THE SHAKINAH TAKEAWAY

Time spent in the kitchen is never wasted, but there are days when life calls for you to step away from the pots and pans, and let someone else bring the feast to the table. Shakinah is just a ride away from your door in Malta, and our partnership with Wolt ensures that you get to relish our sublime menu wherever you are on the island. Our food is carefully packaged to preserve the flavours and textures that emerge from our kitchen, so that you don’t get to miss out on the Shakinah experience when it comes to good eating. Here are some of our most popular takeaway dishes which can make it to your table:

Onion Bhaji – Start your takeaway on a good note. Our onion bhaji is deconstructed for sharing purposes, and it makes for the perfect primary nibble in front of the TV. We like to pair it with our crispy chicken pakora for a greater assortment of takeaway treats.

Saffron Tikka – Luxury can be delivered to your door, including one of the most opulent spices in the world. Our saffron tikka is a visual treat, whether it’s served at our restaurant or in the comfort of your own home. These are jewellesque pieces of chicken in a golden hue, giving off that trademark saffron aroma the minute you unveil your dish. To complement the mellow yet husky flavour of saffron, we amp up the experience with a good helping of chilli and coriander.

Raita – To help you temper any heat, we recommend a side of raita. This divine and silky mixture of yoghurt is textured with cucumber, tomatoes and onion to keep your palate fresh and cleansed. Feel free to mix in a spoonful or two into fiery sauces; it’s a best friend to those who can’t always handle the heat!

Paneer Tikka – Cheese is always a good idea, and our dairy is certainly not boring. We present thick slabs of Indian cottage cheese marinated in our blend of spices, then cooked in our tandoori oven for its final red hue. This is an unctuous dish that keeps you coming back for more.

Chicken Korma – It would be rude to leave out this classic from your order. Our bestseller makes it out the door with good reason. Our chicken korma is nutty and sumptuous, dispelling all those myths that kormas are a dull affair. Enjoy succulent chicken pieces in a rich and creamy cashew nut sauce – the perfect comfort food after a long day’s work.

Chicken Tikka Lababdar – If you’re looking for something that’s slightly saucier than a korma, but want to try something else other than a butter chicken or tikka masala, we highly recommend our chicken tikka lababdar. This is a velvety tomato-based curry enhanced with luscious ginger and a selection of mild spices. It’s a dish which you’ll find on a road less travelled, but it’s certainly a pleasant surprise and a new-found favourite among those who order it.

Don’t forget your sides – Rice and naan must find their way into your takeaway bag. How else are you going to mop up your curry sauce? For variety and contrast, we recommend a side of garlic naan as well as coconut naan to suit all palates. A portion or two of pilau rice is always recommended, and you don’t have to worry about leftovers – rice rests so well in your fridge, and makes for a quick and exciting lunch the next day.

SHAKINAH – OUR NORTH INDIAN INFLUENCE

Here at Shakinah, we’re very lucky to have a team of chefs who are able to give us the real thing, thanks to their North Indian heritage and their respect for traditional recipes. Hailing from the region of Uttarakhand, our Executive Chef has imprinted his North Indian roots onto our menu, presenting us with authentic dishes from this part of the world.

Rishikesh, Uttarakhand, India

There is an unfortunate misconception that all Indian food tastes the same, and that all regions share a common culinary history. On the contrary, the distinct narratives between the north and south can be identified by the nature of their respective dishes, and you can guarantee that every ingredient tells a story.

When we speak about North India, we’re specifically referring to regions such as Punjab, Kashmir, Delhi, Uttar Pradesh and Rajasthan, to name but a few. These are regions that have predominantly given Indian food its reputation for rich flavours; hearty and aromatic sensations to combat the icy conditions coming from the Himalayas.

Mukteshwar, Uttarakhand, India

It is perhaps pertinent to trace back the origins of these flavours to the 16th century, when the region was first invaded by the Mughal Empire. Known for their decadent produce, the Mughals brought their Persian style of cooking to North India, along with their precious spices, dried fruit and nuts. It was also the Mughals who had cemented the tandoor oven as what we now know to be a pillar of Indian cooking.

The civilisations that followed also learned to cultivate this rich and fertile land, which is why the region, particularly Punjab, is renowned for its superior dairy produce. In fact, most North Indian dishes are yoghurt-based, while South Indian cuisine is more dependent on coconut milk. Paneer and lassi are also more traditionally North Indian.

Nainital Lake, Ayarpatta, Uttarakhand

Another testament to North India’s agriculture is its wheat- and legume- based diet. You’ll find dals to be a permanent accompaniment to any North Indian meal, with a variety of lentils produced in the region. Moreover, naan bread, roti and paratha are originally North Indian foods, which allow for a more vegetarian diet. This is very telling of the region, as most communities based here are Hindu.

A few of our dishes which are typically North Indian are the following:

Samosas

Dating back to the 13th century, samosas are one of the most identifiable dishes in North Indian cuisine. Beautifully wrapped parcels of a chickpea batter, with a cumin-flavoured filling of peas and potatoes.

Butter Chicken

Known as one of Punjab’s best exports, butter chicken had first come about in the 1950s, right after Partition. Butter chicken, or Murgh Makhani as it’s known in India, was first served in New Delhi by Kundan Lal Jaggi and Kundan Lal Gujral, who had been experimenting in their kitchen with some new ideas for a curry. This dish is made of tender chicken pieces cooked in a rich tomato and cashew nut sauce, flavoured with rich butter and fenugreek.

Tandoori chicken

As we’ve mentioned, the tandoori clay oven is a marker for North Indian cuisine. We have several tandoori dishes, but perhaps our most popular is our Tandoori Chicken. This is a succulent chicken leg served on the bone, marinated in yoghurt, ginger and spices.

Aloo Gobi

A vegetarian favourite, this is a comforting dish made with potatoes, cauliflower and tomato chunks, fried and cooked in Indian spices.

Dal Panchrani

Typical of North Indian cuisine, dals are an instant bowl of good health and comfort. This dish consists of five types of lentils, cooked in butter ghee, ginger and coriander leaves.

Our Favourite Sides and Sundries

Our Favourite Sides and Sundries

Although Indian dishes are certainly the centre piece at the table, it’s what often accompanies them that elevates your meal to a whole other level. It’s an indisputable fact that curries and other saucy dishes were made for dipping, and so dip we must. Indian cuisine has certainly provided a variety of delicious mediums for partaking. When done right, you cannot but wipe your bowl clean with a slice of naan or a forkful of basmati. But of course, Indian sides go beyond buttery carbs. There are many other sundries to explore at Shakinah, and here are a few of our favourites:

Lassi

Without a doubt, lassi is lactose-liquid heaven. Popular in the Southern region of India as well as Pakistan, you’ll find that many households have a free-flowing supply of lassi, with a jug of it ready to be served to family members and guests. Traditionally, it is a savoury drink of plain yoghurt blended with water and spices such as cardamon, and then seasoned with salt. However, you’ll also find fruit-infused lassis, such as mango or strawberry. Lassis are a beautifully silky digestive aid which also double up as a cooling agent. At Shakinah, we offer sweet, salted, mango and strawberry lassis to go with (or without!) our spicy dishes. They’re seriously addictive.

Raita

Another cooling agent in the Indian arsenal, a raita is a delightful yoghurt dip infused with cumin and freshly chopped coriander, and a good helping of shredded onions, cucumbers, tomatoes, fresh chopped coriander and cumin. Of course, you’ll find several other variations of raita across the world, even fruity ones such as pomegranate. Raitas are a cross between a condiment and a dip, so you are most welcome to dunk your naan into the bowl or spread it on top, or even have a spoonful of it when things get to hot to handle during your meal. Delicious relief!

Khachumbar Salad

If you need to lay off the lactose but still require a cooling agent, our Khachumbar salad is a great and refreshing option. This is a crunchy mix of fresh garden greens seasoned with Indian spices and lemon juice for freshness. It really goes with anything, and helps with your five-a-day.

Pilau Rice

This side is an absolute crowd pleaser. A golden bowl of goodness, pilau rice is a side dish with a fried onion, bay leaves, turmeric and cinnamon masala, to mention but a few of the spices that give this rice its seductive flavour. One of the secrets to this dish to caramelise the onions in ghee or good-quality butter to begin with. Pilau rice is so delectable in fact, that it makes for an excellent meal in its own right. At Shakinah, we also serve a version of this classic with peas for a touch of green. This is comfort and colour in a bowl.

Naan

You can’t have a proper Indian without naan, really. Well, you can, but you’d be sorely missing out on cloudy doughy goodness. Dating back to at least the 12^th century, naan has been wiping our plates clean since time immemorial. This is a leavened bread made from wheat flour ands yoghurt, which is what gives it its fluffy texture. It’s an incredibly versatile sundry, which is why at Shakinah, you can have butter, garlic, cheese, coconut or peshwari naan. We particularly recommend the latter, as it’s embellished with a wonderful mix of nuts and dried fruit.

Diwali-Festival of Lights 🪔

Aside from the shift to heartier meals at the turn of Autumn, October is a particularly exciting time in Indian culture, as it welcomes the festival of Diwali. If you haven’t heard of it, Diwali is the much-anticipated festival of lights that is celebrated by Hindus, Sikhs and Jains all over the world. Lasting around five days, Diwali symbolises the victory of good over evil, or how light conquers darkness. It is associated with Ganesh and the power of knowledge and wisdom, as well as the goddess of Lakshmi, the goddess of prosperity.

In the lead-up to Diwali, which is usually celebrated on the third day of the festive period and the darkest day of the month, followers of the faith spiritually prepare their homes by cleaning and decorating, usually with oil lamps and rangolis, which are traditional and artistic circle patterns. This is a time when people dress to impress, invite their loved ones round and partake in family feasts. As it’s a festival of light, it is in fact considered good luck to leave a light on overnight on the darkest day.

Plenty of traditional dishes are prepared for the festivities, some of which are staples at Shakinah. If you’d like to experience Diwali with us this year, we’ll make sure you don’t miss out on the best treats of the festival. Here are a few family favourites for Diwali:

Cauliflower and Paneer Pakora

Many who celebrate Diwali follow the tradition of not consuming meat during these five days, so you’ll find our selection today to be quite vegetarian. Nevertheless, it is certainly a festival of good eats. After all, it is also a celebration of the harvest. Two such staples are cauliflower and paneer pakora, with each of these ingredients enveloped in a gram flour batter flavoured with Indian spices, then deep fried to perfection.

Paneer Tikka

Naturally, paneer is an excellent alternative filler to meat, and everything about it is delightful. Think of it as a salty Indian cottage cheese. Our paneer tikka merges cheesy goodness with a timeless Indian mise-en-place. Cubes of homemade cheese are marinated in ginger, garlic paste and yoghurt, then garnished with green peppers and fresh onions. Plenty of flavour here.

Palak Paneer

This dish has been a family favourite in Indian homes for generations, and if you’ve only just discovered paneer and can’t get enough of it, this recipe is a must. The paneer is cubed into bite-sized pieces, then smothered and cooked with a purée of fresh spinach and Indian spices.

Aloo Tikki

It’s very much all about the finger food at Diwali household celebrations. Aloo Tikki are an excellent pick-me-up of boiled potatoes which are crumbled and flavoured with fresh coriander and ginger, then breaded and fried in ghee. What’s not to love?

Vegetable Biryani

Don’t be afraid to keep it vegetarian. Biryanis are a staple among family gatherings, as they’re usually made to share. We select the freshest veg, then spice it up for maximum flavour. This is then immersed in a bed of perfectly cooked basmati rice.

Key Ingredients In Indian Cuisine

A cuisine can say much about its nation’s history. Every flavour has a part to play in the telling of a country’s story, and every ingredient comes with its own journey to the final dish. At Shakinah, we feel it’s important to stick to the original culinary narrative, although we don’t mind adding a few of our own embellishments and interpretations along the way. Nonetheless, we’ve always stayed true to the foundations of Indian food, and our chefs have ensured that only the very best selection of these basics come through the kitchen door.

Our Best Selected Indian Spices & Ingredients.

Here’s a breakdown of some of our indispensable staples:

Yoghurt

With over 300 million bovines in its territory, India possesses the largest dairy herd in the world, and is the greatest consumer of dairy produce on record. It’s therefore no surprise that it plays a central role in the Indian diet, with buffalo milk being the nation’s primary source, and the cow revered as a sacred symbol in the Hindu religion. From lassi to raita, paneer and ghee, dairy sets the scene at the Indian table, working in tandem with a rainbow of chillies and spices. Often used as a cooling agent as well as a tenderiser, yoghurt makes its appearance in various forms, such as a marinade for most meats in tandoori, or a base for curry sauces. Most of our meats and seafood at Shakinah are marinaded in yoghurt prior to cooking, and we recommend a side of our own raita recipe to temper your spicy selections. Alternatively, our lassis are a delicious accompaniment to your meal, be they as an apéritif or digestif. A yoghurt-based drink blended with fruit, spices and salt, lassi is an indulgent beverage with a tart flavour and rich texture.

Photo: Shakinah’s Raita

Coconut

Mainly used in South Indian dishes, or as a vegan alternative to dairy, the coconut is a lucrative drupe from which communities in tropical climates have been benefitting for centuries. As another prominent symbol in Hindu culture, the coconut and its derivatives have served humanity well. While the coconut’s shell and tree trunk are used as a source of charcoal and timber respectively, the fruit itself has given cuisine coconut water, oil, milk, cream and the flesh itself. Coconut cream or milk is mainly used as a sauce thickener along with the masala, giving a mild but tangy punch to the dish. At Shakinah, we like to use fresh coconut in all our Madras dishes, but it is especially tasty in our Sakuti, where prawns a served in a roasted coconut and onion sauce.

Paneer

Another dairy hero in the Indian glossary, paneer is India’s answer to the Mediterranean’s halloumi. A semi-hard cheese that doesn’t melt, paneer is made from curdled buffalo milk that is set with an acidic substance such as lemon juice. Though not as salty as halloumi, paneer’s dense and chewy texture renders it a filling alternative to meat and fish, and can be added to any masala sauce, such as tikka masala or sometimes even chana masala. Its star appearance however is in palak paneer, where cubes of this succulent cheese are immersed in an aromatic emerald green spinach puree. At Shakinah, we also feature a decadent paneer pakora which are smothered in gram flour and deep fried. Do try!

Basmati Rice

As the largest exporter of rice in the world, India’s national economy is heavily dependent on the production of its rice. Rice is the country’s most dominant crop, and its hot and humid weather, as well as heavy rainfall, offers the perfect environment for rice cultivation. The Basmati grain is the most common in Indian cuisine, providing a fluffy carbohydrate with a nutty hint. Biryani dishes, originating from the Muslim communities in India, feature a rice dish that celebrates aromatic spices mixed with cut meat or seafood. Shakinah’s Chicken Biryani with saffron is a star attraction, as is our classic pilau rice with cardamom, cinnamon and turmeric.

Photo: Shakinah’s Pilau Rice

Wintery Delights at Shakinah

Wintery Indian Delights at Shakinah

Our wise chefs come bearing gifts, and the Angel Shakinah has blessed us and our patrons with peace, love and joy. The Shakinah team is looking forward to warming you up this season with a hearty selection of comforting wintery dishes, within the perfect setting that is our restaurant in Ta’ Xbiex.

Indian cuisine, by its very nature, is a decadent and balmy spread of ingredients, making it an ideal choice during the colder months. In truth, the familiar flavours of Christmas are forever present in most Indian dishes, with cinnamon, ginger, cloves, cardamon and star anise perennially punctuating this culinary landscape. Here are some of our recommendations for your next visit this winter:

Our Wintery Indian Meals

Chicken Soup

Never underestimate the restorative powers of a good soup, and there are none quite as nourishing as our much-revered chicken soup. With an organically sourced chicken stock that is made inhouse, our soup gets its velvety warmth from a fusion of butter and cream, with cardamon, cloves and peppercorns delivering a crescendo of seasoning. And if you’re seeking a vegan alternative, our tomato sorba promises the holy grail of flavour and good health in our garlic, ginger and coriander blend.

Stuffed Mushrooms

At Shakinah, we take our seasonal vegetables very seriously, and mushrooms will always be a fresh staple in our menu. Our mighty meaty mushrooms stuffed with minced vegetables and onions are hearty with curry and hot with heat. Served as a sizzling platter, this dish will certainly give you a cosy start to your meal, and it makes for an excellent vegetarian option.

Palak Paneer

This Palak Paneer dish is a more off-the-beaten-track choice, but we’d very much like to raise its profile among our clientele, not just because it’s packed with gloriously nutritious spinach freshly sourced from local farmers, but also because paneer is an unsung hero in Indian cuisine. Paneer is a dense but mildly flavoured non-melting cottage cheese made from buffalo milk, and there is something immensely comforting about its delicate but beefy texture, as well as its creamy and slightly salty flavour. It is a pearly star from the East, and we encourage you to give it a go. You won’t be disappointed!

Beef Vindaloo

This devilishly hot option is a favourite among our regulars, and it’s a wonderful option to raise temperatures. We admit that our vindaloo is not for the faint of heart, but it’s certainly worth the invigorating kick it gives with every mouthful. Our succulent beef is marinated in vinegar, rendering moist and tender against its accompaniment of rich potato chunks. Wash down its aromatic sauce with our infamous mango lassi or our remedial raita.

Lamb Roghan Josh

The explosive flavour of our lamb roghan josh is festive and full of Eastern promise, with our authentic blend of Kashmiri spices. At Shakinah, we deliver not just food, but also a sensory experience, and the wafting aroma of our locally-sourced lamb studded with cinnamon, ginger and saffron is intended to whet your appetite and lift your spirits.

The Local

We couldn’t possibly end our selection without a sweet finale. And what’s Christmas without a hint of tradition and nostalgia? Our take on Malta’s imqaret is festooned with chopped apricots, pistachios, cinnamon and a celebratory helping of vanilla bean ice cream, while the pillows of fried pastry are stuffed with a smooth emulsion of local dates, topped with a good drizzle of honey.

Our Top 5 Indian Dishes for this Month

The Best 5 Indian Dishes this Month

We know we shouldn’t have favourites, but at Shakinah, we do have a few star attractions that never fail to please. From our celebrated Chicken Tikka Masala to our sizzling Tandoori platter, Indian staples will always feature on our menu. Nonetheless, our mission is to make these dishes as memorable as they are irresistible, which is why we go the extra mile to make them authentically our own. From sourcing the finest ingredients to our team’s mise en place, we’re committed to honour as well as elevate classic Indian dishes.

Our Best Indian Dishes

Here are some of our personal recommendations for your next visit:

Chicken Tikka Masala

No Indian menu is complete without this much-loved dish. Although its origins have been widely disputed, many agree that it had first made an appearance in Great Britain in the 1970s through the South Asian community. However, food critic Rahul Verma believes it to be a relatively modern Punjabi dish, not more than 50 years old. There’s no fixed standard to its recipe, but a mild and creamy tomato sauce is the common denominator of this dish. Shakinah’s tikka masala is crimson to the core, with a sauce that envelopes tender pull-apart chunks of chicken marinated in yoghurt and masala spices. Although rather on the mild side, our version will guarantee you a light but fun kick at the back of the throat.

Onion Bhaji

Everything tastes better in batter, but the flaky crusting that only an onion bhaji can offer takes battered food to a whole new level. Although it’s a popular starter in most Indian restaurants, it is in fact regarded as a street food snack across the Indian continent, and often prepared for celebrations and special events. Its distinct light fritter batter is made from gram flour, encasing strips of shredded onion which are then shaped into a ball. However, Shakinah offers a more deconstructed version of the onion bhaji. We serve it spiralised and spread out across an oblong plate, and since our batter is not overpowered by too many spices, the onion does most of the talking. And believe us, there is onion in this bhaji.

Chicken Korma

Possibly the most requested Indian dish in the Western world, the korma has had a long journey since its beginnings in the 16^th century. It is typically defined by its very mild flavour and thick sauce; a curry for all seasons. Unfortunately, there are some who are quick to snub this dish due to its lack of performance on the Scoville scale. But let’s not forget that Indian cuisine isn’t just about heat. It’s also about umami, and our chicken korma defies the bland stereotype. Although there are plenty of variations of the korma, Shakinah goes for the quintessential presentation, but with a vengeance. With melt-in-the-mouth chunks of tender chicken, our blend presents a luscious nutty and buttery sunshine yellow sauce, muscled by whole cashew nuts, yoghurt and coconut cream. The chicken korma is certainly our dark horse.

Tandoori King Prawns

Without a doubt, Shakinah’s version of this dish is a marriage of the sea and the heady aromas of tandoori. The tandoori clay oven dates back to 3000 B.C., and the traditional flavouring includes marinating the meat in yoghurt, a ginger and garlic paste, garam masala, red chilli powder, and coriander. The final distinct texture and flavour comes from the charring smokiness of the oven, and the spiciness from the chilli powder certainly packs a punch. We serve seven meaty king prawns on a bed of freshly chopped salad, and we recommend an accompaniment of raita for dipping and refreshment to go with it.

Cauliflower Pakora

The simplest dishes are sometimes the best, and another one of our starters can attest to this. A sumptuous vegan option, our cauliflower pakora just entails three rudimentary steps. We boil our locally sourced cauliflower heads until they reach just the right amount of softness. We then coat it in gram flour and our very own blend of spice masala, then deep fry them until they achieve their golden coating. The simplicity is also in the flavour and in our presentation. Although the pakoras are relatively mild in flavour, save for the masala that delivers the final pop, we like to accompany the dish with a drizzle of our flavourful tomato sauce. Don’t skip it, or you’ll regret it!