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Malabar Review

When it opened in 1983, Malabar was a trailblazer, serving up inventive Indian food well before the trend swept the capital. More than two decades down the line it still stays true to its principles: the kitchen is an artificial colouring-free zone, dishes are genuine and everything is served on traditional metal thalis.

In cool, minimalist surroundings ever-helpful staff continue to bring out highly dependable dishes ranging from expert tandooris and old faithfuls like chicken korma to devilled chicken livers marinated in yoghurt, mustard oil and paprika or monkfish with green beans, garlic and curry leaves.

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