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Home » Culinary Connection
Culinary Connection
Exploring an Exotic Eatery in Canoga Park
By Richard Davis
When Italian Christopher Columbus headed West and the lesser-known Portuguese explorer Vasco de Gama headed East, they were both looking for the same thing: a way to get cheap spices. That's because Venice had monopolized the tasty treasures from India and its neighbors after Europeans had gone crazy for edible imports like black pepper and nutmeg, mustard and cumin.
And although Christopher Columbus failed (if you can call discovering the New World a failure), Vasco de Gama succeeded, landing in Kerala, India and making Portugal a very rich country, for awhile at least.
The spices of India continue to enchant lovers of fine food today. Luckily, for us, we can experience some of the best that Indian cuisine has to offer with a short trip to Moksha.
Moksha, which is a Hindu term that means to be released from the cycle of continual reincarnation once karma has been resolved, satiated my spirits as well as my desire for great Indian cuisine.
My personal journey began with a kind greeting at the entrance and complimentary valet service. Once inside, A young Indian hostess in traditional attire graciously welcomed me in an exotic, Indian accent.
As she walked me to my table, Buddhist iconic images were everywhere. The large modern Warhol-like Buddhist images on the wall were quickly overshadowed by the huge Buddhist headwater fountain that adorned the dining area.
The meal began with an appetizer of Chicken Pakora (Chicken strips fried with batter). It's a simple dish of lightly battered pieces of chicken seasoned with cumin. For the main course, I chose Chicken Tikka, which is boneless chicken marinated in yogurt overnight and cooked in a clay oven. Seasoned with a melody of cumin, coriander, yogurt, ginger, turmeric and more, it was a wonderful introduction to the distinct and rich tastes that had Europeans clamoring to secure spice routes to India centuries ago.
Taking the time to enjoy my meal, I relaxed into my chair and enjoyed the subdued lighting accented with tabletop candles. The warm atmosphere and the staff's hospitality quietly invited me to relax. Finishing the last of my Chicken Pakora. It was time for dessert. Feeling adventurous, I summoned my waitress for the dessert menu. Nothing looked familiar. I selected two: Mango kulfi and Gajar Halwa.
The Mango Kulfi could have been served by the ton by mac truck and I would have still asked for seconds. Made with mango, sweetened condensed milk, sugar, a bit of cardamom powder and saffron, it was the icy consistency that took me by surprise. Paper-thin flakes of flavorful ice. It was gone before I knew it.
The Gajar Halwa is one of the few dessert dishes I can think of that contains fresh, grated carrots. It's cooked with milk and sugar and topped with nuts and raisins. Sweet and firm, it was a unique experience in both texture and taste.
My meal finished and a perfect cup of coffee drained, I lingered at my table a little longer and enjoyed the memory of the meal that I had just eaten. Before me, other diners were still enjoying their meals. Waitresses moved from table to table, patiently and enthusiastically explaining the dishes with deep pools of patience, taking orders, and making warm conversation.
Moksha is located in Canoga Park, 7140 Desoto Avenue. For reservations, please call (818) 884-4770, or visit them on the web at
www.mokshaindiancuisine.com
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