Based on the quality of ingredients, mastery of culinary techniques, and harmony of flavors and fragrances, Amaya truly is deserving of its Michelin star. He even took the time to take several photos of us with my son's DSLR, despite the restaurant being filled to capacity. Our server par excellence demonstrated exceptional knowledge of the menu, quiet efficiency, and friendliness. Shaped as an egg amidst a nest of sugar, this dish was exceptionally artistic – and fabulously delicious.įrom start to finish – presentation, fragrances, and flavors – this was a meal we will all remember for a long time. Amaya Indian Cuisine Menu Drinks Can Soda 1.75 Plain Lassi Ginger and curry leaves 3.75 Mango Lassi Tanditional Mango Yogurt Drink 3.75 Strawberry Lassi 3.75 Ginger Lime Soda 2.50 Shirley Temple 3.75 Nestea, Minutemaid Lemonade 2.50 Virgin Pinacolada 3.75 Merry Berry 3.75 Soup and Salad Mulligatawny Soup Traditional lentil soup. Served with yoghurt and hot buttered naam. Ending with Chicken Biryani with Persian Plums, marinated in yoghurt, ginger and garlic paste, garam masala, red chili pepper, lemon juice, cooked in a potpourri of spices – I tasted cardamom, cloves, hint of cinnamon, anise, mace (nutmeg’s sibling), and chopped mint – complemented by the sweetness of plums. Aamaya India Restaurants menu is a blend of contemporary and traditional Indian cuisine that showcases centuries of Indian food history and the future of.
Complemented by Char-grilled Aubergine, which was possibly the best eggplant dish I have ever tasted. Very tender, juicy, savory, with just a hint of spice. The Smoked Chili Lamb Chops were marinated for several hours in green chutney – cilantro/mint spiced with green chili, ginger, and garlic – and for several hours in Kashmiri chili powder, ginger and garlic paste. Flavorful, tender, and delicately spiced. This was followed by Tandoori Ocean Wild Prawns, marinated in lemon juice, red chili paste, yoghurt, ginger and garlic paste, and chat marsala. Tender, juicy, and flavorful, these morsels did not last long. Next, the Black Pepper Chicken Tikka was skinless, boneless chicken marinated in garlic, chili powder, black peppercorns, fragrant cardamom, garam marsala, and sautéed in butter. A delicious way to awaken the taste buds. Fresh, crunchy, and tangy – like its cousin from the Far East. sesame and lemon juice, add almonds and pomegranate arils. Starting with Crispy Cabbage & Noodle salad, shredded cabbage and fried noodles dressed in. Visited Amaya for a family gathering celebrating my son’s postgrad graduation.Īs the dishes are prepared for sharing, I invested time to prepare a bespoke prix fixe menu for my family.
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