15 May Mukka, Fitzroy Take 2
A sudden onset of blustery, chilly weather suddenly made Indian food a rather enticing option for dinner. The longing for warmth and spice saw us head to Mukka, which we’ve found to be quite reliable in satisfying our cravings.
Spicy Lamb Chops are marinated in lime juice, spices, ginger and garlic. The chops are ready to pick up, thanks to the foil wrapped on the ends, and the meat is succulent and even more delicious when eaten with the refreshing Kachumbar salad and coriander chutney.
Gobi 65 is a dish of fried cauliflower. Cooked till translucent and crunchy, these spicy and peppery bites are moreish.
The Banana Leaf Fish Fry is cooked with garlic, ginger, tomato, green chilli, desiccated coconut and onion. The tender and fall-apart fish, goes nicely with the fluffy, steamed idli, which are made of dehydrated, dehusked and fermented black lentils and rice.
Lamb Briyani is tasty and packed full of lamb, and the Chicken Tikka Masala has a saliva-inducingly rich and deep red colour. Capsicum and onion impart extra sweetness into the tender chicken, and the hearty sauce is perfect when mopped up with some sides, such as the roti, which also has a slight tinge of sweetness.
We enjoyed all the dishes we tried tonight at Mukka, and it remains one of my favourite Indian restaurants in Melbourne.