Maurya - New Kid in Town
- Suvro Feb 23, 2005 11:15 AM
Last Sunday, we celebrated our 25th wedding anniversary at the newly opened Maurya in Beverly Hills.
They had been open for 2 weeks. The place is sleek modern, and quite spacious inside. Besides the main dining area, they have a bar and a lounge with plasma TVs, and 2 private rooms for cocktails and dining. They also have a private entrance in the back. Parking is not easy, but since we arrived at their opening hour of 5:30pm, we got parking right out front. Others in our party arriving later had difficulty finding parking close by, even on a rainy sunday evening.
Their menu is quite extensive, and they have a number of dishes that are different. The chef is from the Bombay Sun'n'Sand hotel, and his expertise is evident in a number of dishes. We were a party of 9 adults and 2 kids, with 3 vegetarians. Here is what we ordered (some dishes were double orders):
Papri-chaat - this is the flour crisps covered with potatoes and other savouries and topped with chutneys. These were quite big in size and very tasty. $6.95 for 3
Dum Aloo Kashmiri - potatoes stuffed with paneer, dry fruits and nuts and cilantro in a tomatoey gravy. There were 3 pieces in the dish, and the gravy was creamy. This was also quite interesting. $11.95
Dal-e-Maurya - black lentils - this was as better than the daal makhani I had in the most well known restaurant in Delhi (Bukhara in the Maurya Sheraton) - and probably for me the standout dish - though I am not big on daals - I just could not stop eating this at the table. $10.95
Baingan Bharta - roasted eggplant - no different than at most Indian restaurants - tasty. $10.95
(Other dishes I would try on next trip would be Deewan-e-Handi - assorted green vegetables in spinach gravy; Paneer Pudina Masala - paneer in mint and spinach; Bhuna Shabnam Masala - paneer, mushrooms and green peas in cashewnut gravy)
Seekh Kabab Luckhnowi - Minced lamb kebabs - The meat in Indian kebabs are much more spiced up than in middle eastern or Turkish cuisine - this was perfect, very tender minced meat and just the right level of spicing - 3 skewers to an order, $15.95
Kadhai Murg - chicken cooked in tomatoes, chopped onions, garlic, fenugreek and cilantro - this was also a standout - as good as the version in Ambala Dhaba (and my past favorite - the departed Khalis in Montrose) - this was the most spicy and standout dish amongst the non-veg choices. $13.95
Murgh Shahi Korma - chicken in a white sauce, coked in onion, ginger, garlic with yoghurt and shahi paste, flavored with cardamom, cloves - this was a decent dish, but probably the most pedestrian of what we ordered (the maitre-de suggested we get this) - the leftover I had last night tasted quite good. $14.95
(There are many unusual dishes to try on future visits: Adraki Lamb Chops - lamb marinated in ginger and black pepper and cooked in tandoori oven; Sarson Jhinga Jaytuni - prawn with mustard and olives; Makai Seekh Kabab - minced vegetables and corn kebabs; Methi-garlic fish - sea bass in fenugreek greens with garlic; Nalli Nihari - Lamb shank curry; Nariali gosht - lamb curry in coconut with fennel)
Some ordered beer, some ordered the mango lassi (usually a no-no for me - this fills you up before you start), and we had taken in champagne and cream of cassis to toast with a Royal Kir - no corkage charge for that. I don't know what their corkage fee is.
They offered us complimentary dessert (our order was quite large) - kulfi - which was excellent - better than what we crave at Ambala.
They have a limited selection of beers (5 - I told the owner they should increase their selection); wines are quite reasonable priced (starting from $18 - many under $30).
I think this is one of the best Indian restaurants in LA that we have recently tried. I have no connection with this restaurant.
151 South Doheny Drive (net to Writers Guild)
Beverly Hills, CA 90212
(310) 786 7858
I think it is more north Indian restaurant food - with some western Goanese influenced dishes - like the seafood and prawns. No south Indian items, none from Bengal. North Indian typically means tandoori dishes, and some of the standard stuff like baingan bharta, dum aloo, palak paneer, chicken tikka masala etc.