Masalawala & Sons Reservations

Roni Mazumdar opened the original Masalawala with his father Satyen in 2011. The new version in Park Slope is built entirely around Satyen's biography: the taste memories of a man who traveled India for decades and immigrated to America in 1996. Chef Chintan Pandya worked directly with Satyen to recreate dishes like macher dim, a hilsa fish roe poached in coriander and smoked chile made in limited quantities nightly, and mutton yakhni pulao inspired by a Kashmiri shawl salesman who once stayed with the family. Satyen's portrait is the restaurant's logo. The room seats 30 inside and 30 in the backyard. DoorDash drops at 9 AM, 15 days out.