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Treat your tummy like a Maharaja


A view of the main dining area.

ON THE busy 80 Ft. Road in Koramangala, the large new restaurant, Maharaja, has an inviting front lawn that undulates and soothes one's eye. A board at the entrance indicates that the Andhra speciality is served in an eatery one flight up. It seats 60. On the ground floor is the main 116-cover restaurant that has cubicles all along one wall for those who prefer privacy. The seating, in this spacious hall, is done in bright pink and brown.

Continental fare is missing in this multi-cuisine restaurant, but, Chinese, Andhra, and Moghlai fare, served here, is long and satisfying.

The chicken dishes are a real treat. The alishan murg (Rs. 80), for instance, is a succulent breast piece of chicken, stewed in cashew gravy with minced chicken. The bafia murg (Rs. 80) is boneless chicken, cooked with green peas and served with potato and cashew gravy. The usual chicken dishes such as chicken dopiaza, saagwala, jani murg (boneless, marinated in red spicy gravy), makhan murg, murg tikka masala, murg adraki masala (each Rs. 80) are also served here.

If you are looking for a fiery Andhra fare, then try dishes such as chicken fry (Rs. 45), chicken sixer (Rs. 50), chicken masala (Rs. 50), or the chicken biriyani (Rs. 45) which are on offer.

What draws the crowd at lunchtime to Maharaja is its Andhra buffet lunch. Priced at Rs. 25, the buffet includes chicken and mutton items, biriyanis, fried fish, and fish curry.

In the main section of the restaurant, the starters include drums of heaven, chicken spring roll (Rs. 70 each), chicken tikka/hariyalli (Rs. 70), reshmi kabab (Rs. 100), kalmi kabab (Rs. 70), tandoori chicken full/half (Rs. 160 and Rs. 180, respectively), and a tandoori platter (Rs. 150).

Vegetarians too can pamper themselves with a variety of starters such as gobi Manchurian, vegetable spring roll (Rs. 60), golden fried onion rings (Rs. 60), and paneer tikka (Rs. 60) to name a few. The soups served here cost Rs. 40. This section features the Chinese wanton, manchow, and talu mein soup.

The sea-food served here deserves particular attention. It specialises in jheenga makhni (Rs. 120) — a fresh prawn dish in ginger garlic paste, which is cooked with capsicum. Tarala machhli (Rs. 80) is similar, as it is fresh fish cooked in ginger garlic paste along with capsicum in red gravy. You can have Goan machhli (Rs. 80) cooked the traditional Goan way.

A whole range of vegetarian items such as palak paneer, navaratan korma, aloo/gobi mutter, bhendi masala, baghara baingan (Rs. 50 to Rs. 60) are on offer, along with the Indian breads such as naan, kulchas, tandoori roti, and parathas, which are served hot to the touch, fresh, and are soft.

These are priced between Rs. 15 to Rs. 40. The Chinese section features sweet and sour vegetable (Rs. 60), vegetable balls in garlic sauce (Rs. 60). These go well with fried rice or noodles (Rs. 60 each).

The palak paneer has to be watched. It is peppery and is palatable only when mixed with rice or noodles.

The wait-staff is attentive and will leave out butter or oil on rotis and follow similar instructions on your order, if given in advance.

For the desserts, Maharaja has a colourful separate large menu which lists milk shakes, sundaes, and a long list of bright concoctions put together with ice creams, jellies, puddings, and fruit. These are priced between Rs. 60 and Rs. 80.

All credit cards, except American Express, are accepted here. Parking is not a problem. One may also order a take away.

It is advised to consider advance reservation for dinners and over weekends. Maharaja can be contacted on 5526407, 5526408.

ARUN BHATIA

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