Masala & Malt Takeaway Menu

Vegan. Vegetarian. 2x light, crunchy papads.

Vegan. Vegetarian. Deep fried various shapes of rice papadoms.

Puffed rice and thin sev mixed with onions, spices, coriander and peanuts

Vegetarian. Gluten Free. Perfectly fried fritters of sliced onion, coriander, potato, methi and chickpea flour.

Vegetarian. One piece of handmade Punjabi samosas, served with our popular tamarind chutney.

Vegetarian. 6pcs crispy cheese - filled bombs fried and tossed in our signature masala spice.

6pcs crispy king prawn-filled bombs fried and tossed in our signature masala spice.

Minced lamb with onions, green chilli, roasted half crushed spices & herbs in a sausage form and grilled in an Indian clay oven.

4pcs Deep fried dumplings tossed in indo-schezwan sauce.

4pcs desi style dumplings tossed in hot momo chutney.

Chunks of cottage cheese soaked overnight in sweet & sour vinaigrette, then marinated in pickled yoghurt, fenugreek and black onion seeds. Barbecued in tandoor.

Lamb tikka marinated with cream, cheese. Royal cumin & cardamom, delicately grilled over charcoal, served with mint yoghurt sauce.

Cubes of sweet water fish matured in a medium spiced marinade and coated with spice & herb flour then deep fried.

Diced Onions, Tomatoes, Cucumber, Green Chillies, Touch of Mustard Oil and Lemon Mixed Together.

Tender pieces of chicken marinated in special selection of spices unique to masala & malt. Served with an indian salsa salad.

Jumbo prawns delicately marinated in cheese, green chilli, garlic & mustard oil

Tender pieces of lamb, marinated in special selection of spices, together with tomatoes, peppers & onion. Served with an indian salsa salad.

Sharma-ji-special. Boneless chicken cooked in pure butter, black pepper, ginger, garlic, lemon and green chilli. A very unique yellow-ish lemony broth originated from the town of begowal, punjab.

It contains nuts. Vegetarian. Butter paneer with rich creamy gravy.

Originally it was born in royal palace of shahjahanbad during 17th century. It was re-started by chefs working on the indian railways in the 1900 s to serve first class british and indian landlords passengers. Dices lamb, potatoes cooked with fresh spices & herbs. It has its own distinctive aroma from the flavor of mustard oil , fennel, whole spices, and ground mixed spices. Our oldest recipe is slow cooked for 6 hours.

Vegetarian. Rajma chawal is one of indias most loved comfort meals—slow-cooked punjabi kidney bean curry (rajma) served with plain steamed rice (chawal). Simple, hearty, and deeply satisfying, its food that feels like home.

A classic bengali delicacy where soft, pearl-sweet water fish is gently simmered in a sharp mustard and green chilli gravy, finished with fragrant mustard oil. The bold heat of freshly ground shorshe perfectly balances the fishs natural sweetness, creating a dish that is simple, powerful, and unmistakably bengali. Traditionally enjoyed with steamed rice, this preparation celebrates purity of flavour no heavy spices, just confidence and character (on the bone).

Hyderabadi dum biryani is one of indias most iconic royal dishes rich, aromatic, slow cooked, and deeply layered in both flavor and history. It"s not just food; it"s a legacy sealed with dough and cooked on dum.

Comes with creamy pickley spicy mirch, pepper&onion salan

Indian Cola

A playful, medium-sweet Zinfandel bursting with strawberry and ripe summer fruit flavours and a hint of citrus. It is everything a Zinfandel rosé should be not subtle, but Bright and refreshing.