Norma Listman & Saqib Keval

At Masala y Maíz, chef-owners Norma Listman and Saqib Keval weave their distinct cultural backgrounds into a pioneering dining experience in Mexico City.

Stumbling across the Chef's Table episode featuring Norma Listman and Saqib Keval was a revelation. Their restaurant, Masala y Maíz, based in Mexico City, is a bold expression of culinary innovation and activism. It masterfully weaves together Mexican, Indian, and East African flavours — a reflection of the founders’ rich cultural backgrounds. Dishes like esquites makai pakka blend Mexican corn with coconut milk and masala, creating a vibrant fusion of traditions.

But Masala y Maíz is more than just a restaurant. Listman and Keval have reimagined the dining experience by intertwining their political beliefs with their food. They challenge traditional kitchen hierarchies, advocating for fair labour practices and staff empowerment. Their kitchen isn’t just a place for cooking — it’s a platform for activism, addressing issues like workers' rights, sustainability, and the decolonisation of food.

What makes their approach so impactful is how seamlessly they link flavour with purpose. It’s not about shouting slogans but sparking conversations over shared plates. They’ve shown that a restaurant can be both a space for outstanding cuisine and a catalyst for change.

Masala y Maíz has redefined what it means to eat out — proving that food can feed both the body and the mind.