Malabar South Indian Restaurant - Inactive - Indian

4 pieces

Handmashed potatoes slowly stirred with onion and crackled mustard seeds in a rice and lentil crepe

Hand-mashed potatoes covered with a sprinkle of ‘Bangalore Podi’: pestled chilli, sesame seeds and coconut flakes. Can be made dairy free

Homemade lamb mince with fenugreek, 
fresh ginger and a touch of cinnamon in a rice and lentil crepe

A thin, crisp, golden brown dosai. Can be made dairy free

Pulled chicken with tomatoes and dried fennel seeds with a touch of black pepper wrapped in a light crispy rice and lentil crepe.

Prawns tossed with salubrious peechinga in a tangy and spicy tomato relish with green chunky capsicum wrapped in a light crispy rice and lentil crepe. Can be made dairy free

Two pieces. South Indian style. Filo pastry triangles filled with baby green peas, onion julienne and dry red chilli.

Chicken marinated overnight in ‘Tandoori masala’ and yoghurt, roasted on high fire in the tandoor. 3 pcs

TWO pieces. Cauliflower florettes mixed with spicy potato, fresh coriander and chopped red onion.

Six pieces. Tiger prawns tossed in Malabar peppercorns, red onion, tomato relish and fennel seeds.

Chickpea battered baby spinach leaves drizzled in yoghurt, date and tamarind chutney. Dairy is served separate

Crispy chicken dabbed in seasoned chickpea flour with hints of chilli and turmeric

Fresh tomatoes and tamarind, flavoured with whole garlic, cumin and Malabar pepper corns

ButterChicken : Smooth creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves. (mild)

Marinated chicken in freshly crushed pepper, ginger, turmeric, 
and cooked in medium spiced coconut milk with bayleaves.

Chicken sautéed in caramelised onions with crushed Malabar Peppercorns, poppy seeds, star anise and fennel seeds with a hint of home grown curry leaves.

MED-HOT Tandoor roasted chicken in a medium spicy tomato base with chunky capsicum and onion

Mappilah kootan style. Braised lean diced leg of lamb in a light creamy sauce from ground cashew nuts and pieces of garam masala slowly cooked with green chilli flavours, bay leaves and a touch of mint. (mild)

Diced leg of lamb cooked in a black pepper masala of sliced onions, ginger-garlic, tomato, curry leaves and a touch of dry red chilli.

Fennel seeds and sliced onion browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato with cinnamon, ratanjot and ginger. Served on the bone. (med)

Mappilah cuisine from Kerala. Juicy beef cubes slow cooked in fresh coconut milk seasoned 
with mellow ginger, fresh chilli and zesty coriander with a few handcut potato wedges. (med)

Traditional goan. Diced beef cooked with garlic, bay leaves, ginger and cayenne pepper, in hot and sour sauce based on fresh tomatoes and vinegar. (hot)

Pieces of baby goat marinated in chilli and turmeric. Green chilli and coconut milk tenderizing the meat. Finished with pepper and coriander powder. Served on the bone. (med/hot)

Hot and sour cooking style from the goan coast. Finely blended Kashmiri chilli with cumin and vinegar creates a tangy masala tossed with king prawns and fresh pureed tomato. (hot)

King prawns cooked in a masala of sautéed thinly sliced onion, ginger, crackled mustard seeds and turmeric. Finished with kokum, green chilli and light coconut milk.

Soft chunks of ling fillets cooked gently in a light coconut milk 
and kokum masala. Seasoned with a touch of green chilli and dry roasted ground chilli, turmeric and a hint of crushed coriander seeds.

Thrissur cuisine. Stir fried capsicum, tomato and onions brings out the sweetness of tender baby okra and seasoned with a slight tangy touch. (med/hot)

Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky home made cottage cheese. (med)

Kerala cuisine. Seasonal cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk, cashews and blended chilli. (mild)

Red kidney beans, mung bean, yellow split peas, channa dal and black lentil, slow cooked in a garam masala bouquet garni with hints of garlic and fenugreek. (mild/med) Can be made dairy free

Vegan. Ancient Royal Indian Style. Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky potato. (med)

A blend of nutritious seasonal vegetable and protein-rich chana dal (split chickpea), cooked with a mild tempering of mustard seeds and fresh curry leaves, finished in a coconut-based paste. (med)

Andhra style brinjal potato fry. Fried baby eggplant is stir fried with panch phoran, yoghurt and onions. Pan-cooked in masala and with potatoes giving it a delectable flavour and soft texture. Semi dry. (med/hot)

Sultanas, coconut and cashew nuts

Made from stoneground wholemeal flour

Light flaky bread baked on the tawa

Two soft handmade paneer bonda soaked in saffron milk.

Two golden sticky sweet milk dumplings soaked in cardamom flavoured sugar syrup

Sweet carrot pudding with cardamom and roasted cashews