A warming lentil soup layered with gentle spice, coconut and a bright finish.

A slow-simmered goat soup enriched with cashew, cream, green chilli and aromatic spice.

Crisp pastry filled with seasoned potato and peas, served with Maharani house chutneys.

Delicate hung-yogurt kababs—crisp outside, creamy within and gently seasoned.

Spice-marinated chicken finished with curry leaves, green chilli and the warmth of the Deccan.

Mutton cooked with aromatic spices and seared on a heated cooking stone.

Chicken cooked with aromatic spices and seared on a heated cooking stone.

Shrimp cooked with aromatic spices and seared on a heated cooking stone.

Fish cooked with aromatic spices and seared on a heated cooking stone.

Finely minced goat kababs, delicately spiced and pan-seared for an exceptionally tender finish.

Boneless chicken marinated with yogurt and aromatic spices, then cooked over intense tandoor heat.

A robust minced-meat seekh layered with garlic, warming spice and a smoke-kissed finish.

Bone-in chicken marinated with yogurt and traditional spices, roasted until succulent and charred.

Marinated lamb chops cooked over high heat for deep flavor, tenderness and a precise char.

Tiger prawns seasoned with coastal spice and finished in the tandoor for smoke and succulence.

Whole silver pomfret marinated with yogurt, citrus and aromatic spices, then cooked in the tandoor for a smoky char and delicate, succulent finish.

King fish seasoned with coastal spices and cooked on the tawa for a deeply flavored, gently charred finish.

Shrimp cooked with gongura leaves, aromatic spice and the distinctive tang of the Telugu kitchen.

Crab cooked with roasted spices, curry leaves and a deeply reduced coastal masala.

Fish prepared in a fragrant mustard sauce with green chilli, turmeric and a bright, gently pungent finish.

A changing expression of India’s fish-curry traditions, prepared with a distinctive fish selected according to season and availability.

Chargrilled chicken tikka finished in a balanced tomato, onion and cream sauce with aromatic spices—a familiar welcome into The Maharani menu.

Goat cooked with whole garlic, mustard oil and robust spices in the tradition of a sealed-pot preparation.

A bold Mathania-chilli preparation balanced with garlic, yogurt and the warmth of traditional spices.

Lamb slowly cooked with Kashmiri chilli, fennel and dry ginger for fragrance, depth and a naturally vivid hue.

A refined, slow-cooked qorma built on browned onion, yogurt, nuts and aromatic spices for a rich, silken finish.

A bold, reduced preparation finished with ghee, roasted spices, red chilli and curry leaves—deeply aromatic with a concentrated coastal warmth.

A bold Mathania-chilli preparation balanced with garlic, yogurt and the warmth of traditional spices.

Tender lamb in a bold Goan curry with vinegar, garlic and red chilies.

A bold, reduced preparation finished with ghee, roasted spices, red chilli and curry leaves—deeply aromatic with a concentrated coastal warmth.

A bold, reduced preparation finished with ghee, roasted spices, red chilli and curry leaves—deeply aromatic with a concentrated coastal warmth.

A bold, reduced preparation finished with ghee, roasted spices, red chilli and curry leaves—deeply aromatic with a concentrated coastal warmth.

Black lentils simmered slowly with tomato, butter and cream until velvety, deeply integrated and quietly luxurious.

Baby potatoes cooked under dum in a fragrant yogurt gravy with Kashmiri chilli, fennel and dry ginger.

Paneer in a fragrant Kashmiri-style golden gravy, delicately seasoned with turmeric, fennel and aromatic spices.

Baby eggplants cooked in a deeply roasted sauce of peanut, sesame, coconut, tamarind and aromatic spices.

Tender gram-flour dumplings simmered in a tangy yogurt gravy with cumin, coriander and aromatic spices—a comforting Marwari classic from Rajasthan.

Fragrant basmati rice and marinated meat layered with herbs, saffron and aromatic spices, then sealed and finished slowly under dum.

Seasoned rice and meat cooked within bamboo, allowing gentle steam and the vessel’s natural aroma to shape the preparation.

A robust goat pulav layered with green chilli, herbs and deeply aromatic spices for a bold regional character.

Fragrant basmati rice layered with roasted meat, browned onion, herbs and aromatic spices for a rich, celebratory finish.

A celebratory coastal biryani layered with basmati rice, aromatic spices and a guest-selected expression of seafood.

Basmati rice cooked with seasonal vegetables, herbs, nuts and gentle aromatic spice—balanced, fragrant and complete.

Soft, hand-stretched naan baked against the wall of the tandoor and finished to order.

Soft, hand-stretched naan baked against the wall of the tandoor and finished to order.

Soft, hand-stretched naan baked against the wall of the tandoor and finished to order.

Soft, hand-stretched naan baked against the wall of the tandoor and finished to order.

Soft, hand-stretched naan baked against the wall of the tandoor and finished to order.

Soft, leavened bread filled to order and baked in the tandoor—a tribute to the kulcha’s distinctive place in Hyderabad’s Asaf Jahi tradition.

Soft, leavened bread filled to order and baked in the tandoor—a tribute to the kulcha’s distinctive place in Hyderabad’s Asaf Jahi tradition.

Soft, leavened bread filled to order and baked in the tandoor—a tribute to the kulcha’s distinctive place in Hyderabad’s Asaf Jahi tradition.

A hand-layered, flaky griddle bread with crisp edges and a soft, tender center—a beloved tradition of the Malabar Coast.

An exceptionally thin, soft bread folded for the table—ideal with kababs and delicately spiced curries.

Warm, delicate khoya dumplings rested in a fragrant cardamom-and-saffron syrup.

Rice and milk simmered slowly with cardamom, saffron and nuts until creamy, comforting and deeply integrated. According to Buddhist tradition, after years of extreme asceticism left Siddhartha Gautama weakened, a village woman named Sujata offered him milk-rice. Nourished by her kindness, he embraced the Middle Way and continued toward enlightenment beneath the Bodhi tree.

Fragrant, long-grain basmati rice steamed simply to accompany Maharani’s heritage curries.

Cool yogurt seasoned with garlic, roasted cumin and a restrained touch of red chilli.

Cucumber, tomato and onion finished with lime, fresh herbs and a light seasoning.

A changing selection of house chutneys and Indian pickles chosen to bring brightness, heat and contrast.

Char-grilled Maharani chicken kabab served over aromatic flavored basmati rice with warm naan, a crisp fresh salad and house gravy.

Your choice of grilled Indian-spiced fish or shrimp served over aromatic flavored basmati rice with warm naan, a crisp fresh salad and house gravy.

A seasoned vegetable kabab served over aromatic flavored basmati rice with warm naan, a crisp fresh salad and house gravy.

Ripe mango blended with yogurt and a gentle touch of cardamom—cool, creamy and welcoming.

A traditional cooler made with fragrant nannari root syrup, lime and chilled water.

Freshly brewed South Indian filter coffee blended with hot milk for a rich, aromatic finish.

Black tea simmered with milk and warming aromatic spices.