Highlights from the new menu includes:
· Impossible Tikka Masala: fenugreek and tomato sauce.
· Impossible Korma: cashew and almond sauce.
· Impossible Vindaloo: vinegar, red chili paste, spices.
· Impossible Xacuti: roasted spices pureed with coconut.
· Impossible Cafreal: coriander, mint, tamarind and green chili sauce.
· Impossible Dosa: rice flour crepe.
Below are details about the restaurant.
Concept: Roasted Masala is the Indian restaurant tucked away in the Upper West Side serving authentic Northern dishes with bold flavors and spices, using time-honored recipes passed down from the Chef’s grandfather. The restaurant is led by owner and Goa-born Samson Severes, who has a storied history in the culinary industry working for over 25 years in India and the U.S. and Chef Jawad Rehman, who learned the ins and outs of cooking from his grandfather in India. Longtime friends, the duo have created a dining destination to bring the true tastes of India to New York City.
Executive Chef: Chef Jawad Rehman grew up in the kitchen helping his mother with different recipes, but his real inspiration for pursuing his culinary dreams came from his grandfather. Chef Rehman’s grandfather loved to try new dishes, and as a child he would watch his grandfather help craft lavish Indian wedding feasts using elaborate recipes to create one-of-a-kind dining experiences at these large-scale events. These are the recipes that Chef Rehman is plating up at Roasted Masala to inspire his diners.
Cuisine: The menu features a melody of regional dishes and kicks off with an array of appetizers with vegan and vegetarian options such as Spinach Chaat, a very lightly breaded and fried spinach fritter dish; Lasooni Gobi, a tangy and subtly spicy crispy cauliflower dressed in a tomato and garlic sauce; and Katori Chaat, an edible bowl made with white flour and roasted cumin and filled to the brim with dahi bhalla, tikki, sev and pomegranate. For non-vegetarian options, the restaurant offers a perfectly crisped Crab Cake infused with a secret seasoning and Recheado Shrimp, spiced with curry leaves, Goan chili and a touch of vinegar.
Entrees spotlighted are separated into chicken, goat, lamb, beef and seafood, vegetarian and vegan dishes providing a taste for everyone’s palate. For chicken offerings, guests can enjoy Methi Chicken with fresh not dried fenugreek curry and Chicken Xacuti, which is cooked in roasted spices pureed with coconut. Goat dishes spotlighted include Goat Bhuna, sautéed goat with bhuna sauce. Lamb selections include a succulent Lamb Cafreal with coriander, mint and tamarind in a green chili sauce and a juicy Lamb Shank entrée with a caramelized onion sauce.
The restaurant also highlights beef choices such as Beef Meatball Curry, meatballs cooked in a special sauce made with yogurt, onions and split chickpeas and Beef Nihari, a dish inspired by Chef Rehman’s grandfather which takes seven hours to create in a three part process and features a boneless beef shank with caramelized onions and garam masala. Seafood highlights include Goan Fish Curry, with melt in your mouth Chilean sea bass in a flavor packed coconut sauce and Xec Xec Crab meatballs infused with a specialty Roasted Masala sauce.
Vegan options featured include a savory Daal Palak with yellow lentils and spinach as well as Bhindi, baby okra with tomatoes and onions. Vegetarian specialties come in the form of Baigan Mirch Ka Salan, juicy slow pressure cooked eggplant and Navratan Korma, assorted vegetables cooked with cashews and almonds.
The tandoor oven churns out an assortment of fresh breads including neighborhood favorites such as Garlic and Sesame Naan as well as more unique offerings like Cheddar Cheese, Cream Cheese and lamb stuffed Naan. They also present Roti and Poori, a whole wheat balloon bread. Guests can also select the Tandoori Chicken, a whole Cornish hen that is marinated and baked in the oven.
Indian crepes known as Dosa can be found with varieties such as Paneer Dosa filled with Indian cottage cheese and Mustard Shrimp Dosa. While Kati Rolls, which are an Indian street food staple in Bombay, are highlighted with choices such as Goat Kebab Roll as well as a variety of Biryani rice dishes. They also feature the classic Indian rice selections and sides such as mango chutney and cucumber raita.
Desserts: A few select traditional Indian desserts can be found on the menu with offerings such as Shahi Tukda, fried and soaked in condensed milk, sprinkled with saffron and sugar and dressed with almonds and cashews; and Strawberry Shrikhand, light and airy hung yogurt, saffron and cardamom.
Beverages: It’s BYOB at Roasted Masala with no corkage fee, but the drinks they do offer provide a unique glimpse into some specialty Indian sips that should not be overlooked. Most notably they have a take on a bubble tea with their Falooda Milk, a pink lightly sweetened strawberry milk shake with basil seeds that is irresistibly refreshing.
Design: The space at Roasted Masala was designed by Stellar Design based in NYC. The dining room is inspired by the lavish Indian palaces bathed in gold and red with high ceilings. Chandeliers hang overhead to create an elegant aesthetic and greenery is incorporated throughout the space to pay homage to the lush gardens these palaces are known for in India.
Catering & Delivery: Roasted Masala provides catering services and can be found on popular service sites including Seamless, GrubHub and DoorDash.
LOCATION: 914 Columbus Avenue, New York, NY 10025
WEBSITE: www.roastedmasala.com
PHONE: 917-388-3586
INSTAGRAM: @roastedmasalanyc
HOURS:
Mon. – Fri. 11:30am – 3:00pm
Mon. – Thur. 5:00pm – 10:00pm
Fri. 5:00pm – 10:30pm
Sat. 11:30am -10:10pm
Sun. 11:30am – 10pm
SEATING CAPACITY: 46
