Masalawala & Sons

Masalawala & Sons offers a profound exploration of Bengali and East Indian culinary heritage, eschewing conventional tropes for a deeply personal and authoritative narrative. The menu, a vibrant homage to 1970s Kolkata, showcases dishes like the Railway Lamb Curry, where tender lamb is slow-cooked in a spiced tomato and onion gravy to achieve a melt-in-your-mouth richness. The Kosha Mangsho, a dark-spiced goat curry, exemplifies the kosha technique, braised for hours to yield a caramelized depth and a smoky aroma that permeates the dining room. Further regional specificity shines in the Daab Chingri, tiger prawns steamed within a young green coconut, their delicate sweetness complemented by a zippy yellow sauce. Cooking in traditional clay vessels and the pervasive use of pungent mustard oil underscore an unwavering commitment to authenticity. From the fragrant saffron-infused biryanis to the texturally diverse starters, every bite transports diners to a bygone era of genuine Indian gastronomy.