Welcome to MOKSHA Indian Brasserie… East Fort Lauderdale’s newest contemporary Indian dining experience!
Enjoy the finest Indian cuisine served in an intimate, modern luxe atmosphere. Chic chandelier lighting, crisp white walls, royal blue velvet banquettes and artful accents set the tone for an unforgettable lunch or dinner.
With more than 70 selections to choose from, MOKSHA Indian Brasserie combines the best of East meets West with dishes featuring eclectic twists on traditional recipes. Fragrant herbs, exotic spices and savory ingredients are infused into small and large plates, signature dishes and live fire creations that cater to seafood, meat, vegetarian and vegan palates. Artisan breads, fruit and flower essence-infused beverages and desserts plus an impressive selection of beer and wine offer the perfect accompaniments to MOKSHA Indian Brasserie’s sumptuous Mumbai and Bombay-inspired menu.
“Our culture is filled with rich tastes, textures and flavors. I want to challenge the conventional perception of Indian cuisine by offering these lovingly crafted dishes of my native country, seldom found elsewhere in South Florida.”
-Executive Chef Christopher Corda
Executive Chef Christopher Corda
Executive Chef Christopher Corda brings a wealth of experience and an innovative flair for creating traditional South Asian fare to MOKSHA Indian Brasserie.
The Bombay native grew-up in the food service industry watching his grandfather and father run a successful wedding and catering business. Even his uncles served as executive chefs at the famed Taj Mahal hotel in Bombay. As a teen, Corda explored the innumerable offerings from street-style vendors, taking note of their unique style, substance and seasonings – Punjabi spice mix, javitri, Kashmiri chilies, garam masala and mangosteen, among others. With a working knowledge of the industry, he parlayed his love of creating fine cuisine into a lifestyle.
Corda’s early career saw him in the role of sous chef at an award-winning New York City restaurant helmed by a celebrity chef. As general manager, he oversaw two locations of the highly acclaimed Tamarind in New York City – Gramercy Park and Tribeca – for close to 11 years.
Corda’s food philosophy is simple, modeled after his grandfather’s favorite small plate dishes like Scallops Moilee and his Old Delhi-style Daal Makhami, and true with no artificial flavorings or color. Most seafood is locally sourced from Florida waters.