Amaya Indian Cuisine’s chefs craft a menu of authentic Indian salads, tandoori entrees, seafood spreads, and rice dishes made from locally sourced produce and meats. Savory scents from traditional tandoor grills waft through the earth-toned dining digs as chefs sizzle up succulent meats, including lamb vindaloo and seekh kebab. To prepare the Amaya shrimp dab, chefs bathe scores of jumbo tiger shrimp in coconut milk before reading them a bedtime story and serving them in a coconut shell. Herbivore-friendly eats, such as the onion-tempered potatoes and cauliflower in the aloo gobi entree, quell veggie cravings more effectively than gargling with chlorophyll.