Amaya the Indian room
1701 Bayview Avenue
Toronto, ON
M4G 2C1
(416) 322-3270
Rating:
4 out of 5 stars
(
137 reviews)
Hours: Evenings from 5PM
Seven Nights a Week.
Payment Methods: Visa, MasterCard, American Express
Description
Innovative takes on classic Indian dishes are artfully plated in a sophisticated space.
by googleplus
on June 04, 2014 from googleplus
Editorial Reviews
"Delicious", "beautifully presented" Indian dishes including "innovative" takes on classic offerings (plus "healthy" choices "not dripping in oil, cream or butter") lure diners to this midpriced Leaside "gem" and its North Toronto sibling; "genuine", "friendly" servers and "warm", "cosy" environs further make it a "popular" choice; P.S. a post-Survey renovation to the Indian Room may not be...
by zagat
on November 19, 2013 from zagat
Since Amaya The Indian Room opened quietly two weeks ago, word has been spreading: this is no ordinary Indian restaurant. Not surprising, considering its founders: Lynn Stimpson and Derek Valleau. [Update: Lynne Stimpson (ex-Cava) is the General Manager at Amaya. Derek Valleau & Hemant Bhagwani are the proprietors.]The interior is tastefully decorated, with lots of wood and open space, and...
Rated 2.4 stars by Debbie Ohi
on March 26, 2011 from blogto
Information from the business
Joanne Kates (The Globe and Mail Restaurant Critic) writes…”Amaya, which opened recently in the (renovated) premises of the former Jov, is heaven-sent. The combination of silken service and excellent ingredients freshly cooked, with sensitive spicing, is seductive in the way that only the food of the subcontinent can be - rich, assertive, complex, exotic.” Just as the food avoids clichés, so...
by opentable
on September 07, 2012 from opentable
From OpenTable:<br/><br/>Joanne Kates (The Globe and Mail Restaurant Critic) writes…”Amaya, which opened recently in the (renovated) premises of the former Jov, is heaven-sent. The combination of silken service and excellent ingredients freshly cooked, with sensitive spicing, is seductive in the way that only the food of the subcontinent can be - rich, assertive, complex, exotic.” Just as the food...
by menuism
on May 20, 2012 from menuism