Masalawala & Sons

We’re very excited to announce that will now be open 7 days a week! Reservations made on Resy. Open from 5pm-9pm.
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🎉 NEW MENU AT MASALAWALA 🎊
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We’re proud and excited to announce that we are now serving a new menu at ! We’ve kept the dishes you love and added ones you’re certain to enjoy. Indulge in our Phuchka, share a clay pot Vegetable Biryani, then top it off with our classic Bhapa Doi!
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It might be our best kept secret- we’re doing brunch!
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Saturdays and Sundays 11:30am-2:15pm, is serving the dishes you love, plus brunch-exclusive items! Come try out our Alu Dum Puchka, Chicken Pakora, and even Bengali deviled eggs!
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🎊 Wow! 🎉 Many thanks to the and Pete Wells for the amazing honor of being named #7 of New York’s Top 12 Best New Restaurants of 2023!
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We could not have done this without our amazing staff and team at and . It’s wonderful to be recognized for our hard work and dedication. In addition, none of this would be possible without our wonderful Park Slope community! Here’s to another great year!
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🎊 Wow! 🎉 Many thanks to the and Pete Wells for the amazing honor of being named #7 of New York’s Top 12 Best New Restaurants of 2023!
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We could not have done this without our amazing staff and team at . It’s wonderful to be recognized for our hard work and dedication. In addition, none of this would be possible without our wonderful community in Park Slope! Here’s to another great year!
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Opening night at Masalawala & Sons!

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We are opening our doors tonight at 5pm. It will start with dinner service only. No takeout or delivery. Within the next 3 weeks lunch will begin along with the retail store. See you soon. Hours of Operation (currently): Tue - Sun, 5pm to 10pm, last reservation is at 9pm. See you soon.
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Posted • New York's buzziest dining duo, and restaurateur .Mazumdar of acclaimed restaurants Dhamaka and Adda, are continuing their expansion blitz with the highly anticipated reboot of Lower East Side mainstay , now reimagined as a restaurant and retail shop in Brooklyn. It opens tomorrow in Park Slope.

Masalawala 2.0, a revival of Roni and his father Satyen Mazumdar's first restaurant that ran from 2011 to 2021, aims to bridge the gap between what's eaten in Indian homes and what's served in Indian restaurants. Masalawala's original menu, with mainstream hits like garlic naan, chicken korma, and chicken tikka masala has been reworked so that over 60 percent of the new menu comes from Mazumdar's dinner table.

Head to the link in bio to check out the new opening.

✏️:
📸: .friedlander

Just about 48 hrs to the opening…
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Thanks for the shoutout
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Official Word from — see you soon.

“It will be an all-day experience,” he says. “You can come and shop or eat.”
“Or both,” replies Pandya. (Link in bio)
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Thank you 🙏 & for sharing our upcoming adventure.
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Masalawala & Sons updated their business hours.

Congratulations 🎉 to our Founder & CEO .mazumdar for being the 2021 honoree of 40 Under 40 — a journey that started in 2011 with a small venture in the Lower East Side has now blossomed into Unapologetic Foods consisting of 4 critically acclaimed and norm shattering restaurants across NYC, plus 2 virtual concepts and tons more in the lineup. The real test on our industry was during the pandemic when we were able to navigate our way forward, support our community and keep fighting for our dreams under his leadership. During all this, has effectively shared our voice to help the city rise again! We are thrilled to find him among so many luminaries that we have admired over the years.

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Congratulations to our CEO .mazumdar for being named Rising Stars of 2020. The past year has been a true test of leadership and we are honored to be among these 29 innovators who fought back, adapted, and leaped forward to change the course in our industry in 2021.

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Posted • .mazumdar Catch us tonight at 5pm EST discussing the Future of Food, XR, and — our VR / Immersive Dining concept that we have been touring around the globe. If you don’t have Clubhouse or an iPhone then no dice on this talk.
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One of the most heartwarming events we have ever catered. Thank you for allowing us to be a part of this beautiful day.
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Posted • 🛑 𝐍𝐄𝗪 𝐅𝐄𝐀𝐓𝐔𝐑𝐄 🛑😭. Today on Perfete.com we have the most heartwarming by ⁣
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When Rana was met with a breast cancer diagnosis in the middle of wedding planning, the first thoughts were if her and her husband John should reschedule but the couple persevered. Their first official act as a married couple? Shave their heads in front of all their family and friends! “It was so fun! It was such a beautiful moment which came across as a sort of celebration!⁣” -
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This beautiful wedding is filled with love, culture and family. You have to see it! Link in bio to read more ❤️. ⁣
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Planner: ⁣
Photographer: ⁣
Videographer: ⁣
Florist: ⁣
Venue: ⁣
Caterer: ⁣
Cocktail Hour Food: .nyc
DJ: ⁣
Ceremony Music: ⁣
Hair and Makeup: ⁣
Ice Cream: ⁣
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Indoor Dining returns to NYC on Sep 30 at 25% capacity and here is what we really feel about it. (Link in bio)
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Thank you for sharing these diverse perspectives.

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#новости

Wonderful piece by at giving a much needed closer look to Indo-Chinese Cuisine.

“Roni Mazumdar, who owns the New York Indian restaurants Adda, Rahi, and The MasalaWala, has distinct memories from growing up in Calcutta in the 1980s and 1990s and craving the singular flavors of Indo-Chinese food.”
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Posted • reports on how -Chinese food is more than just fusion.

In India, Chinese cuisine is ubiquitous. But the Chinese dishes served at restaurants in India look vastly different from the ones you’d find in China, or America for that matter. In India, the version of Chinese food that’s most popular is like taking the most electric, savory, and often spicy flavors from certain Chinese dishes and dialing them up tenfold. Deep-fried, batter-coated cauliflower doused in a deeply flavored chili-soy sauce, known as Gobi Manchurian. Tangles of noodles spiked with garlic, pepper, and fresh green chilis — hakka noodles. And yes, that chili paneer.

Like many hybrid cuisines, Indo-Chinese cuisine (which takes inspiration from Hakka cuisine) was the result of immigration. In the late 18th century, Chinese migrants arrived in Calcutta to work in sugar mills. More Chinese people — many of them from the Hakka ethnic group — began to settle in the city throughout the 19th century, working in various industries, including leather and carpentry. Eventually, some Chinese people set up eating houses — inexpensive restaurants for their communities to enjoy meals that reminded them of home. Not every ingredient was available, so substitutions were made. Paneer instead of tofu. Kashmiri red chilis instead of Tianjin chilis.
Famously, the first of these was a place called Nanking, opened in 1924, which would go on to become famous for serving chili chicken to Bollywood stars.

Full story — originally for Asian Pacific American Heritage Month — at link in bio. 📸 , @ The MasalaWala

We are OPEN to serve you this Mother’s Day! We know it’s not the same this year, but feel free to order in and share a meal with Mom tonight.
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New Hours: Tue - Sun 5pm - 9PM
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Seems like our heroes 🦸‍♀️ need masks and samosas, and we are right there to provide one ☝️ of them via — last night we provided meals to one of the worst hit places in the country Elmhurst Hospital. More meals for the frontline Rs and industry coming right up. Step up and help! Many are hurting and we must do our part for as long as we are capable.

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Congratulations 🍾 for the Best Chef nomination. Love being on the same list with those who we love and admire and those pushing Indian food forward across America among countless others.

Thank you - So excited for Aug 25 Ghee Indian Kitchen. Explosive 🧨 flavors by & • • •

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Tix Link: https://www.eventbrite.com/e/addaghee-collab-dinner-tickets-69229279639

This is the 14th Annual “Evening in the Garden” and is thrilled to be a part of it.

A hearty congratulations to our sister restaurant for their 2 year anniversary. Rahi makes us proud!
-restaurant @ Rahi

Amazing things are happening - After 8 years, we are reimagining and refining our entire approach. We have spent the last few years working on our family recipes and they are about to be unleashed in NYC bringing a fresh perspective to Indian cuisine. We are leaning towards Eastern Indian heritage and bringing about those authentic recipes that have been deep rooted in our family for generations.
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First up: Calcutta Fish 🐟— whole market fish, white and yellow mustard, green 🌶
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This is one of the quintessential fish recipes of Eastern India. We grew up eating it at home but never found the real version in NYC. Well, here it is.
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This is how we do iftar!

with
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Shoutout to the OG Masala Wala. A halal Bengali restaurant I grab dinner(now Iftar!) after a long work day. If you make him laugh with your broken shudho Bangla, your meal’s free 🇧🇩

Vote for from our sister restaurants and to be ’s 2018 Chef of the Year! He has been nominated among 5 talented chefs in NYC. Voting closes tonight. Link in bio...(Don’t just like, VOTE)!

https://ny.eater.com/2018/11/27/18113461/best-chefs-restaurants-nyc-eater-awards-2018