![]() ![]() I think if I had to pick a signature dish of Amaya it would be these wild venison seekh kebabs. They went particularly well with our red Malbec wine too. We started to run out of delicious sounding descriptors by the time we got to the lamb chops, which were covered in smoked chilli and so simply just gave each other a silent stare of approval as we chewed our chops down to the bare bone like savages. Once dipped into the ginger laced yoghurt dip, this for me was a real winner and something I’d love to sit down with at home on the sofa in the depths of winter. A stone bowl filled with charred tandoori broccoli which I assume was cooked in a tandoori grill as we could see the stems hanging on sticks in the open kitchen. I think the most surprising dish for us was one of the simplest. Flaky skin falling apart at just the sight of my fork, crisp charred skin and a delicate coconut & garlic paste which complimented the fish so beautifully. Served on a banana leaf, this fish isn’t much to look at but by gosh is it good. If those prawns don’t blow you away, the char-grilled fillet of seabass will. Price wise they’re a little on the steep side, but worth every pound. Huge plump tandoori ocean wild prawns smothered in a tomato & ginger paste. Everything you eat has just the right amount of the spice, all of the seafood is sweet and juicy and the meats are all so succulent. One thing that Amaya really have spot on is their precision of cooking and the quality of ingredients. If the chicken wasn’t already good enough, it’s taken to new heights when dipped into the rich peppery dipping sauce on the side. It’s always falling off the bone (if any) or morsels like this, covered in black pepper chicken tikka are so moist and succulent. I’m not sure how or what the process is when cooking chicken in Indian restaurants, but they always manage to cook it to such perfection. One of my favourite dished turned out to be one of the very first that arrived. Equally as satisfying was the smoked old-fashioned, though my dining companion only allowed me a single sip. ![]() A mixture of fresh passion fruit, Finlandia vodka and a touch of chilli which gave a lovely numbness to the lips as it was sipped. We began our Indian journey with a mirchi chilli martini. It smells just as good as it looks in here. Huge skewers of meat over open coal fires, bread cooking in red-hot tandoori ovens and prawns grilling over robata grills. Opened in 2004, Amaya is overseen by a team of very talented chef with a large open kitchen where you can watch the magic unfold right before your eyes. Impressive, given it’s quite a big dining room. We dined here one Wednesday evening and believe me when I say there wasn’t a spare table in sight. Tucked away in Belgravia’s Halkin Arcade, this Indian restaurant has secured its Michelin star for more years than I can remember and still to this today it’s as popular as ever. Colour, spice and fun – just a few words that come to mind when thinking of Amaya.
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