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"Amaya 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." "Ordinary Indian restaurants throw some red-marinated chicken in the oven and call it tandoori. Amaya does tandoori duck breast, ruby slices in orange-inflected sauce with shredded apple. Move over, duck à l'orange. Lamb shank xacutti is uber-tender lamb in a complex sauce with cardamom, coriander seed, coconut, cloves and a hint of sweetness. Coconut lobster curry is what happened when the maharani met Marie Antoinette: a sauce so creamy it meets and matches the soft flesh of barely cooked lobster, but unlike a French cream sauce, this one is jazzed with ginger, garlic and cardamom pods." - Joanne Kates (The Globe and Mail Restaurant Critic) Just as the food avoids clichés, so does the setting: the 40-seat dining room is accented with subtle hints of India through stunning photography, creating an inviting atmosphere that is casual and friendly, yet elegant and sophisticated.