Tapas Bar and to welcome you to our website.
Having lived in the Southern Tier for the past decade we wanted to share a bit of our East Indian culture. We also felt that there was room for a new ‘Fine Dining’ restaurant unlike any other in the area. We strove to make it beautiful and comfortable, luxurious and inviting and of course provide delicious Indian and Indian inspired American dishes that were missing in the area.
The name Moghul references the ruling family of the Persian Empire. Their influence on food, literature and architecture was important in making Indian culture what it is today.
Our dishes are made from the freshest and finest foods and spices using our favorite recipes.
Most people think that tandoori is a recipe but tandoori is marinated or rubbed meats with the combination of spice & flavored with ginger, garlic, coriander powder, fresh mint & cilantro at least for 7-8 hours and than threaded onto long metal skewers in intensifying heat creating a cooking environment of 500 degree F. In fact tandoor cooking is not just limited to meats but also Naan/Breads by making the flat bread and than pressing the dough onto the inside walls. We’re excited to have the only Tandoor Clay Oven in the area that provides not only fresh meats & Naans made to order, meaning they are healthier and lower in fats.
A classic Indian curry is a blend of following dried spices coriander, cumin, fenugreek, clove, turmeric and sautéed in oil with a sauce made from puree/chopped of onions, garlic and ginger. There is a large variation of vegetarian and non-vegetarian curries dry or with gravy can be prepared with the combination of the above and with meats or vegetables.
The name biryani or biriani is derived from the Persian word “bery” which means "fried" or "roasted". Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt. There are many kinds of biryanis and each kind has a uniqueness to it. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduce the preparation time, though the taste differs considerably.
The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, wasabi, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yogurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb or shrimp, though vegetable biryani varieties are also popular. The dish is served with raita, korma, curry.
The Hyderabad Biryani is by far the most popular version, especially in Southern India. Hyverabadi biryani is eaten in all parts of India & Pakistan and forms an integral part of Indian & Pakistani cuisine.
Our bar is a beautiful custom made Honey-Onyx that we feel creates both a warm and inviting atmosphere. We encourage you to try our signature “Moghul Martini” which is a light and delicious Pomegranate flavored cocktail.
Our lunch buffet is Monday-Friday noon to 2:30 pm and Saturday and Sunday from noon to 3:00 pm
We look forward to seeing you soon and often!!!
The word, “tapas” translates to “lid” in Spanish, and in Old Spain, the practice of placing a small saucer on top of a drink to keep out flies began with an order by King Alfonso X. While he was King, he ordered that all the inns serve small bites of food while serving wine. He believed that this would help promote good health, and soon the tapas tradition was born.