Masala Zone brings the Grand Trunk Road to London

From the kebab stalls of the North West Frontier to the fish-rich kitchens of Bengal, Masala Zone is taking diners on a journey through some of South Asia’s most celebrated food regions.

The restaurant group’s new Grand Trunk Road Odyssey is a 12-week limited-edition menu inspired by the historic route that has connected cultures, communities and cuisines for centuries.

Stretching around 2,500 kilometres, the Grand Trunk Road has long been one of the subcontinent’s most important arteries, carrying traders, pilgrims and travellers between regions.

Now, that same route is serving as the inspiration for a dining experience packed with bold flavours, regional specialities and dishes rooted in local food traditions.

The launch also arrives as Masala Zone marks 25 years since opening its first restaurant in Soho.

Following the Flavours of an Ancient Route

The Grand Trunk Road cuts through some of the Indian subcontinent’s most influential culinary regions, and Masala Zone’s latest menu aims to capture that diversity on a single plate.

The journey begins in the North West Frontier with Chapli Kebab served on naan, a dish synonymous with the Khyber Pass region.

Made from spiced minced meat pressed into a thin patty, it sets the tone for a menu built around regional authenticity.

Punjab’s rich food culture follows with dishes such as the Dhaaba Duck Egg Masala from Amritsar. Inspired by the hearty food served in roadside eateries, it reflects the robust flavours that have made Punjabi cuisine popular around the world.

Delhi’s vibrant street food scene also gets its moment. Changezi Fried Chicken sits alongside gram flour fritters inspired by a dish that has been served at Chandigarh’s Pal Shaa for more than 60 years.

The chicken is marinated twice before being served on the bone with sliced peppers, onions and lime.

Further along the route, the menu heads into Lucknow, where Mughal influences come through in a fragrant Lamb Biryani layered with delicate spices and basmati rice.

Bihar’s culinary heritage is represented by Bihari Fish Curry, featuring seabream cooked with tomato, coriander and both yellow and black mustard.

As the journey reaches Bengal, diners can expect dishes that reflect the region’s love affair with street food and seafood. Lamb Keema Samosa sits alongside Beetroot Chop, a crisp croquette commonly found in Kolkata’s cafés and roadside stalls.

Wedding Fish Curry pays tribute to West Bengal’s river fishing culture and the celebratory meals that bring families together.

The final stop is Chittagong, where Fish Croquettes offer a nod to Anglo-Bengal cooking traditions from the days of the Mog cooks.

Many of the dishes draw inspiration not only from major cities but also from the dhabas that line the historic route.

These roadside eateries have fed generations of travellers and remain an important part of the Grand Trunk Road’s food culture.

More Than Just a Menu

Masala Zone is adding an interactive element to the experience with a travel-inspired passport designed around the Grand Trunk Road.

Guests can collect stamps during repeat visits, with each one representing a different region explored through the menu.

Drawing on South Asian truck art and milestone markers, the passport transforms the experience into a culinary road trip across the subcontinent.

Those taking part will also have the chance to win prizes ranging from complimentary dishes to supplies of Kingfisher Beer.

The initiative reflects Masala Zone’s long-standing focus on regional Indian cuisine, something that has defined the restaurant group since it first opened its doors 25 years ago.

Rather than focusing on a handful of familiar dishes, The Grand Trunk Road Odyssey highlights the depth, variety and stories behind the food traditions found across South Asia.

For diners looking to explore beyond the usual curry house favourites, the menu offers a chance to experience the flavours of multiple regions in one sitting.

It is a celebration of the people, places and culinary traditions that have shaped the Grand Trunk Road for centuries, bringing one of South Asia’s most influential routes to life through food.