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😍 5/5 - I read the reviews for Masalawala & Sons with interest as
By 👻 @Nupur L., 02/27/2023 3:00 am
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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.
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