NSW: Darlinghurst: Malabar Indian

Always good food, service & value. Great wine glasses (Riedel 001) and its BYO

23 August 2026 – Onam Sadya

From right to left:

Rasam – spicy tamarind soup with curry leaves
Sambhar – essential vegetable dish
Koota Curry – raw bananas and black chickpea made into a dry curry sauce
Olan – Ash gourd and red beans cooked in coconut milk
Parripu Curry – moong dal with red chilies and mustard seeds
Ellisheri – pumkin, red beans and a generous amount of grated coconut
Avial – mixed vegetables with grated coconut and cooked in coconut oil
Palada Pradhaman – a sweet dish made with milk, dry fruits and rice ada

On the banana leaf:

Upperi – Banana Chips
Sharkara Varatti – Jaggery coated banana chips
Thoran – a staple in every Malayali household, made with seasonal vegetable and grated coconut
Lady Finger Banana

Served with steamed Matta rice, Pappadum & pickle

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”