THE DISH: Moksha Kitchen


• Malai kofta — Paneer cheese balls simmered in a mild cardamom flavored sauce, $7

• Kadai ghosht — Goat and green peppers sauteed in kadai with tomatoes, ginger and coriander, $8

• Shrimp tikka masala — Large shrimp marinated in a medium spiced sauce, then cooked in a creamy tomato sauce, $9

• Gajar halwa — Carrot pudding made with golden raisins and almonds, $2.50


Staff Photos: Meghan Kotowski Moksha Kitchen serves Indian cuisine, including (from bottom left, clockwise) Chicken 65, samosas, lasooni dhaniya murg (spicy chicken strips), spicy naan and lamb vindaloo.


Moksha Kitchen

Moksha Kitchen

3294 Peachtree Industrial Blvd., Suite 1005, Duluth



• Open since: Oct. 17

• Owners: Mangesh Patel and Suresh Sheregar

• Location: Moksha Kitchen is located at the intersection of Peachtree Industrial Boulevard and River Green Parkway in The French Quarter shopping center.

• Hours: 11:30 a.m. to 3 p.m., 5 to 10 p.m. Sundays, Mondays, Wednesdays through Thursdays, 11:30 a.m. to 3 p.m., 5 to 11 p.m. Fridays and Saturdays, closed on Tuesdays

• Atmosphere: The inside of Moksha Kitchen is basic and functional for its needs. Customers order their meals at the front counter, wait until their food is prepared and find a seat in the dining room to eat.

"This is regular Indian dining at a fast food price," co-owner Mangesh Patel said.

The walls are yellow and tan with a limited amount of decor hanging. In the front and the back of the space, there are pieces of art with black and white flowers.

When deciding on a location, the owners wanted a spot around neighborhoods, according to Patel.

"We picked this area because there are a lot of families who live around (here)," he said. "And we went with fast food because a lot of people place orders and pick it up. We have a good amount of take-out business."

Since this is a family-oriented restaurant, it doesn't have a full bar, but if you're in the mood for beer, there is a small bottled selection. Three of the brews originate from India: Taj, King Fisher and Haywards 5000.

• Menu: The menu consists of Indian cuisine from the northern and southern parts of the country, offering both vegetarian and non-vegetarian choices.

The northern and southern cuisine is different in India, so Patel and his partner Suresh Sheregar had trouble deciding on a menu. After talking to those who have eaten the food, they finally nailed something down.

"It was difficult challenge to create the menu," Patel said. "We picked out the best that people liked and put it on there."

Moksha's has a tandoor oven in the kitchen to cook fresh pieces of naan (Indian flatbread) and pieces of meat, such as chicken.

Beside the fast-casual restaurant, the owners offer catering, which includes Southern staples. Patel once owned a Southern restaurant when living in the Carolinas.

"Our catering is not limited to the restaurant's menu," Patel said. "We can do almost anything with American cuisine, too."

Moksha caters for weddings, corporate events and parties.

• Things you might not know: Patel and Sheregar have both been in the restaurant and hotel business for more than 30 years.