19 Dec Mukka, Fitzroy
I have to say I don’t know of too many Indian restaurants where the vibe is casual and the fit-out is contemporary. As a new restaurant offering just that, Mukka piqued my interest. It’s a family effort here, with Prateek and his brother the driving force behind the venture, and input into the menu from others in the family. In fact a number of the recipes are sourced from their own mother. The interior had been dreamt up, and much of the furniture was hand-crafted by themselves, right down to the beautiful stencil art sported on the counter and dining tables.
Mukka can be translated to ‘punch’, and the context they’re going for is ‘a punch of flavour’. Freshness is another of their philosophies, where spices are smoked, roasted and ground in-house, and sauces and chutneys made fresh.
The weather was scorching today and I knew a mango lassi would hit the spot. Even more refreshing though, was the mango cooler, which in hindsight was a pretty obvious fact given its name. Both the lassi and cooler contain mango pulp and pistachio, but the cooler has almond milk in place of yoghurt, making it much less viscous. I chose to get mine spiked with rum, a good decision which gave it some extra kick and complexity.
Bhel Puri was an interesting combination of puffed rice, bombay mix, nylon sev (noodle-like strands made from chickpea flour), pomegranate, tomato, onion, lime, tamarind and mint. Sweet and sour, soft and crunchy, all at the same time. It was recommended by Prateek as being one of the popular dishes, and we loved it.
The chicken tikka was juicy and had those exciting darkened bits around the edges, though nothing particularly stood out about this dish compared to the others.
Next up was the eggplant and pea dosa with sambar dal and coconut chutney. The dosa itself didn’t have as much of a sour taste as other dosa I’ve had, though that’s not to say it’s a bad thing. The eggplant and pea filling was moreish, with the eggplant melting in our mouths and perfect with the lightly crisp dosa. We were both enamoured.
The goat curry was another highlight. There was a hint of sweetness to it and it was a very mild curry, but the goat meat, which had been cooked over 4 hours, was incredibly tender and delicious. We also ordered some roti and garlic butter naan to go with our curry. Fresh from the tandoor, they were crispy and warm, though the roti was not as stretchy or flakey as I’m used to.
Mukka sets out to present fresh, simple, authentic and honest Indian cuisine to the masses, and from what we tried today, I’d say they achieved just that.
Disclaimer: I was invited to Mukka as a guest, however, opinions expressed here are purely my own and not influenced by them in any way
365 Brunswick St
Fitzroy VIC 3065
(03) 9917 2224