Our first entree to arrive was the Kheema Dosai. Southern India is famous for it’s dosai that is a crepe however unlike the French version, it’s made with rice and lentils. It was extremely light and crispy and filled with homemade lamb mince with fenugreek, fresh ginger and a hint of cinnamon. The dosai was served with a coconut chutney that was delightful and while the crepe was crispy, the filling was very soft creating a wonderful contrast of textures. Click here to read the full story
Spice it up at Malabar Indian Restaurant in Darlinghurst. You can dine in from midday or stop by for a late dinner. Don’t miss the mouthwatering Bangalore dosai made with hand mashed potatoes and sprinkled with Bangalore podi, that’s chilli, sesame seeds and coconut flakes. Vegetarian? You’ll love their Palak paneer; it’s an ancient royal Indian style and full of crackled cumin seeds, onions, pureed spinach leaves and chunky homemade cottage cheese. Click here to watch the video!
Excerpt: We had high expectations of our meal at Malabar, not least because my dining companion had been told that it was her boss’s favourite restaurant in Sydney. I’m pleased to say that our expectations were met on every level.
The restaurant is run by the very genial Mohammed Sali. When I asked him if he was Muslim, he told me his parents in multicultural India had given one child a Christian name, him a Muslim name and another sibling a Hindu name. Sounds like a wonderful recipe for world peace, doesn’t it?
We grazed through quite a few dishes on the menu, and while they were all excellent, one of my favourites was also the simplest: the Peshwari naan, lovely light naan stuffed with delicious coconut. Honestly, words can’t do this justice.
There are some lovely drinks on the list. We had a refreshing lemon juice, described as a “typical South Indian delight”, made from fresh lemon, mint and ginger. Mohammed encouraged us to also try a Delatite Gewurztraminer and it was an excellent recommendation, the ever so slightly sweet fruitiness of the wine complementing the spicy dishes beautifully. Click here to read the full article
I never tried Kheema Dosai before, it looked like a crepe (rolled pancake) when it arrived. There is something so perfect in the combination of the crispness and nutty flavor of this dosa – made from a batter of ground rice and dal. It was filled with homemade lamb mince with fenugreek, fresh ginger and a hint of cinnamon. With a side of spicy sambar and coconut chutney.
All of our mains came out together and the table was filling up with different flavours and textures. I’m a bit of a rice eater when it comes to curries. The basmati rice was really to soak up the juices of each of the dishes. From the South-West of India, the Goan Fish Curry carries a distinct flavour of green chilli, softened by light coconut milk and kokum. Seasoned with turmeric, cumin and coriander seeds that doesn’t overpower the fish.
The menu features South Indian specialties including Dosai’s, numerous curries (including vegetarian options) and Indian staples such as naan bread of course. We are fans of the distinct South Indian flavours, herbs and spices used in the dishes. You will notice the cuisine is quite different to the fare you may be more accustomed to from the North.
There is also a Banquet Menu which is perfect for groups. Oh, and you might be interested to know they do BYO (wine only).
Add to this authentic service and we think Malabar is a perfect choice to satisfy your Indian curry craving. In fact we’d go so far as to say this is some of the best Indian in Sydney.
Excerpt: With each new arrival there is a chorus of greetings, the kind you reserve for old friends.
Mohammed squeezes a few new South Indian dishes onto his Chef’s Specials, including Kovalam Barramundi ($14), which impresses with clean flavours that prioritise the fish. With the distinctive sour tang of kokum, the Goan Fish Curry ($24) is worth the trip alone, particularly when mopped up with standout flatbreads like the Cheese Naan ($4.50). Click here to read the full article…
Mar 16, 2015 Daily Addict
Excerpt: Malabar Rocks the Cross
If you really want authentic Indian most chefs will tell you to get in a car and head west to Harris Park where the staff meal isn’t so different to what’s served front of house. So why is it that while street food from the rest of the world is begging for our attention the Indian equivalent is mysteriously hard to find?
The Coco Cola sign at The Cross is rarely a landmark we will ask you to follow to discover culinary excellence. After 25 years of culinary research leading kitchens across India’s best restaurants and exclusive hotels, Chef Mohammed Sali has relocated neighbourhood favourite Malabar to a new hot spot just skips from the razzle dazzle nightlife icon.
Designers, Matrix Digital dramatise walls with black and white murals and oversized photos of a lost subcontinental world whilst white table cloths and fine china bring a touch of royal maharaja dining.
It’s the food which creates headlines, delivering elegance with a balance of spices and a delicate hand with tandoori. It’s wellbeing through nature and respect. The mighty south Indian dosa has a whole page dedicated to its rice and lentil curves. Two perfectly stuffed specimens compete for attention as the Banglore podi hand-mashed potato is narrowly trumped by Kozhi paneer chicken bursting with black pepper and fennel aromatics. Mains of Chicken Makhani, Prawn Konkan in a creamy turmeric coconut sauce along with house made cottage cheese blended with slow cooked spinach and onions creates a superior Palak Paneer. Simply add a delicious cheese and spinach naan and you can see why there isn’t a spare seat in the house on a Monday night!
Malabar’s new premises reflect light, warmth and elegance with an attractive modern frontage viewing the Sydney city skyline
Upon entering the restaurant, it’s obvious that Malabar is not just a place to eat. The restaurant is full and the room buzzing with anticipation as dishes are delivered to tables.Chef/owner Mohammed Sali works the room, talking to guests with warm familiarity and recommending dishes carefully selected and cleverly reconstructed from recipes derived from the coastline of South India. The atmosphere is authentic and the aroma of delicate spices tantalising.
As former Chef de Partie at the Five Star Taj Connemara in Chennai and Executive Chef at the famous Dubai Plaza in the Emirates, Mohammed Sali has a wealth of experience which he has brought to Malabar as well as a new and fresh twist to Indian cuisine.
The menu is diverse with an emphasis on fresh produce for a wholesome, healthy approach to cooking which has proven to be consistently popular with Malabar’s regular customers. Click here to read the full article