Masala Zone will launch The Grand Trunk Road Odyssey, a 12-week limited-edition culinary journey inspired by one of the world’s longest and oldest highways, which has been a most significant route for armies, traders, pilgrims and cultural exchange.
The extensive menu traces The Grand Trunk Road, a 2,500-kilometre artery that has served, since its origin in the 3rd Century, as the primary land route into the Indian subcontinent. The route traverses some of the Indian sub-continent’s great culinary regions & gastronomic jewels: from the robust North West Frontier, through full-bodied Punjab, to the refined Mughal cuisines of Lucknow, before reaching the sophisticated flavours of Bengal. Each dish draws inspiration from this rich tapestry of regional cuisines, evoking the pageantry, spice and spirit of adventure of a route that shaped the culinary identity of the subcontinent.
A CULINARY JOURNEY INSPIRED BY THE ROAD
The culinary journey begins in the north-west frontier with dishes including the Chapli Kebab served on naan, a signature dish from the Khyber Pass region. Spiced minced meat, shaped by hand and made into a thin flat patty, as its name ‘chapli’ suggests a slipper, or having been stepped on. Moving into the Punjab region, Masala Zone is representing their robust and deeply spiced curries such as the much-loved Dhaaba Duck Egg Masala from Amritsar.
In Delhi, street food traditions can be seen in the Old Town Delhi favourite, Changezi Fried Chicken, gram flour fritters, famously served in Pal Shaa in Chandigarh for over 60 years. Chicken on the bone is marinated twice, served with thinly sliced mixed pepper and onion, and a wedge of lime to bring out the flavours. The Mughal cuisine of Lucknow follows with fragrant Lamb Biryani layered with delicate spices and basmati rice. Bihar, the cradle of India’s first great empires, is presented through Bihari Fish Curry, seabream cooked in tomato, coriander and both yellow and black mustard.
Calcutta, with its distinct allure of bustling street eats, is presented through Lamb Keema Samosa, and Beetroot Chop, a crisp beetroot croquette popular in Kolkata cafés and street stalls, offers a vegetarian counterpart.
From West Bengal, Wedding Fish Curry, a celebratory fish curry traditionally served at weddings and family feasts, reflects the region’s rich river fishing culture. The journey completes in Chittagong with Fish Croquettes, a nod to the Anglo-Bengal cuisine in the days of the Mog cooks.
Many of the items on this culinary journey take inspiration from the key cities and towns of The Grand Trunk Road, but also reflect heritage dishes found along the route at roadside dhabas – traditional rustic and communal roadside eateries, known as some of the earliest ‘service stations’.
Returning guests will be able to track their culinary journey at Masala Zone with a physical passport inspired by travel along the ancient Grand Trunk Road, featuring design references from South Asian truck art to milestone markers. With each visit, diners can collect stamps representing the regions explored, turning the experience into a culinary road trip across the subcontinent. Any diners partaking will be in with the chance to win prizes, ranging from complimentary dishes to supplies of Kingfisher Beer.
A CONTINUED FOCUS ON REGIONAL INDIAN CUISINE
Marking 25 years since opening its first Soho restaurant, this new culinary journey builds on Masala Zone’s long-standing reputation for showcasing the breadth and diversity of Indian cuisine. Bringing together dishes inspired by the towns, cities and roadside eateries of the Grand Trunk Road, the menu invites guests to eat their way across the subcontinent – from the Khyber Pass at the North Western frontier to Chittagong near the Bay of Bengal – all within a single restaurant.