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Pickup, ASAP (in 15 minutes)
Served daily, served freshly, served with love
A perfect mix of north Indian and South Indian street food
Cottage cheese coated in a special Burmese spice paste. A true legacy of the Indians who lived in Myanmar
A small plate portion of round potatoes in the delicious skinner sauce
Hakka recipe from the back alleys of Tangra. A tribute to Nelson Wang.
Red lentil fritters served with a chickpea and lentil dip. The perfect comfort food.
Hung yogurt kebabs stuffed with saffron, pomegranate and black pepper
Minced chicken skewers flavoured with sugarcane and chilli ₹400.00400.00 INR
Hakka recipe from the back alleys of Tangra. A tribute to Nelson Wang ₹350.00350.00 INR
Cold curried chicken on lettuce. A legacy of the Raj ₹400.00400.00 INR
Anglo-Indian mutton masala on a crusty toast ₹450.00450.00 INR
Hard boiled eggs wrapped in a spicy masala minced mutton and boiled potato mixture ₹450.00450.00 INR
Delhi's ode to the famous keema pav. Delicious spicy keema on a crispy naan ₹450.00450.00 INR
For a perfect start...
Elephant foot yam roundels, saffron flatbread, date chutney and carrot puree 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 New Delhi, 1990 C.E
Minced vegetables enveloped in flaky dough tapped with apricot oil and black sesame seeds Hunza Valley, 1600 C.E
Soft shahi beetroot kebabs from the court of the rulers of the Oudh state, 1720 C.E
Crispy triangular pastries filled with saffron and rosewater minced mutton preparation Nimatnama, 1500 C.E₹550.00550.00 INR
Chicken wrapped in betel nut leaves with a fresh turmeric and jaggery chutney Ahom Kingdom, 1600 C.E₹600.00600.00 INR
Roasted chicken with fenugreek, asafoetida, lemon and ground cumin Manasollasa, 1129 C.E₹600.00600.00 INR
Deep fried Bengali sole in a red chilli and kasundi coating, ancestor of the modern day batter fried fish Bengal Club, 1827 C.E₹700.00700.00 INR
Spicy potato curry stuffed bread. A classic recipe from the Indian diaspora in South Africa
Fiery Anglo-Indian prawns cooked on a griddle with coconut, chilli and coriander. Perfect with any of our signature drinks₹700.00700.00 INR
Minced meat pie made in apricot oil.
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