Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Restaurants Guide › Indian and Sri Lankan
Amaya
½
good
very good
excellent
extraordinary
perfect
Read a full explanation of our system
- 1701 Bayview Ave. (at Eglinton Ave. E.) • View on map »
- 416-322-3270
-
inexpensive
moderate
expensive
Read a full explanation of our system
Editorial Review
Chefs Dinesh Butola and Kirti Singh put together strikingly distinct textures, from greaseless folded pappadums to a moist mound of chaat jumbling sprouted beans, pomegranate seeds, crisp little pappadums and soft potato in a tangy yogurt dressing. Fragrant fenugreek leaves and the sly warmth of green chilies flatter juicy prawns and peppers; a touch more acid in the accompanying chutney of green mango, fenugreek, sweet pepper and green chilies would perfect the dish. Green chili ...
Related Restaurant Reviews
Matagali
The menu is a hybrid of Thai and Indian, the ...
Real Taste of India
This tiny, white-panelled Indian outlet on the western fringe of ...
Indus Junction
Sisters and first-time restaurateurs Alka and Poonam Dhir have dressed ...
Skylark
It’s slightly more upscale—think white cloth napkins fanning out of ...
Sher-E-Punjab
This Indian restaurant has been a fixture on the Danforth ...
Related Features
Hog Wild
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
Under the Influence
Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs ... By James Chatto
- Photo Gallery
- Contact
-
- Profile
-
The highly praised Amaya the Indian room opened its doors in June of 2007 with thumbs-up reviews from all three of the city’s major dailies, and a glowing feature article and top 10 ranking by Toronto Life magazine’s James Chatto.
As Joanne Kates (Restaurant Critic for The Globe & Mail) writes…”all of which explains why Amaya is heaven-sent. The combination of silken service and excellent ingredients freshly cooked, with sensitive spicing, is seductive in the way that only the food of the subcontinent can be - rich, assertive, complex, exotic. Amaya prawns are very spicy but restrained, their sauce a tamarind-scented green mango curry with green chili and fenugreek, sweet and hot and perfectly balanced on the big barely cooked shrimp. Ordinary Indian restaurants throw some red-marinated chicken in the oven and call it tandoori. Amaya does tandoori duck breast, ruby slices in orange-inflected sauce with shredded apple. Move over, duck à l'orange. Coconut lobster curry is what happened when the maharani met Marie Antoinette: a sauce so creamy it meets and matches the soft flesh of barely cooked lobster, but unlike a French cream sauce, this one is jazzed with ginger, garlic and cardamom pods.”
Just as the food avoids clichés, so does the setting: the 40-seat dining room is accented with subtle hints of India through stunning photography, creating an inviting atmosphere that is casual and friendly, yet elegant and sophisticated.
- Directories
