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 (Cava) and Derek Valleau (Crush). According to my server, Amaya focuses on North Indian fare, which tends to be milder than elsewhere in India. If I prefer more heat, however, I can always ask the chef to add an extra "kick."
A plate of complimentary poppadums is presented, accompanied by a small dish of mango sauce; the sweetness of the mango complements the peppery kick of the crunchy poppadums. My starter is the Rajasthani Bhindi ($6): crispy powder crust and mango chutney on the side.
I'm impressed by the artful presentation but still nervous; I chose the dish on a whim because of its intriguing name. I take a tentative bite . . . dear Lord. My taste buds do cartwheels of ecstasy as each crispy morsel melts in my mouth. With great effort, I resist the urge to lick the plate.
And here comes the main course: Murgh Satrangi ($17) with organic chicken, green chili, assorted vegetables and lemon, with steamed long grain Himalayan basmati ($3). Dessert: a single, luscious garam masala truffle. As I linger over a cup of smoky Assam-Lapsang Souchong tea, I know I will be dreaming of Rajasthani Bhindi tonight.
--Debbie Ridpath Ohi, blogto.com
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