Masala Mac and Cheese and More
Catering to brick-and-mortar store is a common trajectory for chefs, one that Shalini Vaswani followed this year. She grew up in Flushing, Queens, and now has a shop in Industry City, Brooklyn, where she sells her inventive Indian home cooking, mostly to take away. A best seller is gently spiced Masala mac and cheese. Other specialties on her menu include tofu buji, in which tofu replaces cheese; butter chicken (rich but not oily); and saag paneer, made with whatever greens are fresh in the market. For summer she’s adding flattened, ground-lamb chapli kebabs and refreshing tonic drinks. Chutneys and pickles are ready garnishes.
Taza MKT, Building 2, Industry City, 254 36th Street, Sunset Park, Brooklyn, tazamkt.com.
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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.
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