sions. There is an amazing range of other entrée dishes to choose from, and most are made with your choice of meats or vegetarian style. For exam- ple, there is Chicken Mango, boneless chicken cooked in an onion, garlic, ginger and mango sauce; Chicken Moghlai, chicken Tikka cooked in mushroom cream sauce, tomato sauce and a blend of spices and herbs, and Chicken Makhani, bone- less Tandoori chicken in butter and cream Sauce with cashews and raisins. There also are biryani dishes (Indian rice casseroles).
The Southern Indian menu includes Chicken Tika Doasai, rice crepes filled with chicken tika, and Fish Moly, chunks of fish cooked with coconut and spices.
A review of the menu at Maharajah reveals why vegetarians seek out Indian cuisine. The lengthy list includes Palak Aloo, a ragout of potatoes, spinach and Tomatoes, finished with light cream, and Baingan Bhartha, eggplant baked over an open flame, mashed and then sauteed with onions, gar- lic, ginger and other spices.
Condiments that can be ordered to complement main dishes include mango chutney and raita, a sauce of cucumber and mint in yogurt.
Maharajah has a full bar serving cocktails, wines and beers that include India's King Fisher, Taj Mahal, Flying Horse, Maharajah and Sunny Beaches Lager. The restaurant also makes its own Masala or Chai Tea, brewed with spices, milk and sugar.
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There is a parking lot across Farwell for Maharajah customers. The restaurant also offers a private room for parties. Hours are 11:30 a.m.-3 p.m. and 5- 10 p.m. daily. Info at 414-276-2250 or www.maharajarestaurants.com.
photo by Mike Nepper 4205I09 59
