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Our Story

Where the good times started...

"We are a premium casual craft bar and kitchen with love for Lucknow, India : fresh local hometown cuisine and excellent innovative craft cocktails. Launched in Kamloops in 2004, the new-age hometown craft that will challenge your perception of the subcontinent.


This is the dream house of all the things you love in one place. Irresistible food, craft cocktails, & spirited people. Our Love for Lucknow is reflected in our craft cocktails, food, and atmosphere along with regionally Inspired Indian cuisine and Maurya’s classic creations. "

- The Maurya Brothers


 

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Dilip Maurya

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Initially Dilip created Maurya’s in 2004. Later on, his brother Atul left his job to join his journey and since then we’ve got more people to leave their 9-5 jobs and join us because a job about food and fun is so much better than boring spreadsheets.

"Maurya's was created to change people’s limited experiences, encounters, and beliefs of Indian cuisine and to show the unique, deft way the culture can be incorporated into craft cocktails. It’s not just curry & spice. Canada is missing out on the real, raw, and super fun food we enjoyed in our hometown Lucknow. The bustling streets, the night life, the food being made in front of your eyes, and the taste palate you can only get in India.  

 

At 2am in the morning Dilip and his friend ?  were driving downtown Kamloops feeling hopeless with still no place to open his new restaurant. And boom, suddenly they found a chinese place that was selling their space and they bought it that night. To this day Maurya’s is a place to hangout where we are all accepted or who we are and our differences. Real, raw and authentic moments on the plates straight from hometown Lucknow.

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Two brothers. One Dream.

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Dilip Maurya

Atul Maurya

Born in Lucknow, India in 1972, where Dilip Maurya was a hockey addict, and dance enthusiast.

Dilip liked cooking a lot as a hobby, he decided he would try out the culinary arts. First, he enrolled himself in IHM, Lucknow and to earn a diploma in hotel management. He joined Taj View Hotel as a trainee in Agra under Chef Sunil Sandhiyal for the next two years. After gaining some experience, he was presented with an opportunity in his hometown, Lucknow, to work at a 5-Star luxury hotel in Taj Mahal under chef Gulam Rashool.   As a chef in training at the Taj group hotels under my shikshika (head chef + teacher), and then finding my way to Penticton Canada, as a partner in opening a new typical Indian restaurant with curries, & samosas. I wasn’t satisfied. In 2004, in Kamloops, Dilip and his wife, Preeti, opened a second restaurant in heart of downtown, “Maurya’s Fine Indian Cuisine” now "Maurya's Rest.Bar.Banquet". Since 2004, we are passionate, persistent to grow their dream to create an “exceptional cuisine with a premium casual dining experience.”

Born in Lucknow, India in 1972, where Dilip Maurya was a hockey addict, and dance enthusiast.

Dilip liked cooking a lot as a hobby, he decided he would try out the culinary arts. First, he enrolled himself in IHM, Lucknow and to earn a diploma in hotel management. He joined Taj View Hotel as a trainee in Agra under Chef Sunil Sandhiyal for the next two years. After gaining some experience, he was presented with an opportunity in his hometown, Lucknow, to work at a 5-Star luxury hotel in Taj Mahal under chef Gulam Rashool.   As a chef in training at the Taj group hotels under my shikshika (head chef + teacher), and then finding my way to Penticton Canada, as a partner in opening a new typical Indian restaurant with curries, & samosas. I wasn’t satisfied. In 2004, in Kamloops, Dilip and his wife, Preeti, opened a second restaurant in heart of downtown, “Maurya’s Fine Indian Cuisine” now "Maurya's Rest.Bar.Banquet". Since 2004, we are passionate, persistent to grow their dream to create an “exceptional cuisine with a premium casual dining experience.”