Although its dishes hail from India, Amaya Indian Room’s food reflects its North American setting. Crafted from fresh local produce, the dishes are delicately spiced to accommodate a Western palate, rather than eye-wateringly hot. According to the eatery’s profile in the Globe and Mail, the restaurant's founders likewise opted for Western decor, outfitting their dining room with wood panelling and photographs, rather than the temple-inspired decor that they viewed as stereotypical.
The upscale food, however, hews to the subcontinent’s culinary traditions. Diners can feast on lentils cooked for 12 hours in buttery tomato sauce, short ribs braised in kashmiri chili, and prawns bathed in coconut-milk curry. The wine-marinated lamb lollipops, meanwhile, are easier to eat than the original Indian lollipop, a tandoori oven on a stick. For an alternative to these à la carte items, the tasting menu lets patrons sample small portions of multiple dishes. The expansive wine list, meanwhile, pairs seamlessly with meals and offers a subversive touch—Indian food is typically served with beer.