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Food & Drink Menus
Maharajah
Singapore
Food At Maharajah
Menus
About
Our food
Choose one of our menus.
APPETISERS
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SPICY OR PLAIN PAPAD (2)
TWO PIECES OF YOUR CHOICE OF SPICY OR PLAIN PAPAD ROASTED IN THE TANDOOR
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MASALA PAPAD (2) (CH)
TWO PIECES OF PAPAD ROASTED IN THE TANDOOR THEN GARNISHED WITH CHAT MASALA, CHILLI POWDER, ONIONS, TOMATOES AND A HINT OF LIME JUICE
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VEGETABLE PAKORAS
MIXED VEGETABLES DIPPED IN A TANGY BATTER AND DEEP FRIED, SERVED WITH MINT SAUCE AND MANGO CHUTNEY
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VEGETABLE SAMOSAS
TWO LARGE SAMOSAS STUFFED WITH PEAS AND POTATOES, SERVED WITH MINT SAUCE AND MANGO CHUTNEY
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CHICKEN SAMOSAS
TWO LARGE SAMOSAS STUFFED WITH CHICKEN AND GREEN PEAS, SERVED WITH MINT SAUCE AND MANGO CHUTNEY
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LAMB SAMOSAS
TWO LARGE SAMOSAS STUFFED WITH LAMB AND GREEN PEAS, SERVED WITH MINT SAUCE AND MANGO CHUTNEY
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HARA KEBAB
PATTIES OF MASHED POTATO, COTTAGE CHEESE AND SPINACH MIXED WITH SPICES AND DEEP FRIED, SERVED WITH MINT SAUCE
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CHILLI FRIED FISH
DEEP FRIED PIECES OF WHITE FISH COATED IN A SPICY CRISPED BATTER SERVED WITH MINT SAUCE
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CHILLI PANEER (S)
CUBES OF COTTAGE CHEESE TOSSED WITH PEPPERS AND ONIONS IN A FIERY CHILLI SAUCE
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(S) – SPICY, (CH) – CHEF’S SPECIALTIES
ALCOHOLIC BEVERAGES
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Beers
Tiger Draught Glass/Jug
Erdinger Light/Dark
Kingfisher
Heineken
Corona
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Cocktails
Please ask if you would like something not on the menu, we will try our best to make or at least recommend something similar
Bloody Mary
Campari Soda
Margarita
Martini
Screwdriver
Whisky Sour
Singapore Sling
Long Island Iced Tea
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Spirits
Mixers are complimentary with all bottle orders. Glass pours are 25ml
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House Pour Glass/Bottle
Gin
Rum
Vodka
Johnnie Walker Black Label
Chivas Regal 12
Premium Glass/Bottle
Tanqueray Gin
Grey Goose Vodka
Glenfiddich 12
Macallan 12
Glenlivet 15
Chivas Regal 18
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Champagne
Joseph Perrier Cuvee Royale Brut
Joseph Perrier Cuvee Royale Rose
WINE
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House Pour Wines
Glass/Half Carafe/Bottle
Red House Pour
Lajolie Cabernet Sauvignon
A classic example of this famous variety. Its youthful blackcurrant fruit bouquet is matched with mouth filling velvety flavour on the palate
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Inspired Shiraz Cabernet
Displaying a red black colour, the nose has nuances of spice from the Shiraz and blackberry, the predominant character of Cabernet. With flavours of mocha and oak which lead to a soft and subtle finish
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White House Pour
Lajolie Savignon Blanc
A fine pale gold colour which expresses a rich nose of fresh aromas. It is a dry and crisp wine, whose fruity character is ideal as an aperitif
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Inspired Unoaked Chardonnay
A full bodied Chardonnay that is both lean and crisp, with tart citrus and apple flavours similar to that of Chablis
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White Wine By The Bottle
French
F. Chauvenet Bourgogne
Chardonnay
Round and delicate in the mouth, with a polished acidity which in turn lends freshness and purity to the taste of the wine
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F. Chauvenet Chablis
Complex and intense notes with fruity and floral aromas. A well balanced yet delicate wine with a good length
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Australian And New Zealand
Woolshed Chardonnay
Pale straw yellow with pineapple aromas and some creamy spice. This Australian chardonnay is rich and full flavored with a medium body and great layers of fruit
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Woolshed Sauvignon Blanc
Pale straw yellow with a lime tinge. Delicious, savory and fruity with lemongrass, lime and kiwifruit. Light bodied and zingy
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Crossroads Sauvignon Blanc
A crisp wine with lemon, lime, grapefruit and passion fruit notes complemented with smokey, subtle characters. The palate is juicy and textural with lingering fresh fruit to finish
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Cullen Sauvignon Blanc Semillon
Floral, understated and crunchy. Spicy grapefruit, lemon zest and apple contrast with a wonderfully balanced and subtle hazelnut complexity Moss Wood Ribbon Vale
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Sauvignon Blanc Semillon
Lively fruit aromas, herbaceous and tropical notes like guava and loquat combine with Semillon apple and fig characters to create a medium to full body wine with fresh acidity, soft tannins and a clean finish
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Pierro Semillon Sauvignon Blanc
If you want to try the benchmark in this style then look no further than Pierro. A clean and concentrated palate of lemon sherbet and gooseberry with a hint of oak influence
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Pierro Chardonnay
Incredibly complex, it is a tangle of fineboned acid, lees complexity, pristine fruit and the most detailed use of good quality oak
WINE - PAGE2
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Red Wine By The Bottle
French
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F. Chauvenet Bourgogne
Pinot Noir
Light red in colour with aromas of blackcurrant. A smooth, clean, crispy and dry wine
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F. Chauvenet Beaujolais
Villages
Young, light and crisp with a dry mellow finishing
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Australian And New Zealand
Woolshed Merlot
A deep red with pink tinges on the rim. Mature flavours of berry-fruit preserves, coffee and chocolate on a silky smooth palate
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Woolshed Cabernet Sauvignon
This Australian Cabernet Sauvignon is medium bodied with ripe berry flavours, subtle oak and soft tannins
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Crossroads Pinot Noir
Attractive cherry, strawberry and pomegranate fruit aromas with subtle french oak spice and a touch of earthy complexity
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Cullen Cabernet Sauvignon
Merlot
Majority Cabernet Sauvignon blended with merlot and a touch of Petit Verdot gives the wine a luscious cherry flavour with red berries playing their part
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Moss Wood Ribbon Vale Cabernet
Sauvignon Merlot
Fruit flavours of berries and earthy notes,firm tannins and soft oak. Ribbon vale can include up to 30% merlot, for its intense red and dark fruit characters, 10% Cabernet Franc for its dark berry aromas with the remainder Cabernet Sauvignon
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Pierro Cabernet Sauvignon
Merlot
This classic Bordeaux style blend consists of Cabernet Sauvignon providing power and longevity with the merlot adding richness and opulence
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Pierro Pinot Noir
Merlot
Delicate red berry aromas, with bright primary flavours including redcurrant, strawberry, loganberry and cranberry. It’s lightly framed yet with intensity, silky smooth texture and a long, pleasing finish
ROASTED IN THE TANDOOR
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ALL TANDOORI ITEMS (WITH THE EXCEPTION OF THE TANDOORI CHICKEN ON THE BONE) MAY BE ORDERED INDIVIDUALLY, AS LONG AS 3 PIECES OF CHICKEN, LAMB, SEAFOOD OR VEGETARIAN ITEMS, FROM THE TANDOORI SECTION ARE ORDERED IN TOTAL. ALTERNATIVELY YOU CAN ORDER THE FULL PORTION OF 5 PIECES. ALL ARE SERVED WITH MINT SAUCE
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TANDOORI PRAWNS | 1 | 5
SUCCULENT PRAWNS MARINATED IN LIGHT SPICES
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CHICKEN TIKKA (CS)| 1 | 5
MARINATED BONELESS CHICKEN
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FISH TIKKAS | 1 |5
MARINATED BONELESS WHITE FISH CUBES
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LAMB TIKKA(CS) | 1 | 5
MARINATED TENDER LAMB CUBES
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LAMB SEEKH KEBAB (CS) | 1 | 5
LIGHTLY SPICED MINCED LAMB, ONION AND SPICES WRAPPED AROUND SKEWERS
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CHICKEN SEEKH KEBAB | 1 | 5
LIGHTLY SPICED MINCED CHICKEN, ONION AND SPICES WRAPPED AROUND SKEWERS
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VEGETABLE SEEKH KEBAB | 1 | 5
MINCED LIGHTLY SPICED VEGATABLES WRAPPED AROUND SKEWERS
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(S) – SPICY, (CS) – CHEF’S SPECIALTIES
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ADRAKI TANGRI KEBAB | 1 | 5
CHICKEN DRUMSTICKS MARINATED IN GARLIC, GINGER AND SPICES
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MALAI MURGH TIKKA | 1 | 5
BONELESS CHICKEN PIECES MARINATED IN CREAM AND CHEESE
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FISH TIKKAS | 1 | 5
MARINATED BONELESS WHITE FISH CUBES
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KALI MIRCH TIKKA | 1 | 5
BONELESS CHICKEN PIECES MARINATED IN CREAM, YOGHURT AND BLACK PEPPER
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HARYALI MURGH TIKKA | 1 | 5
BONELESS CHICKEN PIECES MARINATED IN MINT AND OTHER SPICES
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LASOONI MURGH TIKKA (CS) | 1 | 5
BONELESS CHICKEN PIECES MARINATED IN SPICES AND CRUSHED GARLIC
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PANEER TIKKA | 1 | 5
CUBES OF COTTAGE CHEESE MARINATED IN SPICES & ROASTED IN THE TANDOOR
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TANDOORI CHICKEN | WHOLE CHICKEN
HALF | QUARTER
CHICKEN ON THE BONE MARINATED IN YOGHURT AND LIGHT SPICES THEN ROASTED SLOWLY IN THE TANDOOR
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TANDOORI PLATTER | 2 PIECES OF EACH
3 PIECES OF EACH
4 PIECES OF EACH
OR YOU CAN SIMPLY SAVE YOURSELF THE TROUBLE AND ALLOW US TO CHOOSE! LET US PREPARE AN ARRAY OF TANDOORI SPECIALITIES - TANDOORI FISH, CHICKEN TIKKA, SEEKH KEBAB AND MALAI MURGH TIKKA
Maharajah’s Chicken Curries
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All of our curries (with the exception of the raan-e-maharajah) can be ordered as half portions for smaller parties to enjoy. Half portions will be priced at 60% the cost of the full portion. Our curries can also be adjusted to fit your spice requirements! Please do let any of our servers know if you would like your dish mild, medium or spicy… keep in mind though that a mild vindaloo can still be pretty spicy!
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Chicken curries
All of our chicken is served off the bone,if you prefer breast or thigh meat please do let our servers know
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Butter chicken (cs)
Chicken tikka pieces in a mild and creamy, tomato-based butter sauce
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Chicken tikka butter masala (cs)
Chicken tikka pieces in a spicy tomato based, butter sauce with chopped green peppers
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Punjabi chicken curry
Chicken pieces preparedthe traditional punjabi way, with a lovely aromatic fragrance
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Chicken kurma (cs)
Chicken pieces cooked in a mild and creamy sauce
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Chicken vindaloo (cs) (s)
Chicken pieces and potatoes cooked in a hot fiery sauce of tomato puree, chilli paste and vinegar
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Balti chicken (cs)
Chicken pieces cooked with green pepper, onions, tomatoes and fresh coriander
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Chicken mirch masala
Chicken pieces cooked at very high heat with onions, ginger and green chilli
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Chicken madras (s)
Chicken pieces cooked in a fragrant and smooth coconut-based gravy with a spicy finish
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Chicken kashmiri
Chicken pieces cooked in a mild, creamy apple and cashewnut flavoured sauce
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Chicken saag
Chicken pieces slow cooked in garlic and ginger with spinach
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Chicken tikka jalfrazie (cs) (s)
Chicken tikka pieces in a dry stir fry with onions, tomatoes, green peppers and chili
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Chicken methi
Chicken pieces cooked in ginger, garlic and chili, in a fenugreek based sauce
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(S) – SPICY, (CS) – CHEF’S SPECIALTIES
Maharajah’s Lamb Curries
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First off we only use fresh lamb which is airflown in from australia and new zealand. Some indian restaurants use mutton which is a vastly cheaper alternative but lessens the quality of the curries. The difference between lamb and mutton in terms of taste is huge given they both come from sheep. Lamb comes from sheep that are typically under one year of age and there is little fat, which leaves the meat a more tender pink. Mutton on the other hand comes from sheep which are about three years of age and contains a considerable amount of fat, creating a dark red texture. Mutton tends to have a very strong taste and smell, which too often diminishes the taste of the dish itself
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Lamb rogan josh (cs)
The most traditional and fragrant north indian style curry, simmered over hours giving the lamb a very tender texture
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Lamb shahi kurma
Lamb pieces prepared in a mild and creamy sauce
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Lamb goa curry
Lamb pieces simmered in a mildly spicy and fragrant, traditional goan coconut based gravy
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Lamb vindaloo (cs) (s)
Lamb pieces and potatoes cooked in a hot spicy sauce of tomato puree, chilli paste and vinegar
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Keema mattar
Minced lamb stir fried with green peas and spices
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Lamb saag
Lamb pieces slow cooked in garlic and ginger with spinach
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Lamb tikka masala
Lamb tikka pieces in a spicy sauce with green peppers
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Lamb jalfrazie (cs) (s)
Lamb pieces stir fried in onions, tomatoes, peppers and chili
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Lamb bhunna
Lamb pieces simmered in onions, ginger, garlic and spices
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Chicken saag
Chicken pieces slow cooked in garlic and ginger with spinach
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Lamb dhal
Lamb pieces cooked in a spicy traditional yellow lentil gravy
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The raan-e-maharajah | Quarter | Half (cs)
Tender leg of lamb marinated overnight in a secret blend of spices and herbs. First roasted in the tandoor then stir fried in a sauce of tomatoes and onions
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(S) – SPICY, (CS) – CHEF’S SPECIALTIES
Maharajah’s Fish Curries
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The fish we use is of a local variety known as the toman, we fillet and debone the fish ourselves.
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Kerala fish curry
Fish pieces cooked in the famous spicy kerala style, using coconut this gives the curry a mildly creamy finish
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Goa fish curry (cs)
Fish pieces simmered in a mildly spicy and fragrant, traditional goan coconut based gravy
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Fish masala -
Fish pieces simmered in a spicy masala sauce with green peas
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Fish vindaloo (cs) (s)
Fish pieces and potatoes cooked in a very spicy sauce of tomato puree, chilli paste and vinegar
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Fish do-piazza
Fish pieces stir fried at very high heat with sliced onions and mushrooms
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Balti chicken (cs)
Chicken pieces cooked with green pepper, onions, tomatoes and fresh coriander
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Fish Methi
Fish pieces cooked in ginger, garlic and chillies in a fenugreek based sauce
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Kadahi Fish
Fish pieces cooked in a garlic and ginger sauce with onions, green peppers and mushrooms
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(S) – SPICY, (CS) – CHEF’S SPECIALTIES
Maharajah’s Prawn Curries
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All our prawns are served with their shell off, so you don’t need to worry about which one of you has to get your hands dirty.
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Prawn Butter Masala (cs)
Prawns cooked in a spicy butter sauce with diced green peppers
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Chilli prawn (cs) (s)
Prawns tossed with peppers and onions in a fiery chilli sauce
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Prawn jalfrazie (cs) (s)
Prawns stir fried with onions, tomatoes, peppers and chili
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Malabar prawn curry
Prawns prepared in a southern malabar style with a spicy, fragrant coconut sauce
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Prawn masala
Prawns simmered in a spicy masala sauce with green peas
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Prawn vindaloo (cs) (s)
Prawns and potatoes cooked in a hot spicy sauce of tomato puree, chilli paste and vinegar
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Kadahi prawns
Prawns cooked in a garlic and ginger sauce with onions, green peppers and mushrooms
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Pepper prawns
Prawns cooked in a thick gravy of garlic, ginger and ground black pepper
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Prawn chatpata (cs)
Prawns lightly spiced and roasted in the tandoor, then dry fried at high heat with ground black pepper, onions, ginger, garlic and green chilli, finished with a dash of lime juice
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(S) – SPICY, (CH) – CHEF’S SPECIALTIES
Vegetable curries
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Dhal makhani (cs)
Black lentils prepared with butter and cream
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Dhal tadka (cs)
Yellow lentils prepared the traditional way with tomatoes and spices
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Paneer saag (cs)
Slow cooked spinach with cottage cheese
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Veg kurma (cs)
Assorted vegetables cooked in a mild creamy sauce with spices
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Veg jalfrazie
Assorted vegetables cooked with onions, cottage cheese, tomatoes, peppers and chili
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Paneer makhani
Cottage cheese cooked in a mild butter based sauce
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Paneer butter masala (cs)
Cottage cheese cooked in a spicy butter based sauce with green peppers
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Veg jalfrazie
Assorted vegetables cooked with onions, cottage cheese, tomatoes, peppers and chili
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Kadahi paneer
Cottage cheese cooked in a ginger and garlic paste with mushrooms, onions and peppers
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Malai kofta
Cottage cheese rolls with raisins and cashew nuts, served in a creamy sauce
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Panj rattani dhal
Combination of five types of lentils giving the curry a beautiful colour and aroma
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Dhal saag
Yellow lentils slow cooked in a spinach gravy
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Saag
Spinach slow cooked the traditional punjabi style
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(S) – SPICY, (CH) – CHEF’S SPECIALTIES
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Bindi naintara (cs)
Lady’s fingers (also known as okra) cooked with onions, tomatoes and spices
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Pea and mushroom curry
Peas and mushrooms cooked in a ginger, garlic and onion infused gravy
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Kabuli channa
Chick peas cooked with onions, tomatoes and chili
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Aloo jeera
Potatoes cooked with cumin and fresh coriander leaves
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Bombay aloo
Potatoes cooked with tomatoes in a mild ginger based curry
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Aloo gobi (cs)
Cauliflower and potatoes in a dry stir fry with onions, tomatoes and spices
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Aloo saag
Potatoes and slow cooked spinach sauteed with ginger, garlic, onions and chillies
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Aloo mattar
Potatoes and green peas sauteed in onions, tomatoes and spices
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Gobi mattar
Cauliflower and green peas sauteed with onions, tomatoes and spices
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Mattar paneer
Green peas and cottage cheese cooked in a garlic and ginger gravy
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Bhaigan bharta (cs)
Mashed eggplant sauteed with onions, tomatoes, ginger and garlic
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Raita
Freshly made yoghurt with cucumber
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Fresh yoghurt
Freshly made yoghurt
Maharajah’s Rice Bowl
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Steamed basmati white rice
Steamed basmati white rice,to ensure only the softest grains make it to your plate
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Steamed pilau rice
Steamed basmati rice mixed with a blend of spices to give it a little spice and a rich saffron texture
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Jeera rice
Steamed basmati rice lightly seasoned with cumin and a mild blend of spice
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Mushroom pillau
Steamed basmati rice mixed with a blend of spices and mushrooms
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Kashmiri pillau
Steamed white rice mixed with a blend of spices and then garnished with fruits and nuts
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Boneless pieces of your choice of meat, seafood or vegetables, lightly spiced and simmered over low heat. Fragrant basmati pilau rice is added together with a blend of herbs and spices and cooked a little longer to thoroughly infuse the flavors of the meat and vegetables in the rice. Served with a half portion of plain gravy or raita
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Mixed vegetable briyani
Chicken briyani
Chicken tikka briyani
Fish briyani
Lamb briyani
Prawn briyani
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(S) – SPICY, (CH) – CHEF’S SPECIALTIES
Maharajah’s bread basket
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Naan
An indian dough bread made with white flour, roasted in the tandoor, it can be made plain or with your choice of stuffing or garnish
Plain
Butter or garlic
Cheese
Cheese and garlic
Chili and garlic
Chili, cheese and garlic
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Gulab jamun
Two balls of thickened milk served warm, dunked in scented sugar syrup served warm
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Kashmiri naan
Naan stuffed with dried fruits
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Keema naan
Naan with a lightly spiced minced lamb filling
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Masala kulcha
A slightly thicker naan stuffed with potatoes, chili and onion
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Tandoori roti
Wholemeal bread baked in tandoor
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Tandoori prantha
Layered wholemeal bread roasted in the tandoor and glazed with butter
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(S) – SPICY, (CH) – CHEF’S SPECIALTIES
Desserts
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Ice cream
A single scoop of vanilla, strawberry or chocolate ice cream, served with a wafer, or two if you like
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Gulab jamun
Two balls of thickened milk served warm, dunked in scented sugar syrup served warm
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Gajar halwa
Indian style grated carrot cake (made with actual carrots), cooked in milk and butter and served cold or warm
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Kulfi
Traditional indian ice cream made from fresh milk and garnished with nuts
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Rasmalai
Indian dumplings made from cottage cheese, soaked in sweetened dairy milk and lightly flavoured with a touch of cardamom
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Fruit salad
An assorted fruit salad made up of three fruits of the day
NON ALCOHOLIC BEVERAGES
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Mineral Water
Perrier Sparkling (0.33L)
Evian Still (0.5L)
Vittel Still (1.5L)
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Carbonated Drinks And Juices
Soft Drinks
Bottled Juices
Lassi Plain/Mango
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Coffee And Tea
Americano
Espresso Single/Double
Cappuccino
Flat White/Latte
Tea (English Breakfast, Earl Grey)
Maharajah Tea (Traditional Indian Tea, boiled with milk and a subtle mix of spices to give it a warm and fragrant aroma)
MAHARAJAH MENU LIST
