Masala y Maíz

At Masala y Maíz, Chefs Norma Listman and Saqib Keval explore the migration of ingredients and cooking techniques between India, East Africa and Mexico. Their food is a rebellious blend reflected in dishes such as creole corn and cassava chips with lemon and masala, or in their patra with hoja santa, coconut chutney, curry leaves, and fennel. This venture is focused on the principles of agricultural sustainability, as well as culture in its cuisine.