Maharadscha - Piatti

"After we were back in Berlin on the Waldbühne at the Udo Lindenberg concert, we used the next day to drive to Beelitz Heilstätten, which is not far from Berlin. The former Lungenheilklinik is well known as Lost Place, but has been known since approx. 10 years from a company. You can book guided tours there to see, among other things, the old surgery or the kitchen, the alpine house and other famous buildings. We were there many years ago and still know this as a real Lost Place. Since in 1994 the buildings were empty on this huge area, and plunderers and vandals had done their rest, there was no longer much left of the former charm, and especially of the most modern hospital in the Soviet Union. So in the late afternoon we went home from the outskirts of Berlin. On the way to the usual weekend show, we were at the height of Dresden shortly after 6 pm and felt hunger. So we took the exit to the city in a short time and wanted to get some food in the new town. As we like to eat Indians, our decision was fast fixed and in the new city you should find something at the great selection of Indian restaurants. Since the GG app still doesn’t work, we were oriented to Google, and decided to “Maharaja” on the Alaunpark a little off the inner city. I parked briefly on the edge of the street and before we feed the one-armed bandits of the city of Dresden, my wife looked at the restaurant if there was room on Saturday night. The interior was relatively free, a two table was still available in the exterior. Perfect, he was ours. Maharadscha Dresden Exterior area The outer area of Maharadscha extends here only over tables and chairs on the adjacent narrow walking path, correspondingly tiltable is the whole thing with chairs and tables. Traffic is also annoying, though in the corner, because you are sitting on the roadside. The only beautiful outdoor area is the Alaunpark, located across the street. At least a little green in the otherwise colourful Neustadtviertel. The interior is kept in very dark red, large, dark wooden chairs with seat cushions invite you to stay longer. The decoration typical Indian with several figures and pictures, but not intrusive or overloaded. An Indian waiter was responsible for the outdoor area. He immediately brought us the menu, which typical Indian restaurants, had to offer over 118 different specialties. There was something about chickens, vegetarian and lamb to the grill specialities for every taste. The menu also suggested that Maharadscha was probably the first Indian restaurant in the Saxon capital. Let's stand this way, I can't check this. As our journey to home was another 30 km, we ordered both soft drinks for dinner. So it should be: · 1x 0.5ér alcohol-free yeast wheat for 3,50 € · 1x 0.4ér Tonic for 2,90 € For the selection of dishes we discussed some time and wanted to use the preparation of drinks to read the menu in more detail. The drinks were then at our (tilting table) after just 10 minutes, so we could express our wishes. 1x 0,5ér alcohol-free yeast wheat for 3,50 € 1x 0.4ér Tonic for 2,90 € As starters it should be: · 1x Paneer Pakora – in chickpea flour baked Indian cream cheese for 3,50 € · 1x Piyaj Pakora – in chickpea flour baked onions for 2,50 € As main feed we decided spices marinated and grilled chicken legs, Murgh Tikka chicken marinated in yogurt saffron, grilled and served with paprika, onions and tomato, Mutton Tikka lamb grilled and served with paprika, onions, tomato, and Sheek Kabababb chopped lamb grilled with pepper, onions, tomato While we waited for our appetizers for 15 minutes, we were able to revive the last two exciting days in Berlin. But at last our appetizers were there, the hunger was greeted. The Piyaj Pakora, the onion rings baked in chickpea flour, were as expected good, only the panade of chickpea flour could have been a bit thinner. Seven thick, fresh onion rings were fried here with an unusually yellowish panade, but tasted really good. As a supplement fresh cucumber and cocktail tomatoes as well as freshly sprinkled red and tube. Piyaj Pakora – onion rings baked in chickpea flour Paneer Pakora Piyaj Pakora The Paneer Pakora, the Indian cream cheese baked in chickpea flour, was desired by my wife. Here again 5 fried cheese corners on the plate. Again the same supplement as the onion rings. For me too much of the chickpeas panade, which of course also had this very yellowish color at the cheese corners. The Indian cream cheese didn't tell me he was too dry and even for me. My wife found him perfect and tasty. So different are tastes. Paneer Pakora – Indian cream cheese Paneer Pakora baked in chickpea In both appetizers there was one more bowl as a hint of mint sauce, garlic sauce and sweet chilli sauce. So for every palate the appropriate dip. The first small craving was calmed, so we could wait another 30 minutes for our main foods in the most beautiful weather and high summer temperatures. That was completely okay for us. Then we heard it already savoury and brutzeln, our main foods were served in a pan and on a large hot dish. A disadvantage of the hot cast plate, the red sauce of the Mix Grill plate sprayed around due to the hot plate, and distributed its splashes on table, plates and also things. Luckily we wanted to go home, there were the (small splashes don't matter. But if I want to go somewhere else after that, that's stupid. As so often, or actually always, my wife naturally decided again for the Mutton saag, the lamb in spinach. A silver bowl, already a bit antique from sight, was served on a tealight holder. Mutton saag lamb in spinach To the upper edge it was filled with plenty of creamy and very spicy, for my wife almost too sharp spinach. But we've been watching this for a while now that the Indian cuisine overwhelms this rather mild dish. Several large lamb pieces for us were distributed in the spinach. The lamb well seasoned, not too sharp, not too mild. The meat softened, but the pieces could have been a little bit smaller, that would have been a whole picture in the end, because we felt the pieces rather little. Mutton Saag Lamb in Spinat My Mix Grill Plate. As already mentioned, she came cichliding and steaming. Mix Grill consisting of Murgh Tandoori 24 hours in yogurt, saffron and with 21 different. Spices marinated and grilled chicken legs, Murgh Tikka chicken marinated in yogurt saffron, grilled and served with paprika, onions and tomato, Mutton Tikka La Catch at the Murgh Tandoori, the two marinated and grilled chicken legs. These were crispy fried on the outside but by their long time in the marinade until deep into the meat red colored. They were good, but the meat to me (through the marinade? too dry. The Murgh Tikka was nothing but 2 chicken pieces that were marinated in yogurt saffron and then grilled. Here the typical Indian taste came through. These chicken pieces were fortunately not fried dead, but still nicely juicy. Also the two Mutton Tikka, the grilled lamb pieces were well seasoned and butter soft and delicate. Delicious. The Sheek Kababab, chopped and grilled lamb was not so conscious or known to me until then. For me, the 2 Sheek Kababab were a mixture of Cevapcici and normal bulette, almost too dry and crumbling. But the spicy and creamy sauce with peppers, onions, tomato and ginger was perfect for this. Mix grill a part of the mix grill with rice The granular and bite-resistant rice, which was served in an alu dish that was rather reminiscent of a dog eaten bowl, we shared. Also the crispy and thin Naanbrot. Naan Brot Reis We were able to get back to the rest of the way home. Before that there was a mangolic on the house. Our conclusion: we left two 38 euros in the first Indian restaurant Dresden, Maharadscha. The operation is sometimes slightly overwhelmed but at any time friendly. The outdoor area is typical of Dresdner Neustadt, but here on the edge of the new city it is rather quiet instead of hard. A real beer garden is different. The food was fine, rough carvings weren't there. Only the strong coloring of chicken legs and chickpea flour made me somewhat stubborn, but the Indian cuisine knows many natural dyes. Delicious was, and I think the Maharadscha will continue to assert itself in the Neustädter Gastro scene and above all in relation to the other Indian competition. We like to come back."