[1] Chef and owner Deepak Saxena operated the business in northeast Portland's King neighborhood, serving gluten-free fusion cuisine such as fritters, sandwiches with Indian ingredients, and shrimp and grits.

[7] Masala Lab also served chaat hash, saagshuka, scrambled egg bowls with burrata,[10] and cocktails, including a chai hot toddy.

[3] In December 2022, Saxena partnered with chef Jeremy Fong to serve a Chinese-fusion, family-style Christmas dinner with samosa egg rolls, shrimp-smeared eggplant, and Bengali five-spice fried rice.

[13] In 2023, the restaurant had soy-free vegan Christmas dinner meal kits with masala-spiced stuffing, black bean tamale pie, coconut and sweet potato soup, and a winter salad.

[7] In 2022, Michael Russell included Masala Lab in The Oregonian's list of Portland's 25 best new restaurants,[17] and said the business offered the city's best Indian fusion brunch.