Maharajahs Blog

Bahar – the Persian word for spring sums this dish up perfectly.  A simple sounding dish of mixed vegetables – yet this is a dish as fresh as the first day of spring.  The lovely fresh vegetables are cooked with a mixture of herbs and spices to create a burst of flavour just begging to be put on beautiful rice and wrapped up in a buttery naan bread.

This month we are going to focus on a great couple of meat dishes that require a little bit of extra preparation. For both curries the meat is marinated in rich yoghurt base before being fired to perfection in the tandoor.

Thinking of Chicken Tikka Massallam – the UK’s favourite dish – undersells this dish.  Our marinated chicken is fired in the intense heat of the tandoori oven before being added to a fragrant gravy of lentils and spring onion with the taste of garlic, ginger, fresh coriander and sharp lemon juice.  A beautiful dish with delicate flavours that sits perfectly on fresh rice.

Another dish that needs to be served on a mound of rice.  Delightful tender lamb cops are barbecued to seal in the rich flavour.  At the same time our chefs are creating a rich sauce with fresh green herbs and spices to coat and enhance the dish.  Combining the two creates a dish just begging to be eaten.

Considering that the name of this dish just begs to be pronounced in a Birmingham accent, and is described on our menu as lamb cooked in a special bucket we can understand that you may pass this curry by.

Trust us – you are missing a great dish – the lamb is cooked to tender perfection and enveloped in a cheeky sauce which combines some sourness and some spice. Tip the bucket over mountains of pilau rice and enjoy.

There are some great Indian dishes – and we are going to try and encourage you to move away from the old favourites. Our chicken palak is a lovely fresh dish, with the lightness of chicken wrapped in a rich sauce with lashings of spinach and complemented by some lovely fresh garlic and herbs to create a dish with a medium heat. The rich greenness of the palak (spinach to you and I) is perfect wrapped in a chapatti – delicious.

The blog for the Maharajah’s takeaway is approaching it’s first birthday – with numerous postings to date with lots of interesting facts and figures about a great Indian Restaurant in Edinburgh. We hope that you have enjoyed reading all the different Indian food stories and posts as much as we continue to enjoy sharing our love of all things curry related.

This post is going to be a recap of some of the great dishes we have featured over the last 10 months. If you didn’t read them at the time – shame on you – but here is a chance to find some dishes that you may just love.

Maharajah’s Most Popular Curries

One of our early posts – celebrating three classic dishes, 2 chicken and one lamb. They are still favourite dishes and are well worth a try.

Seafood Legends

When prawns are cooked to perfection in curry the fantastic meatiness just brings the dish together – this is a perfect example of that.

Featured Dish – Panir Massallam

A cheese curry – the idea may concern some – but when it is true Indian Paneer cheese you are in very safe hands.

Featured Dish – Sylheti Achar Gosht

Melt in your mouth lamb is truly hard to beat in any dish – so why try.

Featured Dish – Maharajahs Tandoori Chicken Biryani

One of the very best dishes – lovingly cooked into delightful tasting rice – read this without salivating and you are a better man than I.

Meaty Treats of the Month

This month we are going to focus on two great curry dishes – both of which are going to do a little dance on your tongue as you enjoy them.

Vegetarian Dishes of the Month

Don’t worry – if you don’t eat meat we haven’t forgotten you. At Edinburgh’s Maharajahs Indian Restaurant we are very proud of all of our dishes – and here are two great vegetarian dishes that any meat eater would be delighted by. For some reason – vegetarian dishes just seem to go perfectly with bread, be it naan, some chapatis or a lovely roti – just don’t get the keema naan/paratha!!

It’s not often you consider a curry to be overly healthy – but here is one that combines the delight of panir – an Indian cheese similar to cottage cheese, steamed vegetables and then flavoured with chilli, ginger and coriander.  Fresh, light and a delight.

One of the things about anything with chick peas is that people often have a perception based on eating one from a tin where they emerge slightly hard and with no discernable flavour – and whatever you do to them they don’t change.  If you are one of those people you don’t know what you are missing!  The way we cook our chick peas the flavours of the sauce they are cooked in permeates through them and turns the texture to perfection.  Our Bombay Chana Massallam is a dish with a bit of spice about it – but with a delightful mix of sweet and sour.