Invitation to Malabar new Sunday Brunch

of food and we're going to be able to do that now because there's a Sunday brunch that just got a flavorful upgrade. This is Chef Vikram from Malabar here to give us a taste of their new Sunday brunch experience. And I'm going to say this. First of all, the food is delicious. We know that. But you're telling me that you're doing a Sunday brunch now for $35. Yeah, it's exciting. We've just started this brunch two weeks ago and we wanted to bring something to the neighborhood where people would come and try a lot of different food and every week we change the menu. So that's the best part of it. So it's not that if you come one Sunday, you get one dish and the next Sunday you get the same thing again. So it's good for our chefs too. Time to create new things, too. And for the guests, they can just come each week, and you can get a different experience. We like them to come every week. Which is great. So let's go over. We're going to do a demo here in just a second with some of the crab, which looks awesome. But walk me through some of the items that you might find on your Sunday brunch. A buffet generally would have an array of dishes, which is enough for every palate, like vegetarian and non-veg dishes. So we have some appetizers, like we have some lamb samosas. We have a beetroot vada, which is like a spiced lentil donut. I'm going to get back to that in a second. And of course, the classic dosa, the crepe, with the potato filling. Which is perfect. Yeah, and then an array of curries. Like we have a Mangalorean chicken curry, which is from the southern part of India. Okay. A fish curry from Goa, where seafood is in abundance. And... A biryani, of course, a classic lamb biryani. You gotta have the biryani. Yes, yes, and vegetables, too, because, remember, you've got a lot of vegetables. Nowadays, people are turning vegetarian, so you gotta satisfy their palates. To me, one of the best places to get your veggies is at a good Indian restaurant, which we're talking about here. These caught my eye. These are essentially savory donuts, right? Correct, lentil donuts. It's like a lentil batter, and it's spiced with some curry leaves, mustard seeds. Onions, that's amazing. All right. I'm gonna take a little nibble with this and while I do it, what do we have here? What do we want to demo something? This again. It's called Crabidi Appam. So what do we have is these are string hoppers That's rice flour, which is made in a dough, and then you put it through a press and steam it. And we have a classic moilee sauce from Kerala, which is cooking on the fire. We're gonna sauce first, or we're gonna put the crab on first? No, we're gonna heat up the crab in the sauce, and then we're gonna top it up with the broth. Oh, so we're mixing it all together. Correct, but you're gonna top it up, and then you can just eat it there. All right, go grab the sauce. I'm gonna take a bite of this, by the way. I'm gonna describe this for you, if I can, as best I can. It tastes, I'm not going to let Chef listen to this, but you have a good hush puppy. It's kind of got that consistency to it, but then it's got a little bit of a bite on the back end of it, and that really puts together a good flavor. All right, crab's going in there. Chef, while we do this, talk about just some of the fun that you have of changing up the menu all the time, because you're working for every palate out there, right? Yeah, the idea is to offer people a array of dishes. See, India is a very vast country. It's got, the cuisine there is varied. And, you know, literally north, south, east, west. So you've got any city in India. Are you focused on any one particular region? No. Well, Malabar, our focus is on the coastal region of India. Okay. But also along with that, we have the traditional, you know, popular dishes like the butter chicken and the lamb rogan josh. Of course, you've got to have that too, yes. All right. I know we're not heated up yet, but bring it over here and show us what we would be seeing if we came down here. So that's the crab. I'm going to top it up. Oh, wow. I mean, the color is so bright, first of all. It's fresh coconut milk flavored with curry leaves. I mean, you're not going to argue with a James Beard chef, first of all, when it comes to this. So we're going to accept everything. And we might have to try it, too, just to make sure it is what it is. There he is. Reservations are available online? Yes, you can do it online on Resy or you can call the restaurant. You're more than welcome to have everybody in. All right, the Sunday brunch is new. There's the information for Malabar. If you want to check it out, $35. Oh, my gosh, Chef, I didn't get to the dessert. Oh, yes. Real quick, these are all different layers, right? That's like 20 layers of coconut pancake. Want to watch 20 layers of coconut pancake disappear? Here it goes. There you go. Oh, that's delicious. Thank you, Chef. Great to see you, Chef. Good to see you. We'll see you at Malabar. Oh, my gosh, this is delicious.