Amaya The Indian Room
1701 Bayview Avenue, East York, ON, M4G 3C1
416-322-3270
Amaya The Indian Room specializes in cuisine from the North—a milder version of its fiery counterpart.
Category:
Restaurants
What:
| Amenities | | Delivery |
| Pricing | | $21 - $30 |
| Payment | | MasterCard, American Express, Visa |
Where:
| Neighbourhood | | Danforth/East York |
| Getting There | | Eglinton bus |
| Cross Street | | Bayview and Eglinton |
When:
| Daily: 5PM-11PM |
Profile Last Updated: December 11, 2008
A Leaside Hit
Since Amaya opened in the Leaside neighbourhood in midsummer 2007, it has garnered a stellar reception from the area’s denizens, as well as the local press. Inspired by the traditions of North Indian cuisine, together with a flair for food presentation, Amaya has discovered the apparent recipe for success.
Intimate & Welcoming
A room with a capacity of 46, The Indian Room is adorned with photography of its homeland in a white space that is offset by a single pink wall at the rear. A smattering of light wooden tones creates a subtle warmth beneath spherical lighting that resembles loosely woven balls of yarn. Little niceties, like rice and soups served in battered copper plateware, are details that ensure Amaya is a place to be revisited.
Shirking the Conventional
Certain familiar items make it into the bill of fare at Amaya, like vegetarian samosas, butter chicken, lamb vindaloo, shish kebab, and tandoori lobster. Perhaps what has made Amaya a busy eatery practically every night of the week is its deviation from the stereotypical cuisine extolled at other Indian restaurants. The savory chaat is an appetizing collective of crispy wafers, sprouted beans, potatoes, yogurt, and pomegranate seeds. The chicken tikka duo, as a starter, is a couplet of mint and coriander on one hand, and a pickled variety on the other. Short ribs, prepared Marathi-style, are concocted of braised beef, Kashmiri chili, sesame, tomato, and spices. And for eating on the run, a block south of the restaurant is Amaya Express—where take-away and delivery is the raison d’être.
Since Amaya opened in the Leaside neighbourhood in midsummer 2007, it has garnered a stellar reception from the area’s denizens, as well as the local press. Inspired by the traditions of North Indian cuisine, together with a flair for food presentation, Amaya has discovered the apparent recipe for success.
Intimate & Welcoming
A room with a capacity of 46, The Indian Room is adorned with photography of its homeland in a white space that is offset by a single pink wall at the rear. A smattering of light wooden tones creates a subtle warmth beneath spherical lighting that resembles loosely woven balls of yarn. Little niceties, like rice and soups served in battered copper plateware, are details that ensure Amaya is a place to be revisited.
Shirking the Conventional
Certain familiar items make it into the bill of fare at Amaya, like vegetarian samosas, butter chicken, lamb vindaloo, shish kebab, and tandoori lobster. Perhaps what has made Amaya a busy eatery practically every night of the week is its deviation from the stereotypical cuisine extolled at other Indian restaurants. The savory chaat is an appetizing collective of crispy wafers, sprouted beans, potatoes, yogurt, and pomegranate seeds. The chicken tikka duo, as a starter, is a couplet of mint and coriander on one hand, and a pickled variety on the other. Short ribs, prepared Marathi-style, are concocted of braised beef, Kashmiri chili, sesame, tomato, and spices. And for eating on the run, a block south of the restaurant is Amaya Express—where take-away and delivery is the raison d’être.
