MALVERN HILLS 1st- NORTH INDIAN TANDOORI GRILL HOUSE. TRY OUR AWARD WINNING GOURMET GRADE CURRIES, NO SHORTCUTS, NO WATERED DOWN RECIPES. WELCOME TO SHAK. 50 YRS OF HERITAGE. TWO GENERATIONS.
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01684 310 603
who first setp up shop and Indian restuarant buisnesses, Now you found us, let me share with you and educate you on the history of North Indian food, why 1885 means so much to us; and how SHAK came about; how Pandeli started and more! Welcome to Malverns first ever, Real North Indian restaurant.
Are we really the best North Indian restaurant in the Malvern Hills, Worcestershire? We think so!
We share a unique history in North Indian, Regional and Classic Mughlai dishes. Did you know, that 99.9% of all “Indian Restaurants” use the same paste. Sadly, a commercial paste or a watered down version of what it should be. Namely, the crap that you can buy from the supermarket on offer for as little as £1 for 500ml. As saturated and unrefined as it; Britain has fallen in love with Indian food, from the Time of Raj to Queen Victorias reign as Empress of India.
Pandeli Recipes | Queen Victoria, The Empress of India, True Indian Food and the History of Malverns best!
“In 1877, Benjamin Disraeli, Conservative Prime Minister, had Queen Victoria proclaimed as Empress of India. India was already under crown control after 1858, but this title was a gesture to link the monarchy with the empire further and bind India more closely to Britain.
The Royal Titles Bill was brought before Parliament in 1876. It faced opposition from Liberals who feared that the title was synonymous with absolutism. Queen Victoria opened Parliament in person, the first time since the death of Prince Albert, to announce the change in royal title. Celebrations were held in Delhi, in what is known as the Delhi Durbar, on 1 January 1877, led by the Viceroy, Lord Lytton“– extract taken from the Open University
REAL INDIAN FOOD, Pre Colonisation & Mughali Preparations
Delhi was broken 7 times and rebuilt 7 times. Through the Delhi sultanate, we can begin to understand the melting pot of Indian, cuisine and regionally the sophistication that the Royal kitchens embraced and treasured.
Pre Colonisation, all the recipes cooked in major 5 star hotels and Palaces were as authentic as you can imagine. Certain dishes we’re very palatable; had been passed down generations. We’re taking from 1885 for example; Mughal Emperor Akhars reign in Delhi. That how far a Classic Korma dates back to. Worst thing is, its impossible to come by in Britain.
Same goes for a Butter chicken / Makhani sauce. Our recipe is treasured from the chaps at Moti Mahal, as Mohan Lal Das held the original recipe. Incidentally my Dads guru. Many of those in the loop; will in-fact say our version has enhanced the dishes with a few minor tweaks.
Indian Home-cooking vs Restaurant Grade
Real Indian food can and can’t be found in households. Namely, a culinary preparation would far exceed the skills of a love bound mother, it would be a symphony of flavours; an exhibition of the finest grains, spices and blend of protected recipes that date back hundred of years. My father started as a fiery KP, who took training under Mohan Lal Das. A modern day Marco Pierre. The struggle has been real, and we truly have something very special to share!
Today, we’re a family run kitchen based in the Malvern Hills trading from the Marlbank Inn. We are a father and son duo; my fathers career began in Delhi’s first ever Indian restaurant. Old Delhi, Connought Place, Kwality Restaurant.
My father having worked as Chef in Claridges Delhi, heading Air India’s Flight Kitchen in the 70’s with 200 chefs under his supervision; among many other well reputed, 5 star hotels such as the Vikram, Viceroy, Gaylords and many more. My fathers recipes dates back as far as the Delhi Sultanate, 1885 from Moghul Akhar.
True North Indian Korma is yoghurt based; it should hold 120g of onions per kilo serving; ginger garlic and cashunuts. (again with a fair proportaion of cumin, coriander, mace, cinammon and few select notes.) Popularised and manufactured, miss-represented with early entrepreneurs in the 60’s in Britain. We’ve been accusumed to a lies, and things have chanaged. Not saying its not good, its just not proper.
Same goes for Makhani, Chicken Tikka Masala, Jalfrezi and anything else you’ve most likely tried. Everything we make, under the Pandeli brand is award winning; its not alien to the taste buds. Its just simply proper North Indian and Regional Indian food. Don’t believe the hype? Find out more, hit the Insta and Twitter page for the Marlbank Inn or call a book a foodie fest on 01684 310 603
Malverns Best Indian Restaurant | Tandoori Grill & BBQ house
“What we realised as soon as we launched, is that Malvern and cultured foodies and those craving realness’ just went bonkers upon trying our food, from elevated chefs, Food critics we’re all in awe. As simple as the menu is; working from a very small outdoor Pop up Kitchen proved very successful and rewarding.
The repsonse to us sharing True North Indian food has been shocking. We’re not hiding behind presentation, there are no spiced puruees or sau vide chicken supremes; (not yet) but just pure flavour. How it should be, with layered and flavoured spices. Not just overpowered chilli or sickening sweet massala.” – Chef Panwar of Pandeli, Marlbank Inn, Owners.
MALVERN HILLS, WORCESTERSHIRE 1st EVER, NORTH INDIAN GRILL HOUSE.
Indian means Indian. We don’t pre-make “Massala” our dishes are authentically produced. Proof is in the Pudding. Pop down, order a grill and you can be the judge!
“My fathers time on the circuit as a chef and knowledge on classic preparations, regional Indian food and tandoori preparations is second to none. This is what we’re here to share. 50yrs of expertise. Today, we’re a family run kitchen, a father and son duo. The menu is short and concise, balanced, authentic and everything is made how it should be. We take no shortcuts. It really is a unique offering; theres nothing like this in Worcester or Malvern. We’re proud to be Malverns first Grill house, the pop up has gone down extremly well.”- Amit Panwar, Chef Pandeli Kitchen, SHAK*
The Marlbank Inn
Tel. 01684 310 603
DINING + TAKEAWAY
*We're on from Tuesday - Sunday during peak season, March - October
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