Masala moves...and the faithful follow!

by Penny Rawson

It is very reassuring to the owner of a restaurant that when the restaurant moves to a new location, the existing clientele happily come along. Such is the case of Sanjay Sharma and his 14-year-old Masala of India Cuisine. Although the move was close enough to be able to carry the chairs and cooking pots by hand, the doubt still lingered.

Fortunately, all is well; customers arriving on foot easily found the slightly-tucked-away front door under the 24 Hour Fitness sign, and those arriving by car were happy to find a covered parking garage attached to the restaurant. Look for the bright yellow and red sign marking Masala's back door on the P1 level in the garage.

This relocated Masala is the latest creation of Owner/Executive Chef Sharma and his wife Nishtha, who decided that this was to be their ultimate dream restaurant. Working with local designer Sue Genty, and incorporating ideas from a world away, they have created a delightfully comfortable restaurant in which to eat, unwind and have fun.

Genty, of Sue Genty Interior Design Inc., found her color palate and Indian sensibility from a National Geographic picture she found online. This depicted a group of Indian women walking down a dusty dark road wearing vibrantly colored saris--hence the dark grays and olive greens peppered with fired brick reds, ambers, and other spice tones. Richly-toned saris brought from India are draped as wall hangings interspersed among authentic figurines.

Sanjay comes from a family who for many years have, and continue to own and operate, restaurants in Jalandar City, in the Punjab region of Northern India. After time spent learning his trade within the family unit, he moved to Canada in 1981. For the next seven years, he cooked and gained experience in several popular Indian restaurants in Ottawa and Calgary. In 1988, he came to the U.S. and worked as Chef and/or Manager at a couple of Indian restaurants in the North Seattle area, and as Owner/Chef from 1991-1994 when he opened India Palace. Along the way, Sanjay has spent time in the kitchens at the Microsoft campus in Redmond, and at Swedish Hospital in Seattle, with the purpose of gaining knowledge of other cuisines outside his native India.

In 1999, he opened Masala of India Cuisine on Northgate Way; a simple, strip-mall restaurant. Over the years, Sanjay has built a strong reputation for excellent food, but space was limited so expansion was not in the cards. When his landlords wanted him to move across the street into a new building so they could tear down and rebuild the old mall, he jumped at the chance.

As of March 19, 2013, Sanjay and Nishtha have this deliciously upscale Indian restaurant with a vibrant dining room and a glitzy, brightly-colored bar. So different from the old place, yet one vital link continues: the quality and flavor of the food. Masala's long-time Head Chef Balwinder Singh continues to anchor the kitchen, thereby guaranteeing consistency while allowing Sanjay out of the kitchen (sometimes) to greet and tend to his customers.

Along with dinner entrées, soups, salads and sides, the menu also offers a wide selection of vegetarian specialties, non-dairy dishes, thali combos, appetizers, special breads, and desserts. Popular signatures include Tandoori Salmon, Rack of Lamb Chop Masala, Mango Coconut Shrimp and, of course, the famous Butter Chicken prepared in Masala's wildly popular creamy tomato sauce. A Mediterranean sidebar to the menu offers hummus, baba ghannoj, falafel plates, stuffed grape leaves, and chicken gyros.

In the center of the dining room is a large granite-topped buffet. The lunch buffet offers 10 hot items, nine salads, six sauces and condiments, a tawa grill, 1-2 soups, desserts, and two stacks of warm plates. Papadums and naan are made to order and delivered hot to the tables. While there may be daily changes to the soup, dessert, salad, biryani, and vegetable selections, there will always be Butter Chicken and Tandoori Chicken.

The bar features signature cocktails, happy hour specials, selected wines, six rotating beer taps, bottled Indian beer, fruity alcoholic and non-alcoholic smoothies and, of course, very tasty food. One can spend a happy late afternoon any day of the week sitting on a comfortable  bar chair, sipping a Ginger Lemon Drop or Mango Kazi while nibbling on a crispy wrapped shrimp, garlic mussels, cocktail samosa, or mini corn dog. If you trust your bartender (and you should), go for "Your Call." The bartender selects a spirit and mixer and you get a tasty cocktail for as tasty price.

On Mother's Day, Father's Day, Thanksgiving and Christmas day, Masala offers a special buffet menu. In 2001, they caught media attention when Sanjay began serving Tandoori-baked turkey for Thanksgiving and Christmas, a tradition he keeps to this day. It�s just one more reason the faithful continue to follow.

Masala of India Cuisine 507G NE Northgate Way Seattle, WA 98125 206-417-1118 restaurant 206-417-1119 fax www.masalaofindia.com

Penny Rawson reviewed restaurants for years in the Pacific Northwest, owned a catering company, worked with Columbia Winery, and now represents restaurants through her firm Penny Rawson Public & Media Relations.

April 2013