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Elephant foot yam kebab, flavoured with long pepper. Perfect food to energise guerrilla warriors Maratha Empire, 1700 C.E

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.

Minced vegetables enveloped in flaky dough tapped with apricot oil and black sesame seeds Hunza Valley, 1600 C.E

Crispy beetroot patty on a bed of spicy vermicelli chickpeas, topped with yogurt, tamarind sauce & coriander chutney Mala-Akbari, 2024 C.E

Chicken wrapped in betel nut leaves with a fresh turmeric and jaggery chutney Ahom Kingdom, 1600 C.E

Roasted chicken with fenugreek, asafoetida, lemon and ground cumin Manasollasa, 1129 C.E

Steamed banana leaf & coconut, chilli fish

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

Fiery Anglo-Indian prawns cooked on a griddle with coconut, chilli and coriander. Perfect with any of our signature drinks

Minced meat pie made in apricot oil.

Afghani cauliflower dumplings on a bed of lentil sauce topped with mint yogurt Afghanisthan, Hotaki Dynasty, 1700 C.E

Crispy Paneer marinated in yogurt on a bed of rose and saffron basmati rice Nushka-i-Shahjahani, Mughal Empire, 1650 C.E

Mung bean meatballs in a creamy onion rosewater and saffron rice. Saffron flatbreads to lap in up Nimatnama, 1500 C.E

An Anglo Indian preparation of paneer cooked in a tomato gravy. Butter garlic naan's on the side London, 1960 C.E

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'

From the word "Jal" and "frezi", Jalfrezi was invented as a leftover dish by combining chillies, onions and leftover ingredients

Crispy fried Colocasia with a royal sesame and peanut curry

A vegetarian version of the dish served at the court of Muhammed Bin Tughlaq to Ibn Battuta

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

Wedding style potatoes

Crispy chicken marinated in a yogurt on a bed of rose and saffron basmati rice Nushka-i-Shahjahani, Mughal Empire, 1650 C.E

Mutton meatballs in a creamy onion, rosewater and saffron sauce. Saffron flatbreads to lap it up Nimatnama, 1500 C.E

An Anglo Indian preparation of chicken cooked in tomato gravy. Butter garlic naan's on the side London, 1960 C.E

Black pepper chicken from the backwaters of Kerala. From a time when pepper and gold were of equal value

Representing the Zenith of Mughal Cuisine, a preparation fit for the Nawab in you

Simmered for hours in a Handi on Charcoal, tender mutton in a deep rich spicy gravy

Signature Mutton Nihari

Black pepper and coriander flavoured chicken and rice preparation from the kitchens of Tamilakam. Pandyan Empire, 2 C.E

Bombay Style Mutton Biryani

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

Whole grilled Harappan fish with turmeric and black pepper Served with a mustard rice Dholavira, 1700 B.C.E

Spicy tamarind and long pepper fish curry.

Crispy flatbread from Kerala with a long history connected to Malaysia and Arabia

A basket of our fine date, saffron and garlic naan's Early Modern India, 1800 C.E

Saffron infused flatbread, a classic from post 1600's North India

Crusty on the outside, soft on the inside. Topped with fennel and honey

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

Barley Pancakes fried in ghee, served with a honey caramel, sliced banana's and sesame seeds Rig Veda, 1500 B.C.E

Our version of the classic dessert invented by Menon. Sugar and vegan! La science du maitre d'hotel confiseur by Menon, 1700 C.E

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