| |
|
|
| |
 |
| Monday - Friday 11 AM - 2:30 PM |
| Saturday - Sunday 11:30 AM - 3 PM |
|
|
 |
| Sunday - Thursday 5:30 PM - 10 PM |
| Friday - Saturday 5:30 PM -10:30 PM |
|
|
|
| |
|
About Us |
Indian Cuisine is as varied and diverse as the cultures and languages of this great sub-continent. its flavors are as exotic as its climate and as varied as its people. Ancient India was subject to numerous foreign invasions, right from the Greek to the British; these invasions have not only had a major influence on the cultures but also on the cuisine.
Geography, caste, religion, climate, income-levels, traditions and beliefs also have a great influence on the cuisine. Southern Indian Cuisine is generally fiery-hot. Of the south, Hyderabadi cuisine most of you would have heard, for it is famous all over the world. The Nawabs who ruled over the Deccan brought some of the best cooks from all over the country to make the Deccan the food capital of all items. So much so that when you talk of Andhra or its capital, Hyderabad, visions of a mouth-watering biryani come to mind. If there is any one statement that can, in a nutshell, describe the Andhra kitchen, it is: Andhra food is hot! Local legend says there was once a severe famine in the area and all that grew, and grew well, was chillies - red chillies, famous in a place called Guntur in Andhra. So people made as many dishes as possible with chillies.
Bengali Cuisine is mild and sweet. Gujrathi cuisine is generally mildly spiced and sweetish, due to the use of jaggery in their cooking, while, in nearby Rajasthan, the food is pronouncedly spicy. The curries of the rice growing belt have a large number of curries with thinner gravy specially meant for eating with rice, while those of the Wheat belts have thicker gravies well - suited to eating with rolls and paratha’s (Indian breads). Indian cuisine is carbohydrate-dominated with the emphasis on wheat chapatis (bread) and rice. Indian Chapatis are whole wheat bread, retaining the whole goodness of the grain. This is traditionally made with ghee. Proteins come from dal (lentils), dairy products legumes rather than meat.
We at Maharaja specialize in, South Indian, and North Indian Cuisine’s and makes each dish distinctive. Each entree, our chefs make, have their own distinctive flavor and aroma which cannot be derived from curry powder but only from the spices which are prepared each day individually for each dish. The art of blending and preparation of spices is centuries old and is indispensable to Indian Cuisine. Our Chefs cook your food fresh and spice it according to your taste. Home Style Tandoori Cooking to the most sophisticated Moghlai dishes from the kitchens of the Nawabs of Hyderabad. Indian Chinese is a blend of the subtle flavors of exotic Indian spices. |
|
|
| |
| |
| |
|
