Tandoor Mastery
Our clay tandoor reaches 900°F — searing smoky char into meats and puffing naan in 90 seconds.
मसाला रूट · Est. 2011
Journey through Indian flavors
From Kerala's coastal curries to Punjab's tandoori treasures — every dish tells a story of region, ritual, and generations of spice craft.
हमारी परंपरा
Three pillars of authentic Indian cooking, practiced daily in our kitchen.
Our clay tandoor reaches 900°F — searing smoky char into meats and puffing naan in 90 seconds.
Hand-ground masalas each morning. Each blend balances heat, aromatics, and depth to the dish.
Cilantro, ginger, turmeric, and curry leaves sourced from trusted local growers, never dried.
The Experience
Generations-old recipes from our chef's home kitchen in Lucknow.
Hand-selected from spice markets in Kerala, Rajasthan, and Kashmir.
Every dish built to order — never pre-made, never rushed.
मेहमान की बातें
"Finally found authentic Indian food! The tandoori chicken tastes like what I eat at home in Delhi. The butter chicken is the real deal."
Rajesh Kumar
Delhi-born
"The spice blending is phenomenal. Each curry had perfect balance of heat and flavor. The lamb rogan josh is unreal — we'll be back."
Emma Wilson
First-time guest
"Best biryani outside of India. The naan is fresh and crispy, the curries are aromatic. The lamb biryani alone is worth the trip."
Marco Santos
Biryani devotee
पधारिए
Open Tuesday through Sunday, dinner from 5 PM. Lunch buffet Saturday and Sunday, 12–3 PM.
Reservations
We hold tables 15 minutes past the reservation. Buffet available Sat–Sun lunch.