Elevated INDIAN FOOD You MUST TRY at Moksha Indian B...Davidsbeenhere
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Moksha Indian Brasserie: https://www.instagram.com/mokshaftl/
We began our elevated Indian food experience outside Moksha Indian Brasserie, which sells reimagined Indian food with a twist! It’s run by a Michelin Star chef from Mumbai and NYC, so his food is incredible. His food encompasses all of India!
We started with three appetizers: crab sagoo (crab meat with coconut milk, curry leaves, and madras spices), scallops moilee (grilled scallops with poppy seeds, ginger, turmeric, and moilee sauce), and ghatti murgh (chicken with crisp noodles, spices, a fried egg, and a Maharashtrian chili concoction). They all looked incredible!
We also watched them make paneer flambé, which they torched right in front of us!
We started with the scallops, which had a light curry on them. They were cooked to perfection! The curry was incredible and good enough to have by itself. It was my first time having a scallop in an Indian restaurant.
Next up was the crab sagoo, which was like a crab salad with peas and corn with chips. We used the chips to dip. There were nice, pure chunks of crab. There were no fillers in it. It was so tasty! It was tasty but not heavy.
Next was the paneer flambé, which was so good and kind of spicy! It contained baby corn and reminded me of an Indo-Chinese dish. I loved the presentation and the flavorful kick! I loved the paneer. The vegetarian dishes in India are so fire!
The ghatti murgh was next. It was like spicy chicken with scrambled eggs! The crispy noodles and the yolk running throughout was excellent. I was filling up on appetizers! They were too addictive!
I got to meet the chef, Chef Christopher, in the kitchen, as he prepared our next courses. He uses about 14 spices in the kitchen as well as some blends. He also had some ghost peppers!
Back at the table, we had 4 entrees, 2 rices, and 2 breads. They included zaffran lobster (lobster tail with saffron and a butter reduction), angarey tandoori chicken (chicken with garam masala, yogurt, and Kashmiri chilies), raan e dum pukht (lamb shank with spices and Kashmiri chilies), and sorisha mach (tandoori smoked mustard salmon with potatoes and dill). We also had a spicy naan, rosemary naan, saffron rice, and basmati rice.
We went for the zaffran lobster first, which was served inside a coconut! It had lots of huge chunks of lobster. It was super fresh and I loved the curry. It was full of spices and seafood flavor. It was phenomenal! It’s made with pureed coconut meat instead of the milk!
I also loved the angarey tandoori chicken. I could taste the chilies. I was loving the spices so much. It was fantastic with the rice!
I tried the spicy bullet naan next. It’s best to dip it into any sauce. The salmon had peppers, cauliflower, carrots, and broccoli. I loved it! It was buttery and came with a delicious pea puree!
Next was the lamb shank, which came in a thick, fresh, and creamy curry that blew my mind.The meat fell right off the bone. I went in to get some marrow but got a mouthful of delicious fat!
We ended with two lassis: a mango lassi and a strawberry lassi. I’d never had a strawberry lassi! We also had paan ice cream with cardamom. It tasted just like paan. It gives you a jolt of energy and looks like pistachio ice cream!
The strawberry lassi was different and really good! It wasn’t too sweet or thick. It was perfect!
What an epic meal! The scallops, lobster, and lamb were my favorites.
I hope you enjoyed coming with us to Moksha Indian Brasserie!
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My name is David Hoffmann. For the last decade, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 76 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
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