MAP OF INDIADATING BACK TO 1566

A NOTE FROM CHEF MOHAMMED Dear Guest,

When you step inside the doors of Malabar, our goal is to take you on a journey down India’s most famous Spice Trail, indulging you in the world of spices and flavours from the Malabar coast line of South India.Appreciating the delicacy of Indian spices, respecting the complexity of the cooking techniques that has evolved over thousands of years in the kitchens of a billion population country, every dish is cooked true to its ancient recipes. Since opening of this restaurant in 2003 - still to this day, all fresh produce is handpicked, only allowing the best ingredients entering the kitchen. Every onion is hand peeled, every piece of meat is hand cut and the spices are grounded on the premises. And this is what I hope to reveal to you, my guest at Malabar. But there is no status quo. To this day, we are taking all suggestions very seriously to constantly improve and expand the experience at Malabar.

Please enjoy your meal and let me know your thoughts on your experience.

Tastefully Yours,

Chef Mohammed

GARLIC AND PEPPER RASAM SOUP SOUTH INDIAN PEPPER WATER 7.5Fresh tomatoes, and tamarind, flavoured with whole garlic, and Malabari pepper corns

CAULIFLOWER BONDA 3 pcs   CHENNAI STREET SNACK 10Cauliflower florettes mixed with spicy potato, fresh coriander and red onions

SPINACH CHAAT Served chilled TYPICAL STREET FOOD 14Chickpea coated baby spinach leaves drizzled in yoghurt, date & tamarind chutney and fresh coriander

PATTI SAMOSA 2 pcs   SOUTH INDIAN STYLE 7.5Filo pastry triangles filled with baby green peas, onion julienne and dry red chilli

VEGETARIAN SAMPLER  1 pc of each item 15 Patti Samosa, Cauliflower & Potato Bonda & Spinach Chaat

MELLAGU PRAWNS 6 pcs  FROM TAMIL NADU 16Tiger Prawns tossed in Malabar peppercorns, red onion, tomato relish and fennel seeds

KODI VEPUDU NEW FROM ANDHRA PRADESH 12 Marinated chicken tenders is first roasted in the oven, then tossed in a burst of hot red chillies and a tangy ginger garlic masala making it uniquely South Indian chilli chicken

TANDOORI CHICKEN TIKKA 3 pcs   ALL INDIA FAVOURITE 15Fillets marinated in 'Tandoori masala' and yoghurt, roasted on high fire in the tandoor

MYSORE CHILLI CHOPS 3 pcs  FROM KARNATAKA 17 Baby lamb chops marinated and grilled in hot fresh chilli, 'Carom seeds' and sesame seeds

STARTER SAMPLER  1 pc of each item 16 Tandoori Chicken Tikka, Mysore Chilli Chops and Patti Samosa

REGIONAL STARTERS

DAIRY GLUTEN = CAN BE MADE DAIRY FREE UPON REQUEST

MASALA DOSAI 11Handmashed potatoes slowly stirred with onion and crackled mustard seedsBANGALORE DOSAI ‘Signature’ 12Handmashed potatoes covered with a sprinkle of ‘Bangalore Podi’: pestled chilli, sesame seeds and coconut flakes

KHEEMA DOSAI 13Homemade lamb mince with fenugreek, fresh ginger and a hint of cinnamon KOZHI PANEER DOSAI 13Ground chicken with farmers cheese, tomatoes,and dried fennel seeds with a touch of black pepper

CHEMEEN PARINGIKAI DOSAI   HOT 14Prawns tossed with salubrious ridge gourd in a tangy and spicy tomato relish with green capsicum

MASALA UTTAPPAM    16A flat, thicker version of Dosai topped with red onion, tomato, coriander and green chilli

MEEN PEERA UTTAPPAM    2 pcs NEW 11[ thicker style of Dosai ] Turmeric poached fish, fennel seeds, crackled mustard, red onion, green chilli,coriander topped on caramelised mini onion uttapam

PLAIN DOSAI   Golden crisp rice lentil crepe. Tip: Enjoy as gluten free bread 9

A dosai is a South Indian speciality, a light crispy rice and lentil crepe wrapped around a delicate filling of your choice from the list below.

Great to share and highly recommended!

SOUTH INDIAN DOSAI [our signature starter]

WE USE LOCAL, ORGANIC AND SUSTAINABLE INGREDIENTS AS MUCH AS POSSIBLE

SEAFOOD PRAWN KONKAN 6 pcs KONKANI DELICACY : COCONUT AND SEAFOOD 25 King prawns and creamy light coconut is sautéed in thinly sliced onion, ginger, crackled mustard seeds and turmeric. Finished with kokum and green chilli.

PRAWN BALCHAO 6 pcs HOT  HOT AND SOUR COOKING STYLE FROM THE GOAN COAST 25 Finely blended Kashmiri chilli with cumin and vinegar in a tangy masala tossed with king prawns and fresh pureed tomato.

GOAN FISH CURRY ‘SIGNATURE’ 25Fiery green chilli is softened by light coconut milk and kokum. Seasoned with dry roasted and ground chilli, turmeric, cumin and coriander seeds.

BEEF | GOAT | LAMB BEEF KERALA  MAPPILAH CUISINE FROM KERALA 24Seared beef cubes slowly cooked with grated ginger, chilli and coriander. Finished with fresh coconut milk and sliced baby potatoes.

BEEF VINDALOO HOT  TRADITIONAL GOAN 24Diced beef cooked with garlic, bay leaves, ginger and cayenne pepper, in hot and sour sauce based on fresh tomatoes and vinegar.

GOAT MAPPAS  TRIPLE EXTRACTED COCONUT ‘MAPPAS STYLE 24Pieces of baby goat marinated in chilli and turmeric. Green chilli and coconut milk tenderizing the meat. Served on the bone.

LAMB KURUMAH  MAPPILAH ‘KOOTAN STYLE’: LIGHT COCONUT & MINT 24.5Braised lean diced leg of lamb in a light creamy sauce from ground cashews and pieces of garam masala slowly cooked with green chilli flavours, bay leaves and a touch of mint.

LAMB SHANK ROGANJOSH   SERVED ON THE BONE. 23 Fennel seeds and sliced onion browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato with cinnamon, Ratanjot and ginger.

LAMB VARUTHA  HOT FROM THE CHETTIAR KITCHEN 24.5Lean diced leg of lamb braised with homegrown curry leaves and coarse peppercorns. Seasoned with garam masala based on fennel and star anise.

DAIRY GLUTEN = CAN BE MADE DAIRY FREE UPON REQUEST

DUCK | CHICKEN DUCK MOILEE  POPULAR DISH AROUND KERALA BACKWATERS 25.5 Skinned duck slowly simmered in coconut milk extract and red chilli, seasoned with coriander and fennel powder. CHICKEN CHETTINAD HOT TRADITIONAL CHETTIAR CUISINE 23Toasted crushed Malabar peppercorns, fennel seeds, ginger and khus khus in a masala of sliced onions, home grown curry leaves and pounded dry red chilli.

CHICKEN MAKHANI ’JEWEL OF THE CROWN’ 23Silky creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves.

PALAK PANEER ANCIENT ROYAL INDIAN STYLE 18Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky silky home made farmers cheese.VENDAKKAI MASALA  THRISSUR CUISINE 18Stir fried capsicum, tomato and onions brings out the sweetness of tender baby okra, seasoned with a slight tangy touch.

MATTHANGA KOOTU TRADITIONAL CHETTINAD 16 A ballet of channa dal and chunks of pumpkin, this healthy combination is cooked with coconut paste, ginger, green chilli and cumin and dry red chilli

DAL MAKHANI  DHABA STYLE 15 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

BABY EGGPLANT & POTATO  ANDHRA STYLE BRINJAL POTATO FRY 17Fried baby eggplant is stir fried with panch phoran and onions. Pan-cooked in masala and potatoes.MIXED VEGETABLE CURRY  KERALA CUISINE 17 Seasonal cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk and blended chilli.

WE USE LOCAL, ORGANIC AND SUSTAINABLE INGREDIENTS AS MUCH AS POSSIBLE

VEGETARIAN

BROWN RICE (per person)  3.5 BASMATI RICE (per person)  3 NAAN 3.5 Light soft bread baked in the tandoor

ROTI   4Wholemeal bread baked in the tandoor

CHEESE NAAN   4.5 GARLIC NAAN 4

MALABAR PARATHA 4.5 Light flaky bread baked on the tava SPINACH CHEESE NAAN   5 Grated cheese and spinach

CHILLI CHEESE NAAN  5 Grated cheese & chilli spice

PESHWARI NAAN 5 Sultanas, coconut and cashew nuts

ALOO KULCHA 4.5 Shredded Desiree potatoes and chopped shallots

RICE & NAAN

UNNAVU THUNAYALAR SIDE ORDERS

Appalam (Pappadums ) 4 pcs 3 Mint Chutney 3 Cucumber Raitha 3 Sweet Mango Chutney 3 Onion & Tomato Katchumber 3 Lime Pickle 3 Spicy Chilli Pickle 3

DAIRY GLUTEN = CAN BE MADE DAIRY FREE UPON REQUEST

BANQUET MENU

A gourmet feast designed to showcase a wide selection of our menu The main course is served unlimited.

EAT IN ONLY - TWO PEOPLE MINIMUM Only available for entire table.

MALABAR BANQUET 40 p.p.Vegetarian Banquet available at $40 p.p.

Appetizer - Pappadums & Mint Chutney Starters - Patti Samosa & Chicken Tikka

Second Course - Masala Dosai Main Course - Chicken Makhani, Lamb Varutha,

Mixed Vegetable Curry, Basmati Rice & Naan

SEAFOOD BANQUET 45 p.p

Appetizer - Pappadums & Mint Chutney Starters - Patti Samosa, Tikka & Mellagu Prawns

Second Course - Masala Dosai Main Course - Chicken Makhani, Lamb Varutha,

Goan Fish Curry, Mixed Vegetable Curry, Basmati Rice & Naan

Indian cuisine is one of the oldest in the world, dating back 5000 years. In a way, history is being retold every day in kitchens across India and in other parts of the world where Indians have settled, including our kitchen at Malabar.In ancient India, great importance was placed on food. It was believed that the wellbeing of the individual was synonymous with the quality of the things they consumed. ‘You are what you eat’ rings a quiet bell… Specific instructions are outlined in historical Indian literature regarding how to balance meats and vegetables, which combinations were a good match, and under what circumstances food should be eaten. In today’s world, this can easily be translated to our most common health advice: eat only as much your body requires, and according to your biological body clock.

SOUTH INDIAN CUISINE includes the cuisines of the southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. The five cuisines have much in common and differ primarily in the spiciness of the food. South India has a hot, humid climate and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables and rice. The South uses higher spice levels than other parts and rice is the staple food in all of South India. Heavy use of lentils and spices, dried red chilies and fresh green chillis, coconut, and native fruits and vegetables including red, black and green pepper, tamarind, plantain, snake gourd, garlic and ginger. Distinct flavours: exotic coconut, fresh chilli and pepper base.

KARNATAKA CUISINE The Karnataka Cuisine is one of the oldest surviving cuisines and traces its origin to the Iron Age. The cuisine is based on a lot of pulses. All of South India has Karnataka to thank for sambhar (a slightly savory sauce made from toor dal, tamarind, and vegetables), wildly popular and with as many recipes as there are hands to make it, has found its way into every South Indian palate. Described as the mildest in terms of spice content of the five southern states' cuisines, there is a generous use of jaggery, palm sugar and little use of chili powder. However, Northern Karnataka cuisine, which can be extremely spicy, is an exception. Distinct flavours: nutmeg, coconut, chilli and raw banana.

CHETTINAD CUISINE This cuisine hails from the Chettinad region of Tamil Nadu, an area which is dominated by the Chettiar community. This community brims with a clan of bankers, merchants and traders. Their calculated lifestyle reflects in their culinary culture where every dish offers a perfect balance of flavours. One of the most spicy and aromatic of the Indian cuisines, it is famous for its use hot and pungent flavours in preparing mainly non-vegetarian food, reflecting the dry environment of the region. Distinct flavours: star aniseed, whole red chilli, cinnamon, bayleaf and fenugreek.

ANDHRA STYLE Andhra cooking is rich in spices with variety in both vegetarian and non-vegetarian food. Due to the favourable climate, fresh vegetables are used in abundance, most commonly eggplant, potato and tomato. Not originally native to the area, but in existence for a good few hundred years, influenced by the Nawabs (rulers of the Kingdoms before the British arrived in India), items such as kababs, grilled minced meat, are also hugely popular.

ABOUT SOUTH INDIAN CUISINE [our favourite]

GOAN CUISINE The cuisine of Goa is influenced by four hundred years of Portuguese colonialism and its location in a tropical climate, spices and flavours are intense. Chicken and lamb are part of the menu, but a meal without seafood is considered incomplete. Favourites such as the hot and sour Vindaloo and Balchao owe their origin from the Portuguese cooking style that has been adjusted to the Indian way of cooking through the years. Distinct flavours: freshly roasted coconut, dry red chilli, cumin and mustard seeds, cloves, green cardamom and palm jaggery. KONKAN CUISINE The cuisine of the Konkani Coast uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk. Many of the masalas have dried red chillis and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic. Certain similarities to Goan or coastal South Indian cuisine. Distinct flavours: kokum, tamarind, and raw mango. TAMIL NADU Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity. Coconut is widely used, but it is the use of turmeric that makes this cuisine special. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes. Characterized by the use of rice, lentils and fresh vegetables such as okra, cauliflower, beans and potato. Distinct flavours: curry leaves, mustard seeds, pepper, cinnamon, cloves, cardamom and rosewater.

KERALA STYLE Kerala has been known as the “Land of Spices” for thousands of years, the earliest records of spice trade goes back 3000 BC, which is evident in its superior spices. The northern part of Kerala, Malabar, uses vegetables and fruits that are not found elsewhere in India, such as plantains and bitter gourd (Tip: Cheemeen Paringai Dosai). Because of its rich trading heritage, over time various cuisines have blended with indigenous Kerala dishes with foreign dishes and adapted to the local South Indian palate. Located along the west Indian coast, the area enjoys excellent supply of coconut and seafood: fresh prawns, fish, crab and mussels. Distinct flavours: red, black and green peppar, cloves, garlic, cumin seeds, coriander and turmeric.

MAPPILAH CUISINE Perhaps the most famous cuisine from Malabar, allowed to breathe, develop and perfected for hundreds of years with lots of international influence on the Indian cooking style. The bare bones of Mappilah cooking rest on the choice of spices used, red chilli, cardamom and cloves. Other commonly used flavourings are the famous Malabar pepper, ginger, curry leaves, and coconut. MAPPAS STYLE Mappas is a typical Kerala style, with thick and creamy coconut milk and a lot of coriander powder. Distinct from other styles of cooking because no chilli powder is used, only fresh green chillis.THRISSUR STYLE Influenced by its tropical and coastal location, fish, coconut and bananas are found in abundance. In fact, banana chips of this region are known world over for their taste, which is seen nowhere else. Special Nendran bananas are sliced into moderately thin pieces and then fried in a special coconut oil, sprinkled with black peppercorns. Well known for its excellent pineapples. Distinct flavours: black pepper, capsicum, cloves, ginger, and cinnamon.

+ There is also a lovely dessert & coffee menu.

LUNCH SPECIAL 22.50 p.p. Served 12-2.30pm

EAT IN ONLY - TWO PEOPLE MINIMUM

NON VEGETARIAN Starter

Mini Masala Dosa

Main Course Chicken Makhani and Mixed Vegetable Curry

served with Basmati rice

VEGETARIAN Starter

Mini Masala Dosai

Main CourseDal Makhani and

Mixed Vegetable Curry served with Basmati rice

Short lunch? Ask for starter and main course to be served together.