We are a gourmand couple who love to discover new places and eat our hearts out. Follow us for a guilt trip along the food road.
There is something about Kebabs that’s ceremoniously tempting right from the moment we hear about it. The regular Tikka and Seekh are very much a thing of the past. With more and more places experimenting with the traditional Mughal & Indian Cuisine in a modern way, we are always in for a visual as well as a culinary treat. Our visit to Amaya Indian Grill & Kitchen to be a part of the FBAI – Chef’s Table Curated by Chef Kinny was an extravagantly luscious one.
The special table hosted by the restaurant was carefully selected and curated by the chef with a long list of signature dishes that they had introduced as a part of their new menu. This was one experience which will never be forgotten. So here is the list of our personal favourites that fine evening.
With the addition of mouth-watering starters, one could just visit this place to gorge on some great Tikkas and Kebabs, and skip the mains altogether. Or go ahead and have both like we did.
Hare Mirch aur Dhaniya ke Tikki: This was the show stealer of the entire evening. Soft Cheese, Paneer & Hung Curd mashed to a smooth paste with lots of green chillies and coriander leaves. Perfectly crisped on the outside and gooey and soft inside. This just dint have any other spice but was the one which was full of flavour. One platter were not just enough and we had many more. Even the non-vegetarians felt this was indeed the show stopper.
Hara Bhara Kebab: A Tikki shaped kebab and true to its name came this green coloured delight. Soft and melt in the mouth kinds. It definitely was one of the best we’ve had, though on a personal palate preference we would have preferred it a bit spicier.
Lasooni Jingha: These succulent freshwater beauties were the best we’ve had so far. Perfect marination with garlic and other spices and chargrilled in a tandoor. The juicy and crunchy bite just blew our minds. This immediately went to our must have lists.
Peshawari Kumbh: Personally not a mushroom fan but on insistence of fellow foodies took one small bite and then there was no looking back. The mushrooms were rightly marinated and chargrilled in the tandoor with a great mix of grated paneer and spices which in turn were clubbed together. They were topped with some cheese and came with a light and crunchy salad.
Tulsiani Paneer Tikka: A usual paneer tikka with an unusual twist. The marination to this tikka was fresh green basil and green chillies, cilantro and maybe hung curd. This was then chargrilled in the tandoor. Unlike the usual paneer tikka this dint have onion and capsicum wedged in between, but just juicy tomatoes which went so well with the green creamy paneer.
Noorani Seekh: One bite and we immediately travelled to the by lanes of Mohammad Ali road. We were quite surprised by the softness of the meat. One couldn’t make it any better. The combination of the spices and the texture were simply mind blowing.
Punjabi Lasooni Tikka: A rather dry tikka with a mix of minced veggies and abundant chunks of garlic. The spicy green chutney & the yogurt dip were a relief to its dryness. The abundance of garlic flavour could have been better if it were a bit rich with the infusion of cream.
Pahadi Murg Tikka: One bomb of a creation. Our special thanks to the Chef for this masterpiece. Tender Chicken marinated with perfection and cooked with loads of spices and sourness form Curd and lemon. The true Pahadi style.
Lamb Gilafi Seekh: Perfectly made Seekh Kebab, and as the name suggests ‘Gilaf’ Meaning – Cover. It was a succulent lamb mince mixed with spices and onions, cooked in tandoor.
And now from the mains.
Paneer Lababdar: A rich creamy tomato onion gravy infused with a lot of spice and large chunks of paneer. Good in taste and scored well amongst all of us.
Subz Miloni: This was a healthy mix of vegetables cooked in a somewhat similar gravy as the paneer Lababdar with an addition of fenugreek and spinach. Thick in consistency. A not too runny nor too dry side dish which went well with our crispy tandoori roti and naan.
Mutton Rogan Josh: The most aromatic Lamb dish getting its origin from Persia. Also one of the signature dishes of Kashmiri cuisine. Though everyone seemed to love it, on a personal note the spices and the lamb hadn’t mixed so well. A bit more marination of the lamb was probably required.
Pahadi Lasooni Palak: If there is one dish one must definitely order as the sides in the main course it is the Pahadi Lasooni Palak. Fresh looking green palak sautéed and made into a wonderful gravy infused with a lot of garlic. With every bite the flavour of garlic just seemed to blast in our mouth. What was even more interesting was the tiny chopped fried garlic which adorned this beauty as a topping. What a delight t was with every single bite.
Murg Karachiwala: The rich dish originated from Pakistan which is famous all over the world was made in its unique style. The addition of Ghee and sautéed Garlic & Onions were just a class apart. Must haves.
Dal Makhni: Though the Dal Makhni wasn’t necessary at all but one always feels that a north Indian meal is never complete without a dal makhni. One couldn’t say no to the creamy dal with the crisp butter nans. A perfect combination to ease out on the heavy spices from the other dishes.
Tarkari Biryani: With so many must have’s we gladly added this to the list. This mix veg Biryani was not like the typically over spicy, gravy at the bottom kinds. It was a flavourful concoction of the mild masalas, tempering of the cumin and coriander leaves mixed to the slender long grained basmati rice. As we write we take back our memory to the time when we devoured spoonful of Biryani.
Kache Murg Ki Bhuni Biryani: Biryani needs perfection. Years of experience goes into making the right one. This was flavourful and rich in taste from the Saffron & Ghee. We wished it were different from the regular Biryani. Nevertheless perfectly made.
Paneer ke Dulme: Coming back to reality there was one such another gravy which looked stunning and tasted even more. Paneer delicately wrapped in spinach leaf and rolled then cut to perfection. Something prepared similar to the aaloo vadi. But this paneer spinach roll sat beautifully in a rich tomato based gravy and looked indeed like a queen.
Kolkata Meetha Paan Ice Cream: There is no real ending to a wonderful meal without some fabulous desserts. This masterpiece was more than what one could ask for. A digestive dessert is what we would like to call it. The goodness of Ice Cream flavoured with actual Paan.
Though there were a few interruptions between our meals due to a huge power shutdown in the area. The food just kept us engrossed in its tasteful and unique manner. Though the staff put up a battle to serve such a hugely numbered table. They somewhat succeeded to win the overall appreciation of everyone. Thanks to Amaya and Chef Kinny for this wonderful experience.
We definitely are coming back for more.
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