Restaurants

Sleekly appointed, with striking terracotta statues, sparkly chandeliers, and darkly seductive decor, Amaya attracts a mix of expense-accounters, curious tourists and couples out on a special date. Watch chefs in action behind the open kitchen counter as they draw kebabs from clay ovens, glide sizzling patties across skillets, and spear meat on to skewers. The menu is flamboyant, offering a dressy Indian spin to the tapas formula. Alongside kebabs are soothing salads, vegetable grills, curries and excellent birianis all created for sharing. Green mango and papaya ribbons, heaped into crisp lettuce cups, scored points for simplicity and clean-cut fruity flavours. The dori kebab (pounded lamb, trussed around a skewer, and cooked over coals) was de-threaded at the table with aplomb. Delicately scented with cardamom and mace, it had a velvety texture that marked it out as an authentic rendition of a dish from a maharajahs Lucknow kitchen. Also notable were some meltingly soft griddle cakes made from watercress and filled with chopped figs; and lightly seared broccoli florets, cloaked in a deliciously tart yoghurt and tamarind sauce. Enjoy the theatre of the open kitchen unless youre spooning and romancing, when a more discreet table might be a better bet.

Time Out Eating & Drinking Guide 2008