Unlike in London, it’s hard to find good Indian food in Berlin. The nontraditional Indian Restaurant in Berlin-Kreuzberg Moksa is here to change that.
I’ve been to Moksa twice and each time I am surprised by the food quality, the light atmosphere and the friendliness and openness of the Chef and owner, Zed Marke. On our last visit, Zed shared with us his story and a little about how things are done at Moksa.
Growing up in an Indian Community in Vancouver, Zed’s developed a passion for the local Indian cuisine. It then took him to India where his training as a chef took place. Zed then moved to Berlin and discovered that it was missing the real taste of Indian food. So he decided to take things in his own hands and make a change. That’s how Moksa was born.
The food in Moksa is anything but traditional. It’s a unique mix of ancient and modern techniques that beautifully come together. The importance here lays in the steps and the ingredients. That’s why Zed focuses on finding the best ingredients around the local markets, and goes as far as importing his unique spices from India, something that you can not find in Berlin.
He also told us about the difficulty of finding Mutton (goat meat) in Germany, wheres in India it’s an extremely favourable choice of meat and he hardly can picture an Indian restaurant without it. Zed goes through lengths to get the best and freshest Mutton in the mids of Germany, and we were lucky enough to try it.
So here’s what was on our table:
Tandoori Chicken Tikka with Hari Chutney.
The Tandoori Chicken in Moksa is based on the ancient recipe of its creator, Kundan Lal Gujral, and modernised by Zed. The chicken had been marinated in yoghurt and spices for WEEKS, slightly fermented, then grilled and smoked in the traditional Tandoor oven, creating a unique spicy, smoky and incredibly tender taste.
The Hari Chutney is made mostly of coriander, mint and pistachios, and I wish that I had a bucket of it in my fridge to put on ALL OF MY FOOD.
Goat Keema Rotzza.
Think of this as an Indian quesadilla. The mutton is minced and mixed with organic spices, herbs, minced grilled vegetables and chana dal. It’s then folded in Naan and grilled with cheese and then served with Hari Chutney.
More of that please!
Beyond Keema Sabudana.
It’s not meat, but it sure tastes like it. It’s completely plant based mix of proteins, fats and starches mixed with pulled mushrooms or baby aubergines, masala, minced grilled vegetables, herbs and chana dal. We actually forgot that it wasn’t meat until we finished it and only realised it after.
The mix is then served on tapioca pearls steamed in broth.
I wasn’t sure at first how I felt about tapioca in this dish, since I only know it from deserts, but then I couldn’t stop eating it!
Grilled Cheese Sourdough Naan.
Naan is the traditional bread in India, that is baked and smoked in the Tandoor oven until it’s soft and crispy at the same time. The sourdough starter that’s used for Moksa’s naan is OVER 150 YEARS OLD – how cool is that?!
And it tastes INCREDIBLE.
The bottom line is, Moksa is a great restaurant and I can’t wait to come back for more!
p.s little tip for you – from the front of the restaurant you almost can’t tell – but there is a really nice little garden in the back with tables waiting for you 💛
Oranienstraße 200, 10999 Berlin