Shopkeepers Secrets #7: Masala Times

Meet Rahul, Manager of Masala Times on our Central Village/ Soho Food Tour!

MUST EAT ITEM: Is an Indian food menu overwhelming to you? Take a tip from Masala Times manager Rahul who rotates between Chicken Achari (pickled chicken kebab, pictured), Keema Pav (minced lamb cooked with spices) and the baby lamb chops marinated in yogurt and spices. If he just he needs a little bite he goes for a kathi roll (Indian street food made with a variety of fillings and wrapped with flat bread). Rahul’s favorites are the Chana Masala roll (chickpeas sautéed with onions and peppers, pictured) or the Lamb Bhuna roll (spicy minced lamb wrapped in a roll). Rahul also drinks about 4 Thums Up (a cola beverage that is slightly less sweet) a night!!! Masala Times is open LATE, 3am on weekdays and 5am on weekends… if I had to work that late, I’d probably drink 4 Thums Up too…

WHAT YOU DON’T KNOW: “Achari” is a general term for pickles in India. Due to India’s hot temperatures, most vegetables are sun-dried with spices like mustard, fenugreek, chili powder, salt or tumeric naturally “pickling” (preserving) them. For the Chicken Achari, Masala Times marinates chicken in yogurt and pickled peppers. Other common Indian pickles include: gooseberry, mango, lime, lemon, citron, garlic, ginger, tomatoes, onions, and gongura (a leafy edible plant grown in India).

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