Masalawala & Sons’ kosha mangsho. Photo: S. Mitra Kalita

We found a way to land the hardest-to-get reservation in New York right now! That characterization is according to this report on Masalawala & Sons in Park Slope. The small Bengali restaurant, decked in colors and strands of marigolds, is the latest offering from James Beard award-winning chef Chintan Pandya and restaurateur Roni Mazumdar. Their names should sound familiar because they’ve been longtime supporters of Epicenter-NYC and we of them; we helped some of their workers get vaccines back in 2021 and, in turn, Chef sent vats of butter chicken and samosas to our volunteers in gratitude. 

Anyway, we wanted to share a hack to get into Masalawala and avoid the “frenzy” to snag these hot seats. You just need to log onto just after midnight. We did that the other night and were greeted with this abundance (remember that word; it’s how we operate):

Enjoy! Pro tip: Order the dahi vada, macher dhim, bhapa ilish and kosha mangsho. Also: More seating, including walk-ins, is planned for the warmer months. Until then, stay up till midnight and head to the Resy site before you move onto Wordle.

S. Mitra Kalita is a veteran journalist, media executive, prolific commentator and author of two books. In 2020 she launched Epicenter-NYC, a newsletter to help New Yorkers get through the pandemic. Mitra...

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