Flavours of the Food
"Amaya looks at the roots of Indian food, but takes it a step further. In fact very much into today," says Camellia Panjabi whose research and preparation for Amaya took the best part of a year.
The unique culinary essence of Amaya is
threefold:
Amaya's food is prepared by the three core Indian grilling methods -
The raw ingredients cover the panoply of seafood, poultry, lamb and game. These include lobster in the shell; king scallops large prawns, oysters, grouper, venison, and quail. Leg of lamb, duck and many others - each infused with a different marinade.
For the aficionados of royal kebab eating in India, where the culmination of the meal was a sophisticated biryani and curry, we also have a small collection of unusual curries and biryanis.
There is plentiful vegetarian choice, with over 12 vegetarian dishes including aubergines, sweet potato, baby pepper, corn, and broccoli. The Indian breads comprise a broad selection including a multigrain roti. The rice used for the biryanis is four year old basmati which has an incredible length and consistency.
Cosmopolitan desserts include a range of tempting, fruity and no sugar added.
The wine list, devised by the award winning wine author, Matthew Jukes is eclectic and
wide-ranging.
The equivalent of a three course meal with wine will cost about £65 per head.
Amaya, Halkin Arcade, Motcomb Street,
London SW1X 8JT
tel: + 44 (0)20 7823 1166
fax: +44 (0)20 7259 6464
email: amaya@realindianfood.com
"Amaya looks at the roots of Indian food, but takes it a step further. In fact very much into today," says Camellia Panjabi whose research and preparation for Amaya took the best part of a year.
The unique culinary essence of Amaya is
threefold:
- The broadest range and variety and of quality Indian grills ever seen under one roof using sophisticated marinades that add flavour and distinction.
- The food is served as it is prepared. There are no conventional first courses or main courses.
- The food is designed to be shared in a convivial fashion, and comes in tasting portions, 6-8 of these plates equivalent to a two course
meal.
Amaya's food is prepared by the three core Indian grilling methods -
- Tandoor, a really hot clay oven.
- Sigri, which involved cooking over a coal flame.
- Tawa, which is cooking or griddling on a hot thick iron plate.
The raw ingredients cover the panoply of seafood, poultry, lamb and game. These include lobster in the shell; king scallops large prawns, oysters, grouper, venison, and quail. Leg of lamb, duck and many others - each infused with a different marinade.
For the aficionados of royal kebab eating in India, where the culmination of the meal was a sophisticated biryani and curry, we also have a small collection of unusual curries and biryanis.
There is plentiful vegetarian choice, with over 12 vegetarian dishes including aubergines, sweet potato, baby pepper, corn, and broccoli. The Indian breads comprise a broad selection including a multigrain roti. The rice used for the biryanis is four year old basmati which has an incredible length and consistency.
Cosmopolitan desserts include a range of tempting, fruity and no sugar added.
The wine list, devised by the award winning wine author, Matthew Jukes is eclectic and
wide-ranging.
The equivalent of a three course meal with wine will cost about £65 per head.
Amaya, Halkin Arcade, Motcomb Street,
London SW1X 8JT
tel: + 44 (0)20 7823 1166
fax: +44 (0)20 7259 6464
email: amaya@realindianfood.com
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