One of Park Slope’s hottest tables, Masalawala & Sons comes from chef Chintan Pandya and restaurateur Roni Mazumdar, who already have three other celebrated Indian establishments under their belts. This time, the pair are celebrating the food of their youth in Kolkata and West Bengal, particularly dishes rarely found on menus outside India. The bhekti paturi arrives at the table clad in banana leaves; unwrap it, and you’ll find steamed barramundi marinated in a thick mustard paste.

Unstoppable Unapologetic Foods revived the name of its decade-long operation from over the bridge in Manhattan last year, and Park Slope’s Masalawala and Sons ultimately made it to our list of 2022’s best new restaurants. The self-billed “celebration of India’s yesteryears” has sensational dahi vada, keema kaleji with uplifting pao and gawa ghee all on the menu.

Masalawala & Sons is from the team behind Semma and Dhamaka (another place you'll be hearing about shortly). This Park Slope spot reimagines staples from the city of Kolkata and surrounding region of West Bengal, with an emphasis on seafood. Get the tiger prawns served in a young coconut, or fried fish with kasundi, a tangy mustard, on the side.

Ever since, the duo’s continued success has come from their decisive rebranding of Indian food in New York via a spree of restaurants, including Rowdy Rooster, an Indian fried-chicken sandwich shop, and Masalawala & Sons, a restaurant celebrating homespun Bengali village cooking.

He opened Adda in Long Island City less than a decade ago (and recently moved it to Manhattan) and, in doing so, alongside business partner Roni Mazumdar and many chefs, laid the groundwork for Dhamaka, Masalawala & Sons, and Semma, where chef Vijay Kumar has attained his own celebrity (plus a number of awards). “The Indian camaraderie of chefs is growing right now,” says Pandya, who doesn’t view any of the newer restaurants as competition. Instead, he’s thinking about promoting the talent at his projects and expanding for the first time outside New York.

The first establishment in Brooklyn from Unapologetic Foods, Masalawala & Sons, serves authentic food from Kolkata and other regional dishes cooked in clay pots. Menu highlights include dahi vada (fermented lentil dumpling drenched in spiced yoghurt and chutney), Daab Chingri (Bengali prawn curry cooked and served inside a young coconut), and Biyebarir Butter Fish Fry (Kolkata wedding-style crispy fried fish with a kasundi mustard sauce). Cool off at the end with an order of Bhapa Doi, a housemade yoghurt with sweet jaggery.

Masalawala & Sons delivers a slice of Kolkata in New York, serving up authentic Bengali dishes like the slow-cooked Kosha Mangsho and tangy, spice-laden Chicken Biryani. The vibrant decor and lively ambiance complement the depth of flavors in dishes such as the Biyebarir Fish Fry and Bhetki Pathuri. Helmed by the acclaimed Unapologetic Foods group, this spot is a testament to the richness of regional Indian cuisine – truly a must-visit for those seeking a genuine taste of Bengal.

Best for: Outstanding Indian food in Park SlopeAddress: 365 5th Avenue, Brooklyn, NY 11215Price: Family style plates from 29 USD. In just a few years, Roni Mazumdar and Chintan Pandya’s Indian restaurants Semma and Dhamaka became icons of the Manhattan dining scene. Their Brooklyn project, which is far easier to get a reservation at, explores India through the eyes of Mazumdar’s father, who is from Kolkata.

Masalawala introduces Bengali cooking in a cheerful setting, with colorful murals covering the wall and pom poms playfully strung across the quintessentially New York tin ceiling. Masalawala was opened in inspiration of Roni Mazumdar’s father, who immigrated from Kolkata. Experienced restauranteurs Roni and Chintan Pandya run 7 other concepts across NYC and the greater metropolitan area.

A post shared by The Michael James Group (@themichaeljamesgroup). Wine connoisseur and author André Hueston Mack walked away from his position as a beverage director at Midtown’s Per Se to open a ham bar in Prospect Lefferts Gardens. You can have your pick of Casellas, an 18-24 month aged prosciutto, or the sweet and smoky Hamery from Tennessee.

Masalawala & Sons is from the team behind Semma and Dhamaka (another place you'll be hearing about shortly). This Park Slope spot reimagines staples from the city of Kolkata and surrounding region of West Bengal, with an emphasis on seafood. Get the fish wrapped in banana leaves, or fried fish with kasundi, a tangy mustard, on the side.

Masalawala & Sons is a Brooklyn restaurant that celebrates the flavorful beauty of Indian cuisine. Started by restaurant group Unapologetic Foods, who are behind some of the top Indian restaurants in the city, Masalawala & Sons was created to pay homage to the deep history and nostalgic flavors of homestyle Indian cooking.

6 | Masalawala & Sons | Located in the heart of Brooklyn is Masalawala & Sons, a restaurant dedicated to satisfying everyone’s taste buds with its unique spice blends and flavors.