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Malabar Menu Prices (AU)

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You are viewing Malabar (AU) prices confirmed by Menu-Prices at the following location:
274 Victoria St, Darlinghurst, NSW 2010 AU 6(129) 332-1755
Prices shown in: AUD
  • Lunch 12:00 PM – 2:00 PM
  • Dinner 5:30 PM – 11:00 PM

Recommended

Rice
$3.00
-
Garlic & Coriander Naan
$4.00
-
Naan
$3.50
-
Appalams
Four pieces. Pappadums .
$3.00
-
Garlic Cheese Naan
$5.00
-

Most Popular

South Indian Dosai

Masala Dosai
Handmashed potatoes slowly stirred with onion 
and crackled mustard seeds wrapped in a light crispy rice and lentil crepe.
$11.00
-
Masala Dosai (South Indian Dosai)
Handmashed potatoes slowly stirred with onion 
and crackled mustard seeds wrapped in a light crispy rice and lentil crepe.
$11.00
-
Bangalore Dosai
Handmashed potatoes sprinkled with 'Bangalore Podi' (chilli, sesame seeds and coconut flakes) wrapped in a light crispy rice and lentil crepe.
$12.00
-
Kheema Dosai
Homemade lamb mince with fenugreek, fresh ginger and a hint of cinnamon wrapped in a light crispy rice and lentil crepe.
$13.00
-
Kozhi Paneer Dosai
Ground chicken with paneer, tomatoes and dried fennel seeds with a touch of black pepper wrapped in a light crispy rice and lentil crepe.
$13.00
-
Chemeen Peerkangai Dosai
Prawns tossed with salubrious peechinga in a tangy and spicy tomato relish with green chunky capsicum wrapped in a light crispy rice and lentil crepe.
$16.00
-
Plain Dosai
A thin, Crisp, golden brown dosai
$9.00
-

Traditional Starters

Garlic Pepper Rasam
South Indian pepper water. South Indian soup based on fresh tomatoes and tamarind, flavored with whole garlic, pepper, 
mustard seeds and curry leaves.
$7.50
-
Cauliflower and Potato Bonda
Three pieces. Chennai street snack. Cauliflower florettes mixed with spicy potato, fresh coriander and chopped red onion.
$10.00
-
Spinach Chaat
Street food. Chickpea coated baby spinach leaves drizzled in yoghurt, date and tamarind chutney, 
fresh coriander and Indian sev.
$14.00
-
Mellagu Prawns
Six pieces on the shell. Tiger prawns tossed in Malabar peppercorns, red onion, tomato relish and fennel seeds.
$19.00
-
Patti Samosa
Two pieces. South Indian style. Filo pastry triangles filled with baby green peas, onion julienne and dry red chilli.
$8.00
-
Mysore Chilli Chops
Three pieces. From Karnataka. Baby lamb chops marinated and grilled in hot fresh chilli, carom seeds and sesame seeds.
$21.00
-
Mysore Chilli Chops (Traditional Starters)
Three pieces. From Karnataka. Baby lamb chops marinated and grilled in hot fresh chilli, carom seeds and sesame seeds.
$21.00
-
Tandoori Chicken Tikka
Three pieces. Fillets marinated in tandoori masala and yoghurt and roasted on high fire in the tandoor.
$15.00
-
Tandoori Chicken Tikka (Traditional Starters)
Three pieces. Fillets marinated in tandoori masala and yoghurt and roasted on high fire in the tandoor.
$15.00
-
Starter Sampler
One pieces of each tandoori chicken tikka, Mysore chilli chops and patti samosa.
$18.00
-
Vegetarian Sampler
One piece of patti samosa, cauliflower, potato dumpling and spinach chaat.
$16.00
-
South Indian Chilli Chicken
Oven roasted marinated chicken tossed in a burst of hot red chillies and tangy ginger garlic masala making it uniquely South Indian Chilli Chicken
$14.00
-

Seafood Curry

Prawn Konkani
Konkani delicacy. King prawns and creamy light coconut is sauteed in thinly sliced onion, ginger, crackled mustard seeds 
and turmeric. Finished with kokum and green chilli.
$29.00
-
Prawn Balchao (hot)
Hot and sour cooking style from the goan coast. Finely blended Kashmiri chilli with cumin and vinegar creates a tangy masala tossed with king prawns 
and fresh pureed tomato.
$29.00
-
Goan Fish Curry
From Goa. Fiery green chilli is softened by light coconut milk and kokum. Seasoned with dry roasted and ground chilli, turmeric, cumin and coriander seeds.
$29.00
-

Beef and Goat Curry

Beef Kerala
Mappilah cuisine from Kerala. Seared beef cubes slowly cooked with grated ginger, chilli and coriander. 
Finished with fresh coconut milk and sliced baby potatoes.
$24.00
-
Beef Vindaloo (hot)
Traditional goan. Diced beef cooked with garlic, bay leaves, ginger and cayenne pepper, in hot and sour sauce 
based on fresh tomatoes and vinegar.
$24.00
-
Goat Mappas
Triple extracted coconut 'Mappas Style'. Pieces of baby goat marinated in chilli and turmeric. Green chilli and coconut milk tenderizing the meat. 
Finished with pepper and coriander powder. Served on the bone.
$26.00
-

Lamb Curry

Lamb Khurumah
Mappilah kootan style. Braised lean diced leg of lamb in a light creamy sauce from ground cashew nuts, yoghurt and pieces of garam masala 
slowly cooked with green chilli flavours, bay leaves and a touch of mint.
$25.50
-
Lambshank Roganjosh
Fennel seeds and sliced onion browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato 
with cinnamon, ratanjot and ginger. Served on the bone.
$24.00
-
Lambshank Roganjosh (Lamb Curry)
Fennel seeds and sliced onion browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato 
with cinnamon, ratanjot and ginger. Served on the bone.
$24.00
-
Lamb Varutha (hot)
From the Chettiar kitchen. Lean diced leg of lamb braised with homegrown curry leaves and coarse peppercorns. 
Seasoned with garam masala based on fennel and star anise.
$25.50
-

Chicken and Duck Curry

Duck Moilee
Popular dish around Kerala backwaters. Skinned duck slowly simmered in coconut milk extract and red chilli, seasoned with coriander and fennel powder. Served on the bone.
$26.00
-
Chicken Chettinad (hot)
Traditional chettiar cuisine. Crushed peppercorns and ground poppy seeds and fennel sauteed in onions with a hint of curry leaves 
in a light peppery sauce.
$24.00
-
Chicken Makhani
Smooth creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves.
$24.00
-
Chicken Makhani (Chicken and Duck Curry)
Smooth creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves.
$24.00
-
Railway Chicken
The origin of this chicken dates back to British era when the only source for journeys across the country was railways. Cooked with generous amounts of spice yet softened by coconut milk, it was a popular staple on every train for many years.
$24.00
-
Chicken Jalfrezie
Chunky chicken in a thick and chunky tomato masala with smokey green capsicum, onion, ginger, garlic and green chilli.
$20.00
-

Vegetarian Curry

Matthanga Kootu
Traditional Chettinad cuisine. A ballet of channa dal and chunks of pumpkin, this healthy combination cooked with coconut paste, ginger, 
green chilli and cumin.
$17.00
-
Vendakkai Masala
Thrissur cuisine. Stir fried capsicum, tomato and onions brings out the sweetness of tender baby okra and seasoned with a slight tangy touch.
$19.00
-
Baby Eggplant and Potato
Andhra style brinjal potato fry. Fried baby eggplant is stir fried with panch phoran and onions. Pan-cooked in masala 
and with potatoes giving it a delectable flavour and soft texture.
$17.00
-
Palak Paneer
Ancient royal Indian style. Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky home made cottage cheese.
$19.00
-
Mixed Vegetable Curry
Kerala cuisine. Seasonal cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk and blended chilli.
$17.00
-
Dal Makhani
Five kinds of lentils cooked as a dal; dark and rich and full of flavours - prepared for 24 hours, gently nudged by cloves of garlic and power packed fenugreek.
$16.00
-
Saag Aloo (VG)
Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky potato.
$18.00
-

Rice and Naan

Rice (Rice and Naan)
$3.00
-
Cheese Naan
$4.50
-
Roti
Made from stoneground wholemeal flour
$4.00
-
Malabar Paratha
Light flaky bread baked on the tawa
$5.00
-
Aloo Kulcha
Naan stuffed with shredded potatoes and chopped shallots.
$5.00
-
Garlic & Coriander Naan (Rice and Naan)
$4.00
-
Chilli Cheese Naan
$5.00
-
Garlic Cheese Naan (Rice and Naan)
$5.00
-
Peshwari Naan
Sultanas, coconut and cashew nuts
$5.00
-
Naan (Rice and Naan)
$3.50
-

Accompaniments

Appalams (Accompaniments)
Four pieces. Pappadums .
$3.00
-
Mint Chutney
$2.50
-
Cucumber Raitha
$2.50
-
Sweet Mango Chutney
$2.50
-
Onion and Tomato Katchumber
$2.50
-
Mixed Pickle
$2.50
-

Beverages

Organic Brewed Ginger Beer
$6.00
-
Sprite in Can
$4.00
-
Coke No Sugar in Can
$4.00
-
Mango Lassi
Mango flavoured yoghurt drink.
$6.00
-
Antipodes Sparking Water 1L
$10.00
-
Antipodes Still Water 1L
$10.00
-
Coke in Can
$4.00
-
Sweet Lassi
$6.00
-
Salt Lassi
$6.00
-

Dessert

Rasmalai
Two soft handmade paneer bonda soaked in saffron milk.
$8.00
-
Gajar Halwa
Sweet carrot pudding with cardamom and roasted cashews
$8.00
-
Gulab Jamun
Two golden sticky sweet milk dumplings soaked in cardamom flavoured sugar syrup
$6.00
-

Single-Use Items

Cutlery
$0.00
-
Straw
$0.00
-
Napkins
$0.00
-

Recommended

Rice
$3.00
-
Garlic & Coriander Naan
$4.00
-
Naan
$3.50
-
Appalams
Four pieces. Pappadums .
$3.00
-
Palak Paneer (med)
Ancient royal Indian style. Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky home made cottage cheese.
$19.00
-

Most Popular

Lambshank Roganjosh
Fennel seeds and sliced onion browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato 
with cinnamon, ratanjot and ginger. Served on the bone.
$24.00
-
Chicken Makhani
Smooth creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves.
$24.00
-

South Indian Dosai

Masala Dosai
Handmashed potatoes slowly stirred with onion 
and crackled mustard seeds wrapped in a light crispy rice and lentil crepe.
$11.00
-
Masala Dosai (South Indian Dosai)
Handmashed potatoes slowly stirred with onion 
and crackled mustard seeds wrapped in a light crispy rice and lentil crepe.
$11.00
-
Bangalore Dosai
Handmashed potatoes sprinkled with 'Bangalore Podi' (chilli, sesame seeds and coconut flakes) wrapped in a light crispy rice and lentil crepe.
$12.00
-
Kheema Dosai
Homemade lamb mince with fenugreek, fresh ginger and a hint of cinnamon wrapped in a light crispy rice and lentil crepe.
$13.00
-
Kozhi Paneer Dosai
Ground chicken with paneer, tomatoes and dried fennel seeds with a touch of black pepper wrapped in a light crispy rice and lentil crepe.
$13.00
-
Chemeen Peerkangai Dosai
Prawns tossed with salubrious peechinga in a tangy and spicy tomato relish with green chunky capsicum wrapped in a light crispy rice and lentil crepe.
$16.00
-
Plain Dosa
A thin, Crisp, golden brown dosai
$9.00
-

Traditional Starters

Garlic Pepper Rasam
South Indian pepper water. South Indian soup based on fresh tomatoes and tamarind, flavored with whole garlic, pepper, 
mustard seeds and curry leaves.
$7.50
-
Cauliflower and Potato Bonda
Three pieces. Chennai street snack. Cauliflower florettes mixed with spicy potato, fresh coriander and chopped red onion.
$10.00
-
Spinach Chaat
Street food. Chickpea coated baby spinach leaves drizzled in yoghurt, date and tamarind chutney, 
fresh coriander and Indian sev.
$14.00
-
Mellagu Prawns
Six pieces on the shell. Tiger prawns tossed in Malabar peppercorns, red onion, tomato relish and fennel seeds.
$19.00
-
Patti Samosa
Two pieces. South Indian style. Filo pastry triangles filled with baby green peas, onion julienne and dry red chilli.
$8.00
-
Mysore Chilli Chops (Traditional Starters)
Three pieces. From Karnataka. Baby lamb chops marinated and grilled in hot fresh chilli, carom seeds and sesame seeds.
$21.00
-
Mysore Chilli Chops
Three pieces. From Karnataka. Baby lamb chops marinated and grilled in hot fresh chilli, carom seeds and sesame seeds.
$21.00
-
Tandoori Chicken Tikka (Traditional Starters)
Three pieces. Fillets marinated in tandoori masala and yoghurt and roasted on high fire in the tandoor.
$15.00
-
Tandoori Chicken Tikka
Three pieces. Fillets marinated in tandoori masala and yoghurt and roasted on high fire in the tandoor.
$15.00
-
Starter Sampler
One pieces of each tandoori chicken tikka, Mysore chilli chops and patti samosa.
$18.00
-
Vegetarian Sampler
One piece of patti samosa, cauliflower, potato dumpling and spinach chaat.
$16.00
-
South Indian Chilli Chicken
Oven roasted marinated chicken tossed in a burst of hot red chillies and tangy ginger garlic masala making it uniquely South Indian Chilli Chicken
$14.00
-

Seafood Curry

Prawn Konkan (med)
King prawns and creamy light coconut is sauteed in thinly sliced onion, ginger, crackled mustard seeds 
and turmeric. Finished with kokum and green chili.
$29.00
-
Prawn Balchao (hot)
Hot and sour cooking style from the goan coast. Finely blended Kashmiri chilli with cumin and vinegar creates a tangy masala tossed with king prawns 
and fresh pureed tomato.
$29.00
-
Goan Fish Curry (med)
Fiery green chilli is softened by light coconut milk and kokum. Seasoned with dry roasted and ground chilli, turmeric, cumin and coriander seeds.
$29.00
-

Beef and Goat Curry

Beef Kerala (med)
Mappilah cuisine from Kerala. Seared beef cubes slowly cooked with grated ginger, chilli and coriander. 
Finished with fresh coconut milk and sliced baby potatoes.
$24.00
-
Beef Vindaloo (hot)
Traditional goan. Diced beef cooked with garlic, bay leaves, ginger and cayenne pepper, in hot and sour sauce 
based on fresh tomatoes and vinegar.
$24.00
-
Goat Mappas (med/hot)
Pieces of baby goat marinated in chilli and turmeric. Green chilli and coconut milk tenderizing the meat. 
Finished with pepper and coriander powder. Served on the bone.
$26.00
-

Lamb Curry

Lamb Khurumah (mild)
Mappilah kootan style. Braised lean diced leg of lamb in a light creamy sauce from ground cashew nuts and pieces of garam masala 
slowly cooked with green chilli flavours, bay leaves and a touch of mint.
$25.50
-
Lambshank Roganjosh (med)
Fennel seeds and sliced onion browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato 
with cinnamon, ratanjot and ginger. Served on the bone.
$24.00
-
Lamb Varutha (hot)
From the Chettiar kitchen. Lean diced leg of lamb braised with homegrown curry leaves and coarse peppercorns. 
Seasoned with garam masala based on fennel and star anise.
$25.50
-

Chicken and Duck Curry

Duck Moilee (med)
Popular dish around Kerala backwaters. Skinned duck slowly simmered in coconut milk extract and red chilli, seasoned with coriander and fennel powder. Served on the bone.
$26.00
-
Chicken Chettinad (hot)
Traditional chettiar cuisine. Crushed peppercorns and ground poppy seeds and fennel sauteed in onions with a hint of curry leaves 
in a light peppery sauce.
$24.00
-
Chicken Makhani (mild)
Smooth creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves.
$24.00
-
Railway Chicken
The origin of this chicken dates back to British era when the only source for journeys across the country was railways. Cooked with generous amounts of spice yet softened by coconut milk, it was a popular staple on every train for many years.
$24.00
-
Chicken Jalfrezie
Chunky chicken in a thick and chunky tomato masala with smokey green capsicum, onion, ginger, garlic and green chilli.
$20.00
-

Vegetarian Curry

Matthanga Kootu (med)
Traditional Chettinad cuisine. A ballet of channa dal and chunks of pumpkin, this healthy combination cooked with coconut paste, ginger, 
green chilli and cumin.
$17.00
-
Vendakkai Masala (med/hot)
Thrissur cuisine. Stir fried capsicum, tomato and onions brings out the sweetness of tender baby okra and seasoned with a slight tangy touch.
$19.00
-
Baby Eggplant and Potato (med/hot)
Andhra style brinjal potato fry. Fried baby eggplant is stir fried with panch phoran, yoghurt and onions. Pan-cooked in masala 
and with potatoes giving it a delectable flavour and soft texture. Semi dry.
$17.00
-
Palak Paneer (med) (Vegetarian Curry)
Ancient royal Indian style. Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky home made cottage cheese.
$19.00
-
Mixed Vegetable Curry (mild)
Kerala cuisine. Seasonal cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk and blended chilli.
$17.00
-
Dal Makhani (mild/med)
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.
$16.00
-
Saag Aloo (med)
Vegan. Ancient Royal Indian Style. Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky potato.
$18.00
-
Matar Paneer
Home made cottage cheese tossed with fresh green peas in a mild-medium masala spiced with cashews.
$16.00
-
Channa Masala
Chickpeas in a medium spiced sauce made from onion, tomato, mango powder and Himalayan black salt.
$15.00
-

Accompaniments

Appalams (Accompaniments)
Four pieces. Pappadums .
$3.00
-
Mint Chutney
$2.50
-
Cucumber Raitha
$2.50
-
Sweet Mango Chutney
$2.50
-
Onion and Tomato Katchumber
$2.50
-
Garden Salad
Sliced seasonal vegetables
$8.00
-
Mixed Pickle
$3.00
-
Sliced Red Onion & Chopped Green Chilli
$3.00
-

Beverages

Organic Brewed Ginger Beer
$6.00
-
Mango Lassi
Mango flavoured yoghurt drink.
$6.00
-
Coke in Can
$4.00
-
Coke No Sugar in Can
$4.00
-
Sprite in Can
$4.00
-
Antipodes Sparkling Water 1L
$10.00
-
Antipodes Still Water 1L
$10.00
-
Sweet Lassi
$6.00
-
Salt Lassi
$6.00
-
Antipodes Sparking Water 1L
$10.00
-

Dessert

Rasmalai
Two soft handmade paneer bonda soaked in saffron milk.
$8.00
-
Gajar Halwa
$7.00
-
Gulab Jamun
$6.00
-

Rice and Naan

Rice (Rice and Naan)
$3.00
-
Cheese Naan
$4.50
-
Roti
$4.00
-
Malabar Paratha
Light flaky bread baked on the tawa
$5.00
-
Aloo Kulcha
Naan stuffed with shredded potatoes and chopped shallots.
$5.00
-
Garlic & Coriander Naan (Rice and Naan)
$4.00
-
Spinach Cheese Naan
$5.00
-
Chilli Cheese Naan
$5.00
-
Garlic Cheese Naan
$5.00
-
Peshwari Naan
Sultanas, coconut and cashew nuts
$5.00
-
Naan (Rice and Naan)
$3.50
-

Single-Use Items

Cutlery
$0.00
-
Straw
$0.00
-
Napkins
$0.00
-
Disclaimer: Menu-Prices gathers actual pricing information from sources such as on-site visits, business websites, and phone interviews. The prices reported on this webpage derive from one or more of those sources. Naturally, the prices reported on this website may not be current, and may not apply to all locations of a given business brand. To obtain current pricing, contact the individual business location of interest to you.

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