Posted on April.27.2008
Complicated, addictive sauces and impeccable ingredients star on the menu of this Indian restaurant that turns vegetarian food into a nuanced feast.
Dining critics and regulars rave about the creamy saag paneer, a luscious soupy blend of white, tofu-like cheese cubes and more than a dozen spices. Masalaa’s saag paneer won over my daughter, age 11, who normally shuns spinach, removing spinach shreds from soup or souffles with the meticulousness of an archaeologist picking dirt from a potsherd.
We came for Masalaa’s staggering Sunday lunch buffet, a spread of gorgeously hued vegetable, chick-pea and lentil offerings, rice, salad, lentil pancakes and those weird pastel-colored puddings that look like rejects from a Methodist potluck — a gustatorial remnant of the indignities that the English visited upon its former colony.




