Before the open-fire spectacle, before the smoking tandoors became restaurant theatre, before every restaurant in London thought to put its kitchen on show, there was Amaya. It was 2005 when this singular restaurant arrived in Belgravia’s Halkin Arcade and rewrote the rules of just how scintillating Indian food could look, taste and feel in Britain. Twenty-one years on, it has held its Michelin star since 2006 and a reputation that has seeded an entire generation of modern Indian cooking worldwide. Amaya belongs alongside its celebrated siblings, Chutney Mary and Veeraswamy. But Amaya is the trailblazer that brought an entirely new dimension to the way Indian food was perceived. Amaya entered London’s restaurant scene with three ancient Indian cooking methods working in gorgeous unison: the tandoor, the tawa and the sigree. It placed its chefs centre stage in a fully open kitchen, invited diners to watch, and made the act of cooking as seductive as the food itself. That pioneering model is now near-fundamental to high-end restaurant design across the capital.
The Masterminds
At the heart of Amaya’s culinary vision is a kitchen led by chefs who have carried forward the founding philosophy of sisters, Namita and Camellia Panjabi. They spent a year travelling across India in search of regional specialities and bespoke grilling equipment. The techniques they uncovered and refined remain the restaurant’s greatest distinction. The tandoor, reimagined with stainless-steel-clad clay ovens imported from Australia, cooks to order with a precision that transforms familiar ingredients into something extraordinary. The tawa, the flat iron griddle beloved on Delhi’s streets, turns a flaked crab cake into a sensory revelation. The sigree, the coal barbecue of Lucknow’s legendary kebab traditions, delivers a char and depth that no oven can replicate.
The Location
Amaya occupies a well-heeled corner of London, tucked within the Halkin Arcade where Knightsbridge meets Belgravia. It is accessible from three streets: Lowndes Street, Kinnerton Street and Motcomb Street. Harrods is a short stroll away. The Lanesborough and The Berkeley are practically neighbours. The original site, once a warehouse belonging to the renowned furnishing fabric house, was transformed into something London had never seen.
The Setting & Style
Inside, the design leans toward a fashionably unconventional interpretation of luxury. Clad in chiselled Agra pink sandstone with handcrafted rosewood furniture, the dining room breaks all perceived traditional conceptions. Saturated colours and bold materials make it opulent and alive. A glass roof and canvas awnings flood the room with light at lunch with the colourful salad bar coming into play. By evening, the ambience shifts with moody lighting, as the flames dance playfully in full view of the theatrical kitchen. Globe pendant lights and crystal chandeliers add an art-forward flourish.
The Cuisine
British seasonal produce is woven into the marinades and salads that transform elements such aubergine, asparagus, scallops and broccoli. The result is food that is rooted and progressive.
The cuisine remains the true draw. Amaya’s USP lies in its grill-centric approach. Everything is cooked to order, every ingredient sourced fresh, every plate conceived with the sharp precision of presentation fused with the vibrancy of modern Indian cooking. The menu is designed for exploration with morsel-style portions, encouraging diners to share and sample across categories. There are multiple formats to suit different preferences, from à la carte and set menus to vegetarian tasting options and dishes that cater to halal requirements.
The Must-Trys
We suggest you begin with an exotic, made-to-order salad, before grazing your way through the range of grilled delicacies, including the signature Black Pepper Chicken Tikka. The King Scallops are served in their shell with a coriander-fresh broth that is as delicate as a Japanese dashi and Indian in spirit. For the main event, the Smoked Chilli Lamb Chops from the sigree are essential, as is the Tandoori Leg of Lamb. Finish with a grand-standing dish such as the Baby Artichoke Biryani or the Prawn Curry.
Do not leave without the Blackberry Malai Kulfi, Gulab Jamun Mille Feuille and Fragrant Indian Lime Tart for that sweet, indulgent ending.
The Bar
Amaya’s bar programme is, like everything here, rooted in India but reaching outward. The list is a technicolour parade of spices, botanicals and fruits, from Curry Leaf Martini to Mango & Spice cocktail. This Indian-inspired approach to mixology, too, was pioneered here. The low and non-alcoholic menu is also curated to hold its own against spiced cooking.
The Wow Factor
Service is polished yet warm, striking the balance expected of a Michelin-starred establishment. Staff are knowledgeable without being overbearing, guiding diners through the menu with ease and ensuring that the pacing of dishes aligns with the shared dining concept. For those occasions that call for something intimate, Amaya’s Private Dining Room seats up to 14 guests. Expandable from 8 to accommodate the full party, it is the perfect setting for tailored for pre-wedding dinners, milestone family celebrations, corporate gatherings and any event where exceptional food and a sense of occasion are the entire point.
For more information:
Amaya
www.Amaya.biz
