The Menu of Amaya Favourites: Michelin-Starred Indian Grills for £70 in Belgravia

November 2026|By Lewis - All Set Team|Edited by Lewis Mack

The Menu of Amaya Favourites: £70 a head, ordered by the whole table, at lunch and dinner every day in Belgravia

We took our seats facing the open kitchen at Amaya in Belgravia, where the tandoor and charcoal grills work in full view of the dining room. Now in its 21st year, the Michelin-starred restaurant brings together the dishes its regulars return for in the Menu of Amaya Favourites, a £70 set menu ordered by the whole table and served at lunch and dinner every day. From our seats, we watched almost every course being cooked before it reached us.

A seat at the grill

Amaya sits in Halkin Arcade, off Motcomb Street, with the dining room arranged around the kitchen. A long, brightly painted canvas of boats and harbour houses stretches across one wall, and behind the counter, shelves of amber-lit glass jars and fresh herbs frame the chefs as they move between the grills and the pass.

Skewers went into the tandoor, chicken and salmon came out blistered at the edges, and the chefs worked with a calm, steady rhythm. Between courses, we found ourselves watching the cooking and guessing which dish was ours.

A chef at work in the open kitchen at Amaya, amber-lit shelves of glass jars and herbs behind him and the mouth of the tandoor in the foreground — The open kitchen and the tandoor

Glass cabinets of chillies, oranges, salad and greens above a counter of purple sweet potatoes, a tall jar of limes and a wooden trough of basil — Produce on display by the kitchen

A round polished table laid for dinner beneath a large chandelier of glass spheres, with ribbed glass windows behind — A table beneath the glass chandelier

1 / 3

We began with two drinks from the bar: a curry leaf cocktail, bright green beneath a fine foam, and Amaya's take on a mango lassi, served over ice in a short tumbler. The cocktail had a fresh, herbal taste from the curry leaf, and the lassi was rich, fruity and wonderfully refreshing.

A bright green curry leaf cocktail in a coupe beside Amaya's mango lassi in a short tumbler over ice — A curry leaf cocktail and Amaya's take on a mango lassi

A special mention goes to Calisto Fernandes, who looked after us from start to finish. Friendly, knowledgeable and passionate about the food, he talked us through each dish as it arrived, and his enthusiasm for the menu and how everything had been cooked made him a real part of the experience.

Mandarin and goat's cheese salad to begin

Our first course was a mandarin and goat's cheese salad, laid along a long glass plate with soft leaves, juicy mandarin segments and edible flowers. The mandarin was sweet and bright against the creamy goat's cheese, and the leaves kept everything fresh. It was a lovely, light way to begin while the grills got going in front of us.

Mandarin and goat's cheese salad with leaves and edible flowers on a long glass plate, a glass of white wine beside it and a chef at the grill behind — Mandarin and goat's cheese salad

Two glasses of white wine on the polished table, the painted canvas glowing behind — The first glass of the wine selection

1 / 2

The optional wine selection is £35, with three 125ml glasses poured through the meal. We started with a Malagousia from the Slopes of Aigialia in Greece, crisp and aromatic alongside the sweet citrus and creamy cheese.

Tandoori salmon and black pepper chicken tikka

Next came the dishes we had been watching the chefs prepare. The tandoori salmon arrived in two generous pieces, one wrapped in banana leaf, both deeply coloured from the tandoor, the flesh moist and flaky inside. The black pepper chicken tikka followed on skewers, nicely charred at the edges, with a peppery heat that built gently with each mouthful.

Two pieces of tandoori salmon, one wrapped in banana leaf, on a pale grey plate with dots of chutney — Tandoori salmon

Black pepper chicken tikka on bamboo skewers with a yellow purée in a banana leaf and a swirl of red sauce on a white plate — Black pepper chicken tikka

1 / 2

Having seen these skewers go into the tandoor a few metres from our table, we loved finally getting to taste them, smoky from the fire and full of flavour. This was our favourite part of the meal, and the Flint Vineyard Bacchus from England made a lovely companion to it.

Gilafi lamb dori kebab, yellow dal tadka and naan

The Gilafi lamb dori kebab is one of Amaya's signature dishes: lean leg of lamb ground with fresh herbs, cooked in the tandoor and unzipped at the table. Ours arrived long and dark from the grill on a banana leaf. The lamb was tender and fragrant with spice, and the fresh herbs came through in every bite.

Gilafi lamb dori kebab on a banana leaf with a bowl of yellow dal tadka, a basket of naan and a glass of red wine — Gilafi lamb dori kebab with yellow dal tadka and naan

Alongside came a bowl of yellow dal tadka and a basket of warm naan. The dal was comforting, with a gentle smokiness from the tadka, and we kept tearing off another piece of naan to catch the last of it. A glass of Mencia from Bierzo in Spain came with the course, its soft, dark fruit working beautifully with the lamb.

Digha chicken biryani

The Digha chicken biryani arrived in a pot kept warm over a small flame, with crispy boondi raita and pomegranate served alongside. The rice was fragrant and fluffy and the chicken tender, and the cool raita, with its little boondi pearls, added a satisfying crunch, while the pomegranate gave a fresh, fruity finish.

Blackberry kulfi with puffed rice chikki to finish

For dessert, we were served blackberry kulfi with puffed rice chikki. The soft pink kulfi was shaped like a flower, filled with blackberries and finished with fresh mint, with pieces of crunchy chikki alongside. It was creamy and full of fruit, with the blackberries bringing a gentle tartness, and we loved the nutty, caramelised crunch of the chikki with it.

Two pink flower-shaped blackberry kulfi filled with blackberries and topped with mint, on banana leaves with pieces of puffed rice chikki — Blackberry kulfi with puffed rice chikki

We rounded off the experience with a glass of Indri Indian single malt whisky, which was fantastic: smooth and warming, and a lovely drink to linger over as the chefs carried on at the grill in front of us.