Moti Mahal Indian Restaurant Malvern Menu

Marinated beef napped in rich curry sauce.

Pan-seared New Zealand rocking flavored with pinenut, mango chutney, and coconut gravy.

Beef with mushroom and cream.

Pieces of lamb cooked fenugreek leaves and spices.

Barbecued chicken cooked in a harmonious blend of tomatoes enriched with cream and garlic butter.

Chicken fillets simmered in french spinach puree and lightly spiced.

Lamb cooked with fifteen spices in a wok.

Hot and tangy curry.

Prawns delicacy cooked with onion, tomatoes and capsicum in a light curry sauce.

Our signature dish of silky cashew and tomato curry infused with cardamom and fenugreek.

With cashew nuts, almonds, sultanas and chicken fillet.

Fresh prawns sautéed with capsicum, tomatoes and onions in a coconut sauce.

Fillet of rockling cooked in coconut milk and dill.

Beef cooked with potatoes, peanuts, lemon grass, and coconuts.

Chicken cubes cooked with fenugreek and herbs.

Cubes of tender lamb with cashew nuts and curd sauce.

Hot and tangy curry from Goa.

Chicken breast pieces with mango sauce.

Fish cooked in tandoor and tossed in pan with onion, tomatoes, capsicum and rich gravy.

Prawns in a sweet and hot curry sauce.

A fiery curry from Rajasthan cooked with yogurt and Mathania chili.

Famous dish for whiskey lovers with dry herbs and spices.

Lamb cooked with warrigal leaves and spices.

Parsi speciality chicken cooked with red lentil and dhansak masala.

Rockling pieces tampered with mustard seeds and simmered in mushroom sauce.

Mustard flavour diced lamb cooked with potatoes and spices.

Strips of cooked chicken with our chef’s selection of various Indian spices and fresh coriander leaves.

Veal shanks braised in yoghurt rosewater and Indian herbs.

Crab, prawns, meat and fish in a coconut sauce.

Chicken fillets cooked with fennel, coconut cream curry leaves and peanut butter sauce.

Prawns cooked with strips of vegetables in a light curry sauce.

Cubes of beef cooked with onion, tomatoes, diced capsicum and herbs.

Hard boiled eggs simmered in homemade sauce with coriander leaves.

Bengali-style prawns smoked chili and poppy seed curry.

A fillet of fish Bengali style to pamper any taste buds.

A rare sumptuous taste of Himalayan origin goat meat with Australian native pepper.

Pot roasted lamb curry from Kashmiri.

Cottage cheese cooked with onion and capsicum in Kadai gravy.

Homemade cheese cooked with tomatoes, cream and garlic butter.

Cottage cheese, potatoes and peas.

Tossed green vegetables with garlic and ginger.

Mushroom and peas curry.

Whole chickpeas cooked with Chana masala spices and rich gravy.

Black lentils slowly cooked with kidney beans and finished in butter and cream.

Mushrooms and potatoes curry.

Ajwain flavoured homemade cheese cooked in makhani sauce with onion and fresh coriander.

Golden fried balls of paneer and potatoes with a touch of spice gently cooked in almond base sauce.

Homemade cheese cooked with cumin and spinach.

Nine jewels of vegetables and nut in a light creamy sauce.

An exotic and colourful tandoori aubergine delicacy dressed in a creamy coriander flavoured yoghurt.

Sliced lady finger sautéed with onion, tomatoes pomegranate and spices.

Spinach and mushroom blended with ginger in a mild creamy sauce.

Homemade cottage cheese in mild cashew nut sauce.

Entrée: bonda, lamb kebab, chicken tikka. Main course: beef vindaloo, goat curry, chicken jalfrezi, vegetables, naan, rice and raita.

Entrée: samosa, chicken tikka and seekh kebab. Main course: Kadai gosht, shahjahani Murgh, vegetables, rice and naan.

Entrée: pakora and chicken tikka. Main course: rogan josh, butter chicken, rice and naan.

Pan fried rice with prawns, fish, lamb, chicken, mushrooms, tomatoes and capsicum.

Served with fruit and nuts.

Rice cooked with minted lamb and spice.

Cooked with mustard, turmeric and lemons.

Cooked with vegetables and nuts.

Cumin flavoured.

Temper with mustard seeds and curry leaves.

Onion flavoured rice.

Rice cooked with peas, turmeric and spices.

Basmati rice prepared with yakhni and nuts.

Sautéed prawns with onion, garlic, tomatoes and white wine.

Mixed vegetables fried in tempura batter.

Kadai fried chicken with the perfect combination of hyderabadi herbs and spices.

Ginger flavoured juicy lamb chops done to perfection in a tandoori marinade.

Succulent boneless kebab of fish.

Ajwan flavoured rocking fillet deep-fried with chicpea batter.

A tender kebab from lamb mince.

Chopped onion delicately spiced in gram flour and fried.

minced mushroom kebab grilled in a pan.

Filled savoury pastry with lightly spiced vegetables.

Boneless morsels of chicken marinated in yoghurt. Lime juices and cooked in tandoor.

A cauliflower delicacy served with coconut chutney.

Flaky bread with fresh mint.

Moti naan, paneer, onion kulcha and chilli naan.

Wholemeal flat bread.

Naan filled with chopped chicken tikka, onion and fresh coriander leaves.

Garlic and herbs.

Filled with lamb mince.

Filled with potatoes and peas.

Stuffed with sautéed mushrooms.

Spicy cottage and cheese bread.

Mushrooms cooked in tandoor and served with cheese sauce.

An assortment of tandoori specialties served with salad and condiments.

Kebab cooked with Indian cottage cheese.

Assortment of vegetables roasted in tandoor.

The king of kebabs.

Marinated cauliflower cooked on live charcoal in tandoor.

Sweet potatoes Aloo tikki, papdee with pomegranate, red onions, and tomatoes.

Semolina crisps served with onion tomato and tamrind and yogurt sauce with fresh coriander.

Potato cakes pan fried served with chickpeas, onion, tomatoes, and a yogurt and tamrind sauce.

Fried savory pastry with lightly spiced served with chopped onion, yogurt and tamarind sauce.

Plain, banana and mango.

Traditional Indian spicy garden salad.

Homemade yoghurt with chopped pineapple.

Churned yoghurt with cucumber.

Cucumber, tomatoes and onion.