Amaya Indian Restaurant in Toronto

Toronto was soaking wet as Sarah and I skipped across puddles-a-plenty in the thick of rush hour. We were excited to spend the evening embarking on an Indian adventure north of Bloor Street, huddling under a big black umbrella in a desperate attempt to keep dry before spilling into Amaya Indian Restaurant.

Founded in 2007 by Hemant Bhagwani, the Amaya brand originally launched as an intimate 54 seat fine dining experience on Bayview Avenue. Over the last few years the Amaya empire has grown to include express takeout, food court quick service, Toronto based custom catering and a line of gourmet Indian products which can be found in grocery stores across Canada.

The culinary team at Amaya’s flagship have been busy in the kitchen, launching a new menu this Spring which now showcases dishes that seek to elevate traditional Indian offerings by adding a thoughtful modern twist.

We started the evening by clinking cocktail glasses and sipping through mint forward Bollywood Mojito and tart Kala Khatta Margarita. Over the next two hours the kitchen sent out a parade of pretty plates. Amaya’s new modern menu was best expressed via lobster and corn samosas, tandoori chicken tikka (curry leaf, mustard seeds, mint foam, milk fritter) and ghee roast lamb tenderloin with wasabi ice cream. Our memorable sweet finish featured a table side liquid nitrogen ice cream performance. A moody cool cloud poured over our table as we plopped spoons of creamy floral fun into our smug mugs. Hints of rose water, blueberries, pistachio, cardamom and saffron caviar offered a final bow to a reimagined Indian experience.

The Feast:

Bollywood Mojito

Kala Khatta Margarita

Lobster and Corn Samosa

herb chutney

Tandoori Chicken Tikka

curry leaf, mustard seeds, mint foam, milk fritter

Kale Pakora and Achari Samosa

mint chutney, tamarind sorbet

Lamb Lollipops

mint and fenugreek sauce

Ghee Roast Lamb Tenderloin