Steamed Rice

Punjabi Kadi

A traditional Punjabi preparation of spiced chickpea dumplings immersed in a spicy lentil and yogurt curry

Palak Paneer 

Homemade cheese simmered with spinach, tomatoes and exotic spices

Dum Aloo

Traditional, lighly spiced potato curry with tomato and onion

Bagare Baigan

Eggplant simmered with coconut and peanut sauce 

Butter Chicken

Pulled tandoori grilled chicken simmered with fresh tomatoes and puréed cashew nuts

Goat Vindaloo

Tender cuts of goat marinated in red chilies and vinegar stewed with potatoes 

Naan

Freshly baked leavened buttered bread

Desserts

Jalebi

Sweet surgar swirls made from chickpea flour 

Mango Ice Cream

 

Masala Art Celebrates the Holidays with a New Menu!

by Leave a Comment

 Masala Art has introduced a brand new and expanded Dinner Menu with over 50 new and delicious selections to experience. Our family and culinary team have worked extensively and enthusiastically to bring our guests the finest in regional Indian selections, many of which are unique to our restaurant. We pride ourselves on these culinary innovations and hope that you will enjoy them as much as we did in developing them.  

 We have introduced plenty of healthy vegetarian, vegan and gluten free options – Try the healthy South Indian Green Beans Poriyal or Beet Root-Paneer Tikki. In addition, all of our non-vegetarian selections are now prepared Halal for our guests to enjoy. For our meat-lovers, the Masala Braised Lamb Shanks are sure to be a favorite!

 Please Click Here, for Full Menu Details and Item Descriptions.

Here are some new menu features and recommendations:

  • A new tapas menu with some exciting and unique additions. Try the mouth-watering Chicken Popcorn, Chicken Kali Mirch, or the tasty Rosemary Naan Bruschetta.
  • Introducing our new Chaat menu. On our previous menu we introduced the popular Bombay snacks: Radga Pattis, Pao Bhaji and Samosa Chaat. These favorites haven’t gone anywhere. In fact, we had to expand and separate this section of the menu due to their overwhelming popularity. Now, you can also try our Vada Pao, Bhel Poori, and Paani Poori.
  • Set the mood right by starting with a healthy new appetizer or tapas item. We recommend the Chicken Tikka Lettuce Wraps, Soya Chops, or the tasty Kale & Spinach Tikki (That’s right…Kale). Masala Art has figured out a way to make it taste good!
  • Since the addition of our Indian Chinese selections three years ago, they have become the most popular and admired section of our menu. Well…it just got better! Be sure to try the Sweet Corn Soup, Honey-Ginger Shrimp and the Chicken Wasabi Fingers. Don’t forget to order the Spicy Hakka Noodles.
  • Traditionally, we have offered a wide selection of Northern Indian cuisine. With this expanded menu we pride ourselves on delivering offerings from many regions of India. Some new features include Karahi Chicken Lahori, Afghani Chicken Pasanda, Chettinad Fish Curry, and Hydrabadi Sukha Mutton Curry – a fabulous goat concoction.  

With this menu, Masala Art truly delivers aromatic and complex flavors carefully selected from all over the Indian sub-continent. This menu took over a year for our executive and culinary team to develop. Our ideas are original and unique. We are excited to offer our guests these novel and innovative varieties.

My personal favorites so far are the Masala Braised Lamb Shanks, Chickan Dostana, Chicken Lababdar and Hydrabadi Sukha Mutton Curry. Hope to see you soon at Masala Art so that you can tell us your new favorites!

Sorabh Kapoor

Manager

Masala Art

Happy Diwali from Masala Art!

by

Wishing you a Happy Diwali & Prosperous New Year from Masala Art!

Diwali is the Indian festival of lights. Diwali commemorates the return of Lord Rama, along with Sita and Lakshmana, from his 14-year-long exile and vanquishing the demon-king Ravana. In joyous celebration of the return of their king, the people of Ayodhya illuminated the kingdom with earthen diyas and by bursting firecrackers. For Hindus, Diwali is one of the most important festivals of the year and is celebrated with family and friends by performing traditional prayers and holding small get togethers in their homes.

Join us for our Special Diwali Dinner Buffet!

 

Thursday, October 23, 2014

5:00 to 10:00p

 

Dinner Buffet $25 per person + 7% tax

$12 per child between the ages of 6-12

For Reservations, Please Call: 781.277.6571

 

Chaat station

Chaat is a nutritious roadside snack found in Northern India.

Choose your own toppings and fillings and create your own Chaat!

 

Chaat Papri

Paani Poori

Corn Bhel

 

 

Appetizers

Beet Root Tikki

Soya Skewers

Indian Chinese Chili Paneer

 

 

 

Dinner Buffet

 

Basmati Rice

Steamed Basmati Rice

 Punjabi Kadhi

Ras Missay Aloo

Palak Paneer

Madras Chicken

Lemon Lamb

Fresh Breads: Naan & Poori

Mint Raita

Achaar

 

 

Desserts

 

Jalebi

Badami Kheer

What is Tandoori Cooking?

by 1 Comment

sample tandoori cooking plate of food
What is Tandoori cooking? Contrary to common belief, many people think that the word “tandoori” refers to a recipe, yet it can be better described as method of cooking. While a tandoor can be used to prepare breads but is also commonly used for preparing marinated meats or vegetables over an intense charcoal fire.

A tandoor is a clay oven, it fact it is basically almost like a very large clay pit, large enough to hold a small fire created by slow burning wood charcoal. The heat is controlled by the amount of oxygen that is let in or out of the pit. Many tandoori ovens have a small door or window at the bottom which is opened or closed to let in oxygen. The direct heat of the charcoal fire is reflected by the ceramic walls of the tandoor intensifying the heat and creating a cooking environment that easily reaches 600 degrees F. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot “pit” until they are grilled to perfection.

The marinade used in almost any tandoori dish starts with yogurt. While this might sound a little strange this is actually perfect for marinating meats because it has a natural acidity and it is thick so it surrounds and holds to the meat well and keeps the herbs and spices in place. The flavor of the yogurt (always plain) is so mild you typically don’t even taste it, but does an amazing job of penetrating the meat and holding the flavors of each spice in.

In addition to the colors provided by the spices, tandoori marinades are also flavored traditionally with ginger, garlic, coriander powder, cayenne pepper, and garam masala. Garam masala is a combination of roasted and ground cardamom, cumin, cinnamon, cloves, nutmeg and black pepper. This spice mixture is great on practically anything because it imparts a mellow but savory flavor to whatever you use it on. You can adjust the spiciness of your tandoori dish by adding more or less cayenne pepper.

So, after you have combined your spices and yogurt, got the right color and spiciness, immerse the meat into it. You want meats to sit in this thick marinade for several hours to absorb the flavors. Now you are ready to hit the grill. Remember that tandoori is cooked at very high temperatures and while you probably don’t have a tandoor in the backyard your barbeque grill will do the job perfectly. Get your grill as hot as you can and keep it closed as much as possible. You want to start out at a high temperature and keep it that way. Lift the lid only long enough to get the meat on the grill and to keep a close enough eye out to prevent burning.

Tandoori cooking can be a very healthy and easy way of preparing foods. The trick to using a tandoor or charcoal heat is that making sure the heat hits the meat immediately. The combination of the yogurt, the natural juices of the meat and the intense heat created by the charcoal fire, ensures that the natural fats of the meat are sealed within the meat immediately. This creates a nice flavor without having to use or add external fats such as butter or oils.

Masala Art Indian Cooking Recipe of the Week: Chicken Curry

by Leave a Comment

Chicken Curry

Serves: 6 to 8

5 lbs dark meat chicken (boneless cut into 2 inch pieces)

5 Tablespoon vegetable oil

4 medium sized onions finely chopped

4 medium sized tomatoes finely chopped

5 tablespoons tomato puree

½ teaspoon cumin seeds

1 stick cinnamon

1 inch piece of ginger finely chopped

1 teaspoon minced garlic (ready made)

3-4 pcs. Cloves

1-2 bay leaves

½ teaspoon garam masala

2 tablespoons of chopped cilantro for garnish

½ teaspoon chili powder

2 ½ cups water

Salt to taste

In a heavy skillet, heat the oil and sauté the onions and cumin seeds, cinnamon sticks cloves, bay leaves. Add chopped ginger and minced garlic. When the onions are golden brown add chopped tomato and tomato puree and cook this mixture for 4 to 5 minutes. Add chicken pieces and cook through. When chicken gets tender add 2 ½ cups of water and let it boil. After it starts boiling, reduce heat and simmer for 5 to 7 minutes. Add garama masala for flavor and garnish with cilantro. Serve hot with Basmati rice.

Masala Art

990 Great Plain Ave.,
Needham, MA 02492
(781) 449-4050
Hours: 11:30AM – 9:00PM

Make a Reservation:

Reserve Now

Our Reviews: