About Malabar Hut
A small Kerala kitchen bringing the food of the Malabar coast to homes, offices and festivals across Australia.
Born of the coast, cooked with care
Malabar is the northern coast of Kerala, home to Kozhikode, Thalassery and Kannur. For centuries Arab, Persian and local traders met in its ports, and the kitchen grew from that meeting: fragrant dum biriyani made with short-grain kaima rice, Arabian Mandi, coconut-rich curries and an evening snack culture that has no equal.
At Malabar Hut we cook those recipes the way they are made at home and at the roadside thattukada stalls of Kerala. Snacks are folded and filled by hand, biriyani is sealed and cooked on dum, and our pickles are made in small batches.
We started by feeding friends and community events, and now cater weddings, Iftar gatherings, birthdays, corporate lunches and festivals, along with a weekly tiffin service for people who miss food from home.
Our promise
Authentic recipes
Family recipes from northern Kerala, with the spices, rice and techniques they call for.
Cooked fresh on the day
Catering orders are cooked on the day of your event and delivered hot.
Made for gatherings
From a tray of snacks to a 500-guest wedding, we scale the menu to the occasion.
Words you'll find on our menu
- Thattukada
- A roadside food stall in Kerala, famous for late-night fried chicken and beef.
- Pathiri
- A thin rice-flour flatbread, the everyday bread of Malabar Muslim homes.
- Kallummakaya
- Green mussels, a coastal delicacy, stuffed or fried.
- Dum
- Slow cooking in a sealed pot so the rice steams in the meat's own juices.
- Sulaimani
- Black tea with lemon and spice, served after a heavy biriyani.
- Uppilittathu
- Malayalam for pickles, here made from fruit and vegetables in brine and spice.