Producing regional Indian cuisine from Malabar in the south of the Indian subcontinent, chef and owner Mohammed Sali and his team have been in the Victoria Street space for an impressive 11 years. Later this year, they're planning a move up the road to bigger premises - judging by the full house and continuous flow of takeaway orders, it's not a bad idea.
|Prawn dosai from Malabar, Victoria Street, Darlinghurst|
We had one of the restaurant's specialty dosai as a shared entrée, as many tables appeared to be doing, opting for the prawn filling in the thin, crisp crepe of fermented rice and lentil batter.
|Inside of prawn dosai|
It was also my first experience of Indian style pickles which are made for mixing in with curries and other mains and rice in very small quantities per mouthful - definitely not for eating on their own.
|Chilli cheese naan|
Not particularly heavy-handed on the chilli, the cheese is all stretchy, gooey goodness to start but is less interesting when it no longer oozes. Garlic naan still reigns supreme in my books.
It was an utterly delightful, heart- and feet-warming dinner on a packed Sunday night with chef-owner Sali doing the rounds on the floor. A spontaneous curry dinner and short trip to south India has been the best remedy for winter so far.