At the core of Mooli’s is our drive for getting things right. If you do too many things, you can’t get everything right. We therefore only offer a choice of 5 mooli's (and their salads), but have spent a lot of time, effort and love to get every single one of our mooli's perfectly tasty!
1. chicken mooli
Our chicken is succulent and subtly spiced, reminiscent of simple home-cooked fare served up in many Indian households. It is complimented by the aroma and goodness of a lovely mint and coriander chutney (perfected by Sam on his 39th attempt). Green apples and a mixed leaf salad complete this wholesome family favourite.
2. asparagus & potato mooli
Inspired by aloo Chaat, popular in the street cuisine of North India, where potatoes, dry roasted cumin (jeera), dried mango (amchur), yogurt and tangy tamarind all combine to create a truly tantalising blend of flavours. The crunch of crisp asparagus adds a new dimension to this lovely vegetarian option.
3. paneer mooli
This light Indian cheese (akin to halloumi and tofu) is very popular in Indian vegetarian cuisine. Scrambled in a delicate panch puran five spice blend, the paneer is served with Raju’s secret tomato chutney, fresh grated carrots and mixed leaf salad.
4. beef mooli
Inspired, by Olathiya Erachi, the signature dish of the Syrian Christians of Kerala. Legend has it that they were converted to Christianity by St Thomas (yes, the doubter himself). The beef is braised for hours in a heady blend of Malabar spices. Spicy and peppery, the melt-in-the mouth beef is perfectly offset by crunchy coconut, a fresh cucumber raita and mixed leaf salad.
5. pork mooli
Our Goan pork derives inspiration from the Portuguese dish Carne de Vinha d' Alhos, a meat preserved in red wine vinegar, chillies and garlic, a necessity on the long voyage to India in the days before refrigeration. Slow cooked, fiery and tangy, this mooli gleams with the ruby red of our pomegranate salsa, concocted by Mathew to temper the strong bite of our Goan pork.
