Masala y Maíz

Masala y Maíz explores the intersection of migration, culinary techniques, ingredients, and cultural foodways between South Asia, East Africa, and Mexico. Founded by chefs Norma and Saqib, the restaurant is the result of years of research into the shared histories and flavours that connect their respective cultures. Their menu celebrates mestizaje – an organic blending of traditions shaped by colonisation, displacement, and the melding of different culinary practices over generations. The food at Masala y Maíz is deeply personal, drawing from the family recipes and histories of both chefs. Highlights include samosas de suadero, camarones para pelar and kuku poussin.