Masala

Name: Masala
Address: 314 Fifth Ave., 92101, CA, 92101
Telephone: 619-232-5050

314 Fifth Ave., San Diego, CA 92101, US

• Monday: 11:00AM-11:00PM •Tuesday: 11:00AM-11:00PM •Wednesday: 11:00AM-11:00PM •Thursday: 11:00AM-11:00PM •Friday: 11:00AM-11:00PM •Saturday: 11:00AM-11:00PM •Sunday: 11:00AM-11:00PM •

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Cuisine: Indian
Parking:
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Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
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STARTERS

LOVE STORY

Love between bread and dip. This is a special version of Indian curried hummus with triangles of garlic naan and a hint of spice. A great memory to the tongue.

CORN KACHORI

A Specialty of North India, corn filled patties of wheat flour served with tamarind sauce and raita.

SAMOSA

(2) Crispy turnovers stuffed with potatoes and peas served with a variety of chutneys.

KASTOORI KABAB

Skewered cheese and potato cutlets, batter dipped, shallow fried, and served with a side of yogurt sauce.

KING GANOUSH 16

Roasted eggplant meshed and mixed with 15 other ingredients to create this special recipe for food lovers, served with papadum and sesame naan.

ALOO CHATT CHATPATI

Potato cubes married in a mint and tamarind dressing topped with crispy wheat wafers.

MAKHMALI KOFTA

Silky soft minced lamb balls served with mango chutney.

ONION BHAZIA

Onion, spinach and garden vegetables mixed in lentil batter and fried till crispy.

SALAD & SHORBA

PANEER SALAD

Homemade cottage cheese with baby greens orange slices, spring onion and herbs.

TANDOORI CHICKEN SALAD

Lemon dressed greens topped with tandoori chicken.

TOMATO CORIANDER SOUP

Tomato broth simmered with ginger, coriander and black pepper, tempered with cumin seeds.

PINEAPPLE SHORBA

South Indian style sweet and sour soup with pineapple pieces black pepper, curry leaves and garnished with red whole chilies

DAHI SHORBA

From the Royal Court of Rahasthan The Great Indian Desert. This chilled soup of yogurt, onion, ginger and bell pepper is so refreshing you feel like you are in an oasis.

AAMRAI SHORBA

Ripened mango pulp simmered with black cumin, dry ginger, and a touch of nutmeg. A soup to enjoy like a Maharaja.

MULLIGATAWANY

Millagu is black pepper and tawany is water - mix with black pepper water, pink lentils and the chef's special blend of spices. Finished with a touch of cream.

CHICKEN YAKHNI

A favorite of kings and emperors. This special chicken soup takes overnight to absorb the flavor of selected herbs and spices.

CHUTNEYS, PICKLES & RELISHES

DATE CHUTNEY

GINGER RAISINS CHUTNEY

CRANBERRY CHUTNEY

BANANA CHUTNEY

SPICY TOMATO CHUTNEY

SWEET MANGO CHUTNEY

MINT CHUTNEY

SPICY MANGO PICKLE

TAMARIND CHUTNEY

RAITA

CHICKEN

CHICKEN ADRAKI : JARDALOO

Tender pieces of chicken with fresh ginger and apricots. It's a Parsee dish that has a tang of sweet and sour

AAM MURGH

Chicken combined with fennel seeds, fresh ginger, green chilies and chunks of mango give this dish an exotic taste of North India.

MOLER MURGH

Coconut chicken slowly cooked in coconut milk.

SAAG MURGH

Chicken cooked with fresh spinach, ginger, garlic, tomato, and onion with butter and fresh cream.

CHICKEN CHETTINAD

Southern style chicken recipe originates from Chettiars of Chettinad, a small business village of South-India. It is prepared with tamarind, black pepper and curry leaves.

KADAHI CHICKEN

Chicken braised in onions, shallots, tomatoes and bell peppers with whole and ground spices.

DHANIWAL KORMA (Corriander Chicken)

This aromatic dish comes from the north. Cooked with cilantro along with fresh ground spices.

TAMATARI CHICKEN

Chicken strips with green chilies and fresh tomatoes, simmered in tangy tomato gravy with a touch of nutmeg.

CHICKEN MALAI KORMA

A blend of Moghlai and Nawabi cuisine. The Moghul emperor Shahjehen, builder of the Taj Mahal, used to have white banquets on full moon nights. The terrace of fort was bedecked with white carpet and white flowers. The guests dressed in white and all the dishes served were white.

LAMB

AAB GOSHT

Aab means water in Farsi, the dialect of former Persia. Mixed with the flavors of fennel, cardamom, cumin, cinnamon, and black pepper to make a unique lamb dish.

LAMB VINDALOO

A combination of "vin" for vinegar and "aloo" from the word "alho" which is Portuguese for garlic. A dish mixed with red chilies, baby potatoes and marinated chunks of lamb. Our Chef recommends medium to spicy intensity.

BHUNA GOSHT

"Bhuna" or stir frying is an important part of curry making. This dish has a heightened flavor of spices, onions and gravy.

NALLI GOSHT

(Lamb Shanks) The dish has a Moghul influence in cooking style that is slow to perfection. The flavor blended with herbs, spices and almonds to make it thick, rich and finished with a touch of screwpine flower water for a special aroma.

KABAB CURRY

Tender lamb kababs absorb the flavor of the spices more evenly. These Seekh Kababs are sautéed with onion, bellpepper and cilantro and finished with a light curry sauce.

ACHARI GOSHT

"Achari" is a word in India for pickle and this lamb curry is a blend of pickling tangy spices with spring onions and red chilies.

KORMA LAMB

A very delicate lamb dish with raisins, almonds and saffron in a rich gravy with a touch of rose flower water.

ROGAN JOSH

"Rogan" means fat and "Josh" literally means heat. Although no fat is used, figuratively it means intensity. A true recipe from its origins.

PALAK LAMB

Punjab is a land of an earthy cuisine. The fields are full of wheat rice, corn, mustard and other wonderful vegetables. This spinach and lamb dish is very home style of Punjab.

TANDOORI NIGHTS

HARIYALI CHICKEN TIKKA

Chicken Breast Pieces in a special green mint marinade cooked on an open flame in our tandoor oven.

TANGRI KABAB

Leg of chicken marinated in ginger, yogurt, and cooked in the clay oven.

MURGH TIKKA

Marinated chicken breast cooked to perfection and topped with chat masala.

TANDOORI MURGH

Globally famous. The original tandoori chicken marinated in roasted garlic, yogurt, ginger & spices for several hours and cooked in clay oven.

SEEKH KABAB

Chef's special minced lamb skewers with onion, bell peppers, mild green chilies and fresh herbs and spices.

SULA KABAB

Special from the Royal court of Rajasthan, this dish is double marinated and then double cooked to achieve tender morsels of lamb. Served with the chef's onion salad.

PANEER TIKKA

Homemade cottage cheese marinated in lemon yogurt, spices and cooked over an open flame.

VEGETABLE SEEKH-KABAB

Minced Vegetable skewers with mint chutney and Salad.

TANDOORI VEGETABLE PLATTER

A vegetarian feast of tandoori potatoes and seasonal vegetables in a special sweet and sour marinade.

TOUGH MAN WITH A SOFT HEART

Tandoori tofu is a vegan's delight. This special clay oven cooked tofu is crisp outside and soft inside. Served on a bed of rice and baby greens.

ACHARI SHRIMP TANDOORI

Shrimps marinated in pickled spices and virgin mustard oil, served with chef's special seasoned yogurt

SALMON LEMON LOVE

Salmon drenched in a lemon marinade and cooked on charcoal grill.

PAIRINGS

LONDON ESCAPE

The popular U.K dish, chicken tikka masala, paired with your choice of 2 rice dishes,3 breads, an assorted chutney tray, soup or salad and finished with warm Kheer.

THE FIVE SENSES

Our Chef will select his top dishes around your taste to create the Masala Thali. Served with papad, soup, salad, Naan and three entrees.

LOVE BIRDS

A bottle of our finest artsin water to purify the pallet and prepare the tongue for a journey of spice. Begin with our most popular starter; the love story. Followed by a chilled yogurt soup, salad and four entrees. finish the evening with a warm chai and a dessert sampler.

THE ROYAL FEAST

A glass of wine, a bottle of imported water and a 5 course personalized chefs menu. (Royal Menu Changes Nightly)

SEAFOOD

FISH MOLEE

An Anglo-Indian dish. Fish stew in a delicate coconut milk gravy with hints of cardamom, cloves and black peppercorn.

DOI MAACH

Popular salmon curry of Bengal cooked in yogurt with tomatoes and mustard seeds. Mustard is the favorite spice of Bengal and this is the dish to celebrate Bengal cuisine.

MADRAS FISH CURRY

A recipe from the coastal area of Tamilnadu. Halibut in tamarind and coconut sauce with cilantro seeds and curry leaves.

GOA FISH CURRY

This is Goa's prime dish, and one of the best in India. It has appeal both for its taste as well as its bright orange red color, which comes from kashmiri chilies and liberal use of turmeric and tamarind.

PODINA MAACHI

Shrimp in a quite mild green mint sauce. A nice herbal taste and aroma.

BANGALORE SHRIMP

A dish for spice lovers. Sauteed shrimp cooked with fresh cilantro and green chilies.

BIRIYANI DUM PUKHT

I CHICKEN DAM PUKHT

(Chicken Biriyany)

II THE TENDER LAMB

(Lamb Biriyany)

III BEAUTY OF THE DEEP SEA

(Shrimp Biriyany)

IV GARDEN LOVE

(Veggie Biriyany)

V SWEET KISSES

(Veggie & Fruity Biriyany)

SIDE OR ADD

SAG SAG SAG

MUSHROOMS

GRAVY

OKRA

STEAMED VEGETABLES

PANEER

TANDOORI CHICKEN

ONION BAJI

MURG TIKKA

VEGETABLE PAKORAS

CHILIES AND ONIONS

CHICKEN

LAMB

SEAFOOD

VEGETARIAN DISHES

PANEER TIKKA MASALA

Tikka is derived from the Hindi word "tukra" meaning pieces or cubes. Here cubes of homemade Indian cheese combined with exotic spices, fenugreek leaves and fresh cream make the most popular dish in India.

NAV-RATAN KORMA

"Nav-Ratan" means nine jewels. A combination of garden fresh vegetables, fruit and nuts in a rich gravy of almonds and tomatoes.

VEGGIE DOPIAZA

Mixed vegetable curry with pearl and spring onions cooked in a choice of mild or spicy curry sauce.

SATRANGI BHUTTA

"Satrangi" means the color of the rainbow. This deliciouse and lusicious corn curry has a variety of sweet chilies and is one of our Chef's favorites.

KOFTA CURRY

Vegetarian meatballs simmered in a rich creamy sauce with raisins & almonds.

BHINDI CHATPATI

"Bhindi" is okra and in India it is called Lady finger, due to its long pointed shape, like the finger of a woman. The key ingredient besides fresh ginger and tomato, is the most exotic dry mango powder which gives a true sour sweet taste to the dish.

BAIGAN BHARTA

An everyday dish of India, especially in Delhi & Punjab. Roasted mashed eggplant cooked with an abundance of onion, garlic and ginger and topped with fresh green coriander.

CHANNA PINDI

Known as Kabuli Channa or the gram from Kabul. Soaked overnight and then cooked with freshly ground spices in tamarind water which gives channa a blackish brown color and sweet tangy taste.

DAL MAKHANI

Black lentils simmered overnight with selected spices to achieve a buttery soft texture and then tempered with ginger julienne and garam masala.

DUM ALOO

Dum is slow cooking over a very low heat in the steam generated in a covered pot. Dum aloo is slow cooked round potatoes in tomato gravy with cashew nuts.

BASMATI KA KHAZANA

JEERA RICE

(Rice tempered with cumin seeds)

LEMON RICE

(Rice with coconut and lemon)

POLLYOGARE

(Rice with peanuts and tamarind)

SAFFRON RICE

(Rice cooked with the most valued and expensive spice of the world; Saffron)

PULAO RICE

(Rice with green peas, nuts, raisins and corn)

GOURMET NAAN & OTHER INDIAN BREADS

NAAN (LEAVENED DOUGH BREAD)

| Plain | Garlic | Sesame | Poppy Seeds

ROTI (WHOLE WHEAT BREAD COOKED IN CLAY OVEN)

| Tandoori Roti | Herbal Roti | Missi Roti

POORI (DEEP FRY PUFFY BREAD)

| Plain Poori | Masala Poori | Loochi Poori

KULCHA (LEAVENED STUFFED DOUGH BREAD)

PARATHA (FLAKY SKILLET COOKED BREAD)

| Plain Paratha | Aloo Paratha | Mint Parath

CHAPATI (CIRCULAR FLAT BREAD FROM SKILLET)

| Plain Chapati