Masala Zone Piccadilly Circus have launched breakfast, offering a unique menu exploration of India’s gastronomic regions and showcasing traditional Indian recipes.

The new menu, which is the Masala Zone brand’s first foray into breakfast, reflects the iconic restaurant’s majestic and luxurious interiors, set within the iconic Criterion Building at Piccadilly Circus.

Breakfast at Masala Zone Piccadilly Circus aligns with the brand’s promise of real Indian food through using Indian spices, ingredients and recipes. The new menu provides an authentic taste of mornings across a number of Indian regions to all those who visit.

The culinary journey begins with Gujarat’s Wedding Scrambled Eggs, a renowned creamy Parsi banquet dish, served with Cinnamon and Raisin Toast, handmade in the kitchens that day. The custard soft bharuchi akuri originated from Gujarat, and includes two eggs, cashew nuts, almonds, green chilli, onions and cream, creating a luxurious start to the day.

Moving onto Northern India, with the Ginger and Tomato Bhurji, served with wholewheat paratha and scrambled eggs, as enjoyed during the winter mustard harvest in Punjab. Patna’s popular street-food Bihari Cup Omelette also features on the menu, which oozes a soft centre with onion, tomato and chill.

Venturing to South India, where traditional dosas contain Masala chaat or Lamb keema, and are accompanied by Sambar, a traditional vegetable stew. Kanchipuram Idlis, reputed to be India’s most popular breakfast dish from the famed Temple City, are steamed fermented lentil and rice cakes, served with curried lentil. Masala Zone Piccadilly Circus have tinged these with turmeric in tribute to the devotees of the city.

Finally, Masala Zone Piccadilly Circus combines familiar British dishes with Indian spices and ingredients to create a cross-cultural Signature Naan Toastie, transforming the traditional naan into a breakfast must have.
The freshly handmade naan is toasted with a filling of choice, then layered with peppered cream cheese and a punchy tomato and kasaundi chutney. Fillings include bacon or a masala omelette including onion, tomato, green chilli and coriander, or a combination of two.

For a lighter bite, homemade granola of oats and nuts are accompanied by overnight turmeric and honey yoghurt as made by the chefs, served with blueberries. Also available is porridge, served with the Bengal winter speciality of Patali Gur, known otherwise as date palm jaggery – a bowlful of comfort.

For those looking to indulge in a morning tipple, the cocktail menu brings Indian twists on classic breakfast serves – highlights include the Mango Bellini, Masala Bloody Mary and the Breakfast Martini, consisting of gin, marmalade and ginger.

The quintessential Masala High Chai features on the drinks list, alongside a selection of fresh juices, lassis and teas.

Masala Zone Piccadilly Circus serves breakfast Monday to Friday from 7.30am to 10.30am.