Masala Kitchen

Delaware

May 22

Plant-Based, Generationally.

The family-owned Masala Kitchen, forged during the 2008 global crisis, specializes in vegetarian scratch-made Indian street food. When Jaysheel Bhavsar’s mother, Kanak, lost her job in the market downturn, his longstanding vision of opening an Indian food restaurant led them to establish Masala Kitchen together. It began as a small home catering operation that has evolved into a standalone restaurant and food truck. Devoted vegetarians themselves, the family’s unwavering commitment to high quality food made exclusively from fresh ingredients has garnered a loyal following for more than a decade.

Hailing from Mumbai, India’s largest city famed for its street food, the family is recreating flavors from home, “what we remember from eating in the streets,” Jaysheel says. Famous for their Pani Puri, a small deep-fried hollow spherical shell filled with finely diced potato, onion, peas, and chickpea that is spiced with tamarind chutney, their top selling item is the deconstructed samosa. Typically hand-held, the samosa is transformed into a full meal with chickpeas, curry, tomatoes, onions, served warm -an all-out explosion of flavors that are sweet, savory, spicy.

Jaysheel recalls moments spent in his grandmother’s kitchen in India and the snacks she prepared especially during Diwali festivities. For this family, their recipes have been passed down generationally. A new Food Fleet partner, Masala Kitchen looks forward to more collaborations.