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Menu
Served daily, served freshly, served with love
Starters Vegetarian
For a perfect start...
Suran Ke Kebab
Elephant foot yam kebab, flavoured with long pepper. Perfect food to energise guerrilla warriors Maratha Empire, 1700 C.E
₹500
Paneer Pataka
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.
₹550
Sabzshoro
Minced vegetables enveloped in flaky dough tapped with apricot oil and black sesame seeds Hunza Valley, 1600 C.E
₹550
Chookandar Ki Chaat
Crispy beetroot patty on a bed of spicy vermicelli chickpeas, topped with yogurt, tamarind sauce & coriander chutney Mala-Akbari, 2024 C.E
₹550
Betel Leaf Chicken
Chicken wrapped in betel nut leaves with a fresh turmeric and jaggery chutney Ahom Kingdom, 1600 C.E
₹600
Bhaditrakam
Roasted chicken with fenugreek, asafoetida, lemon and ground cumin Manasollasa, 1129 C.E
₹600
Meen Pollichattu
Steamed banana leaf & coconut, chilli fish
₹700
Bunny Chow
Spicy potato curry stuffed bread. A classic recipe from the Indian diaspora in South Africa Etymologically derived from Bania and Chow meaning food of the Bania's
₹500
Skinner's Prawns
Fiery Anglo-Indian prawns cooked on a griddle with coconut, chilli and coriander. Perfect with any of our signature drinks
₹700
★ Chapshoro
Minced meat pie made in apricot oil.
₹650
Mantu
Afghani cauliflower dumplings on a bed of lentil sauce topped with mint yogurt Afghanisthan, Hotaki Dynasty, 1700 C.E
₹500
Large Plates
Mouth-watering, vegetarian...
Zeer Biryan Peynir
Crispy Paneer marinated in yogurt on a bed of rose and saffron basmati rice Nushka-i-Shahjahani, Mughal Empire, 1650 C.E
₹900
Mung Dal Kulfa
Mung bean meatballs in a creamy onion rosewater and saffron rice. Saffron flatbreads to lap in up Nimatnama, 1500 C.E
₹850
Paneer Tikka Masala
An Anglo Indian preparation of paneer cooked in a tomato gravy. Butter garlic naan's on the side London, 1960 C.E
₹850
Pippali Khumb Masala
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
Vegetarian Jalfrezi
From the word "Jal" and "frezi", Jalfrezi was invented as a leftover dish by combining chillies, onions and leftover ingredients
₹800
Arbi Ka Salaan
Crispy fried Colocasia with a royal sesame and peanut curry
₹750
Gobhi Mussalam
A vegetarian version of the dish served at the court of Muhammed Bin Tughlaq to Ibn Battuta
₹850
Paneer Takatak
Scrapers touching a steaming tawa on the streets of north India, perfectly describe this cottage cheese and bell pepper recipe North India, 1950 C.E
₹700
Shaadi Wale Aloo
Wedding style potatoes
₹700
Large Plates- Meat
To spice things up
Zeer Biryan Murgh
Crispy chicken marinated in a yogurt on a bed of rose and saffron basmati rice Nushka-i-Shahjahani, Mughal Empire, 1650 C.E
₹1,100
Mutton Kufta
Mutton meatballs in a creamy onion, rosewater and saffron sauce. Saffron flatbreads to lap it up Nimatnama, 1500 C.E
₹1,200
Chicken Tikka Masala
An Anglo Indian preparation of chicken cooked in tomato gravy. Butter garlic naan's on the side London, 1960 C.E
₹1,100
Kurrumulagha Kozhi
Black pepper chicken from the backwaters of Kerala. From a time when pepper and gold were of equal value
₹1,000
Rampuri Murgh
Representing the Zenith of Mughal Cuisine, a preparation fit for the Nawab in you
₹1,000
Balti Gosht
Simmered for hours in a Handi on Charcoal, tender mutton in a deep rich spicy gravy
₹1,200
Nihari
Signature Mutton Nihari
₹1,100
Oon Soru
Black pepper and coriander flavoured chicken and rice preparation from the kitchens of Tamilakam. Pandyan Empire, 2 C.E
₹1,100
Memoni Gosht Biryani
Bombay Style Mutton Biryani
₹1,100
Large Plate - Seafood
Because the best things come from the sea...
Ganlin Narikela
Prawns from the bay of the Bengal cooked inside fresh coconut with coconut milk, turmeric and onion served with Mala-Akbari Paratha's Various Kingdoms
₹1,500
Manjal Meen
Whole grilled Harappan fish with turmeric and black pepper Served with a mustard rice Dholavira, 1700 B.C.E
₹1,500
Alleppey Fish
Spicy tamarind and long pepper fish curry.
₹1,200
Sides - Breads
Something to accompany your perfect meal...
Mala-Akbari Paratha - 3 pieces
Crispy flatbread from Kerala with a long history connected to Malaysia and Arabia
₹250
Naan ki Shahi Tokri - 1 Piece of Each
A basket of our fine date, saffron and garlic naan's Early Modern India, 1800 C.E
₹280
Saffron Bread - 3 Pieces
Saffron infused flatbread, a classic from post 1600's North India
₹250
Sheermal
Crusty on the outside, soft on the inside. Topped with fennel and honey
₹220
Dessert
For an exquisite finish...
Zulbiya - Kundalika
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.E
₹450
Madhu Apupa
Barley Pancakes fried in ghee, served with a honey caramel, sliced banana's and sesame seeds Rig Veda, 1500 B.C.E
₹450
Chocolate Mousseline
Our version of the classic dessert invented by Menon. Sugar and vegan! La science du maitre d'hotel confiseur by Menon, 1700 C.E
₹350
Bihar Ka Swaad
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 forever. Served with Khaja & Phirni Pannacotta
₹450