When Amaya opened its doors in June 2007, the idea was simple: demonstrate that Indian food served in a modern way could still stay true to its roots. We use high-quality raw ingredients, classic Indian cooking methods and a distinctive interior design, and have friendly people to take care of each guest—features that are more frequently found in the world of fine dining. When we opened, there wasn’t an industry category to describe what we were doing. After 10 years and with several Amaya Express locations, we compete in a category of dining now called “fine-casual,” the fastest growing segment of the restaurant industry, where customers expect food quality that’s more in line with full-service restaurants, coupled with the speed and convenience of fast food.
Our focus has always been on using the kinds of higher-quality ingredients and cooking techniques used in Indian high-end restaurants to make great food accessible at reasonable prices. But our vision has evolved. While using a variety of fresh ingredients remains the foundation of our menu, we believe that “fresh is not enough, anymore.” Now we want to know where all of our ingredients come from, so that we can be sure they are as flavourful as possible while understanding the environmental and societal impact of our business.