About this Business
From Our Editors
Mela earned its reputation as a South End hotspot by reinterpreting and expanding upon the culinary traditions of the Indian subcontinent. Sometimes, that means producing pristine versions of indian classics. Chefs still prepare classic curries, the rich, spicy sauces housing tender mouthfuls of goat, tilapia, and lamb shank. They also command the cooking power of super-hot tandoori ovens, which produce everything from mahi-mahi tikka to a dozen types of naan, a flatbread named for the involuntary noise made when opening your mouth to take a bite.
Other times, however, the cooks' culinary mission takes them into more unconventional territory. During the restaurant's famous hot stone meals, waiters deliver a sizzling, thoroughly oiled hot stone slab along with a tray of spiced meat of fish strips. Diners lay out the strips on the slab, cooking them right at the table before eating them hot off the rock. The bartenders, for their part, aim to accentuate the flavors found on the menu with original, Indian-themed cocktails that pair well with the spices found throughout Indian cuisine.