This bestselling dish owed its success to a rich pepper and cheese marinade which made the chicken particularly succulent. Tender in texture and well balanced in its spicing, these nuggets of chicken were accompanied a thick dipping sauce. Tandoori Black Pepper Chicken Tikka bore no relation to the garish specimens encountered in the ubiquitous high street Indian eatery. Served in their shells, these delectable bivalves worked well with a light, fragrant sauce of mint and coriander. Large diver caught King Scallops were precisely griddled to produce a caramelised crust with delicate melting flesh. A dressing of almond, lemon and sesame enhanced the dish, the amount of sesame, in particular, being well judged. In these essentials, Amaya scores very highly indeed as a visit for dinner in January amply proved.Ĭabbage & Noodle Salad had pleasingly crisp and soft textures, with a scattering of pomegranate seeds adding colour and sweetness. This requires skilful marinating, the deft balancing of spices, and precise timing of cooking to avoid dishes becoming dry, bland and burnt. However, what really sets Amaya apart from other high end Indian restaurants is its very limited selection of curries and biryanis, (which change monthly), and its overwhelming emphasis on grilled dishes. Tasting and Gourmet menus supplement the extensive carte with good value set lunches also available.Īn exciting range of alcoholic and non-alcoholic cocktails is available in addition to a select wine chosen by wine author Matthew Jukes. Menu descriptors also include fashionable references to grams of fat and numbers of calories. The menu categories of Salad, Seafood, Poultry, Meat and Vegetables also identify “early,” “mid” and “later” arrivals to the table, giving an indication of their respective cooking times. In true Indian gourmet style, small sharing plates encourage “grazing” before a more substantial biryani or curry is attempted. This visibility, with no hidden tricks in the preparation or cooking, might account for the restaurant’s name which in Hindi means “free from cunning or deceit.”Ĭhef Karunesh Khanna has created a wide, seasonally changing menu of Awadhi dishes supplemented by other Asian influences – witness the wok stir fries – and a few European ones such as tandoori foie gras or mandarin and goat’s cheese salad. There is also vibrant salad bar with a well-lit display of seasonal produce. With the chefs at work in a busy service, all this adds an element of spectacle, especially when huge flames leap up. Its multi-coloured wall of jars of condiments and utensils forms a dramatic backdrop to three open grills – the tandoor (clay oven), sigri (charcoal grill) and tawa (griddle). Undoubtedly the most attractive feature of Amaya is the open kitchen on the far side of the restaurant. The communal long table for solo or quicker dining is dominated by a glittering array of long crystals, adding real glamour to the room. Leather seating around well-spaced, dark wood tables is elegant and comfortable. At lunchtime, the tinted glass roof gives a spacious, airy feel in contrast to the cleverly designed spot lighting which helps to create the intimate yet spirited ambience in the evening. The small but glamourous cocktail bar gives way to a spacious dining area with stripped wood flooring, rosewood panels, terracotta ethnic statues, a water feature and bright, colourful murals. The MW Eat group of which it is a part also delights in the success of sister restaurants Chutney Mary and Veerswamy, as well as the Masala Zone chain.ĭiscreetly located in the Halkin Arcade off Motcomb Street, Belgravia, Amaya oozes a style and sophistication to match its SW1 postcode. Having opened to critical acclaim in October 2004, it has moved from strength, gaining a host of awards including a coveted Michelin star. Amaya is now in its eleventh year of welcoming discerning lovers of contemporary Indian cuisine.
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