INDIAN WEEKS. SPICE UP YOUR SEASON.

Familiar autumn flavours like pear and pumpkin are getting an exciting Asian twist at padthai wokbar, with masala, guava and plenty of other exotic spices and flavours.

Discover our new limited-edition specials, all brought together by the rich, aromatic character of masala.

MANGO MASALA SPECIAL

What is masala?

Masala is one of the fundamental elements of Indian and South Asian cuisine. The word itself means a blend of spices, so rather than referring to one specific spice, it can describe countless different combinations. The ingredients can vary by region, by dish, and even from one family to another.

One of the most interesting things about masala is that spicy doesn’t necessarily mean hot. The spices are there to build layers of flavour, aroma and character. A masala can be warm, slightly sweet, earthy or intensely aromatic without being hot at all.

The dominant spices in our masala are cardamom, cinnamon, paprika and cumin. Cardamom brings a distinctive aromatic character, cinnamon adds warmth and subtly sweet notes, while cumin gives the blend a deeper, earthier flavour. The result is richly spiced, yet not hot at all.

One of the key ingredients in the sauce is pumpkin, which gives it natural sweetness and a creamy texture. Coconut milk makes it even smoother and silkier.

Mango purée adds another layer of sweetness and a fruity character, while tamarind brings balance with its distinctive tangy, fruity flavour, cutting through the smoothness of the pumpkin, mango and coconut milk.

The result is creamy, fruity, slightly sweet, tangy and beautifully aromatic, without being hot. It’s the perfect example of how a dish can be packed with spices without being spicy-hot. Try it in our limited-edition Mango Masala Special with white rice, chicken and cashews.

Why masala?

Masala isn’t one specific spice, but a blend of different spices. In our tea and dessert, we’re exploring a fresher, fruitier side of masala, bringing together green cardamom, ginger and pink peppercorn with pear and guava.

Green cardamom is one of the most distinctive spices in this combination, with fragrant, fresh, slightly citrusy and floral notes. Ginger adds warmth and a touch of freshness, while despite its name, pink peppercorn isn’t a traditionally strong or hot pepper. Instead, it has an aromatic, subtly fruity and floral character.

Pear brings a soft, naturally sweet base to the combination, while guava adds a more exotic, tropical and fragrant fruitiness.

Our aim was to create a masala flavour profile that is aromatic and spiced without being heavy, where the fruits and spices complement rather than overpower one another.

Padtea Masala

Padtea Masala is a pear and guava rooibos tea complemented by a masala blend of green cardamom, ginger and pink peppercorn.

The naturally smooth, subtly sweet character of rooibos creates the perfect base for the fruit and aromatic spices. Pear adds softness, guava brings tropical fruitiness, cardamom and pink peppercorn add fragrant notes, while ginger gives the drink a pleasant warmth.

Rooibos is naturally caffeine-free, making Padtea Masala a perfect choice in the afternoon or evening whenever you’re in the mood for something a little different.

Masala Trifle

Save the sweetest for last. The fruity, spiced finale of Indian Weeks and the perfect match for Padtea Masala. In our Masala Trifle, the fruity sweetness of pear and guava is complemented by the aromas of green cardamom, ginger and pink peppercorn.

Trifle is traditionally a layered dessert, so part of the experience comes from different flavours and textures meeting in a single glass. In our version, we’ve paired this classic dessert experience with the fruity, aromatic character of masala.