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Served daily, served freshly, served with love

Small Plates
A perfect mix of north Indian and South Indian street food
₹320.00320.00 INR

Cottage cheese coated in a special Burmese spice paste. A true legacy of the Indians who lived in Myanmar ₹400.00400.00 INR

A small plate portion of round potatoes in the delicious skinner sauce₹350.00350.00 INR

Hakka recipe from the back alleys of Tangra. A tribute to Nelson Wang.₹350.00350.00 INR

Red lentil fritters served with a chickpea and lentil dip. The perfect comfort food.₹350.00350.00 INR

Hung yogurt kebabs stuffed with saffron, pomegranate and black pepper
₹350.00350.00 INR

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

Medium Plates
For a perfect start...
Elephant foot yam roundels, saffron flatbread, date chutney and carrot puree
Maratha Empire, 1700 C.E₹500.00500.00 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.E₹550.00550.00 INR

Minced vegetables enveloped in flaky dough tapped with apricot oil and black sesame seeds
Hunza Valley, 1600 C.E₹450.00450.00 INR

Soft shahi beetroot kebabs from the court of the rulers of the Oudh state, 1720 C.E
₹450.00450.00 INR

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₹500.00500.00 INR

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.
₹650.00650.00 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
₹900.00900.00 INR

Mung bean meatballs in a creamy onion rosewater and saffron rice. Saffron flatbreads to lap in up
Nimatnama, 1500 C.E₹850.00850.00 INR

An Anglo Indian preparation of paneer cooked in a tomato gravy. Butter garlic naan's on the side
London, 1960 C.E₹850.00850.00 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'
₹800.00800.00 INR
From the word "Jal" and "frezi", Jalfrezi was invented as a leftover dish by combining chillies, onions and leftover ingredients
₹800.00800.00 INR
Crispy fried Colocasia with a royal sesame and peanut curry
₹750.00750.00 INR
A vegetarian version of the dish served at the court of Muhammed Bin Tughlaq to Ibn Battuta
₹850.00850.00 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.E₹700.00700.00 INR
Okra fingers in a spicy mustard sauce, served with lime rice and baigan chokha
Bengal Presidency₹650.00650.00 INR
Bengali version of the famous fried potato and tomato curry delicacy.
Calcutta, 1900's₹700.00700.00 INR
A spicy vegetable and rice preparation with saffron and other spices
Nushka-i-Shahjahani, Mughal Empire, 1650 C.E₹900.00900.00 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.E₹1,100.001,100.00 INR

Mutton meatballs in a creamy onion, rosewater and saffron sauce. Saffron flatbreads to lap it up
Nimatnama, 1500 C.E₹1,200.001,200.00 INR

An Anglo Indian preparation of chicken cooked in tomato gravy. Butter garlic naan's on the side
London, 1960 C.E₹1,100.001,100.00 INR

Black pepper chicken from the backwaters of Kerala. From a time when pepper and gold were of equal value
₹1,000.001,000.00 INR
Representing the Zenith of Mughal Cuisine, a preparation fit for the Nawab in you
₹1,000.001,000.00 INR
Simmered for hours in a Handi on Charcoal, tender mutton in a deep rich spicy gravy
₹1,200.001,200.00 INR
Kolhapuri style Maharashtrian mutton. Flavoured with yellow chilli powder and poppy seeds
₹1,200.001,200.00 INR
Black pepper and coriander flavoured chicken and rice preparation from the kitchens of Tamilakam.
Pandyan Empire, 2 C.E₹1,100.