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Pickup, ASAP (in 15 minutes)
Menu
Small Plates
A perfect mix of north Indian and South Indian street food
320.00 INR
Cottage cheese coated in a special Burmese spice paste. A true legacy of the Indians who lived in Myanmar 400.00 INR
A small plate portion of round potatoes in the delicious skinner sauce350.00 INR
Hakka recipe from the back alleys of Tangra. A tribute to Nelson Wang.350.00 INR
Red lentil fritters served with a chickpea and lentil dip. The perfect comfort food.350.00 INR
Hung yogurt kebabs stuffed with saffron, pomegranate and black pepper
350.00 INR
Minced chicken skewers flavoured with sugarcane and chilli
400.00 INR
Hakka recipe from the back alleys of Tangra. A tribute to Nelson Wang
350.00 INR
Cold curried chicken on lettuce. A legacy of the Raj
400.00 INR
Anglo-Indian mutton masala on a crusty toast
450.00 INR
Hard boiled eggs wrapped in a spicy masala minced mutton and boiled potato mixture
450.00 INR
Delhi's ode to the famous keema pav. Delicious spicy keema on a crispy naan
450.00 INR
Medium Plates
For a perfect start...
Elephant foot yam roundels, saffron flatbread, date chutney and carrot puree
Maratha Empire, 1700 C.E500.00 INR
Soft cottage cheese coated with special spices and crispy dal papad, a creation from the streets of New Delhi. Tastes as firecracking as its name
New Delhi, 1990 C.E550.00 INR
Minced vegetables enveloped in flaky dough tapped with apricot oil and black sesame seeds
Hunza Valley, 1600 C.E450.00 INR
Soft shahi beetroot kebabs from the court of the rulers of the Oudh state, 1720 C.E
450.00 INR
Crispy triangular pastries filled with saffron and rosewater minced mutton preparation
Nimatnama, 1500 C.E550.00 INR
Chicken wrapped in betel nut leaves with a fresh turmeric and jaggery chutney
Ahom Kingdom, 1600 C.E600.00 INR
Roasted chicken with fenugreek, asafoetida, lemon and ground cumin
Manasollasa, 1129 C.E600.00 INR
Deep fried Bengali sole in a red chilli and kasundi coating, ancestor of the modern day batter fried fish
Bengal Club, 1827 C.E700.00 INR
Spicy potato curry stuffed bread.
A classic recipe from the Indian diaspora in South Africa500.00 INR
Fiery Anglo-Indian prawns cooked on a griddle with coconut, chilli and coriander. Perfect with any of our signature drinks700.00 INR
Minced meat pie made in apricot oil.
650.00 INR
Special
Large Plates
Mouth-watering, vegetarian...
Crispy Paneer marinated in yogurt on a bed of rose and saffron basmati rice
Nushka-i-Shahjahani, Mughal Empire, 1650 C.E
900.00 INR
Mung bean meatballs in a creamy onion rosewater and saffron rice. Saffron flatbreads to lap in up
Nimatnama, 1500 C.E850.00 INR
An Anglo Indian preparation of paneer cooked in a tomato gravy. Butter garlic naan's on the side
London, 1960 C.E850.00 INR
Inspired by the use of mushrooms throughout Indian history, we at Mala-Akbari have created a gastronomic preparation with mushrooms at it centre. 'Spicy and 'chatpata'
800.00 INR
From the word "Jal" and "frezi", Jalfrezi was invented as a leftover dish by combining chillies, onions and leftover ingredients
800.00 INR
Crispy fried Colocasia with a royal sesame and peanut curry
750.00 INR
A vegetarian version of the dish served at the court of Muhammed Bin Tughlaq to Ibn Battuta
850.00 INR
Scrapers touching a steaming tawa on the streets of north India, perfectly describe this cottage cheese and bell pepper recipe
North India, 1950 C.E700.00 INR
Okra fingers in a spicy mustard sauce, served with lime rice and baigan chokha
Bengal Presidency650.00 INR
Bengali version of the famous fried potato and tomato curry delicacy.
Calcutta, 1900's700.00 INR
A spicy vegetable and rice preparation with saffron and other spices
Nushka-i-Shahjahani, Mughal Empire, 1650 C.E900.00 INR
Large Plates- Meat
To spice things up
Crispy chicken marinated in a yogurt on a bed of rose and saffron basmati rice
Nushka-i-Shahjahani, Mughal Empire, 1650 C.E1,100.00 INR
Mutton meatballs in a creamy onion, rosewater and saffron sauce. Saffron flatbreads to lap it up
Nimatnama, 1500 C.E1,200.00 INR
An Anglo Indian preparation of chicken cooked in tomato gravy. Butter garlic naan's on the side
London, 1960 C.E1,100.00 INR
Black pepper chicken from the backwaters of Kerala. From a time when pepper and gold were of equal value
1,000.00 INR
Representing the Zenith of Mughal Cuisine, a preparation fit for the Nawab in you
1,000.00 INR
Simmered for hours in a Handi on Charcoal, tender mutton in a deep rich spicy gravy
1,200.00 INR
Kolhapuri style Maharashtrian mutton. Flavoured with yellow chilli powder and poppy seeds
1,200.00 INR
Black pepper and coriander flavoured chicken and rice preparation from the kitchens of Tamilakam.
Pandyan Empire, 2 C.E1,100.00 INR
From the Nuskha-I-Shahjahani. Rice cooked in meat broth with lentils, onions and black pepper.
Nushka-i-Shahjahani, Mughal Empire, 1650 C.E 1,100.00 INR
Large Plate - Seafood
Because the best things come from the sea...
Prawns from the bay of the Bengal cooked inside fresh coconut with coconut milk, turmeric and onion served with Mala-Akbari Paratha's
Various Kingdoms1,500.00 INR
Whole grilled Harappan fish with turmeric and black pepper
Served with a mustard rice
Dholavira, 1700 B.C.E1,500.00 INR
Spicy tamarind and long pepper fish curry.
1,200.00 INR
Sides - Breads
Something to accompany your perfect meal...
Crispy flatbread from Kerala with a long history connected to Malaysia and Arabia
250.00 INR
A basket of our fine date, saffron and garlic naan's
Early Modern India, 1800 C.E280.00 INR
Saffron infused flatbread, a classic from post 1600's North India 250.00 INR
Crusty on the outside, soft on the inside. Topped with fennel and honey, the Raghani Naan, a bread from the old streets of Peshawar is great to lap up any curry
220.00 INR
Dessert
For an exquisite finish...
Crispy twirled dough fried and then dipped in saffron and rosewater syrup served with warm saffron milk. Ancestor of the modern Jalebi
Priyamkarrnrpakatha by Jinasura, 1450 C.E450.00 INR
Barley Pancakes fried in ghee, served with a honey caramel, sliced banana's and sesame seeds
Rig Veda, 1500 B.C.E450.00 INR
Our version of the classic dessert invented by Menon. Sugar and vegan!
La science du maitre d'hotel confiseur by Menon, 1700 C.E350.00 INR
This dessert is as delicious as its etymology. Gol - ab in Farsi and Jamun in Sanskrit. Iran and Indian culinary prowess combine to make a legendary dish for humankind to remember forever450.00 INR
A recipe that will warm any heart. Always a special dessert for any occasion. First made in Rajasthan
450.00 INR
A dessert every culture can lay claim to, the rice pudding is truly the genius of the human mind. Simple yet exquisite, this Indo-Persian epitomises desserts 350.00 INR
As the name suggests, this dessert is fit for royalty. A creation from the kitchens of the Nizams of Hyderabad served with motichoor ladoo crumble from north India450.00 INR
Puran poli meets Baklawa is the best way to describe the fusion of two heavyweight desserts of west and south asia
450.00 INR
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