Malai means cream and kofta means dumpling, and getting both right is the whole job. Our koftas are made in-house from fresh paneer and boiled potato, bound lightly so they stay pillowy, and fried only when your order comes in so they reach the table crisp on the outside and soft in the middle rather than soggy from sitting in gravy.
The white gravy is built on onion, cashew and melon seed blended smooth, warmed with green cardamom and white pepper instead of chilli, then loosened with cream. There is no tomato in it, which is why it stays pale and delicate. It is the mildest curry on our menu and a reliable pick for guests who do not want heat.
Why Our Koftas Are Fried to Order
A kofta that has been sitting in sauce collapses. We keep the dumplings and the gravy separate until the plate is called, so the texture contrast survives the trip — including on delivery orders across Brampton, where we pack the gravy hot and the koftas just-fried.
Best Pairings for Malai Kofta
The gravy is rich, so a plain tawa naan or steamed basmati keeps things in balance better than a buttered bread. Serve it next to a sharper dish such as Karahi Paneer or Dal Makhani for contrast on a shared table.
