Maharaja’s cuisine treatment for foodies

Ruwini JAYAWARDANA

Sri Lankan foodies generally crave for Indian food. Spiced with aromatic flavours and mouthwatering aromas, the Indian cuisine has been a hot favourite among locals from all walks of life.

This aspect was the main reason behind the launch of the much hyped Maharaja Palace which opened doors to customers recently. Radiating royalty, style and glamour and offering an authentic North Indian menu, the restaurant provides an imperial experience to all those who visit its doorstep.

A gala three-day celebrations started off the opening of the restaurant at Rajakeeya Mawatha, Colombo 7. The majestic white mansion, dazzling in the night sky resembled the Taj Mahal of India, bathed in moonlight. The lighting and flame torches took one on a journey between history and modern times.

Walk up to the huge mahogany doorway and be swept away by the sweet blanket of floral fragrance.

Beautifully attired girls, donning shalwars presented visitors with shawls and bindhis. The wall décor, the paintings depicting Moghul art and the traditional Indian furniture glow were reflected by the chandeliers. All this and more can be expected by visitors who are open to experience a little piece of Indian heaven at Maharaja Palace.

“Back in India most of the actual palaces have been converted into hotels, resorts or restaurants. The team decided to name the restaurant as Maharaja Palace because they have the royal cuisine here and it reflects grandeur. No doubt they want to be the best among Indian restaurants here.

“They want to offer the whole royal Moghul experience not only food wise but also through the whole ambiance,” renowned Lucknawi chef Anjum Hassan explained the concept behind the ‘King of Indian restaurants’ in Sri Lanka.

Around 75 guests can accommodate the main dining room downstairs while five private dining rooms are on offer for small parties of guests on the top floor. Four of the five dining rooms can accommodate around eight guests while the fifth can hold up to 16 diners.

Speaking about the show kitchen at the restaurant, Anjum said that people are fascinated to see how the dishes are prepared. It also keeps the staff on their toes.

Queried about the specialty behind the North Indian cuisine Anjum said that that a rich variety of ingredients make up the dishes. “Every cuisine is different from each other and there are takers for every type of dish. North Indian dishes are less sour than the South Indian dishes. They do not use much souring agents like tomatoes and lemons. The tangy flavour is not pronounced but balances the sweet and salty taste. They have thick, moderately spicy and creamy gravies and use dried fruits and nuts often,” she added.

She notes that their signature dish is the kebabs which comprise chicken and mutton.

“We even have vegetarian kebabs. We have focused on the vegetarian menu a lot so that vegetarians do not feel left out. One of the challenges that we have taken up is inserting the taste of mutton or chicken kebabs into the vegetarian kebabs,” she said adding that the briyanis too are in demand.

Kulfi, an Indian ice cream, is another favourite that they have in their dessert range. Gulab Jamun, a dumpling in sugar syrup is another yummy delicacy.