Without restaurants, the only public places suitable for awkward breakups would be dentist waiting rooms and hayrides outfitted with ejector seats. Enjoy a tandem or solo meal with today's Groupon: for $20, you get $40 worth of upscale Indian fare at Amaya Indian Room. Today's Groupon is only valid at the Bayview Avenue location.
Amaya Indian Room's culinary artisans attract diners with upscale, traditional Indian dishes dashed with contemporary flare. Guests can opt to sample unlimited flavours from a rotating tasting menu ($42–$59) or instead feast upon à la carte entrees from the same daily selection. Like traditional candy lollipops, lamb lollipops grilled alongside fenugreek and mint ($24) silence filibustering children, and seared, lemon-tinged malai halibut bathes in a fragrant coconut broth ($22). Vegetarian dishes include dal makhani, a mélange of lentils cooked for 12 hours in a buttery tomato sauce ($9), and the vegetarian curry duo, which introduces cheesy saag paneer to a spicy mix of vegetables ($17). Canvases depicting the Indian countryside hang over maple panelling, and woven lanterns illuminate linen-covered tables set with copper dining utensils such as standard flatware and slingshots.
Amaya the Indian Room
Although its dishes hail from India, Amaya the 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.