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We have reds that can be paired with lamb chops, white wines for the seafood, and we're always searching for the most top-notch bottles. We gathered an extensive wine list to cater to every type of person who comes to us, from the average diner to the high-class. We have the know-how, and if they can do it, why can't we? This is the only Indian restaurant where everything is silver plated. I want to compete with places like Jean-Georges. My competition will be with those people. When I opened my first restaurant in 1986, I said I wanted to own a place just like any French or Italian restaurant. I felt that the Indian culture has the knowledge, the rich culture, and the innovation to do it too. When I looked at other culture's restaurants like Italian, French, Japanese, all of them Michelin starred, that drove me to create one of my own.
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We have lobster masala, which is very unique, we have scallops, Chilean sea bass, and we sell it all like hotcakes. Over here, people tend to believe that India isn't known for seafood, but we prove them wrong and have so much of it on our menu. Both cities have a number of great seafood restaurants. There, you can get the absolute freshest seafood.
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The excellent staff here will guide you through their menu. India has a lot of coastal areas, like Goa or Mumbai. Overall I highly recommend Amma for those that love Indian food and those that are new to it. India isn’t well known for seafood, but are there any regions that do it very well, and did it influence the halibut recipe that won gold?.Seasoned restauranteur Avtar Walia is a leader in New York’s Indian finding scene and has had wild success since establishing the Tamarind brand 20 years ago. Avtar Walia's American dream was to bring his beloved culture to our backyards.