20/09/2026
🙏🙏🙏Thank you very much Chloe🙏🙏🙏 for your recent visit at Masala n Malt. We truly appreciate your support and hope you enjoyed discovering what makes our food and concept a little different.
At present, we operate exclusively as an unlimited buffet dining experience, but our approach is very different from a conventional buffet restaurant.
At Masala n Malt, we specialise in traditional pot cooking rather than fast pan cooking. Many of our curries take approximately 45–55 minutes to cook from raw, with some taking even longer. For this reason, we prepare our dishes continuously throughout service in very small batches—typically just 3–5 portions at a time. This allows us to maintain freshness, depth of flavour and the traditional character of each dish.
Five Years of Research, Travel & Recipes
The collection behind Masala n Malt was not created overnight. My wife and I spent approximately five years gathering and documenting these recipes. We travelled through different regions, experienced the food in its place of origin, spoke with people, tasted traditional cooking and carefully recorded recipes and methods along the way.
Our dishes are not fabricated or invented for the restaurant. Our aim is to reproduce genuine regional dishes using their traditional ingredients, cooking techniques and spice profiles as faithfully as possible.
The main adjustment we make is to the chilli heat. Where an original regional recipe might traditionally be around a level 10 in heat, we generally temper this to approximately level 4–5, with some dishes reaching around level 6. We do this to make these authentic flavours more accessible while preserving the spices, aromas and character that define the original dish.
Our Vision
We created Masala n Malt because we wanted to introduce our town to the enormous variety of authentic regional cuisine from across the Indian Subcontinent—dishes that people may rarely have the opportunity to experience locally.
We are not trying to compete with traditional British Indian restaurants. Our niche is different: our focus is authentic regional cooking and introducing dishes with their own history, identity and traditional character. At the same time, we respect the British Indian restaurant tradition and continue to accommodate some of the familiar British Indian favourites our guests know and love.
And this is only the beginning.
Over the next 22–24 months (estimated timeframe), our ambition is to introduce 1,287 different hot dishes from across the Indian Subcontinent.
As these dishes are introduced, we will listen carefully to our customers. Based on their reviews, feedback and favourites, we intend to select the top 500 dishes to create our long-term à la carte menu for the following five years.
So every visit is not simply a meal—it is an opportunity to discover another regional dish, another tradition and another part of a much bigger culinary journey.
Thank you for supporting our journey and for giving us the opportunity to share the food, recipes and traditions that inspired us.
Come as a guest and leave as family. 🙏
Kind regards,
Masala n Malt
For booking, please visit
www.masalaandmalt.co.uk
