The Mysore chilli chops were really succulent and aromatic, marinated in chilli, carom seeds and sesame seeds. With the bone wrapped in foil, it makes them just that much easier to devour.
Located on the busy Pacific Highway, Malabar is well known for their take on South Indian cuisine.
One of their specialties is Dosa - a rice lentil crepe. We tried the Kheema Dosai which consisted of a beef mince filling with fenugreek, ginger and cinnamon - so flavoursome! I loved the texture of the Dosa - it's like having an ultra-thin, super crispy crepe. The coconut chutney and spicy sambar rounded out the dish perfectly.
We also got one of their other signature dishes - the Butter Chicken, or chicken makhani. It's definitely one of the best butter chickens I have had. The chicken pieces were moist and tender, and the creamy tomato sauce was wonderfully rich and tasty, with just the right amount of sweetness.
With an extensive menu packed with South indian classics done well, it is easy to see why Malabar has been a long-time fixture on the Sydney dining scene.
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