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Michelin-starred Amaya succeeds precisely because it doesn’t do curry clichés. Instead, the open kitchen serves elegant dishes for worldly Belgravia socialites with trim waistlines and bulging wallets. Everything depends on the tandoor, the sigri grill and tawa skillet, as the chefs send out a procession of memorable creations – morsels of ‘sensational’ foie gras, spicy chicken-wing lollipops, keema kaleji (stir-fried minced lamb with kidney), masala lobster and so on. There are fragrant salads such as tandoori broccoli with yoghurt and ginger, various complex curries and biryanis cooked using one-year-old basmati rice – all ‘alive with spices’. To finish, the rose crème brûlée and savoury-tinged prune pannacotta are smooth, cooling standouts. Meanwhile, the slinky dining room flaunts its glamour with sultry red lighting, silk cushions, vivid murals and twinkly crystal hangings – no wonder it’s dubbed a ‘pleasure for the senses’.
Amaya’s private dining room, which was refurbished in 2010, seats 14 and serves set menus starting from £42 per head.
|Room for 14 people||14|
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