Amaya’s Michelin-starred food is some of the most thrillingly ambitious in London, having set the tone for Modern Indian cuisine both in the city and around the world.
While the cuisine is revolutionary in its conception, it still pays homage to numerous roots and classical dishes in regional Indian cuisine, including street foods like this masala corn on the cob.
Our chefs have used this inspiration to create a new genre of food with Indian flavours.
Each dish is served in portions of two or four pieces — with some more luxurious ingredients by the piece — to allow diners to try the full spectrum of an innovative cuisine.
A majestic platter shows off both native British shellfish and the coastal seafood traditions of India, such as oysters, grilled and served with a rich ginger and coconut sauce.
The use of game was pioneering in London in 2004, and has since been emulated by many famous Indian restaurants in the city. A venison seekh kebab, delicately smoky and rich, gets even more flavour from a delicate pepper sauce stuffing.
The attention to detail extends to vegetarian grills, like the rich, creamy organic paneer made in the kitchen daily.
The perfect accompaniment to the abundant grills are the breads kissed by the tandoor, with either garlic or the heady fragrance of black truffle.
For guests who wish to enjoy a slow-cooked dish, there are seasonal curries and biryanis, including verdant, delicately spiced vegetarian & non-vegetarian biryanis, crowned with a pastry lid.
Alongside the incredible variety of grilled and tandoor-baked dishes, there are set menus and a lunchtime platter ready-chosen, to allow the food to be the backdrop to conversation or an important meeting.
Come dessert, the miniatures allow guests to try a variety of complex tastes, including impeccable gulab jamun and a kulfi dense with seasonal fruit.