When creating their expansive menu of what the Washingtonian lauds as a "representative selection of the finer cookery of India," recently merged with Harvest of India, SupperClub of India's chefs infuse each dish of northern Indian cuisine with their own personal styles. Meat-laden dishes include jumbo prawns marinated with mint before being grilled over charcoal and chicken cooked in a blend of almonds and cream. Along with their solid lineup of entrees, eggplant smothered in spicy tomato onion masala and other vegetable-based dishes are among items that inspired the Washingtonian to name SupperClub of India the "perfect restaurant" for vegetarians. Meals unfold in a dining room where Indian music underscores the sound of skilled diners chewing in syncopation.
A charcoal clay oven roars to life every morning in Silk’s kitchen in preparation for a day full of roasting meats and vegetables and baking fresh breads including roti and naan. The authentic tandoor prepares a menu rich in traditional flavors derived from spices imported from all over India. A dash of pure saffron, wild black cardamom, and cinnamon enhances platters of long-grain basmati rice, a standard side dish that enhances lamb, seafood, chicken, and vegetarian dishes alike. Waiters shuttle chosen plates out to a regal dining room full of carved, throne-like dining chairs, gilded statues of deities, and napkins fancifully folded into fork-size saris.
There's no question to the appetizing aroma that greets diners when they step foot inside any Masala Wok location. After all, masala is where the restaurant gets its name and the password to each location's private nap room. This vibrant blend of ground spices is one of the essential ingredients used to stir-fry the Thai-, Chinese-, and Indian-influenced dishes on the menu . This culinary tour of the Far East touches on spring rolls, chicken kabobs, curries, sides of garlic naan, and dozens of other dishes that diners can pair with a hot chai tea or cool mango lassi.
The chefs at Supper Club of India create authentic North Indian cuisine ranging from clay-oven dishes to specialties such as the gosht kolhapuri, a hot, spicy curry. Whether dishes are made with lamb, chicken, or vegetables, each is prepared in the traditional style, as it was for the kings of India or anyone walking in the kitchen wearing a crown.