FOOD MENU
NIBBLES
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SPICED OLIVES (GF)(V)€4Marinated Nocellara del Belice olives in toasted spices.
Inspired by the centuries-old trade between the Mediterranean and India, where spices like cumin and coriander travelled along the same routes as ancient mariners navigating the Indian Ocean. -
POPPADOMS (GF)(V)€5Crispy fried chips served with mango and mint chutney.
Poppadoms trace their origins to the Indian subcontinent, evolving on the spice routes that connected India with Persia, Rome, and the Middle East, where condiments like chutneys became staples.
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MASALA FRIES (GF)(V)€8Crispy sweet potato fries, peppered with gunpowder spice.
"Milagai podi," is a Southern Indian blend that arose from the spice markets of Tamil Nadu, once a centre for the global trade in black pepper and chili.
SAVOUR & SHARE
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MALABAR SPICED CHICKEN (GF)€10Fragrant and crunchy chicken marinated in Southern spices with curry leaves.
Evoking the exchange of spice between Kerala’s Malabar Coast and traders from China and Arabia, who traded spices like black pepper, cinnamon, and cardamom, that form the backbone of this dish. -
MAURITIAN CHILLI POPPERS (V)€10Split pea fritters, chilli peppers, cilantro, cumin, fresh garlic naan.
Reflects the influence of Indians brought to Mauritius during the British colonial period, where traditional cooking techniques merged with local ingredients, creating a unique Indo-Mauritian fusion. -
LOMBOK WINGS (GF)€10Chicken wings seasoned with Indonesian spices served with crème fraiche and local peaches.
The island of Lombok was part of the Spice Islands, renowned for nutmeg and cloves. Indonesian cuisine was influenced by Indian traders, who introduced new flavours and techniques to the region. -
GOAN PRAWN RISSOIS€16Creamy shrimp patty enclosed in a crispy panko crumb crusted pastry.
Travel to Goa, where Portuguese settlers introduced their love of seafood and pastries, creating unique blends with Indian spices. -
TANDOORI PLATTER€35Assortment of Chicken Tikka, Lamb Sheekh, Tandoori Prawns, Tandoori Salmon and Naan.
A true reflection of the Indian subcontinent's culinary diversity, this platter pays homage to the clay ovens introduced by the Mughals and the spices that arrived through centuries of maritime trade.
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CUMI CUMI (GF)€12Calamari tossed in turmeric, Deggi mirch, toasted black pepper, and served with burnt lemon.
Inspired by the Indian Ocean’s vibrant ports, where Indian spices like turmeric and black pepper were carried by the Arab dhows that dominated the Indian Ocean trade routes. -
CHICKEN TIKKA (GF)€13Clay oven-roasted chicken marinated in coastal spices, paired with Balado sambal.
A tribute to India's tandoor mastery tracing traces its roots back to Mughal India and Indonesia's vibrant spice fusion, where traders introduced chili, which became integral to Indonesian cuisine. -
LAMB SEEKH (GF)€14Minced lamb skewers seasoned with garlic, green chili, coriander, and garam masala.
This dish represents the Persian influence on India’s cuisine, during an era that saw the elevation of humble spices into royal feasts during the Mughal Period. -
TANDOORI PRAWNS (GF)€19Clay oven-baked tiger prawns served with Moilee cream and charred lemon..
Tandoori cooking techniques were brought to India by the Mughals, while Moilee, a coconut-based sauce, has deep roots in Kerala, which thrived on the spice trade with Arab and Chinese merchants.
SIGNATURE PLATES
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MOILEE€12 / €17Butternut pumpkin simmered in coconut milk (VG)(GF)(V)
Local sea bass served in rich coconut sauce and fresh tomato (GF)
A tribute to Kerala’s rich maritime history, where Moilee sauce was perfected by local chefs influenced by Portuguese settlers who brought tomatoes and cooking techniques to the Malabar coast. -
SOUTH AFRICAN INSPIRED BUNNY CHOW€13 /€18Maltese bread served with Indian aromatic potato masala bhaji (V)
Maltese bread served with Chicken Tikka Masala
Bunny Chow was born in South Africa, when Indian laborers working in sugar plantations created this portable curry dish, blending their ancestral flavours with the ingredients available in their new home. -
CHETTINAD CHICKEN CURRY (GF)(N)€18South India’s Chettinadu region-style spiced chicken curry, made with 16 different aromatic spices
Chettinad, a coastal region of Tamil Nadu, was a hub of maritime trade, where merchants perfected this dish using the wealth of spices exchanged through their vast networks. -
BEEF KORMA (GF)(N)€21Beef curry in rich brown onion and cashew nut gravy.
Korma was introduced to India by the Mughals, whose love for luxurious, slow-cooked dishes combined with the subcontinent’s vast array of spices, leaving a lasting mark on Indian cuisine. -
PRAWNS WITH IDLI (GF)€21Pan-seared masala prawns served on a rice cake, aromatic herby rasam soup.
Idli, a South Indian staple, reflects the region’s deep culinary history, where rice and lentils have been combined for centuries. A journey to South India’s coastal kitchens, where seafood and traditional rice cakes are steeped in spice and history. -
TANDOORI OCTOPUS (GF)€21Tandoor oven-baked spiced octopus, garlic yogurt, orange, and grapefruit salad.
Octopus, a Mediterranean favourite, meets Indian tandoor traditions, which were perfected by the Mughals, creating a fusion of two great culinary worlds. -
LAMB CHOPS (GF)€22Australian lamb chops marinated in Indian signature spices, grilled in a clay oven.
A testament to the global cuisine, from the pastures of Australia to India’s spice markets -
MÉZ SIGNATURE LOBSTER (GF)€31Grilled local Maltese whole lobster marinated in MÉZ signature spices, served with Naan.
A luxurious dish that reflects the global journey of spices, from the coasts of East Africa to the Mediterranean, where lobsters thrive, combined with Indian tandoor traditions and aromatic spices.
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THAI BAKED FISH (GF)€16Local sea bass, coconut milk, aromatic Asian spices.
A reflection of the ancient trade between India and Southeast Asia, where Indian merchants introduced their cuisine to Thailand, contributing to the development of rich, coconut-based curries. -
MASSAMAN CURRY (GF)€18Chicken and potato in a mildly sweet and savoury curry with fragrant spice.
Massaman curry originated in the Thai court, influenced by Persian traders who brought spices like cardamom and cinnamon to South Asia, linking Thailand and India through shared culinary heritage. -
BEEF SUKKA (GF)€20Fresh curry leaves, mustard, cumin seeds, coconut onion, and tomato.
A journey through India’s Western Ghats, particularly the Mangalore coast, where Indian and Arab traders exchanged goods and ideas, influencing flavours that define this hearty, coconut-based dish. -
GOAN PRAWN CURRY (GF)€20Tangy, mildly sweet coconut-based curry with coastal flavours.
Goa’s prawn curry encapsulates the culinary legacy of the Portuguese, who brought vinegar to Indian cooking, merging it with local coconut and spices to create a dish that’s both tangy and rich. -
DOI MAACH (GF)€21Medley of salmon, octopus, and prawn simmered in a Bengal-style light yogurt gravy.
A classic from India’s Eastern Coast, this dish is influenced by the Islamic traders who brought yogurt-based dishes to India, while incorporating the seafood bounty of Bengal’s river deltas. -
TANDOORI SALMON (GF)€21Mustard-spiced salmon served with pineapple chutney.
This dish highlights Bengal’s love of mustard and reflects the influence of the spice trade, which brought fruits like pineapple to Indian shores through Portuguese traders. -
LAMB CURRY (GF)€25Lamb shank prepared with red chili and yogurt.
A slow-cooked masterpiece that reflecting centuries of culinary tradition starting from the Persian empire through to the Mughal period, when royal kitchens were filled with aromatic dishes.
ACCOMPANIMENTS
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BEETROOT RAITA (GF)(V)€4Maltese beetroot, Greek yoghurt, pomegranate, cumin and smoked paprika
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SOUTH INDIAN MASALA POTATOES (GF)(VG)(V)€9Turmeric potatoes tempered with mustard seeds, curry leaf, ginger and chilli
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TANDOORI MALAI BROCCOLI (N)(GF)€12Broccoli marinated in cashew and cheese paste, prepared in clay oven
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SMOKED EGGPLANT DIP (GF)(V)€4Local eggplant, Greek yoghurt, Bumbu chilli oil, spice blend
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ZUCCHINI THORAN (GF)(VG)(V)€11Stir fried zucchini and beans, curry leaf, red onion and fresh coconut
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SOUTH INDIAN DAL (GF)(V)€10Yellow lentil tempered with mustard seeds and curry leaves
CLAY OVEN BAKED NAANS
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ROTI€4
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MALABAR PARATHA€5
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CHEESE NAAN€6
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BUTTER NAAN€4.5
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GARLIC NAAN€5
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CHILLI GARLIC NAAN WITH TZATZIKI€6.5
BIRYANI AND RICE
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LEMON RICE WITH PEANUTS (V)(N)€5
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PRAWNS BIRYANI (GF)€20Coastal spiced prawns, aromatic basmati rice
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STEAMED BASMATI RICE (GF)(V)€4
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CHICKEN BIRYANI (GF)€17Spiced chicken, aromatic basmati rice
SWEETS
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MANGO SAGO(GF)€5.50Sago pudding with pureed mango, Fresh fruits and coconut cream
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BERRY MALAI(GF)€8Steamed Greek yoghurt and condensed milk, Stewed berries
Authentic Indian Food in Malta
MÉZ: A Culinary Oasis for Authentic Indian, Coastal, and Halal Food in Malta
Nestled in the charming surroundings of Malta, MÉZ stands out as a culinary oasis, offering the most authentic Indian coastal cuisine focussed on fresh seafood. Situated in the heart of St Julians and overlooking the scenic Spinola Bay, our restaurant and bar present a harmonious fusion of flavours inspired by the Indian Ocean and its diverse cultural influences including halal principles.
Begin your gastronomic journey by exploring our interpretation of Indian Coastal Cuisine, which combines the authenticity of Indian spices, the freshness of fish, and the halal tradition. MÉZ is more than just a dining establishment; it’s a celebration of rich culinary heritage and a voyage into the depths of flavours.
As the go-to destination for authentic Indian, seafood and halal food in Malta, MÉZ offers a menu that mirrors the richness of the Indian Ocean. From the vibrant shores of Indonesia and Malaysia to the enchanting landscapes of Sri Lanka, Madagascar, Kenya, and Mauritius, with India at the epicenter, our dishes showcase the essence of the region.
But our mission goes beyond delivering exceptional cuisine. At MÉZ, we strive to redefine the culinary landscape by unearthing the cuisines woven together by the Indian Ocean. These cuisines have left an indelible mark on history and reshaped the culinary world.
The legacy of this maritime world is celebrated through the flavours that have travelled far and wide. Indian merchants introduced the vibrant aromas and tastes of their cuisine to Southeast Asia, especially to Malaysia and Indonesia. These regions embraced Indian spice blends and the allure of black pepper, which quickly became popular staples in their culinary landscapes.
Conversely, the influence flowed in the other direction, with Southeast Asian cuisine leaving an indelible mark on India and Sri Lanka. Dishes featuring rice cakes and coconut milk-based creations continue to dominate their culinary scenes.
At MÉZ, we pay homage to this rich and diverse legacy of the Indian Ocean. Our commitment is to offer you a culinary experience deeply rooted in tradition and intertwined with the freshest fish and seafood and adhering to the principles of halal. Our restaurant, graced by the Mediterranean’s tranquil views, isn’t just a dining destination; it’s a journey through history, culture, and taste.
When you dine at MÉZ, you’re not just enjoying a meal; you’re partaking in a voyage through time and culture. We invite you to savour the exquisite flavours that this unique region has to offer. MÉZ: Where every dish tells a story, and every visit is a voyage of culinary discovery, right in the heart of Malta.
(VG) Vegan (V) Vegetarian (GF) Gluten free