Camera, Tuck In!
V savours vegetarian fare at Moksh, an innovative and interactive
pan-Indian restaurant in Bangalore with an Ayurvedic concept
of the oft-repeated comments, especially from an Indian business
traveller to the Silicon Valley, Bangalore, is lack of authentic
Indian vegetarian restaurants. Though there are quite a few
of them around, they somehow do not suit the needs of a health-conscious
business traveller. Not anymore.
In what may be the first-of-its-kind in the country, Bangalore-based
The Chancery Hotel has come up with an innovative and interactive
Pan-Indian vegetarian restaurant with an Ayurvedic concept
behind it. Christened Moksh, this restaurant seeks
to serve rare and timeless recipes, rediscovered from the
past, replete with traditionally ground ingredients and fully
based on Ayurvedic and medicinal principles.
Conceptualised by the renowned Jiggs Kalra, Dr Pushpesh Pant,
an acknowledged expert on Ayurvedic food, and Marut Sikka,
Moksh brings to life a wide array of true Indian delicacies
to help you discover your culinary roots lost in this day
and age of gourmet globalisation.
Set amidst a placid ambience, Moksh encompasses a live, interactive
kitchen, where guests can observe the recipe as it is being
prepared and, at the same time, interact with the chefs. Thus,
enjoy the food in its entirety.
distinct interiors give a glimpse of the rich Indian heritage.
Further, the walls and ceilings are painted in a creamy-red
manner, which gives it a classy appeal. Each and every area
of the restaurant is adorned with exquisite Indian paintings
and rustic furniture, which further enhances the appeal of
the area. On the culinary front, Moksh presents an exclusive
variety of authentic Indian dishes like Kebab Chhenna Paaturi,
Mewwey aur Maawey Ki Kakori, Gobhi Ka Thuk, Subz Baoli Handi
and a host of other options designed to give you a complete
Commenting on the USP of Moksh, Jiggs Kalra, said, This
is Indias first interactive all vegetarian restaurant
and I am sure it will be a refreshing change for food connoisseurs
of Bangalore. Considering the cosmopolitan outlook of the
city, it is only appropriate that a restaurant of this stature
is launched in Silicon Valley. Our basic concept is to offer
food which has rich therapeutic value and recharges the energy
of tired corporate executives. It was exciting to work on
a purely vegetarian menu covering the entire gamut of food-kebabs,
stir-fry, curries and so on. We have also done some creative
cooking like a variation of the Mangalorean Kozigazi with
potatoes and onions for serving with Pathiri or Appams.
Taposh Chakraborty, vice-president, The Chancery, adds, The
food is refreshingly different and highly healthy as minimum
oil is used.