Amaya

Specialising in stylish pan-Indian tapas, Amaya is favoured by a clientele of well-heeled professionals blessed with good taste and deep pockets. The sleek cocktail bar and dining area are furnished with a seductive mix of black granite, dark wooden fitting, terracotta statues and a splash of modern art. Ask for a table by the open kitchen for a view of chefs working the clay tandoor, charcoal grill and griddle. Recent menu additions include fragrant and tender chicken thighs steeped in fresh turmeric with lime juice then seared in the tandoor. Lucknow’s sausage-shaped kakori kebab, made from skewered pounded lamb spiced with cardamom and cloves and cooked over charcoal, had lovely fragrant and floral notes – a tribute to the royal kitchens of its origin. Amaya’s own-made paneer is outstanding – we loved our soft, almost spongy, tandoori cubes encased in a wisp of a chilli crust. Beef makes a surprise appearance with a splendid sirloin boti, the peppery, meaty chunks winning a gold star for their smoky-citrussy marination. To round things off: a tasty, cardamom-scented chicken korma simmered in a smooth wild garlic masala enriched with onions, coriander and green chillies. Service was as smooth as Indian silk.