Maharaj Original Indian Food (Closed)

As though rounding up the different types of meat we could have off Maharaj's menu, we also decided to go for the Pomfret Masala (RM 28). This dish consisted of thick fish fillets cooked in piquant masala sauce. Not as spicy as the other dishes available, we also didn't fancy this dish as much as the other ones on the menu. There was a big serving of fish, but the fish tasted rather tough, like it had been overcooked, or wasn't fresh enough. The sauce was pretty good and plentiful as well, so we

As though rounding up the different types of meat we could have off Maharaj's menu, we also decided to go for the Pomfret Masala (RM 28). This dish consisted of thick fish fillets cooked in piquant masala sauce. Not as spicy as the other dishes available, we also didn't fancy this dish as much as the other ones on the menu. There was a big serving of fish, but the fish tasted rather tough, like it had been overcooked, or wasn't fresh enough. The sauce was pretty good and plentiful as well, so we

We ordered bowls of Plain Briyani (RM 7) to go with all the delicious gravies. The briyani here is great, the grains were very fluffy and fragrant with a lovely texture.The Mini Naan Basket (RM 20), spoiling us with more naan choices than I've ever known. Our basket had a mixure of flavours, from plain naan and garlic naan to the more exotic-sounding kulcha naan, ones stuffed with potatoes and onions, and kashmiri naan, a sweet variety of naan filled with what tasted like chopped maraschino cher

I usually find that Indian cuisine does ladies fingers best. Maharaj's Bendi Masala (RM 14) was no exception. The ladies fingers used were thick and crunchy stems, cooked in onions and tomatoes. The result is a stew like dish with a thick consistency, chock full of Indian spices. The combination of spice and fresh ladies fingers is a great one here at Maharaj!We also asked for a serving of Poori (RM 6) which wasn't on the menu. While extremely oily, it's fun to indulge in these hollow puffs once

For dessert, we tried the Kulfi (RM 7) at the recommendation of the waiter, which was traditional homemade frozen dessert which many call the Indian ice cream. This had an interesting texture, far thicker and denser than ice cream. It was a bit too sweet for our liking, but I did like the chopped pistachios in it making it a satisfying finish to a good meal. But most definitely worth a try at least once

Our favourite as usual was the Murgh Tikka Butter Masala (RM 19), pardon the blurry picture, a gravy-ful concoction of boneless chicken roasted in tandoor and cooked with butter masala. This was perfect, the chicken was tender and well-marinated and the creamy sweet-savoury gravy went well with the briyani and naan. We wiped up every drop!

We also went for the Bageera Burtha (RM 12.50) which was some minced brinjal with piquant gravy and sprinkled sesame seeds on top. This was a good companion to rice in my opinion, since I do like brinjals anyway, but might come off as too mushy for others. If you're a fan of brinjals, do give this one a try, else Maharaj has a whole other range of vegetables in spices that you'll like.

The Mutton Vindaloo (RM 19) was also really good, and a dish that was very appetizing. This goa mutton dish was the spiciest of the lot that night, yet slightly sweet due to the onions it in. While we wished there could have been more mutton, the chunks that we got were tender and soft. There's a slightly tangy flavour to this vindaloo, probably due to the mild vinegar used.

We started off with the Madras Balji (RM 7) as an appetizer, an orangey fritter-like deep-fried snack made out of shredded onions with chilli and coriander. This is probably an acquired taste, I thought there was too much coriander and too much flour.Some good, thick lassi can also be found here at Maharaj - a glass of mango lassi for RM 7 and a glass of sweet lassi for RM 6.

For two and a half years, Maharaj brings the best of Indian cuisine in terms of taste and appearance to the diners’ tables. The next time you crave for spicy food, embark on a culinary journey at Maharaj. Desserts wise, you can try the Kulfi. The Kulfi is a type of ice cream with little herbs thrown in the creamy chilled dessert. It has a special sensation to the palate where spices meet ice cream-type dessert. It exudes a sweet spicy aftertaste which is palatable.

For two and a half years, Maharaj brings the best of Indian cuisine in terms of taste and appearance to the diners’ tables. The next time you crave for spicy food, embark on a culinary journey at Maharaj. Desserts wise, you can try the Kulfi. The Kulfi is a type of ice cream with little herbs thrown in the creamy chilled dessert. It has a special sensation to the palate where spices meet ice cream-type dessert. It exudes a sweet spicy aftertaste which is palatable.

If you don’t fancy rice, you can try the Mini Naan Basket. There are garlic naan, plain naan, makni naan, kashmiri naan, naan kulches and sesame naan. The naan are made freshly upon order and hot when served. The fluffy breads are a good companion for Panneer Makni. The creamy butter gravy is thick and full bodied. There are chunks of home-made cottage cheese swimming in the plate as well. Both ingredients do not override each other and gave their own distinctive cheesy and butery flavours.

There's huge paintings hung on the walls of the restaurant. Before you could fill your tummy with great Indian food, you could feast your eyes with the paintings. Another treat would be the Grilled Cuttlefish where it does not have the rubbery texture to it. It is chewy and has a slightly crunchy texture as it is coated with a thin layer of spiced batter. Surprisingly, it is quite flavourful even though a light layer of batter is used.

If you do not know what to have from the tandoor oven, order the Platter. It is an assortment of mutton sheek kebab, murgh malai kebab, chicken tikka, fish tikka and jinga. The mutton sheek kebab has strong herbs and spices flavour and blended well with the minced mutton. The murgh malai kebab has a light coating of marination on it and is a good bite amongst all the heavy flavoured treats. The same goes to jinga (prawns) as well. Meanwhile, the chicken and fish tikka are well done with just rig

Maharaj's concept is showcasing what a king would enjoy during the ancient times where only the best chefs in India got to serve the ruler. Try the Malabar Fish Curry. Although it is named a curry, it is very thick in texture where the gravy is intense in spices flavour. The fish is tender and fresh while the gravy tasted a little milky with the coconut milk used to prepare this dish.