This year, much-loved Cardiff institution Moksh celebrates its 10th anniversary with news of a relaunch. Awards, accolades and outstanding reviews have showered the innovative Indian restaurant over the years, making it a true staple on the Cardiff food scene.
Moksh will soon be relaunching and relocating to an exciting new venue. Renovation is underway at the new Mermaid Quay site, a short walk from the current venue. The restaurant will continue to pride itself on serving exciting and inspiring dining options whilst remaining true to authentic Indian cuisine.
Modern, unique and award-winning, Moksh isn’t your average Indian restaurant. Since opening in 2007, it’s been awarded an AA Rosette for Culinary Excellence – the first Indian restaurant in Wales to achieve this prestigious accolade. Acclaimed chef Stephen Gomes’ pioneering skills are no doubt the main driving force behind the achievements. As a result, he was recently crowned Outstanding Asian and Oriental Chef of the Year 2017. The awards, held by The Asian Catering Federation, represent over 35,000 curry restaurants.
The restaurant has gained a fantastic local reputation, and it’s no small wonder. Moksh offers an À la carte menu, as well as two tasting menus (meat-based and vegetarian). À la carte favourites include the duck lemon grass coriander and paneer tikka, but the real stars of the show are the forward-thinking tasting dishes.
Glowing reviews often highlight the mixed papadums with nitro boosted mango chutney air, or the honey glazed sweet and sour xanthan coated chicken with chilli pearl to start. Following the pink grapefruit sorbet palate cleanser, it’s all about the main course: A.D.I.D.A.S. (All Day I Dream About Spherification) is a quirky, experimental and rewarding choice.
Stephen is described by his coworkers as a true gastro-physicist at heart. The fourth generation in his family to be a chef, Stephen is among the first chefs to experiment with natural food science. His creativity, imagination and passion for the best quality local ingredients shine through in each dish.
Keep an eye on the website for updates on the relaunch.