Cuisine:

• Indian

Amaya the Indian Room Description:
Toronto's answer to upscale Indian, this restaurant has taken its model from Vij's in Vancouver. Drinks are tasty (try the curry martini with fresh ginger, lime and muddled curry leaves or the Bombay Bellini made with sparkling wine, fresh ginger and pineapple juice). The visible kitchen behind a glass partition and six-stool bar at the entrance lend a boisterous and friendly atmosphere. White tablecloths, marble counters, low lights, and white and persimmon walls help create a clean yet cozy feel. Thick masala-spiced cassava fries with tamarind dipping sauce and vegetable-stuffed eggplant on a bed of mustard yogurt sauce are some of the imaginative vegetables on offer. Kashmiri chili short ribs with port wine reduction melt off the bone; chicken and fish dishes tend to be less tender from slight overcooking but the largely northern Indian spicing is spot-on. Local purveyor Greg's supplies the tropical flavored ice creams, while other house-made desserts include garam masala truffles. The owners are both former sommeliers; as expected, the wine list, while brief, is well chosen.


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