From her homely kitchen, chef-patron Theresa Peters creates healthy plant-based cuisine suitable for vegans, with no dairy (coconut cream instead), no gelatine and no ghee. Her fragrant fare is layered with spice and delicate flavour. She uses textured soya to create her signature vegetarian ‘chicken’ or ‘prawn’ curry, paneer and korma, showcasing the humble chickpea, pea and lentil. All dishes are available with biryani, rice and rotis, with raita and dhal on the side.
Try a sweet Bombay crush with rose syrup.
It might take hours to cook the curry but they’re quick to dish it.
A contemporary café space and popular student hang-out for good-value vegetarian fare.
Try a selection of some of the best homemade samoosas in town. (GH, October 2012)
For years now I have been popping into Maharaja's for our fortnightly if not weekly weekend curry of choice. The vegetable korma at Maharaja's has to date been unchallenged by far more classy expensive Indian restaurants. I don't know what's in that korma that makes it so delicious and tasty. I'm a creature of habit so go back for the same thing. I'm yet to be found bored with the choice. The service is excellent, always with a smile.