This authentic Indian restaurant offers cuisine created by Masala’s two chefs who hail from the northern and southern regions of their native India. Specialties from the wood-fired tandoori clay oven, many varieties of curry and classic Masala fare and recently added Indo-Chinese items share the big menu. Dishes are made to order; choose yours mild, medium or hot.
Meals are accompanied by the pleasant sounds and smells of traditional Indian music and spices. Art depicting Hindu gods and Indian life are features of the casual dining room with red accents and innovative lighting. Window-side tables look out on Wolf Street and Cascade Mountain.
Lunch Buffet: Selection changes daily, but always includes three main dishes (including a vegetarian option), rice, naan, raita, two salads and dessert
Appetizers: vegetable or beef samosas; paneer pakoras (fried Indian cheese coated with chickpea flour); shrimp pakora; onion bhajia with mint chutney; aloo methi tikki (deep fried spiced mashed potatoes); vegetarian platter
Salads: kachumber (cucumber, tomato, cabbage); green salad
Vegetarian Dishes: aloo gobhi (cauliflower, potatoes); eggplant bharta; bhindi do piyaza (okra); daal makhani (lentils); navratan korma (‘nine jewels’); channa masala (chickpeas, tomatoes, garlic, ginger, onion, masala spices)
Seafood: malabari fish curry (lemon ginger cod in onion coconut sauce); prawn butter masala; prawn dhansak (two lentils and in-house garam masala)
Chicken: tikka masala (tandoori oven cooked); butter chicken; korma (topped with pistachios); vindaloo (Goan style hot and sour pickled curry); chakri (mushroom and onion gravy); chicken saag; dahi wali (chicken in yogurt)
Lamb or Beef: karahi (simmered in peppers); vindaloo; korma; saag (simmered in spinach); roganjosh (cumin and cinnamon); bhuna gosht (cooked in mustard oil with onions, fennel, fenugreek seeds)
Biryani (basmati rice specialties): shrimp, lamb, chicken and veggie varieties