Amaya

Frommer's Review

This chic restaurant, a hot dining ticket, is credited with introducing the small-plates concept to Indian food. Dishes are shared, hopefully with a party of friends. This is no mere curry house, but an ambitious restaurant with skilled chefs standing over grills and tandoor ovens, in the eye-catching open kitchen. After devouring the rock oysters in a ginger-studded coconut sauce, we knew we were in for a special meal. Our table shared grilled baby eggplant sprinkled with mango powder. Chicken tikka is one of the signature dishes, the lamb chops are fork tender, and the lobster beautifully spiced. Vegetarians delight in the tandoor-cooked broccoli in a yogurt sauce or artichoke biryani baked in a pastry-sealed pot.

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