Mangesh Patel has been serving up some of the freshest takes on Indian classics we've seen down south – and we can't get enough of 'em. Just try some Bullet Naan on for size and see if you don't agree with us.Mangesh Patel has a passion for good food. It all started back in his good ol’ college days, in Surat, India – where he garnered all of this cooking knowledge whilst working his way through his degree. Upon graduating he settled down stateside, where he garnered an accumulated 35 years in the restaurant industry, everywhere from highfalutin’ stops in New York City to country tastes in the Carolinas. And lucky for us, he’s put all of that accumulated experience to work at Moksha Kitchen, whose first location he opened up in 2008. Since then he’s been serving up some of the freshest takes on Indian classics we’ve seen down south – fluffy homemade naan, mangoes pickled in-house, freshly made curries and fiery red tandoori chicken. All the stops are here – and we can’t get enough of ‘em.
For those who consider heat to be a treat, there’s an onslaught of spicy goodness at your fingertips here. Mangesh has a taste for spice himself, and the menu reflects that. Try a serving of their Bullet Naan on for size, and then see if you don’t agree with us. (It’s seasoned with a good bit of fresh jalapeños and garlic – you’ve been warned.) Unimpressed? Then order yourself the restaurant’s signature dish, the Lasooni Dhaniya Murg, chicken breast that’s cooked to succulent perfection in their tandoor and then sliced and sautéed in some seriously spicy chili garlic sauce. Yum. Even if you’re not looking to numb your taste buds with spice, there’s plenty of flavors to peruse. What we really love about this stop is how fresh everything is made. Mangesh estimates that they whip up over 100 servings of naan in-house daily, and every dish is prepared with chutneys, curries and seasonings that are made (and often, invented) right there in the kitchen. (Not to mention the über fresh cocktails they're slingin' from behind the restaurant's newly debuted full bar.) Those greasy, pre-made tikka masalas we’re so sadly accustomed to? You won’t find ‘em here. One bite into a Kachori lilva – you’ll know you’re tasting the real deal.
Lasooni Dhaniya Murg, $9
Lamb Dhansak, $15
Goan Shrimp Curry, $15
Bullet Naan, $3
Mutton Korma, $14
Monday – Sunday, 11:30 a.m. to 3 p.m.
Monday – Sunday, 5 p.m. to 10 p.m.