It was a long time when I discovered a new Malwani Restaurant on my Malwani food journey. So after visiting every other malwani food serving restaurant, I headed towards Dadar for a new place. Actual plan was to visit Chaitanya @ Agar Bazar, but it was closed for Renovation. Might be closed for a couple of months more, so foodies heading there can make a note. While heading to Chaitanya, I saw Malwan Kinara at the turning to Agar Bazar. They have a glass door, so while walking I saw through it. It was empty. So I turned back after looking at the renovation sign @ chaitanya and came to Malwan Kinara, which I feel was a great choice.
Their menu is nicely made and looks very attractive. The 1st page explains the relation between the Malwani Culture and Malwani Food which caught my eye and made me read & understand it.
Ambience @ Malwan Kinara was very much Woody. They didn’t have any couch or sofa seating but the wooden chairs and tables made it look attractive and comfortable dine-in restaurant.
Service was neither slow nor quick. We were only glad that the food was nicely cooked and yummy.
The fish was as fresh as it was just fished out in the kitchen and fried. The Surmai slice was huge and served with lemon wedges and onion. I had asked for a Tawa Fry surmai but instead had to settle for a Deep fry fish. The fish was nicely coated in spices and rice flour and fried to perfection. It had soaked a bit of oil but the taste was divine. The starter was good so went for the main course.
The best ever Mutton chops I have had in any restaurant before. It had a homely touch. Nicely marinated lamb chops with malwani masala. The lamb chops were juicy and the gravy had mixture of garam masala and malwani spices which made the dish extremely delicious.
Tandalyachya Ambolya aka Rice Pancake looks almost like a fluffy uttappa but is more softer. Amboli is a regularly used bread in Malwani cuisine and is a traditional Maharashtrian bread. Goes well with gravy dishes.
Malwani Vada is a native dish to the Konkan region of Maharashtra. Being a maharashtrian (not a konkani or malwani), the vadas are prepared at my house once in 3-4 months along with chicken curry, whenever we are bored of having chapatis.
The vadas are made from mixture of 2 flours – Urad dal and Rice, along with mixture of salt, fennel powder and cumin powder. These vadas were crispy and golden brown. Went well with the Lamb chops.
The rice was flavoured mostly with garam masala and made fancy with some coloring. It was white, orange yellow, green with big pieces of prawns which were cooked nicely. It had garam masala all over and it was a bit spicy as well which was a great thing. It was more of a Prawns Rice than Biryani, which is made in every Malwani/Konkani family.
Alongside also had Sol Kadi which was sweet & spicy to the palate.
The experience at Malwan Kinara was a good one, if not great.