New York City

Masti Indian Grill & Chaat Bar brings Indian fare to Williamsburg

AI Assisted Icon
Published on February 07, 2020
Masti Indian Grill & Chaat Bar brings Indian fare to WilliamsburgPhoto: Masti Indian Grill & Chaat Bar/Yelp

If you've got Indian food on your mind, a recent opening is need-to-know. Called Masti Indian Grill & Chaat Bar, the new arrival is located at 184 Havemeyer St. in Williamsburg.

Heading the kitchen at the new spot is Executive Chef Abdul Jabber, a veteran of The Famous Curry Bazaar in London, who has set out to bring British-style Indian cuisine to Brooklyn, reports Broadway World. The menu at the 40-seat restaurant is centered on 16 different types of curry, each available with a choice of chicken, lamb, goat, shrimp, vegetables or paneer. Check out the Chettinad black pepper curry, the spicy British-style Phall curry, the hot coconut curry and more.

Other menu items at Masti Indian Grill & Chaat Bar include tandoori chicken and shrimp, an assortment of kebabs, classic starters like samosas and mulligatawny soup, vegan dishes, breads like roti and naan, and a selection of chaat — savory Indian snacks. The restaurant is currently BYOB.

With a four-star rating out of eight reviews on Yelp so far, the restaurant is getting solid feedback from clientele.

Carlo A., who was among the first Yelpers to review the new spot on Jan. 27, wrote, "Our dine-in experience was phenomenal."

Yelper Graham P. added, "This is the best Indian I've had in NYC — hands down."

Interested? Stop by to welcome the new business to the neighborhood. Masti Indian Grill & Chaat Bar is open for lunch from noon–3 p.m. on weekdays and for dinner from 4:30–10 p.m. Monday-Thursday and from 4:30–10:30 p.m on Friday. On Saturday, it's open continuously from noon–10:30 p.m., and on Sunday, from noon–10 p.m.

Want to keep your finger on the pulse of new businesses in New York City? Here's what else opened recently near you.


This story was created automatically using local business data, then reviewed and augmented by an editor. Click here for more about what we're doing. Got thoughts? Go here to share your feedback.