BeansTalk loves Indian food (we’re big fans of our local little Shalimar at the corner of Jefferson and Overland). We’'re anxious to try Maurya, which is reputed to have an extensive and innovative menu in a setting of rich, embroidered fabrics, exotic solid dark woods. Five-Star chef J.K. Paul’'s large menu steps away from conventional Indian food and concentrates
instead on dishes with fragrant spices. Trained at culinary school in Bangalore, he worked 18-years at top hotels such as Le Meridian in Delhi and most recently, at Sun and Sand in Mumbai. Paul conjures up curries using freshly ground spices.

Signature dishes, it’s reported, range from aromatic saffron and cardamom seasoned stuffed prawns in rich, salmon-colored gravy, curried lamp chops, ginger lamb, and Chilean seabass lightly crusted with black peppercorns. Many dishes are prepared in the clay oven including minced vegetables and corn Seekh Kebabs. Cumin-flavored pulao rice and a naan-type bread called taftan, tandoori baby potatoes marinated in mustard oil and spices are delicious, especially with spicy mint chutney to accompany them.

"If you are having good food, you must also have good wine," Mahesh Shah, general manager says. "Maurya is all about putting a twist on a familiar cuisine. We also make a mean martini.”"

Maurya 151 S. Doheny Drive, Beverly Hills. Valet Parking. Vegetarian and vegan selections available. Full Bar. Lunch Mon-Fri.11:30am - 2:30pm, Sunday Brunch noon to 3 p.m. Dinner Mon. through Fri. 5:30 p.m. to 10:30 p.m., Saturday and Sunday. 5:30 p.m. to11 p.m. Reservations, (310) 786- 7858. After hours: Monday throughThursday open until midnight. Friday and Saturday open until 2 a.m. For more information visit www.mauryabeverlyhills.com