Moshe’s keeps it simple and natural. David Pinto finds out more on what is it in Moshe’s that makes it this special
Each first morsel at Moshe’s will invite to your table a waiter interested in knowing if you’re enjoying your meal. “It’s great,” was my response each time, as is necessary when you encounter such courteous questions. I make no effort to judge how good food is so early on, especially when the portions are as good.
He was being polite, and in return, so were we. Anywhere else, such pleasantries are welcome, but such reassurances is unnecessary at Moshe’s. The food is excellent, the décor is cosy, and decibels seem to reduce reflexively on entering the dimly lit restaurant.
Sure, such high praise is usually indication of rewritten PR, but it’s unlikely that the seemingly timid chef Moshe Shek, contrary to another famous Moshe, would be so boastful even if it were the objective. Having worked in the kitchens of the Taj in Mumbai, the Langham in London and the Hilton in Tel Aviv, aside from running this fine restaurant, Moshe is, however, well equipped to defend any proclamations of greatness. Page One of his menu reveals that he eschews fusion or any adjustments from the traditional.
However, since the restaurant specialises in Mediterranean cuisine, there’s a wide range of food on offer: Sandwiches, pastas, kebabs, salads, soups and bakes, are an addition to the main course and desserts. We went with what, according to us, is most Mediterranean — Hummus with spiced chicken, aside from Turkish kebabs.
The hummus was creamy and served with pita bread and minced chicken was sprinkled atop. The kebabs, served without any dip, were a little dry, but tasty nonetheless. While they don’t serve alcohol (the Colaba outlet serves wine), the smoothies and other beverages should leave you with no reason to complain.
The descriptions are brief, making it difficult to make a selection. Our waiter helped us out, recommending the chargrilled chicken and fish which was served with a generous helping of mushrooms, asparagus and broccoli. Both were delicious and delicately flavoured. The walnuts in the chargrilled chicken added an unexpected but welcome twist. We washed our main course down with Melonade (refreshing!) and Mango chaila (served with coconut juice, it was very good!).
And at Moshe’s, it would be criminal not to try the dessert. The Gooey Chocolate Cake and the Baked Cheesecake were easily the best we have eaten… ever. Baked to perfection, the portions are value for money.
Its old-world charm is unnoticeable at its narrow entrance on noisy Hill Road and its location is no match for the restaurant in Colaba, but the Moshe’s at Bandra also presents a near-perfect dining experience.
Where: Moshe’s, 133 Hill Road, above Nature’s Basket, Bandra (W)
Meal for two: `2,500