Mukka

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.

Updated: March 30th, 2017

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