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The Malabar dining room in daylight: white-clothed tables, dark timber chairs, a carved screen along the windows and a large black-and-white mural on the right-hand wall.

India, region by region.

Served in a room made for conversation.

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Darlinghurst · Chef Mohammed Sali · Est. 2003

Regional Indian dining

Many regions.
A deeper India.

Kerala, Goa and Tamil Nadu cook with different fats, souring agents and spices. We keep them apart, so a Goan balchao tastes nothing like a Kerala varutha.

  • Kerala

    Coconut, curry leaves and the coastal flavours of India’s south-west.

  • Tamil Nadu

    Dosai, rasam and dal: the south’s everyday cooking.

  • Goa

    Coastal cooking shaped by seafood, spice and Portuguese influence.

A steel lunch thali seen from above: papadum, dosa, rice, curries, raita and pickle.

Lunch at Malabar

A proper lunch. $30.

Wednesday–Sunday · 12–2.15 pm

Curry of the day, dal, rasam, rice and sides on one plate. The curry changes daily.

Book lunchView the lunch thali

The kitchen

Chef Mohammed Sali.

Mohammed is from Kerala. He trained at one of India’s leading hospitality colleges, cooked with the Taj Group and in Dubai, then came to Sydney. He has owned and run the Malabar restaurant since 2003.

The masalas are ground in-house. The black pepper comes from the Malabar Coast, is bought whole and is ground fresh each morning.

About Malabar
Chef Mohammed Sali in his whites, arms crossed, in front of the black-and-white elephant mural in the dining room.
A long table laid with wine glasses and cutlery in front of an orange banquette and a wall of framed prints.

Group dining

Bring the whole table.

Set banquet menus let a group order once and eat well. The acoustic ceiling means everyone can still hear the person across the table.

For dinner, groups can also book the semi-private room at the rear of the dining room.

Group bookingsSet banquet menus

Visit

Visit us.

Address

274 Victoria St
Darlinghurst NSW 2010

02 9332 1755
Find parking nearby

Opening hours

LunchWednesday–Sunday12–2.15 pm
DinnerSunday–Thursday5.30–9.45 pm
DinnerFriday–Saturday5.30–10.15 pm

Fully licensed. BYO wine only, corkage $5 per person.

A 10% surcharge applies on Sundays and 15% on public holidays (dine in only).

Quiet enough to hear the person across the table.

Reserve a table

Or call 02 9332 1755