Asian Boston Restaurants Featured Recipes Poultry

Moksa’s insane Vindaloo Wings will melt your soul

Vindaloo Wings 1CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, green Thai bird chili and other Indian seasonings including Kashmiri chili powder, cayenne pepper and red chili peppers. Available during Moksa’s dinner service, the vindaloo wings bring the intensity of the game right into the dining room. For tailgating, heat things up using Moksa’s wing recipe below.

Vindaloo Wings



  • 1 cup potato starch
  • 1 cup corn starch
  • 1\2 tspn cayenne pepper
  • 1 tspn garlic powder
  • 1\2 tspn salt
  • 1\2 tspn chat masala


  • 10 dry, whole red chili
  • 4 green Thai bird chili’s
  • 4 jalapenos
  • 1\2 cup Kashmiri chili powder
  • 1\2 tspn black peppercorn
  • 1 tspn Garam masala
  • 5 pieces cardamom
  • 1 cup onion
  • 2 tbspn garlic
  • 2 tspn salt
  • 2 tbspn chat masala
  • 1\2 cup oil
  • 1\2 cup vinegar
  • 4 cups water
  • 1\4 cup melted butter


  • 8 oz yogurt
  • 1\2 tspn roasted cumin seeds
  • 1 tspn chopped cilantro
  • 1\4 tspn salt
  • Pinch Kashmiri chili powder


Mix corn starch, potato starch and all the spices together. Coat wings with spiced flour mix. Spread wings on a roasting rack and keep it in refrigerator for 60 to 90 minutes.

Pre heat the oven to 350 C. Roast wings for about 20 minutes and deep fry them for 4 minutes on 350 C until they get crispy from outside.

For vindaloo sauce, put all the ingredients in a sauce pot except melted butter and bring it to boil for a couple of hours on a slow heat. Cool it down, add melted butter and make puree.

Toss crispy chicken wings with vindaloo sauce, serve with Raita (yogurt dipping sauce) and celery sticks.

Boston Restaurants Entree/Dinner Meals Recipe Sources Seafood

Vermouth Buttered Sole

Here’s lemon sole served over the top of roasted baby fennel, creamed leeks, and lobster. The dish is finished with a vermouth butter that has shallots, mushrooms, and thyme. This recipe yields enough food to serve a dinner for four.

Sole & Vegetable Ingredients

  • 4, 6oz filets of sole
  • 4 each roasted fennel baby fennel, cut to quarters and roasted with oil, butter and glazed with vegetable stock until tender
  • 1 small leek, julienne and cooked tender with butter and vegetable stock
  • 4 oz. fresh lobster diced meat(cook and remove from shell)
  • 1 tsp. tarragon
  • 1 tsp. chives
  • salt and pepper
  • 1 tbsp. butter
  • vegetable oil
  • 1 sprig of thyme
  • 1/2 lemon

Sole & Vegetable Preparation

  1. In a cast iron pan, heat oil until hot.
  2.  Season sole with salt.
  3. Add sole, bone side down to iron pan.
  4. Adjust heat to medium high. Sole will begin to brown.
  5.  In a separate pot, add fennel, leeks, 1/2 tbsp. of butter, 1 tbsp. vegetable stock. Heat until mixture is hot and glazed.
  6. Add lobster and just warm.
  7.  Season will salt, pepper, chives, and tarragon.
  8. Evenly spoon mixture onto the middle of four plates.
  9. Flip sole.
  10. Add a sprig of thyme and 1/2 tbsp. butter and baste. Add a squeeze of lemon.
  11. Remove from heat immediately and place on top of the vegetable mixture. Spoon vermouth butter (see below) around.

Vermouth Butter Ingredients

  • ¼ cup dry vermouth
  • ¼ cup sliced shallot
  • ¼ cup sliced button mushrooms
  • 1 sprig of thyme
  • 8 oz. fish stock
  • 2 oz. heavy cream
  • 9 tbsp. butter
  • 1/2 lemon

Vermouth Butter Preparation

  1. In a medium sauce pan, sweat shallots, mushrooms, thyme in  1 tbsp. of butter.
  2. Add vermouth and reduce 2/3.
  3. Add fish stock reduce 2/3.
  4. Add cream reduce 1/2.
  5. Mount with 8 tbsp. butter.
  6. Strain through a fine mesh strainer, pressing the solids to extract all the flavors.
  7. Add salt and pepper and a squeeze of lemon.