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, 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 15 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.