When it comes to international pen-pal relationships, most end as soon as one grows jealous of the other's tropical climate, creative cuisine, or local gravity. Strengthen your bonds abroad with today's Groupon: for $25, you get $50 worth of authentic Indian cuisine at The Maharaja in Cambridge.
The chefs at The Maharaja craft a menu of traditional recipes gleaned over the course of three generations of research—research that began as a means of refueling road-weary travelers in India. The whole cornish chicken of the murgh musallam ($17.95) brims with a savory stuffing of ground chicken, nuts, and hard-boiled egg, and the mutton qorma ($17.95) bathes its bone-in goat in a succulent jacuzzi of yogurt and spices. Servings of fresh Atlantic salmon marinate in an aromatic blend of herbs and spices before enduring the charcoal-fired heat of the clay tandoor oven to create the tandoori salmon tikka ($19.95). Alternatively, the baingan bharta ($15.95) eschews meats altogether in favor of sautéing its grilled, smoked eggplant amidst a colorful wreath of onions, tomatoes, and fresh herbs.
The Maharaja's dining room keeps guests comfortable and casual with ornate wooden furniture and authentic Indian statues that grew huge enough to wade across the Pacific. Likewise, floor-to-ceiling windows allow for spanning views of nearby Harvard Square and its plethora of dynamic pedestrians.
The Maharaja's chefs rely on recipes from an era when art and cooking received the royal patronage of great Mughal emperors. Compiled over three generations of research, the menu of traditional Indian cuisine has been modernized to pair with a lavish dining space, that, according to the The Boston Foodie, "is an elegant room floating above Harvard Square with all of the amenities of a perfect dining experience." Ornately detailed wooden chairs surround The Maharaja's sturdy tables, and a wall of floor-to-ceiling windows overlooks the weekly hopscotch tournaments in Harvard Square. Furthermore, a collection of statues—which took three attempts to import from India—watch over the restaurant's guests.
Garlic naan emanates nostril-piquing aromas of fresh garlic and coriander as chefs roast cubes of lamb and bone-in chicken in a tandoor oven that burns hotter than a feverish dragon. Sidestepping meats entirely, the house-made paneer, eggplant, and chickpeas bump elbows with green peas, raisins, and sautéed cashews. Servings of kulfi faluda can sate sweet teeth with scoops of pistachio-flavored ice cream and sweet noodles.
57 JFK St.
Cambridge, Massachusetts 02138Get Directions