CHEF’S SPECIAL: Chef Parthiv Buch, owner of Mishta Restaurant in Hillsborough Township, is shown sampling one of his special lamb dishes. “Mishta is one-of-a-kind,” he points out. “The only farm-to-table Indian restaurant in New Jersey.”
By Jean Stratton
Chef Parthiv Buch has a unique story to tell.
Born in India, he came to the U.S. when he was 12. As a boy, he lived in Baltimore and New Jersey, and then as an adult, proceeded to travel and live around the world. He has called Chicago, Massachusetts, and Northern Ireland home, and traveled often to Paris, London, and Spain, among other far-flung locations.
He earned a degree in pharmacology and an M.B.A. in international marketing, which accounted for his widespread travels. He spent three years in Northern Ireland, where he was associated with the Food & Drink Federation.
“I was always interested in the different cuisines in the places I visited,” he explains. “I had taken notes when I was a boy watching my mother and grandmother cooking. I paid attention to the texture, how soft the meat was, the ingredients, everything. The spices and vegetables were always important. I noticed the same things with all the different cuisines in the different places I visited or lived.”
TEMPTING THE TASTE BUDS: Shown is one of the specialties at Mishta Restaurant. This Sunheri Nalli, or lamb shank, is a special creation of chef/owner Parthiv Buch. Slow-cooked with onions, almonds, saffron, and unique edible gold leaf, it is a customer favorite.
Farm-To-Table
With such an interest in food and its preparation, it was a natural progression to open a restaurant.
“I really had always wanted to have my own restaurant,” he recalls, “so I took a sabbatical, and went back to Bombay to study with one of the best chefs. I wanted to train in Indian regional cooking and learn how to cook the freshest food, and emphasize the farm-to-table approach. I spent four months there.”
Returning to the U.S., he worked as a private chef, and he introduced clients to the authentic regional foods of India.
“I enjoyed sharing fresh food with the best ingredients and special recipes of all the different regions of India, and the clients liked all these new tastes. I loved being a private chef!”
The success and enjoyment he experienced led him to take the next step, and in October 2024 he opened Mishta. Located in the New Village Center Square at 220 Triangle Road in Hillsborough Township, it is just what he had hoped for. An authentic farm-to-table Indian restaurant.
“This is a great location,” he reports. “I get products from five different farms in Hillsborough, and I chose this location because there are so many different farms here. This is very important for my farm-to-table concept. There is no middleman. We get our produce and meat directly from the farm. We know where it is coming from, its quality, and that it is completely fresh. From the farm to the kitchen to the table!
“We offer organic chicken, lamb, goat, and wild-caught seafood, and all the freshest produce, including the very special San Marzano tomatoes. Because of this, we are able to provide cooking the healthiest way, the way it used to be done. I am going back to the authentic, classic style of cooking. We have no food coloring, no freezer, no artificial ingredients.
Best Quality
“At Mishta, we never compromise on the ingredients. They speak for themselves. Our philosophy is to have the best quality — the best ingredients, the best products, and the best recipes.”
In addition, he points out, “all the spices are imported from India, including some rare and exotic ones. Our saffron comes from a village in Kashmir.”
Parthiv’s choice of the name “Mishta” for the restaurant is especially meaningful, he notes. “It translates to ‘flavorful,’ and people really like the name. It captures all the flavors of the different regions of India. Here, at Mishta, our customers can try all the different regional foods in one Indian restaurant in New Jersey. We are the only farm-to-table Indian restaurant in New Jersey.”
Glowing Reviews
Mishta has received glowing reviews from customers and food critics alike. Even in less than a year since its opening, more and more diners are finding their way to this special restaurant.
They are coming from all over the area, including Princeton, and as far away as Livingston, also Pennsylvania, and even Brooklyn, N.Y.
“We have many regulars, who come often,” reports Parthiv. “When they come, they often bring new people with them. We are a definite destination. We have also received so many compliments. One customer said our food is better than the best Indian food in New York City.
“Another time, a couple who had come for the first time, hand-wrote a note, and read it aloud in the restaurant, saying how much they had enjoyed their dinner and the atmosphere. That was very special for me”
When they come to dine for lunch or dinner, customers will find a myriad of authentic Indian regional choices.
Favorites include the slow-cooked lamb shank, Kasundi Salmon Tikka, Barrah Kebab, the vegetarian Paneer Makhanwala, noted for its makhini sauce, made with the special San Marzano tomatoes, and its in-house freshly-made paneer (cheese). Another favorite is the vegan Shaadiwala Kaju Khoya Matter.
In Demand
And then there is the bread! Selections of tikka roti, and butter or garlic naan, are always in demand.
Customers can also sip tea, coffee, lassi, or Mishta’s fresh juice non-alcoholic “cocktails.” Many guests choose to bring their own wine to accompany dinner.
And, of course, many opt for dessert to top off their meal. The guava fruit tart with chili ice cream is a big favorite, as is the Old Monk rum bread pudding.
Prices cover a wide range. with appetizers from $14 and entrees from $21. Choices such as lobster dishes are in the higher range.
When customers come to Mishta, they take time to savor the experience, points out Parthiv. “The idea is to take time for culinary enjoyment. People often spend two hours or more for dinner. They don’t rush, but enjoy and notice what they are eating, and having a good conversation with their companions. We offer an authentic Indian dining experience.”
In addition Parthiv is proud of Mishta’s engaging decor. Striking slate blue walls are highlighted by sea green sconces, and another wall exudes a shimmering pastel translucent aura. And how many restaurants offer upholstered arm chairs at the dining tables?
“I wanted to create an authentic luxurious yet comfortable decor and ambiance,” he says. “We wanted to highlight the beauty of India as well as the authentic food. For example, one wall design depicts a rendering of Varanasi, which is the spiritual capital of India.”
Culinary Adventure
Thirty-two diners can be seated, and reservations are required for dinner.
“Mishta is a gem in Hillsborough!” declared one guest, emphasizing Parthiv’s “passion for fresh, vibrant ingredients.”
Parthiv hopes that even more diners will come to Mishta for a culinary adventure reflecting the regional tastes of Indian cuisine. “I enjoy seeing the smile on a customer’s face when they taste the first bite! That’s a special moment for me.”
“I love Mishta!” he continues. “It is all that I had hoped for. And I want to thank everyone for helping to make it a success. Our staff — we have a great team — the customers, of course, and our neighboring merchants who have been so welcoming.
“I also want everyone to know that we have partnered with Martenette Farm for an event on Sunday, September 21, including a farm tour from 5 to 6 p.m., followed by a five-course dinner at Mishta. You can make a reservation at resy.com.”
The restaurant is open Tuesday 5 p.m. to 9:30 p.m., Wednesday and Thursday 11:30 a.m. to 3 p.m. and 5 to 9:30 p.m.; and Friday, Saturday, and Sunday 11:30 a.m. to 3 p.m. and 5 to 10 p.m.
From Princeton, by car, Mishta is reached by Route 206 North to Amwell Road West, to Auten Road, to Triangle Road.
For further information, call (732) 310-3265. Visit the website at mishtadine.com.