Maharani Palace draws its menu from owner/chef Neel Kamal's memories of Old Delhi's streets and the broader cooking of Northern India, with artisan chefs sourcing ingredients for dishes made with home-made garam masala. Street-food staples appear alongside restaurant mainstays: Dilli Ki Shaan Gol Gappa arrives as dough balls filled with garbanzo and potato, doused in sweet chutneys, while Paneer 65 coats cottage cheese in a chili, turmeric, and garam masala marinade before frying.
Signature dishes include Goan Shrimp Curry and Mewa Murg Tikka, alongside Murg Sharab Khana — mixed kabobs simmered in an onion-tomato karahi masala and flambeed with rum at the table. Maharani Butter Chicken is built on a tomato-based sauce finished with cashew paste, and Maharani Shahi Tukda closes the meal with fried bread soaked in sugar syrup and topped with cold rabri. The bar carries its own identity, too — the Razia Sultan cocktail mixes Hendrick's, rose water, and Rooh Afza with paan liqueur and green crème de menthe.
Signature dishes include Goan Shrimp Curry and Mewa Murg Tikka, alongside Murg Sharab Khana — mixed kabobs simmered in an onion-tomato karahi masala and flambeed with rum at the table. Maharani Butter Chicken is built on a tomato-based sauce finished with cashew paste, and Maharani Shahi Tukda closes the meal with fried bread soaked in sugar syrup and topped with cold rabri. The bar carries its own identity, too — the Razia Sultan cocktail mixes Hendrick's, rose water, and Rooh Afza with paan liqueur and green crème de menthe.