THE MAHARAJA Menu

Plump tiger prawns refreshingly marinated in a blend of cream cheese, yogurt, lemon juice, cardamom and carom seeds, roasted in a tandoor.

Boneless leg of chicken marinated in an Indian pickle blend ‘Achar’, with a hint of lemon juice and mustard oil, cooked in a tandoor.

Originally from Afghanistan and Persia, this cuisine came to India once the Nawabs settled in and around Lucknow. Awadhi food is a harmonious blend of distinct flavours. One such fine example is of a chicken preparation in a rich nutty sauce finished with cream, toasted almonds and saffron.

Prawns cooked on a skillet with aromatic spices, caramelized onions, fresh tomatoes, julienne of peppers and tempered with fresh curry leaves.

A lightly battered fish fry in Indian spices, ginger, garlic pastes, and gram flour from the Golden City of Amritsar, also known as “Amrit Ka Sarovar” meaning “Pond of Elixir”.

This exotic offering, named after Alexander the Great, is a treat truly fit for a king. Leg of tender lamb is marinated in ginger, garlic, spices, yogurt, lime juice and kept overnight. Cooked slowly for hours in an oven.

A medley of vegetables and spinach, stuffed with cottage cheese and spices, shallow fried in a skillet.

A true Rajasthani delicacy of lamb cooked with chilies, making it the hottest yet most delicious dish in the land.

A Magnificent Maharaja size Large milk dumplings with a soft center delicately stuffed with pistachios, cardamom steeped in a rose and Shirazi Saffron infused sugar syrup, garnished with pistachio slivers..... a sweet lovers day in paradise!