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Based on 30 ratings. Rate it!
The Bar
Slinky Amaya was ahead of the Indian game when it ditched the concept of three-course formality almost a decade ago – and it still feels as fresh as ever. The interior's polished dark wood, bright murals and dim lighting set an appropriately glamorous tone, invigorated by the frantic buzz surrounding the open kitchen's tandoor, sigri grill and tawa skillet. ‘Tapas' plates come thick and fast, from minced chicken wrapped in lettuce to flash-grilled rock oysters and scallops in a delicate herb sauce. Next, the gutsier spicing of char-grilled lamb chops in ginger and lime or glistening tamarind-glazed duck herald the high drama of a pastry-topped chicken biryani unveiled at the table amid billows of steam. Prices reflect the location and Amaya's Michelin-starred status, although speedy ‘stripped-down' business lunches and sharing platters are easier on the wallet. Service has also improved of late – no wonder punters cinnamonare ‘bowled over' by the thrill of it all.

Amaya’s private dining room, which was refurbished in 2010, seats 14 and serves set menus starting from £42 per head.
| Private Room | Capacity |
|---|---|
| Room for 14 people | 14 |
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Karunesh Khanna is one of a tiny number of Indian chefs to have won a Michelin star. He has been working as head chef at Amaya since it opened in September 2004 & prior to that he held the position of executive chef at the Taj Holiday Village in Goa. However, much of his training was in London, at The Dorchester, The Four Seasons, The Ritz & Claridge's. When it opened, Amaya immediately shot to fame, winning our BMW Square Meal Award for Best New Restaurant Spring 2005 among other accolades. From the team behind Masala World, much-loved Chutney Mary & Veeraswamy, Awana's brand of Indian kebab cuisine is still rare in London, with its focus on three styles of grill.
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HungryinLondon :: AMAYA (Belgravia)
“I am sorry, you are not allowed to take pictures,” the Eastern European waitress kindly pointed out while I was about to snap the first course to arrive at our table. I wonder why really, it’s not that the plates look all that special and it’s the best way to piss a well-behaved (I don’t use flash, take my pictures with my iPhone and am also otherwise a good and discreet customer) food blogger off. I honestly don’t understand what’s wrong with taking a photo of the plate of food you have paid for – it doesn’t hurt anyone (apart from your dinner companion maybe who has to hold out until you found the right angle and ideal lighting) and it’s just frankly obnoxious...
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Her Favourite Food :: Amaya
Swankier than swank. This places looks gorgeous. It’s not over done or over powering, in fact the decor is just perfect. The first thing that hits you is the amount of natural light filling the space, from sky lights to an entire side wall made of glass. This makes the restaurant very atmospheric and allows it to look so drastically different in the day and the evening. Reflecting this there are two main spaces: the centre of the restaurant has a lighter feel to it as there are lots of chic mirrors bouncing of the aqua greens and sky blues; the later section is more oriental and composed of dark reds, dim lighting and candles. An nice addition is the fact that the food is prepared right in front of the diners, everything from including grilling the chicken and chopping the onion, meaning the diners will receive occasional and tantalising wafts of the cuisine...
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