Indian and South Asian
No less than nine varieties of nan - including a family version which must be the size of your average duvet - have helped grab the headlines in no less than three local newspapers' food awards.
The menu itself is an impressive affair. Alongside the staples of dopiaza, dhansak and masala are the chef's specials as well as a classic section featuring thali, gosht and paneer dishes. There are separate vegetarian and fish sections and sizzlers are a speciality, as illustrated by my fabulous vegetable and paneer balti. The pleasing depth of flavour suited this special Indian cheese perfectly in the shape of garlic, ginger and coriander topped off with a plump green chilli.
My guest was torn between the sizzlers - particularly alluring were charcoal grilled king prawns with spicy yoghurt - and the Eastern Delights section of dishes exclusive to Amaans. In the end he plumped for a chicken vensi: immense chunks of chicken in an intriguing cream sauce flavoured with spices, tomatoes and peppers. A thinking man's korma but with more complex flavours - no wonder it's one of the most sought-after dishes on the menu.
A side dish of crunchy, smoky lentil daal and starters of juicy mushroom and flaky fish pakoras made for a memorable evening. We'll be back, and next time we'll bring reinforcements to finish off those nans.