Since firing up its tandoor in early 2016, Mukka has been all about making careful adjustments to traditional Indian cuisine. With the help their family, brothers and first-time restaurateurs Aditya and Prateek Dhawan are committed to using fresh herbs and spices and top-quality ingredients to replicate the food of their youth.
Curry standards such as butter chicken; and chick pea and matar paneer are judiciously cooked and presented with flair. Less familiar street-food dishes, such as pav bhaji – fresh salad and curried vegetables, served with a buttered white bun that’s hugely popular in Mumbai – should lure culinary tourists.
Also on offer are ultra-thin dosa, made from fermented lentils and served with smoky eggplant and peas; a goat curry cooked over four hours in tomato-and-onion gravy; and a selection of prawns, mushrooms and spicy lamb chops cooked over the earthen tandoor.
It’s not a dry affair, either. A rose-and-cinnamon lassi can be souped up with vodka; and the Jaipur IPA from the UK’s Thornbridge Brewery has citrus and honey notes. Those pure of spirit might prefer a bottle of Thums Up [sic], India’s version of Coke.
The space is charmingly homespun. The duo’s father handpainted the brightly coloured designs on the tables and the walls. It's relaxed and generally bustling – everything you need a great weeknight restaurant to be.
Mukka is now hiring. Find out more on Scout, Broadsheet's new employment website.
We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.