Being a typical procrastinating writer, I usually start minutes before deadline, finishing a half-hour later. But in the case of Maharani, it became clear that allowing thoughts of masalas, raita, dal and biryanis to stew and simmer, also left me with a cooling period. Ecstatic at first, I realized my initial enchantment stemmed from the joy of having another Indian restaurant in town. Deprivation will do that. The restaurant has only been open a week, and I try to give newbies a time break, but it turns out the Rahman brothers who run the restaurant didn't need a grace period.
Service is friendly and they've got the recipes down pat.
It helps that the recipes that have been in their family for generations. Diners should prepare for an explosion of flavors as cumin, coriander, nutmeg, cardamom, fenugreek and more alight on taste buds from every direction. After you've ordered this a couple times, try the Chicken Makhni, in which the Tandoori Chicken gets a flavor boost, stir-fried with onions, tomatoes, cilantro and spices. Rice, except on the Royal Thali plate, is served a la carte. The saffron is negligible.