(See Less -) RESERVATION POLICY:
For Dinners we take reservations for two seatings: 7pm and 10pm, while keeping a few tables for our walk in patrons up till 11pm
Reservations shall be held till 15 mins from the time of reservations, post which the same shall be released to accommodate guests on waiting
Age restrictions applicable at Masala Library by Jiggs Kalra, New Delhi, open only for patrons above the age of 15 yrs.
Dress Code: Strictly smart casuals (flip-flops, shorts, including three quarters and slippers aren't permitted for Male guests)
ABOUT MASALA LIBRARY BY JIGGS KALRA:
Masala Library by Jiggs Kalra, a multi-award winning, critically acclaimed premium fine dining contemporary Indian restaurant is the magnum-opus of The Czar of Indian Cuisine & Tastemaker to the Nation - Mr. Jiggs Kalra. Masala Library by Jiggs Kalra, New Delhi is the World’s first subcontinental restaurant showcasing cuisine from regions comprising of modern day Bangladesh, Bhutan, Maldives, Nepal, Pakistan, Sri Lanka and most importantly India. Celebrating food, developed over centuries, of the historic geographical landscape, impacted and influenced by various cultural, trade and colonial interactions, Masala Library by Jiggs Kalra, New Delhi aims at using cutting-edge, post-modern and post-molecular techniques, unlike any before, presenting Indian cuisine Version 4.0.
Representing all regions of the subcontinent, Masala Library by Jiggs Kalra endeavours to offer its patrons a never-before-undertaken gastronomic voyage, capturing the grandeur of centuries-old customs, long-lost essence and culinary traditions of the Indian subcontinent in a contemporary form for the modern day connoisseur. The philosophy adapted in the menu at Masala Library by Jiggs Kalra revolves around progressive Indian cuisine which is a synthesis of over four decades of research and exploration across various Indian kitchens by Jiggs Kalra. It forms a part of the vision of presenting the future of Indian Cuisine - Version 4.0. Although, post-modern and post-molecular techniques form a part of the vision of presenting future of the subcontinental cuisine, our focus is, and will always remain, on the taste and authenticity of its cuisine first.