Masala Dosa $18
Fermented rice-and-lentil crêpe, crisp and lacquered, folded over spiced potato. Sambar and two chutneys.
VegetarianGluten-freeSignature
Our story
From the Malabar coast to Gerrard Street
We cook the South of India — the coastal South. Where the Arabian Sea meets Kerala's backwaters, cooking turns on coconut, curry leaf and the slow perfume of tempered spice. Malabar brings that table to Toronto, refined but never fussy.
Our dosas come off a screaming-hot griddle, thin and lacquered in ghee. Snow-white appam are fermented overnight and lace at the edges, made to be torn and dipped in coconut stew. From Chettinad — the pepper country inland — we borrow a darker, deeper heat for chicken and seafood. And every meal ends the only proper way: a steel tumbler of frothed South-Indian filter coffee.
It is banana-leaf hospitality, plated for a fine-dining room. Come for a long lunch or a slow dinner — either way, you leave having eaten the coast.
Coconut-forward
Fresh-pressed coconut milk, oil and chutney at the heart of the kitchen.
Curry-leaf tempered
Whole spices bloomed in hot oil — the sound of South-Indian cooking.
Real filter coffee
Chicory-dark, frothed high between tumbler and dabarah.
