A royal feast

Thursday, 28 November 2013 00:00 - - {{hitsCtrl.values.hits}}

Maharaja Palace offers a dining experience fit for a king By Cheranka Mendis Everything about Maharaja Palace screams of grand opulence and majesty. Driving in through the gate, there is ample space to park vehicles and the parlour that leads guests to the main door of the building with shiny brass buttons has an even shinier floor – clean, clear and classy. From the moment you step out of the vehicle, it is the lavish luxury of the Mughal Empire that invites you for a royal feast. Having opened its doors to diners in July last year, Maharaja Palace is well known not only for its delectable dishes but also for its warm and grand ambiance, the large number of beautiful chandeliers throwing their light on diners and the quiet serenade of flutes and sitars. For those who love Indian cuisine, the Palace offers a wonderful experience which teases and pleases the five senses. From the Mughal era Serving exclusively North Indian cuisine, dishes offered on the extensive menu are prepared under recipes that have been passed down from generation to generation from the Mughal era. The Mughal Empire is well known for its flamboyance and luxuries, with Mughal royalty identified as ambassadors of architecture, arts, foods, clothing and jewellery. Here, nestled in the heart of Colombo, their fine cuisine is offered for diners – food for a king – at affordable prices. Noting that noting is pre-prepared, Executive Chef M. Abubakar told the Daily FT that the dishes are adorned with a host of rich spices, all imported, to bring to the table the distinct, unique, sophisticated and subtle flavours of Lucknow – the gastronomic capital of North India. Recreating the glory days of the past “The menu was inspired by an era where the best was served for the royals. Having specified that we only prepare Mughal dishes, I can assure you that what you get here is what the Mughal kings enjoyed years ago in their palaces surrounded by luxury and beauty.” Recreating such grandeur, the restaurant is decorated with comfortable upholstered chairs, beautiful pictures embedded within wall panels, stunning architecture, glass paintings and more. In here, diners are transported back to an era where soft music joined harmoniously with the clinking of cutlery while waiters hovered in the distant, ready to help at a moment’s notice. “Everything is authentic,” Abubakar said. Having worked abroad for 20 years, Abubakar brings not only his experience and recipes from his home but also a wealth of secrets he mixes well in to his dishes. He reigns over the kitchen with four other chefs. Special kebabs A particular favourite in Mughal food are the kebabs, and at Maharaja there are over 33 vegetarian and non-vegetarian selections of these to choose from. From the well-known tandoori chicken to chicken tikka, the menu covers special varieties such as tandoori pomfret (whole pomfret marinated in tandoori spices), the Lucknow special raan musallam – tender leg of mutton marinated in yoghurt and special aromatic spices, tandoori lobster, tandoori jumbo prawns, as well as cottage cheese with a blend of youghurt, skewered and char-grilled – paneer tikka, mushroom maharaja and paneer galawait kebab (cottage cheese served on mini khasta roti) among others. The paneer is made in-house, he assured. Curries and mains A large number of curries and mains are also available for diners. The list of options is extensive and Abubakar noted that the curries come in chicken, mutton, seafood and fish varieties. “There are spicy and non-spicy foods. From butter chicken to the likes of kheema matar, Lucknow mutton korma, cuttlefish chilli masala to crab meat bhuna – we have it all.” For those who love their vegetables okra and brinjal masala, saffron malai kofta (fresh mixed vegetables and cottage cheese cooked with whole spices), aloo gobu and a host of other deliciousness awaits. ‘Dum’ biriyani and roti “We also specialise in our biriyani and Indian breads,” he added. The ‘dum’ biriyani which they are well known for is made with saffron infused long grain basmati rice, cooked on low heat ‘dum’ style.’ A range of these are in the menu along with ‘pulao’ rice. The rottis offered here are possibly some of the best in Colombo. Crispy, yet soft, naan is a particular favourite among diners, Abubakar said. There are also different types of roti’s – tandoori, khasta (white flour and semolina), missi (bread made from a mix of gram and wheat flour seasoned with fresh herbs and spices) and roomali (handkerchief thin roti cooked on a concave inverted griddle). In addition, they also offer lachcha paratha, kulcha and mutton kheema. Desserts and drinks Traditional Indian dessert such as kulfi – in malai or pistachio flavours, gulab jamun, halwa and shahi tukra (deep fried bread cooked with saffron flavoured reduced milk) are all listed for tasting. “We are also renowned for our faluda.” Maharaja Palace also offers a well stocked bar with premium wines and spirits. Affordable prices What is important to note is that the dining experience here is designed to accommodate various budgets – from mid to high. Contrary to the popular belief, it is not yet another “expensive” restaurant only affordable to the elite. “It is affordable. The price range is such that everyone can enjoy a good meal. Even though it looks expensive, it really isn’t,” Abubakar asserted. Value added services The premises can be booked for corporate events and functions and can accommodate 80 persons in the downstairs dining area while five private rooms are also available upstairs for events. Four of the five can host eight people each, while the other can host up to 24 persons. Upstairs area open up to a small balcony garden which is ideal for a cocktail evening. Gift vouchers are also available at Maharaja Palace. They also undertake takeaway, outdoor catering and delivery facilities. The restaurant is open for lunch from 11:30 a.m. to 2 p.m. and from 6:30 p.m. to 11 p.m. for dinner. Pix by Upul Abayasekara