Real Indian food. Ground masalas, clay-oven naan, slow-simmered curries. Made by hand in our kitchen — every single day.
Masala & Co. started in a Mumbai flat with one clay tandoor and a family recipe book. No shortcuts. No frozen bases. Masalas ground at dawn, dough hand-stretched, dal slow-simmered overnight.
Ten years on, the menu has grown. The rules haven't.
Sealed-pot. Four hours. Saffron, lamb, aged basmati.
48-hr marinade, tandoor char, fenugreek cream.
Malai tikka, seekh kebab, prawn, paneer — all coal-fired.
"Indian food isn't a cuisine — it's a continent. My job is to listen to every state, every grandmother, and cook what I hear."
"THE BIRYANI TRANSPORTED ME TO MY GRANDMOTHER'S KITCHEN IN LUCKNOW. A PILGRIMAGE FOR US NOW."Aanya SharmaFood Critic · The Daily Palate
"REFINED WITHOUT BEING FUSSY. WARM WITHOUT BEING LOUD. THE MOST THOUGHTFUL INDIAN MEAL I'VE EATEN OUTSIDE A HOME."James WhitfieldCondé Nast Traveler
"I CAME FOR THE BUTTER CHICKEN. I STAYED FOR THE KULFI, THE CHAI, AND THE CHEF WHO CAME OUT TO SAY HELLO."Meera IyerRegular · Since 2014
