The team behind Dhamaka is reviving Masalawala.
That menu contains mostly dishes that the Mazumdars eat at home, as interpreted by the chef Chintan Pandya. Fritters, including the tapioca pearl and potato sabudana vada, are just a few of the stars. The crispy outside and gooey inside of the sabudana vada are a wonderful contrast in textures, especially when paired with Pandya’s version of chutney.
One of the most special—and interesting—dishes on Masalawala’s menu is the macher dim, a curried fish roe that one rarely sees in a restaurant. A sac of hilsa fish roe is lightly poached in a curry of mustard seeds and tomatoes in a traditional clay pan, Pandya told Eater. Served alongside Gobindobhog rice, which is shorter and stickier than the basmati found in many Indian dishes, the macher dim will be made only five to seven times a day.
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