Delhi’s lively street food culture receives attention in the new offering.
Masala Zone presents a 12-week menu that guides diners along key food regions of South Asia, from kebab stalls of the North West Frontier to seafood traditions of Bengal. Called the Grand Trunk Road Odyssey, the limited menu draws from the historic route that has linked communities and cuisines over centuries.
The route spans roughly 2,500 kilometres and has served as a major pathway for traders and travellers across the subcontinent. The menu highlights bold regional flavours and local cooking styles along this path.
The launch coincides with the restaurant group’s 25th anniversary since its first Soho opening.
The Grand Trunk Road passes through influential culinary areas, and the menu seeks to reflect that range. It starts in the North West Frontier with Chapli Kebab on naan, a minced meat patty linked to the Khyber Pass area.
Next come Punjabi dishes, including Dhaaba Duck Egg Masala from Amritsar, reflecting hearty roadside fare. Delhi street food appears with Changezi Fried Chicken and gram flour fritters drawn from a Chandigarh spot operating for over 60 years. The chicken is marinated twice and served with peppers, onions and lime.
The menu moves to Lucknow for a spiced Lamb Biryani with Mughal influences. Bihar is represented by Bihari Fish Curry made with seabream, tomato, coriander and mustard seeds.
In Bengal, offerings include Lamb Keema Samosa and Beetroot Chop, a croquette common in Kolkata eateries. Wedding Fish Curry honours river fishing customs and family gatherings. The final stop in Chittagong features Fish Croquettes referencing Anglo-Bengal traditions.
Many items also reference roadside dhabas that have served travellers for generations.
An interactive passport lets guests collect stamps for each region visited, styled after South Asian truck art. Participants can win prizes such as free dishes or Kingfisher Beer supplies.
The project continues the group’s emphasis on regional Indian cuisine over the past 25 years. It showcases variety and stories behind food traditions rather than standard dishes, allowing diners to sample multiple areas in one meal.
