Waltz into Masala Art and be dazzled by the aura that greets you. With a catchy moniker that conjure images of an artist at work, Masala Art beckons the discerning patron to try the masterpieces created by their chefs. Barely eight months old, the restaurant, hidden at the basement of Peninsular Plaza, has garnered an impressive clientele from international corporations, to professional and executives to even tourists and families who have heard of the restaurant impressive cuisine through word of mouth.

• The Vibe
  A refreshing concept – one that breaks away from the Moghul mould – is what you can expect from Masala Art. The restaurant, which seats up to 250 patrons, boasts a refreshing splash of colours - black upholstered seats, alongside elegant marble tabletops. A gleaming line of silver buffet spread, with wafts of delicious aromas, grace two sides of the restaurant while the open concept kitchen acts as a window, if patrons care to take a peep at how their food is prepared. The fine dining restaurant boasts an extensive wine list, one that will definitely please the wine connoisseur.

• The Food

  
  One could hardly be faulted for thinking that Indian cuisine is all about spicy fare from South India or mere flavours from North India, because that is what most Indian restaurants in Singapore serve. Masala Art begs to differ. Sparing no expense, Masala Art brought in 5 chefs and a dessert chef hailing from various corners of India with the vision of providing an All-Indian fare. Exemplifying its contemporary motif, the restaurant also feels that pairing wine with fine cuisine will not only enhance but also complement each serving, thus making the meal more enjoyable. A sommelier (wine expert) will be Masala Art's latest addition to its already impressive resume.

  We were served a 7-course wine paired menu ($110) created by the business manager, Mr. Suhail Jindran. The course starts off with Rubiyan Lazeez. Waiters served with flourish, by naming the dish and explaining its content. The concoction of stuffed tiger prawn in crayfish is enough to make one's mouth water, merely by looking at it. Specially prepared by experienced chefs, the tiger prawn is sliced “butterfly style” to stuff in the meat of the crayfish and then, cooked in the tandoor, resulting in a lip-smacking starter which taste even better with lime squeeze all over it. For a spicier pairing, move on to its accompaniment, the mustard chicken tikka, which is deceptively plain to look at but pack a spicer punch in terms of taste. Masala Art do not “colour” their tikka but what it lacks in appearance is more than made up in terms of its moist and succulent taste, as it simply glides down your throat. Definitely, one of the best mustard infused chicken tikka around. A glass of Champagne Taittinger completes the appetizer or in my case, I opted for a refreshing water melon lassi, unique and original!

  The next course is a bowl of Dilruba Shorba , a Lucknow style Lentil herbal soup. The soup is rather subtle and not at all spicy, reason being that it acts a palate cleanser. While the soup is nothing to shout about, the next course is a visual treat and palate pleaser. Served in moderate portions, they consist of Gilawati kebab (soft lamb kebab), Jeera scallops (panseared scallops) and Hari Panner (cottage cheese) with mango chilli and tomato sauce. The Gilawati Kebab scores high - spicy and tender so that it simply melts in your mouth after a few chews. The scallops are fresh and spongy. Dip the cottage cheese into the sauces to savour the full effect. A glass of premium white house wine accompanies this course. For me, it was a flute of refreshing mango lassi, freshly made from imported Alfonso mangoes.

  Next comes the Mango sorbet – light and sourish yet refreshingly smooth, served to cleanse the palate for the main course. The Lobster Moily, a huge lobster cooked in Kerala Moily sauce, made its presence felt in a kingly manner as befitting its status as the king of seafood. Savour the lobster with its accompanying sauces and a basket of naans. The orangey Moily sauce is cooked with over 200 spices. Creamy in texture, it has a unique flavour and a delicate aroma while the Lime Leaf Upma unloads a spicy tinge as it glides down your throat – both, the perfect accompaniment to the subtle taste of the lobster's meat and a glass of premium red house wine.

  A combination of fresh fruits and malai kulfi end the meal on a sweet note. Dessert is accompanied by a glass of Tempus 2 Botrytis Semillon, the world's premium dessert wine. Or try your hand at the Bacardi lassi, most likely the one and only in Singapore or the herbal, ayurvedic lassi to end your meal on a healthy high.

• The Service
  Ushered in by the restaurant manager himself, you will be pleased to know the royal service does not merely stop there. Waiters change plates at each course and stop by occasionally to ask if they could be of assistance and if food is to the patron's satisfaction.

The SD Food Advisor's take on Masala Art

What make Masala Art distinctive amongst the multitude of Indian restaurants in Singapore is its ability to innovate and its boldness in stepping out of the box literally. After trying out dozens of mango lassi, it is indeed refreshing to eventually find out that it is possible to create varied flavoured lassi. The only drawback, in my opinion, is the location. Given the aura of fine dining the restaurant exudes, the bubble is burst upon stepping out of the restaurant premise with its less than impressive surroundings.

If you are looking to stretch your lunch and dollar, try their Sunday brunch, featuring more than 35 varieties of food, 10 types of desserts and a live seafood cooking station, priced between $35.90 to $68 – now that is really a good bargain!