Aman's Artisan Indian Cuisine
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served with coconot chutneys and sambar
True Indian curries, each with its own distinctive aroma, flavor, taste and textures painstakingly created not from a so-called curry powder, but from a host of imported spices and herbs that are blended for the whole spice to give the individual taste to each dish..
True Indian curries, each with its own distinctive aroma, flavor, taste and textures painstakingly created not from a so-called curry powder, but from a host of imported spices and herbs that are blended for the whole spice to give the individual taste to each dish..
True Indian curries, each with its own distinctive aroma, flavor, taste and textures painstakingly created not from a so-called curry powder, but from a host of imported spices and herbs that are blended for the whole spice to give the individual taste to each dish.
In sharp contrast to the broiled, baked or sautéed vegetables served with western cuisine, Indian vegetables have a flavor not equaled by any other. A large portion of India's teaming masses are vegetarian and have therefore developed an exceptional art form in the cooking of vegetables.
Soy based proteins prepared in the same delicious sauces and toppings you love at aman's Indian bistro.
Breads – soft, fluffy, crusty, layered, whether plain or stuffed, are cooked on the walls of the tandoori oven. No Indian meal can be complete without the exquisite naan; bread made from white flour and paratha, bread made from stone ground whole wheat flour. The stuffed breads are excellent appetizers or as an accompaniment to your meal.
The tandoor is a barrel-shaped pit oven made from an amalgam of special clays, oils and natural binding agents. The food, whether it is chicken, lamb, fish or shrimp is marinated for a minimum of twelve hours in a special blend of spices. The food is then skewered and broiled in the hot air of the clay oven. As no fats or oils are used in the process, the food is low in calories and is excellent for health conscious people.