Amaya presents a refined and contemporary vision of Indian cuisine, shaped by control, clarity, and the intensity of open-flame cooking. With one Michelin star and a strong presence in London’s Belgravia, the restaurant brings focus to fire-led techniques — tandoor, sigri, and tawa — executed with precision under the direction of chef Sanchit Kapoor.The culinary philosophy at Amaya is grounded in purity and structure. Grilled meats, seafood, and vegetables form the core of the menu, prepared to highlight depth of flavour without masking the ingredients. The cooking draws on Indian tradition without replicating it, favouring balance and proportion over complexity. Spices are layered with control, and each dish is composed with the intent to reveal, not overwhelm.Plates are designed for sharing, yet nothing about the presentation feels casual. Each dish arrives fully formed — cleanly plated, structured, and flavour-forward. Marinades penetrate without dominating; glazes and sauces are reduced to their essentials. This is cooking that invites attention, not through spectacle, but through clarity of technique and strength of vision.The dining room reflects the kitchen’s approach. Though its exact layout is not detailed, the atmosphere contributes to a sense of immersion: a composed, elegant backdrop for food that is simultaneously grounded and elevated. The focus remains on the plate, and on the elemental quality of dishes shaped by fire and timing.Amaya is located at 19 Motcomb Street, London, SW1X 8LB, United Kingdom, in the Greater London borough of Belgravia. Its Michelin star marks a level of excellence that is not defined by grandeur, but by the consistent execution of a clear culinary identity.At Amaya, the interplay of smoke, spice, and structure creates an experience that feels deliberate from start to finish. There is nothing ornamental in the presentation — only a disciplined and assured exploration of India’s culinary heritage, expressed through technique, rhythm, and control.
