Maharaja Palace Restaurant

One of Guyana’s top restaurants is the Maharaja Place, which offers Indian and Thai cuisine with more than 300 different dishes to choose from. It offers exquisite dining in a tranquil but magnificent atmosphere. Maharaja Palace, located at 207 Sheriff Street gives Guyana a different fine-dining experience that is culturally different from any other.

Thai Curry Chicken
Ingredients
2 teaspoons vegetable oil
1 4-ounce can or jar yellow curry paste
3/4 pound carrots, peeled, cut into 1/2″-thick rounds
1 medium onion, chopped
1 red bell pepper, cut into 1″ pieces
1 pound potatoes (about 3), peeled, cut into 1/2″ pieces1 pound chicken, cut into 1″ pieces
1 13.5-ounce or 15-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro

Preparation
Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.

Bottle Restaurant

A scintillating combination of aromas, from fresh Caribbean spices to grilled snapper and baked lamb will awaken your taste buds as you enter the Bottle Restaurant situated at 294 Quamina Street, Georgetown. The courteous staff is ready to serve you as you enjoy the culinary delights. With columns of English ballast bricks, hundreds of Dutch Bottles and Portuguese ceramic floor tiles, the Bottle Bar and Restaurant encapsulates Guyana’s rich colonial history and culture. The inviting family atmosphere is the perfect setting for enjoying a breakfast, lunch or dinner consisting of freshest seasonal produce incorporated into many of the traditional dishes of Guyana. The Bottle Restaurant has earned the distinction of being one of the best in Guyana.

Deep Fried Butterfish Fillets with a passion Fruit Mojo

Ingredients
2 lbs butterfish fillets
1⁄2 cup all-purpose flour
1⁄2 cup milk
1 egg
1 tablespoon sugar
1⁄2 teaspoon salt
1⁄2 teaspoon paprika
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon oregano leaves
1⁄2 cup yellow cornmeal
1⁄2 cup vegetable oil
Preparation
Stir together all ingredients except cornmeal, fish and oil.
On waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
In 10″ skittle heat oil until hot. Place 3 or 4 fish fillets in hot oil.
Cook over medium heat until golden brown.

Ingredients
Passion fruit Mojo:
1 small onion, chopped
4 tablespoons butter, divided
1 cup passion fruit pulp
1 tablespoon thyme, chopped
1 tablespoon honey
zest of 1 lemon
1 teaspoon sugar
salt and pepper to taste

Preparation
In a small saucepan heat 1 tablespoon of butter. Add onion and cook for 5 minutes, add thyme, passion fruit, honey, lemon zest, sugar and cook for 10 minutes on medium high until reduced by half. Add 3 tablespoons of butter and season to taste. Plate the butterfish and drizzle with Passion Fruit Mojo. Serve with Basmati rice pilaf and braised pakchoy.

704 Sports Bar

704 Sports Bar of 1 Lamaha Street, Georgetown is 4,000 square feet of continuous sports, entertainment and food in stylish atmosphere which creates a center of attention for sports and entertainment fans. The walls are decked with visual displays, signed uniforms, iconic photography and sports memorabilia that will appeal to sport fans. Pizza and Beer Sunday at that serves variety pizzas, salad and a selection of drinks. The restaurant itself is contemporary looking with a casual counter style service.

Pizza Dough
Ingredients
3 1/4 cups all-purpose flour
1/4 teaspoon active dry yeast
1 1/4 teaspoons salt
1/4 teaspoon white sugar
2 tablespoons olive oil
1 1/2 cups warm water
all-purpose flour, for dusting

pizza sauce
Ingredients
1 (6 ounce) can tomato paste
1 1/2 cups water
1/3 cup extra virgin olive oil
2 cloves garlic, minced
salt to taste
ground black pepper to taste
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary, crushed

Preparation
Prep 10 m
Cook 10 m
Ready In 18 h 35 m
Stir flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
Cover the bowl with a light cloth or plastic wrap and let rise in a warm place for 18 hours, until doubled in size. Preheat the oven to 550 degrees. Sprinkle a baking sheet with cornmeal. Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes. To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter. Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.