‘Maharaja Palace’, Colombo’s latest destination for exquisite North Indian Moghul cuisine, is an opulent new restaurant at No. 14, Rajakeeya Mawatha. It takes back through time into the grandeur of ancient Mogul Palaces, the opulence of artistic North Indian décor and the mouth-watering Lucknawi savours found nowhere else in Sri Lanka.

Maharaja Palace opened its door in mid 2012 and since then the popularity of the place has not dropped and the restaurant has increasingly captured the hearts of gastronomes and ardent fans of North Indian cuisine mainly because of the authentic Moghul food under the guidance of chief chef Mohamed Abu Baker.

‘Changing the menu on regular intervals is the success of our story’ he said. Maharaja Palace has launched its new menu with effect from 1st of DecemberAuthentic Moghuli food celebrated globally for its richness enhanced by an assortment of aromatic herbs and spices is prepared using essential flavours such as garam masala, saffron, mixed spices, cinnamon, cardamom, mace and nutmeg with generous amounts of ghee, curd, milk and fresh cream.

Abubakar runs his royal kitchen by expertly guiding his well trained staff of six Indian chefs with his experience spanning well over two decades at the Inter Continental in Medina, in the Kingdom of Saudi Arabia. Following the distinct style used at an imperial Mogul kitchen, the Awadhi Lucknawi cuisine at Maharaja Palace ranges from very mild to spicy delicacies giving the characteristic aroma of whole and ground spices that enhance their royal savours.

Nothing is pre-prepared. Abubakar said 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.
A particular favourite in Mughul food are the kebabs, and the Maharaja Palace menu boasts of an extensive array of both vegetarian and non-vegetarian appetisers and main dishes, Indian breads and rice, beverages as well as desserts. 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, everyday’ he assured. “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.

The family restaurant and the show kitchen makes a royal a palace with its spacious interiors capable of accommodating 80 guests on the ground floor itself and another 50 in the separate private dining rooms on the first floor. The five private dining rooms thematically coloured and furnished add more glamour while the two lounge rooms and waiting area offer convenience to guests.

Maharaja Palace is open daily from 11.30am. to 2.30p.m for lunch and 6.30pm. to 11.30pm. for dinner.