Situated within Harbour Yard by the Chelsea marina is the location for upmarket Indian restaurant group Amani which launches its first culinary venture in the capital.
Combining their respective talents together, Amani is the brainchild of Managing Director Azad Miah and Executive Chef Rajeev Kumar. Azad is an experienced hand in the restaurant sector with a keen and experienced eye on culinary innovations. The chef who’s from the renowned Indian Oberoi Hotel Chain as well as London’s Cinnamon Club, draws his inspiration from the regional cuisines of India combining the flavours of the north such as pomegranate, rose and fenugreek with the tastes of Western India - Goan red chillies. The food is authentic Indian cooking with fusion elements plucked from Rajasthan, West Bengal and Kerala. The menu is changed seasonally in order to refresh the flavours and to keep in line with food trends.
Amani’s menu is clear and concise clean menu with enticing descriptions of various dishes.
There are innovative starters such as the Trio of infused Chicken Tikka, Mint and Garlic Tikka, Reshmi Kebabs with moong bean sprouts and Grilled King Prawns in a Lime and Cheddar Marinade. The Smoked Fennel Lamb Chops hark back to the days of the Moghul Emperors of India and the Gilaafi Seekh Kebabs are served on slates for an earthy feel when eating.
For the vegetarian palate, there’s plenty of fare including a sumptuous Vegetable Grilled Kebab, Malai Paneer (Indian cheese skewered) and Stuffed Tandoori Aloo (potato). The chef has put a fun element in his cooking too with a Bombay Street Food Chaat consisting of scrumptious Samosas, a Potato and Pomegranate Cake and Pani Puri (a refreshing mini puffed deep fried bread filled with spiced tamarind water).
The main courses provide a seafood lovers’ feast with four different dishes to satiate the appetite such as Baked Halibut Fillet with a Garlic Spinach in a South Indian Moilee Sauce. There’s Seared Fillet of Red Mullet in a Spicy Classic Goan Sauce served with Roasted Vegetables and Tandoori Freshwater King Prawns in a Creamy Malai Curry Sauce with Pickled Shrimp Rice and Dill, Mustard and Honey Salmon Tikka.
The popular choices are the Delhi style Butter Chicken Curry made with tomato, fenugreek and cream with a Coriander Naan, Chickpea cooked with Dry Mango and Garlic, the hearty Kadhai style Paneer and Babycorn, the fresh Spinach Koftas or dumplings and my personal fused favourite the Mashed Potatoes with Crispy Fried Okra in Five Spices and the Tandoori Roasted Aubergine Crush.
However, if you’re spoilt for choice and want to try almost everything, a tasting Tapas Cocktail Menu is available and during the day, you can’t go wrong with Amani’s abundant Lunchbox Special for £6 with a choice of 3 menu meals including Biryanis and a Grilled Mixed Meat Platter of kebabs. Another sought after selection is a Business Lunch of two courses at £15.
There are plans afoot for masterclasses in engaging and educating diners about flavours and spice and set against the breathtaking backdrop of the most exciting city in the world, who could say no to that?
Amani is by the marina at Unit G6, Harbour Yard, Chelsea Harbour, Chelsea, London SW10 0XD.
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Tel: 020 7352 9444
If you’ve lamented the loss of the much loved and all time best Indian restaurant in London known as Vama, you’ll be pleased to know that chef Andy Varma and his brother Arjun have come up with another culinary creation. Nestled in the heart of London’s Notting Hill is Chakra.
Saffron is the dried stigma of Crocus sativus, an autumn-flowering plant. More than 75,000 crocus blossoms are needed to produce a pound of saffron. It is very expensive but, fortunately, a little goes a long way. It adds a rich golden colour to rice dishes. Saffron is sold as the whole stigmas, wiry strands or threads in a deep vibrant, orange or red colour. It should have a strong, penetrating, clinging aroma, and an aromatic, warm rich flavour.
Saffron supplies the characteristic flavour and colour in Indian dessert sauces and milk puddings. Steep the stigmas in water for a few minutes before using them to extract as much as possible of their flavour.
Store wrapped in Cellophane in an airtight container away from sunlight for 2 months. Buy small quantities as it loses its flavour quicklyAdd a comment
Curry leaves lend a lingering aroma to the dish, and are discarded before serving. They come from the curry plant, a shrub native to India and Sri Lanka. They are slender, dark green and similar to a small, narrow bay leaf.
The leaves smell fresh and pleasant, remotely reminiscent of tangerines, and add an aromatic curry flavour to any dish. They are the trademark of southern Indian cooking, used to flavour meat, fish, vegetables, lentils, rice and bread. They are also used in preparing Madras curry powders.
If you cannot get hold of fresh curry leaves, try the dried variety. You can buy either from Asian shops.Add a comment
Native to India, the peppercorn is the king of spices. Black peppercorns are the fermented green berries of a perennial vine plant, piper nigrum, sun-dried to turn them black and hard. Green, white and pink peppercorns are from the same plant as the black variety, picked at varying stages of ripeness. Black peppercorns should be large, even in size and a deep rich brown. They smell earthy, warm and pungent. Their flavour is released on grinding and enhanced by heat. However, once ground, the volatile oils soon evaporate so add pepper towards the end of cooking.
Good-quality black peppercorns will keep for many years in a cool dark place in an airtight container.Add a comment