Our dinner at Masque:
Street foods of the south become an assortment of amuse bouche, like Kuzhi Paniyaram (pic 1&2) , it's like the egg puff waffles of Hong Kong, but its mixture is of rice milk and black broad beans and dipped into a pickled chilli sauce or sugar before eating. Masque's version added goat's brain as fillings, not only it is of local flavour but also more fine and fulfilling. The bread provided is a speciality of the Kashmir area/region called Katlam (pic 5) , it's a circular puff pastry and the locals eat it as plain bread. Chef Prateek made a few personalised condiments to go with it, smoked buttermilk, pickled jackfruits or ketchup, adding different flavours to the bread.
南部小吃在這裡化身為各款的amuse bouche，譬如傳統的Kuzhi Paniyaram，就好像雞蛋仔，只是麵糊以米漿和黑扁豆製成，吃的時候蘸辣椒醬或糖，Masque的版本是注入了羊腦內餡，符合地道口味之餘，內容又更充實精緻些。在這裡的佐餐麵包是Kashmir地區的特色麵包Katlam，是一種圓形的酥餅，在當地只是淨吃。Chef Prateek的設計是配上自家製的煙燻白脱牛奶、醃漬大樹菠蘿或番茄醬一起吃，是Masque自成一派的配搭系統，更為豐富美味。
@prateeksadhu @masquerestaurant @theworlds50best @aditidugar
#kuzhipaniyaram #katlam #indianstreetfood @ Masque
