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Masalawala & Sons Brooklyn Yelp Reviews
Latest Reviews On Yelp
25 Reviews
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This restaurant is a 10000/10! I loved it so much! I had a
This restaurant is a 10000/10! I loved it so much! I had a nostalgic dinner with my family. Out of all of the restaurants the owners have in the city, this is the best! The restaurant lives up to the name (masala = spices.) All the food was spiced well. As a Bengali, this food reminded me of a good home cooked meal. We started with the Phucka which I didn't think would taste home made or like the street vendors. The tamarind sauce was perfection! Then we had the Biyerbari Fish Fry. I don't like eating fish but this was an exception. It was battered with green sauce It was crunchy yet soft. Surprisingly loved every bite of it and would order again. For mains, we got the Dab Chingri, Kosha Mangsho, Murgh Rezla, and Chicken Biriyani. The Dab Chingri is a coconut shrimp dish. Not sure about the cooking process but the waitress poured the curry out of the coconut and scraped the coconut meat out too. It was spicy, saucy, and went great with the biriyani. Wish there was more shrimp in it though. Kosha Mangsho is a traditional goat dish. I don't eat goat but wow the sauce was heaven. It reminded me of eating breakfast in Bangladesh with roti and curry. The Murgh Rezla is a chicken curry. It tasted creamy and spicy. I wish it had a little less salt but I still enjoyed it and would get it again. The chicken biriyani really surprised me. Big restaurants fail to get the spice level correct when they make biriyani. This biriyani however did not disappoint. It was spiced to the nines. I could've eaten this without any curry. We also got Luchi and Ghee Bhat that were great sides. Luchi goes well with the curries. Loved that the drinks were named after prominent Bengali artists and figures. The decor was beautiful and felt like I was attending a Holud party. I wished the decor had Bengali writings on it instead of Hindi. Nonetheless, the place ambiance was magical. I loved how the owners created this amazing space to introduce authentic Bengali food. I felt happy noticing people of different backgrounds enjoying our food. I definitely recommend Masalawala
Be the first to ReplyAlong with all of the other NYC foodie lists, Masalawala &
Along with all of the other NYC foodie lists, Masalawala & Sons appeared on ours as a "Must Try New Restaurants" for the past half-year, so we were delighted when there was alignment in the stars between their reservation availability and our own personal schedules. At 6:30 PM, the restaurant was almost completely filled with a nonstop rotation of reservations, which makes sense given the ambiance, service, and "yums" provided at this establishment. The moment you walk in, your senses are awakened and welcomed: the bright colours and beautifully decorated walls and ceiling; the perfectly blended aroma of South Asian spices that hit your nose receptors and tongue; the energetic but still gentle thrum of music. We knew we were in good hands. Service was quick and after perusing the menu for a hot second, our waiter came over with recommendations and we settled on the phuchka (Bengali panipuri), lamp chaap (slow cooked, falling off the bone lamb rib in cashew sauce), vegetable biriyani (potatoes, cauliflower and spices -- enough to feed 2 people with this dish alone), one mezcal drink, and another with gin. The phuckha was a table-service app which was really impressive, though taking one bite with that tamarind sauce made me worry for a second I'd choke. Pani puri is always such a fun appetiser/street food, so we were happy to have some small bites to start. The lamp chaap came next and was true to its description -- the meat was incredibly tender and flavourful, though it was deceivingly spicy. The yogurt sauce really helped. Last came the biriyani which was HUGE, so only order it if you come hungry. It arrives in a grandma style Earthern ceramic pot with lid, which felt like a warm hug from an auntie. I can't remember much about the drinks except they were well mixed and smooth. Overall, we had a great experience at Masalawala and would come back to treat ourselves, but it is a pretty penny. Just a heads up that promptly at 8PM, they blast the music to try and create ambiance, so I'd elect for an earlier reservation if you're particularly sensitive to noise.
Be the first to ReplyDelicious Bengali eats imagined by the minds behind
Delicious Bengali eats imagined by the minds behind Unapologetic Foods -- having been to Semma, Dhamaka and Masalawala, this is definitely my favorite of the bunch. I didn't feel particularly strongly about the drink, but the food was DELICIOUS. Personal favorites are the Daab Chingri (so flavorful, they open it at tableside), Fish Fry (so flaky), and Bhetki Paturi (great flavor). Would definitely recommend making a reservation, as they get quite busy. The service was great and we had a lovely evening here!
Be the first to ReplyI remember when this was a hard reservation to get, happy
I remember when this was a hard reservation to get, happy to report that's no longer the case so I finally got to go. Food is delicious, don't forget to order the rose milk. I loved everything about this place. It's spicy so, I guess if you don't like spicy food it might not be for you.
Be the first to ReplyOverpriced.
Food too spicy (yes, I know that's how they cook it in India, but this isn't India) and I like spicy food. The lentil dish was very good but the rest of it - meh. Very pretty space but tables are crowded in there. Really had the feel of a buzzy, popular joint but I have not had any interest in returning.
Be the first to ReplyWe went to Masalawala yesterday at ~9:20pm.
We waited at the entrance for about 8 minutes until the waitress (who was looking at us from the bar) walked to us to say "IM SORRY THE KITCHEN IS CLOSED NOW". I asked but your website says 10pm. She said "yes but the kitchen closed early." The fact that the they made us wait at the door until 9:30pm so they can tell potential customers that the "kitchen is closed" explains that they did not want us. Very unwelcoming experience. Please do not go. A neighbouring Indian restaurant called "Namaste" was happy to accommodate us and served excellent food with great service. Very unwelcoming experience. I don't recommend and Please do not go to Masalawala.
Be the first to ReplyThis restaurant is owned by the same group that owns and
This restaurant is owned by the same group that owns and operates Dhamaka, Adda and Semma so you know the food is going to be good. The menu is short and filled with unfamiliar items - you won't find any butter chicken or paneer tikka masala here. Instead of paneer, they have chhenar dalna which is this incredibly pillow soft housemade cheese braised in a tangy, spicy masala sauce. Also for meat lovers, I recommend the lamb chaap, which is fatty lamb ribs served in a spicy and creamy sauce, served with paratha to sop up the sauce. Great place for Park Slope residents!
Be the first to ReplyLove love Indian food but felt Masalawala was very
Love love Indian food but felt Masalawala was very overhyped and disappointing. Lamb was basically gristle and something about all the dishes just didn't feel right. Server was friendly and nice though.
Be the first to ReplyJust came back after an amazing meal at Masalawala & Sons!
Just came back after an amazing meal at Masalawala & Sons! From food to service to decor, everything was outstanding. The staff were super friendly, Farina and our guy from Goa (sorry forgot to ask his name but he was so attentive) and then Chef Soham with his amazing creations! I don't normally gush like this but tonight it was an exceptionally good meal and experience. It was worth coming from Maryland!!!
Be the first to ReplyThe food was great and the server was very attentive.
We went twice and both times, the food was very flavorful and the different dishes had different highlights. Almost everything is spicy so be prepared!
Be the first to ReplyThe Unapologetic Foods hospitality group has been on an
The Unapologetic Foods hospitality group has been on an absolute tear since 2018. Helmed by restauranteur Roni Mazumdar and chef Chintan Pandya, it specializes in hyper-regional Indian cuisine. Adda and Dhamaka (rustic pan-Indian), Semma (South Indian), and Rowdy Rooster (Indian fried chicken) all debuted to critical acclaim and netted a treasure trove of accolades including a Michelin Star for Semma and a "Best Chef New York" James Beard award for Pandya. Masalawala & Sons is their newest venture and highlights one of the best kept secrets in the food world: the dynamic cuisine of Kolkata, West Bengal. Both my parents hail from the city, so it was with a mixture of pride, nostalgia, and apprehension that I sat at the table. I hoped it would do the flavors justice. The space is small but lively, adorned with colorful streamers and wall art. Fair or not, I confess I found it strange that there were seemingly no members of the waitstaff of Indian heritage. This was particularly noticeable in the strained pronunciation of certain menu items, which no doubt affected the perceived authenticity of the experience. The service was otherwise decent enough. The three cocktails on the menu bore clever references to famous Bengali figures, but we found them rather run of the mill. My in-depth takes on the menu: Dahi Vada - known as "doi bora" in Kolkata, this is a spongy lentil dumpling soaked in a spiced yogurt. Here was a deceptively potent version of the beloved street snack that struck a wonderful balance between bitter and zesty cumin, refreshing mint, and sweet and sour dairy. Macher Dim - a stylized homage to a regional delicacy, the roe of the ilish (Hilsa) fish. While I am more used to consuming the eggs in a fried spherical form, here it is served as a sort of paste swimming in ghee (clarified butter) and mustard oil that you scoop up with a wooden spoon. I will be the first to say that this is an acquired taste. The roe is salty and funky and the mustard oil, which perfumes a number of Bengali dishes, is super pungent and tad bitter. I happen to love it, and the nostalgic flavor is well reproduced here. Biyebarir Fish Fry - "Biyebari" refers to a wedding reception, where fried bhetki (barramundi) is a fixture in Bengali tradition. This was an incredible version that captured the essence of the dish while elevating it. It almost borrows from fish and chips, in the sense that there were three distinct layers: super crunchy battered crust, followed by a steamy pocket of air, and then juicy well-seasoned fish. Amazing. The accompanying kasundi (mustard sauce) further bumped up the flavor. Bhetki Pathuri - fish caked in a paste of mustard, poppy seeds, and green chili and steamed in a banana leaf. Just incredible and as good as any I've tried. The flesh is moist beyond belief and the flavor is sharp, spicy, and sweet. Morog Boti - these neon red bone-in chicken bites are intense, rich, and spicy. The cool mint chutney is a necessary salve. Kosha Mangsho - a lovely take on the beloved and aromatic mutton (lamb/sheep) curry, oozing with ginger, garlic, and earthy spices. Not as good as my grandmother's, but can't hold that against them. Daab Chingri - this sweet and spicy coconut-based shrimp curry was heavy on aesthetics, coming piping hot in a hollowed coconut shell, but light on flavor. I found it to be flat and lacking in salt and complexity. Luchi - a deep-fried flat bread that is typically torn and used as a doughy vehicle for curries. Whether due to issues with construction or timing, the luchi came to our table deflated rather than in the characteristic puffed state, which was disappointing. My dinner at Masalawala & Sons was a memorable one, and I felt proud to share my regional heritage with my friends. The spirit of home cooking is there but with a more sophisticated touch and look. Indian Bengali cuisine has yet to really achieve a foothold outside of foodie meccas like New York, and I hope the success of this concept portends a future where that is not the case.
Be the first to ReplyWe came here on a Saturday evening with a reservation.
It's hard to get a reservation, but not as hard as Dhamaka and Semma, the other two popular restaurants also owned by Unapologetic Foods. This restaurant is Bengali food, while Dhamaka is Northern Indian and Semma is Southern Indian. We ordered a couple of drinks, appetizer, entrees and dessert. Fish is more common in Bengali food than other parts of India. We had two fish dishes - Biyebarir Fish Fry and Bhapa Ilish. Both were good, though Bhapa Ilish has a lot of bones. I wouldn't recommend it for anyone who's not comfortable with fish bones. Also, there's limited availability for this dish, and you'd need to go there early in case they run out. My favorite dish was Kosha Mangsho. It's braised goat and very flavorful. Overall, we enjoyed the food. The interior decor looks traditional, and the service was not bad.
Be the first to ReplyMasalawala is an absolute treasure in the world of Indian
Masalawala is an absolute treasure in the world of Indian cuisine, and my recent dining experience there was a tasty one. From the moment we stepped in, the inviting ambiance set the stage for an exceptional meal. The Biyebarir Fish Fry was a true revelation of flavors - crispy on the outside, tender on the inside. Equally impressive was the Chili Chicken, a tantalizing dish that left a spicy and savory imprint on my palate. However, the star of the evening for me was the Braised Goat. The tenderness and succulence of the goat meat were a testament to the chef's skill. The dish was not just a meal; it was a journey through rich, aromatic spices that made each bite an experience to savor. The service at Masalawala was exceptional, creating an atmosphere that felt like a home away from home. The staff was attentive, friendly, and their knowledge of the menu added to the overall experience. I'm eagerly anticipating my next visit where I plan to explore more of their culinary offerings with friends and family.
Be the first to ReplyAmazing Indian food! Came here with some friends and it
Amazing Indian food! Came here with some friends and it feels like we had the entire menu. We were able to snag an outdoor table (summer) in their back patio. Its a great small spot and highly recommend it if you can get one. The staff is very friendly and clearly well trained. They made sure to check in on us constantly and the food came out at a good pace. I honestly don't remember everything we ordered - but it was def. way too much food! Some highlights: Lamb Chaap, Biyebarir fish fry, Daab chingri and bhapa maach. There was also a bone marrow dish, usually not my thing, but I really liked this dish. Last, but not least - the pao bread... this stuff is addictive!
Be the first to Reply5 STARS for the Bengali chicken biryani and the
5 STARS for the Bengali chicken biryani and the phuchkas!!!! I have high expectations when it comes to biryani so you have to get this. My fav biryanis in the city are now this and the one at Semma! The food has a kick tho (I have a higher spice tolerance and love spicy food so if you're like me this place is perfect! Was pleasantly surprised by this spot due to things I heard about it being too spicy but glad I tried it! Don't listen to the nytimes. I would come back to just have those 2 things again. I am not even a fan of pani puri really and I LOVED the phuchka. It's prepared table side and each one is bigger than usually but was hoping that more than 4 would come in a serving. The serving for the biryani is large and can easily feed 3! If I could order this to go I would! We also tried the bhekti paturi - this didn't have enough favor for me and had a fishy taste. I would try some of the other fish dishes next time. Decor is super cute with a bunch of spices written in hindi and the servers are great!! Will be back!!
Be the first to ReplyA great spot.
The service and decor were great, and some of the flavors in these meals knocked me out in the best way. I've been to all of their restaurants, and the daab chingri and kosha mangsho were among my favorite dishes I've eaten at any of their spots. I would order these again and again. I also loved the sabudana vada as an awesome first bite to the meal, as well as the keema kaleji. The only let downs for me were the macher dim and bhetki paturi. I consider myself a mustard fan, but these were not for me.
Be the first to ReplyOur party of two had the Dahi Vada, Bhetki Paturi, Keema
Our party of two had the Dahi Vada, Bhetki Paturi, Keema Kaleji, Kosha Mangso, Luchi, and Bhapa Doi (dessert). Every dish was delectable and savory. The Dahi Vada reminded me of a cake but not like a dessert cake. Tried this on the recommendation of other Yelpers & so glad we got this - the flavor profiles, like the other dishes, were unique and tasty. I loved the Bhetki Paturi - the fish was so, so tender and soft and I really enjoyed the mustard seasoning. The Keema Kaleji packed a punch and was spicy. Think anyone loving spicy food would enjoy this dish. Was afraid the dish would be gamey or overwhelming because of the liver but wasn't the case. The Kosha Mangso we tried a few bites of with the side of Luchi and packed to take home because we were getting full. The lamb was soft and cooked perfectly, and the Luchi was great to wrap the lamb in & dip into the sauce the lamb is braised in. The dessert tasted like cheesecake and was a nice way to end out the meal. We also enjoyed the cocktails - one tasted like a slightly elevated margarita (Tagore's Lyric) & the other was a perfect smoky Mezcal cocktail (El Viaje a Darjeeling). Tried to order the Macher Dim but was sold out by the time we sat for our dinner (6:15 resy). Service was fantastic - waitress checked in various times throughout the dinner and water was promptly refilled multiple times throughout our dining. Highly recommend this place for dinner.
Be the first to ReplyEhh. For the price and the hype, I was disappointed. The
Ehh. For the price and the hype, I was disappointed. The service was good and nothing we ate was bad- it just also wasn't amazing. It felt so heavily seasoned that it was overwhelming and not pleasant. Compounded by the fact that the dishes don't come with rice or bread, so you have tons of rich sauce with nothing to soak up (or you pay $5 for each tiny cup of rice). Cocktails were fine, but not very flavorful and don't really go with the food. The place is packed and you end up feeling like you're being shuffled along a very profitable conveyor belt- you get your 90 min slot at the table, swipe your card for $200, then get up to make room for the next table. All in all we won't be back.
Be the first to ReplyThis is an amazing place to eat especially if you can't
This is an amazing place to eat especially if you can't handle spicy Indian food. The vibe, people and food are excellent.
Be the first to ReplyI am a huge fan of Roni Mazumdar & Chintan Pandya, and this
I am a huge fan of Roni Mazumdar & Chintan Pandya, and this is the latest of their varied, always interesting, and universally great restaurants. It's an annoyingly difficult reservation to score, but does not disappoint once you arrive. The decor is festive and fun, and the service is friendly, attentive, and knowledgeable. If you are lucky, Roni's father (the guy on the picture on the menu) will be there, and regale you with stories about the food. The dishes are heavy on mustard oil, which causes a slow burn in your mouth, so I advise ordering the rose milk beverage to quench the fire. All the food is great, but here's what we had this time. I recommend ordering family-style-Bhetki Paturi- fish wrapped in banana leaf w/ mustard-poppy pasteDahi Vada- fermented lentil dumpling, yogurt, cuminSabudana Vada- tapioca pearls, peanuts, and potato fritter with yogurt chutneyPiyebarir Fish Fry with cilantro-chili, and kasundi mustard sauceBeguner Khagina- roasted eggplant, cumin and egg, served with Pao breadKeema Kaleji- minced goat and liver, cardamom, cloves, egg, served with Pao breadMacher Pulao- Bengali fish, basmati rice, and ghana masalaDaab Chingri- tiger prawns cooked in young coconut shell, coconut malai- This is a fun one since they take the prawns out of the coconut shell at the table.Bhapa Doi dessert- housemade sweet yogurt and jaggery sugar. Great for cooling off your mouth after a fantastic meal.
Be the first to ReplyI read the reviews for Masalawala & Sons with interest as
I read the reviews for Masalawala & Sons with interest as someone who is half-Bengali. On one hand, I think my experience was greatly enhanced by my knowledge of Bengali food, which allowed me to see what a feat Masalawala had pulled off with food that was at once so faithful to traditional Bengali flavors but updated in ways that I had not yet seen in the US. On the other hand, people are allowed to like what they like, cultural knowledge or not. I respect that someone may not like a cold fritter in yogurt ("dahi vada") but hope that my review allows people to make choices at a place like Masalawala that allows them to maximize their enjoyment and to understand the appeal of Bengali cuisine, which uses spices and preparations that are unlike in any other South Asian cuisine.Our server was fantastic. She was so warm and attentive. I like places where the staff will make recommendations and I love that she offered some favorites right off the bat. We ordered the dahi vada (gram fritter served in yogurt and topped in chutneys), the sabudana vada (tapioca and potato fritters), biyebarir fish fry (fish fry in a butter batter with chili and mustard and poppy seed sauce), and the daab chingri (head-on prawns in a coconut curry with kalonji, or nigella seeds).We had a cocktail apiece. I wish I remembered what either of them were but they were both very good. Mixology is doing just fine here. While I enjoyed my drink, I'd be curious to try wine with these dishes the next time I come here.I was balking at the dahi vada because I've had so many dahi vadas in my life in restaurants and in people's houses. I wondered how good a dahi vada could be. Just get the dahi vada. It was the best dahi vada that I've ever had in my life. I'd say sorry to my mom but I think she'd agree with me if she tried these dahi vadas.The sabudana vada was also the best version of this dish that I've ever tried. I had a couple of horrible versions of these when visiting India, of all places, but these were actually very good. If you have an aversion to sabudana vada or know how insipid to gross they can be in many other hands, this would seem more impressive. The biyebarir fish fry was very good as well. I loved the mustard dipping sauce. The batter was also fantastic if you're a fish-and-chips fan. I don't know though...I was craving regular fish and chips halfway through. I think the spices combined with such a batter-forward preparation of fish gave me some palate fatigue. My boyfriend said that this tasted pretty much exactly the same as the signature fish fingers from the iconic International Coffee House in Kolkata though. This was his favorite dish.Ah, now we get to the daab chingri. The presentation is beautiful. The curry comes in a hollowed coconut filled with baby coconut, which is extracted by the server as they spoon the curry out for you. They add shrimp heads along with the shrimp. The spicing here was exquisite and the baby coconut in the curry was delightful. This was the best Indian restaurant curry I've had in ages. We had to get dessert so we got the mishti doi. It was great as far as this dessert goes and great overall! Think of the flavor of creme caramel but in yogurt. Some issues...the daab chingri had very few shrimp. The amount of shrimp would have been fine had we paid half as much for this dish. I salute those who ate the prawn heads but that's not a lot of people. More shrimp would have been nice. We were full but this was also after eating their ghee rice and luchi (fried puffed flatbreads). As the bf said, "we were filled up...by butter." Fair.I counter that with how Masalawala is as masterful a rendition of Bengali cuisine as you're likely to find anywhere. I want to come back immediately, which is unusual in a city with the best food options in America, if not the world. Masalawala is a triumph. If you don't like Bengali food here, you're not going to like it anywhere.
Be the first to ReplyThe service is incredible - everyone is so warm and kind
The service is incredible - everyone is so warm and kind and efficient. Ambiance is delightful as well - vibrant, not too loud, buzzy. The food was good too, but I found the experience of eating to be difficult - for example, we got the bone marrow dish and it was tasty but a pain to try and scoop with a tiny TINY tiny wooden spoon out of a screaming hot dish onto a piece of bread. There were a couple of other things about the eating experience that were just annoying and distracted from the food. A great spot, though.
Be the first to ReplyAs a Bengali, I was incredibly excited to finally land a
As a Bengali, I was incredibly excited to finally land a resy here. I'll start but saying all the food here is really flavorful and the service is top notch. I came with a friend right when they opened and were seated right away. They were explicit about us only having our table for 90 minutes but even when we exceeded that they never rushed us out. Given that, the decor and atmosphere is super welcoming and vibrant.As far as spice levels go, I think their sister restaurant, Dhamaka is spicier and this felt a lot more manageable. In total, we shared the biyebarir fish fry, sabudana vana, kosha mangsho and the macher pulao. The fish fry came with a dipping sauce and that was delicious. A standout for sure. The vada was good but it was another fried item and in reality we probably just ordered poorly. The lamb was really tender and I was hoping to use the pulao to combine the rice and flavors, but the pulao had a lot of fish bones and I think it made it difficult to eat.The biggest draw for me was the menu and it's really exciting to see more upscale Bengali restaurants out there. I'd be willing to come back to try a few other dishes.
Be the first to ReplyInsanely pricey.
Each and every dish. I asked about spice and they offered me a little yogurt (which they of course charged me for). If you go, make sure you have the taste buds and pocketbook
Be the first to Reply*** 4.
5 stars ***Bengali food what? Yes, sign me up. Don't expect to find any dishes that you recognize here but expect everything to be outstanding. Definitely on the pricey side ($100 all in excluding the price of cocktails, that run $17 each) but each dish is what I would call an explosion of flavors. Just trust me.I had consulted the NY Times review before going to the restaurant, so pretty much everything we ordered came off their recommended list.Food:Dahi Vada - fermented lentil dumpling, sweet & savory yogurt, roasted cuminBiyebarir Butter Fish Fry - bhetki (fish), cilantro-chili, butter batter, kasundiRipon Street Majja - bone marrow, paya, smoked chili, shaved egg, paoKosha Mangsho - braised lamb, ginger, coriander, green cardamomDaab Chingri - tiger prawns in young coconut shell, coconut malai, black carawayGhee Bhat - kalajeera rice & gawa gheeThe bone marrow here is a stand-out, for the quality, quantity, flavor and presentation but as I write this review I find it hard to particularly highlight anything else as everything was so different and so outstanding. I can honestly recommend everything. Cocktail:The World of Satyajit Ray - Bourbon, Tamarind, Amchur, Lime Zest, Aquafaba A lovely cocktail with a bit of a flair; I highly enjoyed this is an alternative to my usual old fashioned (also a bit lighter). My friend had the Bengali Renaissance that was TINY (like two sips) so don't order that one if you are looking for more than just a taste.Dessert:Bhapa Doi - housemade sweet yogurt, jaggeryWe were stuffed but couldn't pass up the opportunity to try the dessert, and I'm glad that we did. It's small and a great way to end the meal.Also, service was very friendly from start to end. Loved it all!
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