Four Milton Keynes entrepreneurs have come together to launch The Hub’s first independent restaurant, Maaya Indian Kitchen & Bar.
Opening on Friday 19 February and located opposite the popular Bogota coffee shop, Maaya is the brainchild of restaurateur, Mo Abdul – well known locally for owning the multi-award winning Calcutta Brasserie in Stony Stratford. His business partners of the new £1/2million pound ala carte restaurant include multiple restaurant owner, Shelim Ruhul of Spice Village, Shenley Church End, Ginger Orange in Coventry and Purple Mango and Coriander on the Isle of Wight.
Outside of the restaurant industry, investor, Jason Thorne, Managing Director of Milton Keynes’ Enorth Consulting, IT Consultancy and Talent Management joins the partners together with Leigh Strathearn, Managing Director of MK-based, Perception Public Relations.
Together, they have created a smart and contemporary Indian restaurant that opens to the public on Friday 19 February. Mo says; “This is the biggest project I have ever worked on and I have invested everything into Maaya to deliver a first class independent restaurant to Milton Keynes. It has been a long and hard journey to get us to the opening but we can’t wait to let people see what we have to offer.”
The buzz around the restaurant opening has been growing over the past few weeks and Maaya has already taken over 300 bookings, even before the doors open. The popular Hub location will see Maaya cater for local businesses with a tailored lunchtime menu and for after work drinks in the bar area plus an ala carte menu in the evening. The Head Chef, Salam Abdul has over 20 years’ experience in the kitchen and is supported by a team of three.
Salam has spent over five months to create the menu, which includes dishes inspired from regions across India as well as generations of cooking, family secrets and a passion for delivering food excellence. From Harra Bharra Gosht to Jhinga Shimla Mirch, the menu is not a usual Indian restaurant menu, which has been designed to explore guests’ palates – although the chef can make a CTM.
In total, Maaya will employ 20 part time and full time staff.
A key feature in the restaurant is the first floor Chef’s Table, which can cater for up to 14 people in complete privacy. Overlooking the balcony and with a clear panoramic view of the kitchen, Maaya aims to offer this for party bookings and celebrations. Mo says: “this is a very special space away from all other tables plus the chef will personally serve you each course.”
Comfy booth seating and a central bar are aimed at making Maaya a popular choice for party bookings and special attention to the wine lists and little touches, such as the Maaya Table Naan are expected to make this to talking point of MK.
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