Moksha Indian Bistro

Basmati rice infused with fragrant broth, flavoured with affron, bay leaves and clove, served with raita.

Spicy. Robust curry with the heat of oven-roasted chilies, balanced with tomatoes, malt vinegar, and coconut.

Spicy. Thick tomato and yogurt gravy with green peppers, onions and a spicy masala.

Bright aromatic broth of ginger, garlic, onions, and turmeric, slow-simmered with Moksha’s secret masala.

A silky tomato gravy, slow-simmered over the open fire, finished with butter and cream.

Rich and flavourful braising stock, reduced and thickened with heavy cream, finished with bright herbs and peppers.

Spinach, onions and garlic, wilted into a buttery sauce, tempered with toasted cumin and coriander seed.

Creamy black urad lentils, simmered overnight on a rich charcoal fire and finished with butter, tomatoes and spices.

Split tour lentils, slow-cooked and tempered with a tadka of cumin, whole red chili, garlic, and onions.

Hearty chickpeas, sauteed in a bold masala with tomatoes, garlic, ginger, and onions.

Smokey pan-roasted eggplant, seasoned with nigella seeds.

Earthy fenugreek herbs sauteed in a flavourful nutty curry with ginger, garlic, onions, and turmeric.

Crispy cauliflower florets and lush potato cubes, browned and tossed in a dry masala.

Spicy. Fire-roasted cabbage, peppers, carrots, sweet corn, and long beans coated in a tangy and spicy tomato reduction.

Spicy. Button mushrooms sauteed with onions, green peppers, and garlic in coarse ground spices and tomatoes.

Spicy roasted peanuts tossed with fresh garden herbs and vegetables in a lemon vinaigrette.

Hand-pressed cottage cheese, cherry tomato and basil, drizzled with balsamic and mint chutney.

Hearty lentil stock tempered with garlic, served with an apple.

Moksha Indian Bistro's signature Tandoori kebabs. One order comes with two pieces.

Juicy chicken thighs hand-rubbed with secret marinades.

Two pieces of tender chicken thighs and two pieces of drumsticks, hand-rubbed in Moksha’s tandoori spice blend and grilled at high temperature.

Minced leg of lamb expertly seasoned with ground ginger, garlic, coriander, and cumin.

Creamy hand-pressed cheese marinated and char-broiled.

Soya nuggets marinated in tandoori blend and roasted.

Fork tender cubes of lamb, marinated in an aromatic masala and rendered on a sizzling iron skillet.

Crispy poories topped with spiced potatoes and chickpeas and drizzled with yogurt, and sweet and spicy chutneys.

Flaky pastry with potatoes, green peas, onions, and spices.

Crispy potato cakes layered with savoury chickpea curry.

Puffed wafers stuffed with potatoes and chickpeas and filled with a shot of tangy sweet and sour water.

Steamed chicken dumplings coated in tangy tandoori aoili and served with sweet sesame soy dipping sauce.

Sweet corn and spinach cornflour fritters, skewered, fried and served on an herbed sour cream spread.

Light and spicy chickpea flour battered fritters.

Crispy fries sauced with a sweet and spicy sesame soy.

Oven-roasted graham flour wafers topped with a spicy Indian salsa of tomatoes, onions, cucumbers, and cilantro.

Light and crispy Indian flat bread rolled with fragrant garlic, fresh aromatics and glazed with honey.

Fluffy leavened bread filled with rustic potatoes, spiced with earthy turmeric, garam masala and chili.

Light and crispy Indian flat bread stuffed with onions, caramelized in the oven and brushed with garlic butter.