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Saffron and Rasa team debuts Mediterranean restaurant, Amara
Ajay Walia brings his latest offering in a line of restaurants.
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Ritu Marwah - Fri, 25, Apr 2025
- 02:00 EDT
- 105
A small plate of Freekeh Tabbouleh salad at Amara. / Ritu Marwah
On a cushion of fennel pollen meringue nestled a white lotus. Citrus Solistice was a dessert that created room for itself in a full stomach. The wafer thin meringue petals hid in their heart marcona almond crunch, date cremeux, brüleed citrus, a drizzle of mint oil sprinkled with chunks of kumquat marmalade. “Take a bite of the citrus,” urged Ajay Walia, restauranter extraordinaire as he sat at the table with his guests in Amara, his latest offering in a line of restaurants. On the heels of Saffron, serving North Indian cuisine in San Carlos, and Rasa serving South Indian cuisine in Burlingame, Amara is Ajay Walia and Reena Miglani’s new Mediterranean restaurant in Belmont.
Sitting atop a spread of greenery, the Machan-like (treehouse) dining room looks down on a Moroccan garden. The eye is drawn to a blue mosaic wall-fountain which backs onto a terracotta wall rippling with waves of light. “The garden is open. We can eat outside next time you come,” said Walia. The 200-seater restaurant merges the indoors with the outdoors. Large glass windows and the wallpaper with a smattering of green flora trick the hummingbird who flutters in the garden below. A cheerful fire burns between the two sections of the restaurant. A private party can be held under the glittering chandeliers of the back section. Visions of a wedding party roll around in the imagination of the diners.
Ajay Walia at Amara his new restaurant. / Ritu Marwah“We use the freshest and highest quality ingredients,” said Walia. The olive oil is top notch. The green fava bean hummus garnished with slivers of pistachio and pea shoots encapsulate the green garden and pours it on the plate from where the diner sopped it up with the fluffiest of fluffy pita bread. “The bread is made right here,” said Walia.
The price point of Amara is lower than the other restaurants owned by the duo, Saffron and Rasa. “Our expense here is higher though,” adds Walia. Amara is open for dinner only. “We are considering adding lunch on the weekend,” said Walia. Maybe on May 5th.”
The restaurant buzzed. Mid-week diners were loud with robust spirits. “We want them to feel at home and welcome,” said Walia. His team greets every guest by name and ensures their experience is one of a guest visiting them in their living room. “The decor, location, beautiful silverware and dishes all pale in front of the welcome and warmth of the hosts. All that matters is the experience,” said Walia.
Tinkling Sangria glasses one white and the other red arrived. The white was Chardonnay laced with apricots, peaches, citrus fruits spiced with ginger, the other, a family recipe of the bartender from Barcelona, was a Pinot Noir, gin, vermouth orange liqueur, cinnamon, and clove. “Spritzers and sangrias will go well with garden parties,” said Walia.
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A hummus that is as fresh looking as Amara the new restaurant by the Rasa team; Baklava Sundae is a crowd pleaser. / Ritu Marwah
The menu is an evolving one. The chef had guinea fowl and quail on the menu. Now he has rabbit. The roasted lamb rack was outstanding.
Nestled between the Venture Capital alley and tech Valley, Amara in Belmont, is uniquely located south of San Francisco and also within easy reach of the South Bay diners. “It is not a big downtown. “In fact this is it, where we are on Alameda de las Pulgas in the Carlmont Village Shopping Center. There are a number of families who have been historically coming to this downtown and have memories of eating at a restaurant in this location,” said Walia.
A Baklava Sundae with rose, saffron, pistachio, walnut, honeycomb, and ice cream arrived at the table giving the Citrus Solistice very serious competition. It was a crowd pleaser. Strawberry Sunset with pickled & roasted strawberries, citrus cake, pine nut ice cream. and pine nut tuile as well as the Praline Pistachio Opera cake made an indulgent finish to the meal.
It was the Citrus Solistice however that epitomized the restaurant: white and crisp hued, airy and light, sweet and welcoming with a pop of sunshine. Amour in a bite.
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Praline Pistachio Opera cake a dessert with a crunch; Summer Solistice a dessert that is yummy. / Ritu Marwah
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