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    Malabar

    Malabar

    $ • Indian • Allergy friendly

    4.7
    (303)
      •  
    View delivery time and booking fee.

    Location and hours

    274 Victoria St, Darlinghurst NSW 2010
    Sunday
    12:00 pm - 02:30 pmLunch
    05:30 pm - 10:00 pmDinner
    Monday - Tuesday
    05:30 pm - 10:00 pmDinner
    Wednesday - Saturday
    12:00 pm - 02:30 pmLunch
    05:30 pm - 10:00 pmDinner

    274 Victoria St, Darlinghurst NSW 2010 • More info

    Opens Monday 5:30 PM

    • Most Popular

      • Masala Dosai

        Handmashed potatoes slowly stirred with onion 
and crackled mustard seeds wrapped in a light crispy rice and lentil crepe.
        $11.00
      • Tandoori Chicken Tikka

        Three pieces. Fillets marinated in tandoori masala and yoghurt and roasted on high fire in the tandoor.
        $15.00
      • 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.
        $25.00
      • Chicken Makhani

        Smooth creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves.
        $24.00
      • Barramundi Varuval

        Grilled wild caught Barramundi fillet marinated In a coulis of crushed coriander, chilli powder and turmeric tempered with home grown curry leaves.
        $15.00
    • 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
      • 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
      • Meen Peera Uttapam [ thicker flat style of Dosai ]

        Turmeric poached fish, fennel seeds, crackled mustard, red onion, green chilli, coriander 
topped on two caramelised mini onion uttapams.
        $11.00
    • Traditional Starters

      • Cauliflower and Potato Bonda

        Three pieces. Chennai street snack. Cauliflower florettes mixed with spicy potato, fresh coriander and chopped red onion.
        $10.00
      • 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
      • Tandoori Chicken Tikka

        Three pieces. Fillets marinated in tandoori masala and yoghurt and roasted on high fire in the tandoor.
        $15.00
      • 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
      • Garlic & Peppar Rasam Soup

        Fresh tomatoes and tamarind, flavoured with whole garlic, cumin and Malabar pepper corns
        $7.50
      • Barramundi Varuval

        Grilled wild caught Barramundi fillet marinated In a coulis of crushed coriander, chilli powder and turmeric tempered with home grown curry leaves.
        $15.00
    • 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.
        $27.50
      • 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.
        $25.00
      • 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.
        $27.50
    • Chicken and Duck Curry

      • 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
      • 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
      • Duck Moilee

        Skinned duck slowly simmered in coconut milk extract 
and red chilli, seasoned with coriander and fennel powder. Tremendously tasty and oh-so-exotic.
        $28.00
      • Balti Chicken

        Juicy chicken pieces cooked in sauteed onions, ginger, garlic, tomato and chunky capsicum, cumin and a healthy dose of garam masala.
        Sold out
         • 
        $24.00
    • 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
      • Tadka Dal Ⓥ

        Yellow lentils tempered with nutty aromatic cumin, garam masala and red chilli. Real comfort food best enjoyed with basmati rice.
        $16.00
      • Kerala Kadala Curry Ⓥ

        Black chickpeas simmered in a masala made of toasted ground coconut, red chilli, coriander and curry leaves. A very traditional Kerala curry and is a south indian take on the Channa Masala.
        Sold out
         • 
        $16.00
      • 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
    • Rice and Naan

      • Rice

        $3.00
      • Cheese Naan

        $4.50
      • Roti

        Made from stoneground wholemeal flour
        $4.00
      • Kerala Parotta

        Light flaky bread baked on the tawa
        $5.00
      • Garlic & Coriander Naan

        $4.00
      • Chilli Cheese Naan

        $5.00
      • Garlic Cheese Naan

        $5.00
      • Peshwari Naan

        Sultanas, coconut and cashew nuts
        $5.00
      • Naan

        $3.50
    • Accompaniments

      • Appalams

        Four pieces. Pappadums .
        $3.00
      • Mint Chutney

        $2.00
      • Cucumber Raitha

        $2.00
      • Sweet Mango Chutney

        $2.00
      • Onion and Tomato Katchumber

        $2.00
      • 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
    • Most Popular

      • Masala Dosai

        Handmashed potatoes slowly stirred with onion 
and crackled mustard seeds wrapped in a light crispy rice and lentil crepe.
        $11.00
      • Tandoori Chicken Tikka

        Three pieces. Fillets marinated in tandoori masala and yoghurt and roasted on high fire in the tandoor.
        $15.00
      • 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.
        $25.00
      • 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
      • 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
      • Meen Peera Uttapam [ thicker flat style of Dosai ]

        Turmeric poached fish, fennel seeds, crackled mustard, red onion, green chilli, coriander 
topped on two caramelised mini onion uttapams.
        $11.00
    • Traditional Starters

      • Cauliflower and Potato Bonda

        Three pieces. Chennai street snack. Cauliflower florettes mixed with spicy potato, fresh coriander and chopped red onion.
        $10.00
      • 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
      • Tandoori Chicken Tikka

        Three pieces. Fillets marinated in tandoori masala and yoghurt and roasted on high fire in the tandoor.
        $15.00
      • 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
      • Garlic & Peppar Rasam Soup

        Fresh tomatoes and tamarind, flavoured with whole garlic, cumin and Malabar pepper corns
        $7.50
      • Barramundi Varuval

        Grilled wild caught Barramundi fillet marinated In a coulis of crushed coriander, chilli powder and turmeric tempered with home grown curry leaves.
        $15.00
    • 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.
        $27.50
      • 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.
        $25.00
      • 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.
        $27.50
    • Chicken and Duck Curry

      • 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
      • Duck Moilee

        Skinned duck slowly simmered in coconut milk extract 
and red chilli, seasoned with coriander and fennel powder. Tremendously tasty and oh-so-exotic.
        $28.00
      • Balti Chicken

        Juicy chicken pieces cooked in sauteed onions, ginger, garlic, tomato and chunky capsicum, cumin and a healthy dose of garam masala.
        Sold out
         • 
        $24.00
    • 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)

        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
      • Tadka Dal Ⓥ

        Yellow lentils tempered with nutty aromatic cumin, garam masala and red chilli. Real comfort food best enjoyed with basmati rice.
        $16.00
      • Kerala Kadala Curry Ⓥ

        Black chickpeas simmered in a masala made of toasted ground coconut, red chilli, coriander and curry leaves. A very traditional Kerala curry and is a south indian take on the Channa Masala.
        Sold out
         • 
        $16.00
    • Accompaniments

      • Appalams

        Four pieces. Pappadums .
        $3.00
      • Mint Chutney

        $2.00
      • Cucumber Raitha

        $2.00
      • Sweet Mango Chutney

        $2.00
      • Onion and Tomato Katchumber

        $2.00
      • Garden Salad

        Sliced seasonal vegetables
        $8.00
      • Mixed Pickle

        $2.00
      • 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

        $3.00
      • Cheese Naan

        $4.50
      • Roti

        $4.00
      • Kerala Parotta

        Light flaky bread baked on the tawa
        $5.00
      • Garlic & Coriander Naan

        $4.00
      • Chilli Cheese Naan

        $5.00
      • Garlic Cheese Naan

        $5.00
      • Peshwari Naan

        Sultanas, coconut and cashew nuts
        $5.00
      • Naan

        $3.50