NSW: Darlinghurst: Malabar Indian

Always good food, service & value. Great wine glasses and its BYO

16 April 2025

CHILLI GARLIC MUSHROOMS button mushrooms coated in a spiced chickpea batter with roasted cumin, garlic and a dusting of red chilli powder. Finished with speckles of cheese and fresh spinach, celebrating the spirited street-food flavours of South India

BANANA LEAF GRILLED BARRAMUNDI (known as mean Pollichathu in Kerala) “marinated in ginger, garlic and a touch of green chillies, wrapped in a fragrant banana leaf with caramelised onions and ripe tomatoes. Gently spiced with turmeric and chilled powder, then grilled to perfection, capturing the vibrant coastal flavours of Kerala”

MALLAGU PRAWNS tiger prawns tossed in crushed Malabar peppercorns, red onion, tomato relish and fennel seeds

BEEF RIB VAARIYELLU “premium Angus short rib coated in a vibrant rub of turmeric, cumin, coriander and black pepper, seared to develop a rich, golden crust that locks in flavour, then slow-cooked with softened onions, fresh ginger, garlic and fragrant home grown curry leaves. This Kerala classic delivers fall-off-the-bone tenderness with a rich masala of earthy, peppery, and subtly smoky flavours balanced by a gentle heat from died red chillies. Best enjoyed with an oder of Parotta bread.”

PAROTTA BREAD

BABY EGGPLANT & POTATO “eggplant wedges are delicately mixed with a generous sprinkle of panch phoran, creamy natural yoghurt, hearty onions, chat potatoes, resulting in a semi-dry finish”