Amaya's ethos is simple - escape the chicken-tikka tyranny of the traditional curry house and serve up something different. And that's exactly what they do. Brilliantly. There's nothing quite like the scent of gently roasting spices to whet the appetite and, down at Amaya in Knightsbridge, you get a nose-full. The main dining room, with its dark walls, dark-wood tables and bling chandeliers, feels a little like a nightclub dance floor that's been filled with tables - that's until you spot the luridly-lit open kitchen right at the back and then you know you're in a very chic restaurant indeed. You won't find a vindaloo on the menu, instead what you get is three different cooking styles Tandoor, Sigri and Tawa (Tandoori, char-grilling, iron-skillet respectively) which means that, to truly experience the variety of the food, you eat in tapas like portions and order several dishes from each section. We enjoyed a Tandoori selection of spice-coated chicken, lamb and fish - the osso buco-like lamb was particularly outstanding. We also had a very rich and clove-smoked doori kebab, made of lamb so finely ground that it melts in your mouth. There was so much variety that it would take too long to describe each dish, but the particular highlight of the evening was the chicken biryani. It came served in a clay pot, so that the rice had been cooked in the juices of the spicy chicken. As a dish it was faultless. The food at Amaya is both good and different. You certainly won't miss your curry here.
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Amaya's ethos is simple - escape the chicken-tikka tyranny of the traditional curry house and serve up something different. And that's exactly what they do. Brilliantly. There's nothing quite like the scent of gently roasting spices to whet the appetite and, down at Amaya in Knightsbridge, you get a nose-full. The main dining room, with its dark walls, dark-wood tables and bling chandeliers, feels a little like a nightclub dance floor that's been filled with tables - that's until you spot the luridly-lit open kitchen right at the back and then you know you're in a very chic restaurant indeed. You won't find a vindaloo on the menu, instead what you get is three different cooking styles Tandoor, Sigri and Tawa (Tandoori, char-grilling, iron-skillet respectively) which means that, to truly experience the variety of the food, you eat in tapas like portions and order several dishes from each section. We enjoyed a Tandoori selection of spice-coated chicken, lamb and fish - the osso buco-like lamb was particularly outstanding. We also had a very rich and clove-smoked doori kebab, made of lamb so finely ground that it melts in your mouth. There was so much variety that it would take too long to describe each dish, but the particular highlight of the evening was the chicken biryani. It came served in a clay pot, so that the rice had been cooked in the juices of the spicy chicken. As a dish it was faultless. The food at Amaya is both good and different. You certainly won't miss your curry here.
