Crédits : Lina Tchalabi. Translation: Jill Harry. Pictures: RR, FABBIO
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Preserving tastes and tradition from here and elsewhere, the Maya Jah restaurant pursues its gastronomic saga amidst Qatar’s effervescence.
Renowned for its Mediterranean cuisine with an oriental accent, the famous Maya Jah has set off from Monaco to land on the island of Gewan – the lively new heart of Doha hosting marinas, prestigious residences and luxury addresses. Surrounded by sumptuous scenery and avant-garde architecture, the restaurant benefits from an exceptional environment.
Maya Jah preserves the spirit which ensured its success in the Principality of Monaco, offering a refined, convivial setting. Entrusted to the architectural firm Antoine Tabet & Associates, its decor blends Mediterranean and oriental influences. In all four corners, ethnic ornaments – references to traditional “moucharabiehs” – add an exotic note while noble materials guarantee total comfort. With lush vegetation and subdued light, the terrace invites guests to a soothing haven at the edge of the crystal waters of the Persian Gulf.
Maya Jah’s culinary heritage is handed on with Indian chef Abhishek Yadav at the helm. Spotted by Gianluca Bennardo, the chef in charge of Maya Collection kitchens abroad, this virtuoso of fusion gastronomy reinterprets Indian recipes with a touch of modernity. His mantra? To make each meal a moment of sharing, discovery and newly aroused senses. His secret? Patience! “Delicate cooking allows us to make the richness of flavours simply sublime,” explains the chef. Keen to protect nature, he gives priority to local and seasonal produce. “The fresher the ingredients, the more their taste remains intact. It is this authenticity I want to express in my dishes.” Massala with grilled shrimp, salty and spicy aromas, Tandoori chicken roasted in a clay oven, and Biryanis all offer the palate real trips to India. Moroccan dishes such as couscous and shoulder of lamb ‘‘confite’’ are also given a place of honour. Finally, colourful and meticulously presented plates round off this showcase of excellence, treats for both eyes and the palate!
Born into a military family, Abhishek Yadav preferred a toque rather than a uniform, fascinated by worldwide flavours. After mastering the basics, he explored different horizons from Bombay to New Delhi via Dubai and Seattle. His goal? To raise Indian cuisine to the rank of high gastronomy, while respecting its essence.
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