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Our Kitchen Guru’s

Head chef Anil Singh is a prodigious talent. Aged 36, he has been cooking at some of the finest Indian restaurants across the globe, since 1996. His experience at some of the finest Indian restaurants in Germany and Singapore has equipped him with the flare to cook for international customers while still retaining the basic Indian flavour, appealing to both Indian and International pallets.

Anil’s, passion for the profession, ensures that only the best of the region is reproduced in all his dishes. His signature dishes of ‘Duck Mouli’ and ‘Mirchi Chicken’ are most sought after and the “Chef’s Specials”are repeatedly ordered.

A friendly and approachable person, he will sometimes come up to you, while you are dining with us and ask you for your opinion on the dish being served.

Curry chef Raj Kumar, from Punjab’s original Haveli in Jalandar knows the in’s and out’s of serving authentic Indian curries. His experience in the Haveli arena has been extended to provide valuable services at Maharaja’s Haveli.

Mithai/Sweets Chef(s) Rajinder Kumar, from the famous Haldi Ram in New Delhi and Surjit Kumar with 25 years experience in the making of Northern Indian sweets, are our Mithai (Indian Sweets) chefs. Their persistence in producing originality has lead to the finest and freshest desserts being prepared at Maharaja’s Haveli. Whether you have a sweet tooth or not, one cannot resist the temptation of the perfectly crafted, colourful sweets filled with traditional flavours. Each sweet is distinct in taste and is the perfect dessert that can not only be ordered after a delicious meal but also be packed and taken home. These sweets make for the perfect gift, befitting all special occasions and festivals.

Snacks Chef Suvash Chandar, from the famous Taj Hotel in New Delhi, our Snacks chef is widely known for his spectacular Indian canapés that are freshly prepared with every order. These form a part of the quick, sweet and tangy snacks that Maharaja’s Haveli is renowned for. His ‘Chaat Papdi’, Aloo Tikki and Samosa’s are craved by visitors and his South Indian Dosa’s, Uthpam, Idli and Vadah Sambar make for the perfect vegetarian snack before a meal or simply as an accompaniment to some Darjeeling Tea at anytime of the day.

Tandoori Chef(s) Pan Singh, from the famous Moti Mahal restaurant in New Delhi, is our Tandoori Chef at Haveli and is renowned all over Sydney for his mouth watering entrees. His speciality of cooking succulent pieces of meat and sea food laced with spices has earned him a reputation. Pan prepares the food over slow charcoal fires to ensure that the rich flavour seeps right through giving the entrees a mildly smoky taste bursting with flavour. Pan Singh‘s Kebab’s and Parantha’s are a must order for all those who come to Haveli.

Gaganjit Singh, from Delhi is the expert of Roti’s in the Tandoor. His perfectly cooked roti’s and naan’s are the perfect accompaniment to the delicious curries served from the kitchen. Famous for his Maharaja and Darbari Style Naan’s served at the Haveli.


The core of Maharaja’s Haveli

  • 2.2.2013 Dear Mr. Benepal Subject: appreciation Letter Dolly Recently I solemnised my Daughter's Wedding. The Mehandi/ Haldi/ Ladies Sangeet/parkleagurudwara breakfast and lunch was all catered through Maharaja's Haveli. I could have never imagined the excellent service rendered by Dolly and their efficient team. The food was amazing. Dolly worked every details with emaculate perfection. Many guests noted it and are definately going to take the services of MH for their functions. Keep it up. Sincerely Amitabh Shukla
    Amitabh Shukla

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