Masala Grill Indian Fusion Kitchen Hits the Trifecta

(Gerry Furth-Sides) Masala Grill Indian Fusion Kitchen achieves the trifecta of unique intensely flavored regional food and inviting decor, plus hospitality both professional and friendly, that makes you wonder why every place cannot be like this.  And did I mention free parking?

Everything is such high quality and so well thought out. We almost did not get past the refreshing, intensely flavored drinks.  Saffron Mango Lassi is extra rich, made with saffron and cardamom powder.  The “Mingi” Lemonade is made with the popular Indian canned drink – Savio said that as a kid he could “happily drink four cans after a sports match”  – with fresh lemon, mint, ginger, and sugar.

Crunchy, puffy, crispy dishes offered in the STREET FOOD section is the perfect way to either become acquainted with Indian food or have fun with it.  They are the same descriptions found on American breakfast cereals for good reason! Even the names are “fun” – Puchka, Bhelpuri, Papdi Chaat and Mom’s Special Maggie Noodles.

Bhelpuri became an immediate new favorite.  The savory snack prepared with puffed rice includes tomatoes, onions, spicy sauce and tamarind chutney, cilantro.

Southern Indian breakfast and snack favorites hold the same taste and texture delights in the APPETIZER section.  Donuts? Yes.  Vada Sambar, deep-fried lentil donuts are dipped into a cup of sambar, or the most addictive chutney and coconut sauces (look carefully at the plate!).  The mouth-watering donut texture is so irresistible we ate the first one that comes with it before the photographs.

Masala Grill’s southern influence comes from partners, Savio Simon and his mom, Susan, whose families come from Kerala, the spice superstar region of India.  The “masala” or mix comes from dad, who was in the air force and stationed near Delhi.  This popular kid’s dish (of all ages) is an Anda Omelette, stuffed with fresh spinach, onions, zucchini, tomatoes, ginger and a mixture of spices.  Maggie sauce and mint chutney come with it to dip into the Sourdough bread.

We paleos loved the Nargisi Kabab, Scotch-style, hard-boiled eggs Indian style embedded into minced chicken ovals rolled in bread crumbs and deep-fried.  I didn’t care that I was teased about “paleo” and “fried” usually not terms used in the same description!

Tacos, Quesadillas, burritos, and burgers are matched well on the current the MASALA GRILL FUSION section.

Jackfruit Tacos, made of the giant tropical fruit shown below, are sparked with onions, cilantro and a contrast of mint sauce.  they are astonishingly vegetarian and vegan and wrapped in gluten-free flour tortillas.  It not only fools the eye but looks at the fruit before it is cut!  Jackfruit biryani is on Masala Grill Biryani menu.  Chawla explained that “jackfruit” has a consistency that is close to shredded meat.  The kitchen’s special sauce turns jackfruit biryani (rice) into a signature dish.

 

Chicken tikka quesadilla with pepper jack cheese, onions, cilantro and tomatoes, and even a .

Masala Grill’s Kitchen has been developing a primarily vegetarian menu since it opened about a year ago. Although many Indians are vegetarians and Indian restaurants usually feature many veggie options, Partner Sahil Chawla told us that as they learned that more and more of their diners prefer vegetarian food, their menu offered more unusual veggie versions, clearly marked (VG/V). Many dishes, such as the Gobi Manchurian below have both vegetarian and meat options.

How do they do it? One of the four partners is on site at all times.  It feels like nothing makes them happier than to explain their food and make you feel at home.  Sahil with his wife(far left) and Savio Simon with his wife (far right) are long-time family friends.  Savio’s mom, Susan Simon (middle) is the long-time owner of famous India’s Sweets and Spices on Venice.  

Masala Grill, 5607 San Vicente Blvd, Los angeles, CA 90019 (323.954.7570) //www.masalagrillla.com.