Masalawala and Sons is a new Indian restaurant from the Dhamaka team – Robb Report

Many Indian religions hold reincarnation as one of their central tenets. For this Indian restaurant empire in New York, this could also be one of its central tenets.

Masalawala and Sons — from Unapologetic Foods, which also oversees Dhamaka, Semma, Adda and Rowdy Rooster — is a reimagining of the restaurant that Roni Mazumdar and her father, Satyen, ran from 2011 to 2021 on the Lower East Side. Now that they’ve made Park Slope their home, they’re bringing their Indian home cooking to Brooklyn.

“If we hadn’t had the forerunner of all these restaurants, where we built this kind of connection with the city and with people passing by, I don’t think we would have felt so capable of being so daring. put half of [Masalawala’s] menu there,” Roni Mazumdar told Eater NY.

Daab chingri
Adam Friedlander

This menu mainly contains dishes that the Mazumdars eat at home, performed by Chef Chintan Pandya. Fritters, including tapioca pearl and potato sabudana vada, are just a few of the standouts. The crispy exterior and gooey interior of sabudana vada provide a wonderful textural contrast, especially when paired with Pandya’s version of chutney. Heartiest dishes include daab chingri, a Bengali prawn curry cooked and served in a young coconut, and Ripon Street majja, bone marrow in a ginger chili mixture topped with an egg.


One of the most special and interesting dishes on Masalawala’s menu is macher dim, a fish egg curry that you rarely see in a restaurant. A bag of hilsa roe is lightly poached in a mustard seed and tomato curry in a traditional clay pan, Pandya told Eater. Served with Gobindobhog rice, which is shorter and stickier than the basmati found in many Indian dishes, macher dim will only be prepared five to seven times a day.

weak maker
Adam Friedlander

In addition to the restaurant, Masalawala will also have a small shop stocked with spices from Diaspora Co. and Burlap & Barrel, chocolates from Elements Truffles, and cookware from Our Place. Later, he will add prepared foods such as paneer to the mix.

Looks like the second time might be the charm of Mazumdar and Pandya’s restaurant.

Masalawala and Sons is now open Tuesday through Sunday from 5 p.m. to 9 p.m. Soon it will also be open for lunch, starting at 11am.

Click here to see all photos of Masalawala and Sons.

A broadcast of Masalawala and Sons

culinary masters
Don’t miss the gastronomic event of the year. Register for Robb Report‘s Culinary Masters now. Or, for more information, visit RR1.