Mermaid Quay, Cardiff Bay. 029 2049 8120 / www.moksh.co.uk
Head chef Stephen Gomez has consistently created inventive Indian Cuisine at the excellent Moksh restaurant in Cardiff Bay. Blending curry recipes with his native French /Portuguese heritage and unique combinations, the result is world-class. His latest adventure sees the introduction of molecular gastronomy to Indian cuisine. It was only a matter of time until someone tried it, and Stephen is the first in the UK to create such magnificent molecular Indian creations. With the recent launch of the menu, you’ll find starter dishes such as chocolate and orange chicken tikka; prawn cocktail with lemon cloud; Welsh beef tamarina served with sugar cloud, and Treasures Of The Sea – soft-shelled crabs on puffed rice. The mains continue in such a fashion with Punjabi butter chicken – tomato, cream and butter finished with fenugreek and served with cinnamon nitro essence. My favourite has to be Ratnagiri Mango Lamb: lamb alongside the spherification of mangos cooked in coconut milk, mango pulp, spices and chilli. There are many desserts to tempt you, too, but my firm choice has to be Death By Chocolate which needs to ordered to be fully understood.
Stephen and his team have spent many months preparing and experimenting with different flavours and spices, and they have genuinely crafted a unique dining experience by creating a bizarre but incredible concoction of flavours. His twist on the norm is testament to his professional approach to cooking, and the food is just as much about the visual reaction as it is the fantastic taste. A true culinary experience. ANTONIA LEVAY