Amaya offers a bold, contemporary vision of Indian cuisine — one that combines traditional techniques with modern flair, shaped by precision, fire, and control. Awarded one Michelin star, the restaurant has carved out a distinctive space in the heart of Belgravia, where open-flame cooking and elegant plating meet in a carefully choreographed setting. At the helm is Chef Sanchit Kapoor, whose approach blends refinement with energy. The kitchen operates with a visible rhythm, anchored by tandoor, sigri and tawa — three traditional Indian methods that form the backbone of Amaya’s culinary identity. Every dish is touched by heat, smoke or sear, creating flavours that are direct yet layered, structured yet expressive. The interior mirrors the menu’s clarity and strength. With its open kitchen and subdued lighting, the dining room creates a space that feels both theatrical and controlled — an atmosphere that invites focus without excess. It is a setting designed not for spectacle, but for immersion. The food itself is built around small, shareable plates — but the execution is far from casual. Skewers of marinated meats, grilled vegetables, and seafood arrive with exacting consistency, matched with sauces or relishes that balance sweetness, acidity and spice. The cooking respects the essential nature of each ingredient, allowing a single element — a glaze, a char, a spice blend — to carry the narrative. Located at 19 Motcomb Street, London, SW1X 8LB, United Kingdom, in the Greater London region, Amaya sits discreetly among its Belgravia surroundings. Yet despite its central location and polished aesthetic, the restaurant remains defined not by setting, but by focus — a precise culinary language rooted in fire, spice and balance. Amaya’s strength lies in its ability to translate complex techniques into clean, impactful dishes. Every plate reflects restraint and control, resulting in a dining experience that feels grounded, contemporary, and unmistakably assured.
