Warm silver tones and the splash of saffron lacquer panels on the ceiling pay homage to the lacquer work seen in South India. The restaurant interiors are simple and clean, with sandstone accents, spilling out into the verandah and the gardens beyond. The verandah is accented with a collection of decorative lights that are almost Victorian in attitude and dance along the perimeter of the verandah, in a collection of cranberry and aubergine glass, adding sparkle to the night sky. The contemporary and comfortably chic space is filled with elements that stimulate and delight. What started with an eight-year-old dream of Corporate Chef Hemant Oberoi to reinvent authentic Indian cuisine, became “Masala,” a circle of restaurants where time-tested ingredients are given a new life. Gone are the masks of butter, cream and cashew based gravies. Instead, extra virgin oil and well-researched preparation techniques are used to retain authentic flavors. Oberoi and his team of chefs have travelled over a period of time across Punjab - Jalandhar, Kapurthala, Ambala and Chandigarh — to retrace and revive old cuisines for the Masala restaurants. Led by Executive Chef Sandeep Kachroo the team also travelled across South India to get the inspirations and authenticity of the cuisine. The fourth in the Masala series, Masala Klub’s cuisine is a genuine Indian experience with a fundamental difference: the masalas are used judiciously to complement rather than overshadow the other ingredients, to recreate flavors in international cooking styles. The result – an exciting blend of traditional Indian flavors mingling with the new. Highlights of the culinary experience include: Tamarind chutney sorbet, a delightful concoction of dates, fruit and tamarind and a tribute to the 120 year old tamarind tree; the Phulka trolley - home-style phulkas, made of atta which is ground afresh everyday, straight off the tawa right next to your table; Masala Studio – the interactive kitchen and Masala Grill, an innovative concept introduced at Masala Klub where guests can grill on their own on Stone grill tables. These Matterhorn stones, procured from Switzerland, have been marinated in herbs, saffron for 15 days to impart flavours to the food. The innovative cuisine is complemented with an open wine cellar that offers one of the finest new world / traditional wine collections in the city (a total of 225 labels) and traditional Indian beverages like sugar cane juice. The freshly squeezed juice is a signature drink at all the Masala restaurants.   Restaurant Details: »Taj West End | » Bangalore Attire: Smart Casual Hours: Lunch: 12:30 hours - 14:45 hours Dinner: 19:00 hours - 23:45 hours