The Star Dish
Chef Pradeep Koli’s menu features dishes that represent fusion not in the over-hybridised sense but that represents Indian memory meeting Spanish technique in a respectful and deliberate way. Chef Koli, who has cooked across continents for more than twenty years, entirely avoids using the word “fusion.” According to him, the word has lost its true meaning. “True fusion happened centuries ago, when chillies and tomatoes came to India. What we do now is borrow a few techniques, like smoked paprika, and call them fresh ingredients,” the chef added.
All of these things begin to make sense when one looks at the menu in action. For non-vegetarians, Chef Koli will insist that you try the Pahadi Fish Curry and if you are a vegetarian, then the Gazpacho with chhena pearls is non-negotiable. His culinary artistry and creativtiy ensure that it isn’t a one-off visit. You will be encouraged to return in winter to get your hands on dishes like rai ka saag. His point is simple: techniques may travel, but the soul of the food stays firmly rooted.
The meal opened with a cold soup that could win over even those who rarely enjoy chilled starters. A gazpacho brightened with cherry vinegar arrived alongside chhena pearls—sweet, delicate, and dressed in curry leaf oil and fermented chillies. The interplay of warmth and acidity, tradition and technique, made it an unforgettable preparation. It felt less like a dish and more like a sensory puzzle.
Then arrived the show-stopper—a pan-fried fish perched on a crisp papad, and it felt and tasted as if it always belonged there. Drawing from Kerala’s papada vada tradition, it was layered with three sauces—mint-olive chutney, black garlic aioli, and a carefully-calibrated gunpowder—that came together to create a harmonious symphony. Each bite was a perfect balance of crunch, a whisper of smoke, and a hit of brine and subtle heat.
Other plates kept up the intrigue. A pahadi-style fish curry, thick with jakhiya (or wild mustard, is a popular, aromatic spice from Uttarakhand) and homemade chamba pickle, felt like a postcard from Uttarakhand.
Drinks Menu At Maya 787
When I visited the restaurant, they were yet to acquire a liquor licence. But that did not even slightly interfere in the overall dining experience. Flavour and attention to the synchronisation of different ingredients compensated for alcohol’s absence. Highlights from their mocktails included, the spiced mango fizz that encapsulated summer in a glass. The drink was zingy, lightly spicy, refreshing, and impossible not to gulp. Another favourite was the Jalapeño Guava Mule which perfectly balanced guava’s sweetness, jalapeño’s heat, and the refreshing ginger fizz.
On my next visit, I am looking forward to the wines and saffron-forward cocktails that will surely pair well with the tapas-style menu. However, the meal felt no short of complete even without alcohol.
Inside The Wine-Drenched Illusion
Wooden chairs carry dark green accents, while touches of gold punctuate the space—never flashy, always measured, like tasteful jewellery on someone who doesn’t need to show off. For a 7,000-square-foot restaurant, it somehow manages to feel like a hushed sanctuary. The 80-seater space feels surprisingly cosy, perfect for a slow conversation and shared bites. Founders and sisters Kanika and Kashish Dang clearly understand that intimacy in dining is almost extinct, and the only way to revive it is through thoughtful design, not gimmicks.
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