Masala Indian Kitchen is Naan-Stop Flavor

Dr. Surinder Gupta still has it. More than 20 years ago, I met him at a function that he was catering in Lake Charles. After eating some of the food (I recall getting seconds), it was obvious that Gupta was special. Indian food was featured on the buffet. Chicken tikka masala, butter chicken and a few curries were prepared. The food was fresh, and the flavors were layered. This was just a sampling of Gupta’s menu, but it was apparent he had it. Many skilled cooks possess it. They cannot explain it, but they have a mental cooking mechanism, a deep appreciation for quality produce and proteins and a highly developed instinct for flavor patterns.

Gupta’s skills are on display at Masala Indian Kitchen in Lafayette.

“I’m an eating savant. When you eat my food, you will go ‘googoo-gaga’,” he said while laughing.

When you walk into Masala, a certain intimacy greets you. The orange and red-hued lights are dimmed to soften the ambience while natural lighting from the windows enhances the sensual feeling in the dining area. The tablecloths — topped with small lit candles —are clean and crisp.

Gupta’s wait staff is attentive and comfortable explaining the varying textures and flavors of the dishes featured on the menu.

Gupta, who was born in the northern section of India — south of Kashmir — learned cooking basics from his grandmother.

“From seven years old until I was nine, I watched her. She lived with us and would tell me she knew how much I liked food. She said if I got married one day and my wife did not cook, I would starve,” Gupta recalled.

Eventually, Gupta married his wife, Shashi.

“She is a wonderful cook. What we do here at the restaurant is a combination of her and me,” he said.

Reading their menu is exciting alone.

For instance, the tandoori mix grill is described as a combination of tandoori seasoned chicken, chicken tikka, malai kebab, seekh kebab and tandoor shrimp. The meat on this dish is moist, and seasonings like garam masala, red chili powder and ginger are used wonderfully.

Curries — tomato gravies with onions, cilantro and a combination of Indian spices — are velvety and flavorful.

Even the naan — a leavened dough baked bread — is prepared daily and is a perfect complement to the dishes. Naan is perfect for soaking up the gravies and sauce remnants left on the plate.

“All my life, I have gone for the wow factor. I want a diner to taste something they eat here that leaves them speechless,” Gupta said.

For more than two decades, Gupta has been in the kitchen sampling and making sure the food prepared at Masala meets his standard. At 78 years of age, he still has the kitchen touch.

Try This

1 | Chicken 65

If you are a chaser of flavor, then focus your sights on this appetizer. Chicken that is marinated in a spicy sauce, then battered and fried. The dish is finished with bell peppers and onions.

2 | Saag

Those who grew up not wanting to eat their spinach turned their noses up to it and felt green thinking about it. Here’s your chance to enjoy. In this dish, the spinach is puréed, and cooked with tomatoes, onions, cream and wonderful spices.

3 | Baingan Bhartha

A sense of completeness. Flavor-induced fulfillment. Or maybe ecstasy. Gupta and his staff roast and then mash eggplant and cook it with peas, tomatoes, onions and Indian spices. Delicious.

Masala Indian Kitchen
2208 Kaliste Saloom Road, Lafayette
337-981-6373
masalaindiankitchen.com
@masalaindiankitchenla
@masala_indian_kitchen