THE COURT OF RAJASTHAN

Where India's Royal
Flavors Come Alive

Step into a sanctuary of architectural majesty and feast on ancient recipes crafted for emperors, kings, and queens.

ITIHAAS (HISTORY)

The Heritage Story

In the royal kitchens of Jaipur and Delhi, cooking was an act of worship and high art. Rulers employed master chefs called 'khansamas' to formulate dishes that balanced spice chemistry with health and vigor.

At Maharaja, we respect this legacy. We source organic saffron from Kashmir, hand-churned ghee from local diaries, and custom stone-ground spice mixtures prepared weekly in our kitchens. Every plate is structured to give you a taste of the grand banquets that once echoed through palace corridors.

SWAD (FLAVORS)

Regional Flavors of India

NORTHERN HIGHLANDS

Gosht Rogan Josh

Slow-braised lamb shanks cooked in a rich gravy of Kashmiri red chilies, mountain saffron, and cockscomb flower extract.

₹1,850

PUNJABI ROYAL KITCHEN

Murgh Kesar Makhani

Tandoor-roasted free-range chicken finished in a smooth tomato velvet gravy enriched with organic butter and cashews.

₹1,650

MALABAR COASTAL BAY

Malabar Prawn Curry

Jumbo tiger prawns simmered in freshly squeezed coconut milk, raw mango strips, and tempered mustard seeds.

₹1,950

MASALA (SPICES)

The Spice Journey

India's wealth was built on the aromatic gold of spices. Below are the cornerstones of our royal dishes.

Kashmiri Kesar

Hand-plucked saffron stigma, adding a deep gold hue and delicate honey-like fragrance.

Green Cardamom

The queen of spices, adding sharp, sweet herbal notes to both our savory gravies and desserts.

Star Anise

An aromatic wonder delivering notes of licorice that form the base of our slow-cooked biryanis.

MAHA BHOJ (GRAND FEAST)

The Royal Thali

Our signature dining ritual. An majestic brass platter containing eleven distinct seasonal dishes, celebrating all six tastes (sweet, sour, salty, bitter, pungent, and astringent) in perfect ayurvedic harmony.

Shahi Paneer Tikka & Tandoori Broccoli
Kashmiri Rogan Josh & Butter Chicken
Black Dal Makhani (slow-cooked for 24 hours)
Zafrani Pulao & assortment of Tandoori Breads
Warm Shahi Tukda & Rose Kulfi

₹3,200 per guest

UTSAV (FESTIVALS)

Festival Dining

The Diwali & Holi Royal Banqueting

Celebrate India's heritage during special festival weeks. We construct traditional communal tables serving street-food delights and slow-roasted meats, accompanied by live sitar players and traditional floral decorations.

KHANSAMA (MASTER CHEF)

Chef's Legacy

Chef Aarav Sharma was raised in Lucknow, the heartland of Awadhi cuisine. He learned the secrets of dum-cooking (slow steaming under dough seals) from his grandfather, who served in the kitchens of local royalty. Aarav preserves these exact methods, refusing to take modern shortcuts.

"True heritage is not found in books. It is recorded in the heat of the tandoor and the aroma that escapes when the clay pot seal is broken."

Where India's RoyalFlavors Come Alive