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MOKSH An authentic Indian dining experience


We all know that Cape Town is a cosmopolitan city with a vast variety of international restaurants to offer. But if you want to create a unique dining experience, you need a vision. The popular Indian restaurant MoKsh offering authentic North Indian cuisine is a perfect example.

The owner, Sunil Krishnan, is a born and bred Indian from Mumbai and came to Cape Town for the Cricket World Cup in 2003 and, like so many others, fell in love with our beautiful city. Being a successful serial entrepreneur with great vision and an even greater passion for food and people, he did what no one else has dared to do: He wanted to bring real Indian food to areas traditionally associated with Afrikaans culture and cuisine.

The first MoKsh restaurant was opened in Paarl in 2012 and was so successful that Sunil has been opening a new restaurant each year in different towns in the Western Cape, namely Worcester, Somerset West, Durbanville and Platterkloof. For 2017, Sunil plans to open two new restaurants in the Northern suburbs. He also opened the funky Nomad Bistro and Bar in De Waterkant in 2017.

His secret to success is in the name: MoKsh means freedom and also “to attain the highest level of satisfaction”.

The restaurant offers a wide range of high-quality Indian dishes with seafood, chicken, lamb and vegetarian options all prepared by professional Indian chefs. Friendly and attentive waiters will make sure you are enjoying your evening out and customers’ wishes are happily accommodated. As the food is prepared freshly, it’s your choice how hot you’d like your curry. Most dishes can even be cooked in such a way that children can enjoy them making MoKsh a very family-friendly restaurant. The fully-licensed restaurants are furnished and decorated in true Indian style to add to the dining experience. And the best part: despite the quality food and excellent service, the prices are still affordable.

When we visited the MoKsh restaurant in Somerset West, we started our lunch with a crispy onion bhajia to be dipped in a hot green chili sauce, a typical and tasty Mumbai street snack; and some poppadom on the side. North Indian cuisine is renowned for its exotic curries and savory Tandoori dishes. A tandoori is a clay oven that gets heated up to 400 °C and allows you to cook mouth-watering dishes such as the tender tandoori chicken and of course the all-time favourite, naan bread. For mains, we ordered a dhal makhani (black lentils in a tomato gravy), alu gobi (cauliflowers and potatoes with spices) and flavoured rice. I am an absolute sucker for dhal and there is no other way to describe this dhal makhani but as velvet melting in your mouth. It was that good! The food was so rich we couldn’t fit in a dessert, so we ended our meal with a masala tea and a mango lassi. But the dessert menu shows you the sweeter side of India.

The opening hours of the different places vary slightly, but most MoKsh restaurants are open for lunch and dinner from 12 noon to 10 pm, but please note that you won’t get a table in the evening without a booking (told you, it is popular!). Most restaurants are closed on a Monday. (Worcester and Somerset West are open 7 days a week.)

As numerous regulars have been asking for the yummy curry sauces to take home, Sunil’s next project is to package and sell the MoKsh sauces. Soon you will be able to buy them in your nearest supermarket if you feel more like a night in. Otherwise, just make sure to book a table and enjoy an authentic Indian dish at one of the MoKsh restaurants.

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Alexandra is a tourist guide, writer, translator for German & English, improviser and environmentalist with all her heart and soul. She enjoys experimental vegetarian/vegan cooking with high emphasis on organic and locally grown food. She is also a tea connoisseur (read: total tea snob). If she isn't hiking up some mountain, enjoying a glass of wine at sunset or getting down and dirty in her little garden, she is happiest driving down an unknown road and ending up at a place that turns out to be a still undiscovered gem.
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