Amaya – Tandoori Foie Gras is Just the Beginning

I think that you probably remember my love affair with London. If you don’t, then go check out those posts. I am now, and always, an Anglophile.

And I still LOVE Indian food in London. The stuff here – with the exception, perhaps, of Junoon – can’t even compare. Which is why I was so excited that, almost 4 years after my first visit there, I was finally able to get pictures of my meal at the Michelin starred, very fabulous, usually photography barring restaurant, Amaya.

20140508_202510 Amaya is still as bustling and busy as ever. It’s chic but not too precious – you can tell from the incredible aroma that people might come here to be seen but they stay to eat. This is a great date place or a spot for a night out with friends. 
20140508_203152 If you have to wait at the small bar for a few minutes, don’t think of it as the restaurant running late. Think of it as your opportunity to try one of the excellent cocktails from the wine and cocktail list. Go for the orange juice, prosecco, and gin concoction for something a little sweet and very refreshing.
20140508_203201-001 Or, order the absinthe lassi for a more savory, tangy drink that not only calms the stomach but actually increases your appetite. If you don’t like the faintly licorice-y taste of absinthe, ask for it to be made with gin. 
20140508_204614-001 The restaurant specializes in food cooked over an open grill – the kitchen is enormous and open air, and you can see tandoori ovens cooking chewy naan bread, sautee pans filled with fragrant sauces, and the grill cooking giant, sweet shrimp from Madagascar, lamb from Scotland, and any number of vegetables. It’s dinner theater with a twist – you get to taste the final product instead of being treated to a stirring rendition of “The Music Man” while dining on dry prime rib. 
20140508_205459-001 Chutney sampler

Oh, please get this. Smoky tomato chutney, traditional tangy mango chutney, diced peanuts, and a thin, hot tamarind chutney improve most things in life, but especially this intricately spiced food. The peanuts are a truly inspired touch – nutty, a little sweet, and pleasantly grainy for a textural contrast.  20140508_210625 Charbroiled oyster with coconut cream sauce

Be still my heart. One of my favorite oyster preparations on the face of the planet. Small, plump, and sweet. Covered in tasted panko with a touch of bright citrus zest. Served in a pool of rich coconut cream with a slight hit of curry. It’s unexpected and totally addictive – Thai coconut mussels gone upscale and even more mild. I could eat 1,000 of these
20140508_211218-001 Coconut crusted sea bass

Also tasty, but not the best dish of the night. It’s mild and flaky, infused with the light flavor of coconut and covered in crunchy coconut shreds with a hint of red pepper, but it doesn’t stand out. It’s hard to stand out in a crowd of this caliber.

20140508_211332-001 Pomegranate and rose raita

Delicious – and this is coming from someone who usually avoids rose flavored things like the plague. To me, rose is a keyword for “tastes like swallowing a bottle of perfume,” but these roses are purely ornamental – I couldn’t detect any rose taste at all. The pomegranate adds bursts of tart, juicy flavor to the thick, cooling yogurt. A must get, especially for the abundance of spicy dishes to follow.
20140508_211440-001 Tandoori foie gras

The most sensational dish of the night. One of the most sensational foie gras dishes ever. (Do I say that every time?) This is really something else. It’s foie covered in aromatic spices like coriander and ginger, and then flash seared until the outside is sticky and caramelized and the inside absolutely melts. It actually has to be eaten with a spoon, that is how fatty and lush it is.  20140508_212126 Tandoori broccoli

This ain’t yo mama’s broccoli. This broccoli is seared in a blazing tandoori until it is BARELY tender at the stalk and incinerated to a crunchy, salty golden brown at the top of the floret. It’s served with a creamy yogurt sauce that has a vaguely tahini-esque nuttiness. It’s so good that it’s barely vegetarian.

Oh yes, I went there. Don’t miss this. 
20140508_212342 Grilled quail

Perfect. The meat is JUST medium, with a hint of pinkness that leaves it juicy and savory without being too gamy. It’s almost sweet, like lamb, and tastes much more like meat than poultry. It’s split for you, so you can pick up the tiny pieces with your hand and eat the crunchy, burnished skin that is laquered with a sweet glaze. Don’t forget to drag it through the accompanying dots of fragrant cilantro and spicy chile sauces. This is awesome. 

This restaurant is just dreamy. The food focuses on fresh ingredients and careful spicing – don’t expect over seasoned, greasy food at this joint. The food couldn’t be better in any way and neither could the service. It’s prompt and informed but still friendly, and the manager himself came over to every single table to ask what diners enjoyed and what could be improved upon. Wow…now THAT is attention to detail. This meal is absolutely expensive, but you don’t feel fleeced. Really, you get what you pay for at Amaya.

It’s my favorite Indian food in one of my favorite cities.