We had consumed just the right amount of food at this point and were done in an hour. The mouthwatering Tandoori Madascan prawns This was the spiciest part of the meal and it was delicious, with tender chicken and the raita to accompany, with the rose adding a lovely touch. The lid of the biryani was lifted, the chicken and rice mixture was stirred and gorgeous aromas were released. The biggest course came out next and consisted of chicken biryani and a raita with pomegranate, chilli, rose petals and lentils. I enjoyed a glass of Pinot Noir (Marlborough, NZ) with my lunch – it was a nice light red that suited the spicing on the lamb particularly well. The quality of the meat, again, was superb. Occasionally plates were put down with no explanation and the menu is brief so there was a bit of guess work with the ingredients but for the most part the service we received was fantastic, friendly and welcoming.Ī smoked chilli lamb chop was our next course and the spices here were complemented well with a bit of the peach chutney and some ground nuts. The chicken chop was so succulent again, falling apart at the touch of cutlery, and this time had more earthy flavours and it was very tasty and eye-catching, as reflected in the previous courses. (There’s a great selection of vegetarian dishes to choose from on the menu too). The texture was mushy but it was a welcome break from the meaty textures. The beetroot patty was flavoursome with all sorts of extras in there including sultanas and a bit of heat. This was followed by a beetroot chop, which arrived at the same time as a tandoori chicken chop. Next up was a tandoori ocean wild prawn – a large, meaty number with good texture, lots of flavour a top quality piece of seafood. The naan was thin and crisp and was elevated with a peach chutney that had arrived along with a spiced tomato dip, ground nuts and ground rose petals with coriander and garlic. The light peanut sauce was gorgeous and complemented the heat of the black pepper – a delightful dish. It was the most juicy I have ever sampled and, at that moment, I vowed to install a tandoor oven in my home. The chicken truly epitomised the word succulent. Next up was black pepper chicken tikka, which was served with a peanut sauce, and some deliciously crisp naan breads arrived as well. Consisting of snow peas, fennel and endamame salad, with the odd pine nut and pomegranate thrown in, it was a light, fresh, gentle and tasty start to the meal. It wasn’t long before our introductory course was brought out. Amaya, situated in the heart of Belgravia, offers a unique cuisine based on contemporary Indian food with a hint of the Orient With seven dishes and two accompaniments, and a varied selection of meats, my taste buds were tantalised and I happily accepted the recommendation. I visited one Sunday lunchtime (the place was packed and full of a chatty buzz) and I was recommended the Amaya favourites – 5 stages a tasting menu of sorts, to be enjoyed by the whole table at £45 per person. Sometimes this can be quite soon after another course or at the same time but you certainly aren’t rushed and the dishes can be enjoyed simultaneously with no fuss. The plethora of chefs work away and your food is brought to your table mere seconds after it is plated up. With three clay tandoor ovens, a striking salad bar, coal flame grills – sigri – and a tawa section (that’s griddling and searing on a very hot plate) – there’s a lot to garner your interest. How do you know? Well the wall to wall open kitchen is the centrepiece of the restaurant, and an enchanting one at that so you can see for yourself just how fresh your food is. With a philosophy of serving food from the counter to your table in seconds, as soon as it becomes available and whether you are ready or not, you know you are receiving the freshest of fare. Dining with theatre and style is the order of the day at London’s Michelin Starred eatery, Amaya.
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