1731 Verified Diner Reviews

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Total Dimmi Score

1731 reviews
Value for money

dined on Tue, 20 Jun 2017

Excellent food - great use of spices without burning the mouth, every dish had its own character. Also enjoyed the fact that the place is carpeted and therefore it is possible to have a good conversation with a group of people as it is not a noisy venue.

dined on Sun, 11 Jun 2017

One of, if not the, best Indian restaurants in Sydney. Service was amazing, food was amazing and it's BYO wine - what more could you ask for? Hard to recommend any one dish as everything is so good.

dined on Wed, 31 May 2017

The staff are very attentive and professional, food is amazing a definite recommendation from me!

dined on Fri, 26 May 2017

The food was very nice and not your traditional indian restaurant with your tikka masala and kormas. I do get annoyed when they charge you for poppadoms and then $3 each for every condiment it comes with like the mango chutney, the onions and tomato etc.

dined on Sat, 20 May 2017

I love your place! I'll go back again & again. Dosais are fantastic, goat curry, lamb kerimah & spinach cheese naan. Yum!
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Credit Card Required for Groups of 12+

We humbly request that you keep us informed of the numbers in your group. It is a very busy service for us, so if we are not aware of a change in your numbers or cancellation, and reject other guests because of this, you may be charged a lost seat charge of $20 per cover.
Min. people
13 Jan 2017 - 13 Jan 2020
Sun, Mon, Tue, Wed, Thu, Fri, Sat 12:00 AM - 11:59 PM
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About Malabar @ Darlinghurst

Follow the Spice Trail. The Malabar restaurants (there is one in Darlinghurst and also Crows Nest) takes its name from the Kerala region, known for its Indian spices such as pepper, cardamom, ginger, curry leaves and vanilla. This was the beginning of the famous Spice Trail, which went on to bring exotic flavours to every corner of the Earth. Today, that’s what Malabar Darlinghurst aims to do: show diners a real taste of South Indian cuisine. With over 22 years of experience, owner and chef Mohammed Sali personally picks all his ingredients daily, peeling onions, slicing beef and grounding spices all by hand. Mohammed’s creations are fragrant, filling and, as expected, spicy! You’ll find dosai (a crepe-style speciality) on almost every table, alongside a glass of creamy mango lassi and a basket of crisp golden naan. The décor matches the food – classic with a modern twist. It’s a fresh-feeling atmosphere, after the restaurant moved a few doors down in December. Malabar Darlinghurst: food fit for a maharajah! Best dish: Chemeen Paringikai dosai.

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