Chef Mohammed Sali graduated from the Institute of Hotel Management School in Chennai, and has been based in Australia since 1977. Malabar Darlinghurst’s modern dining area is spacious, bright and extremely comfortable, and despite being on the corner of one of the busiest streets in Sydney, there is an aura of serenity.
Chef Sali specialises in southern Indian cuisine. The dosai is perhaps the region’s most notable dish and Malabar is credited with awakening Sydney to its existence. Try the chemeen paringikai dosai – prawns tossed in a tangy, spicy relish with green chunky capsicum and then wrapped in a rice and lentil crepe. The prawn konkan is a standout dish; this light, creamy coconut curry is ginger- and onion-based and packs a sharp tang at the end. Another popular regional dish is the duck moilee – a slow-cooked curry featuring tender duck leg meat, chilli, coconut and spices.
PSST! Do not leave without trying their naan breads – arguably the best in Sydney.