Anaya, a new Punjabi restaurant at 20-22 Victoria Terrace, Leamington, opens daily 5pm to 10pm. Tandoor grills from £11.99, street food from £6.99.

Anaya, a new Indian restaurant cooking the food of Punjab, has opened at 20-22 Victoria Terrace in Leamington Spa. It serves every evening from 5pm to 10pm, and tables can be booked through its website, by phone on 07338 691 501 or by email at reservations@anayarestaurant.co.uk. The restaurant recommends booking ahead.

The name is personal. In its press pack the family behind it says the restaurant is “named after our beautiful miracle daughter” and is meant as “a celebration of family, love and the joy of bringing people together.” Its stated ambition is a big one: “to offer the absolute pinnacle of Indian gastronomy,” with food, hospitality and a drinks list designed to go together.

The chef and the manager

The kitchen is run by Anurag, the head chef. The restaurant says he grew up in the kitchens of Amritsar, “learning to coax flavour from spice long before he learned to plate it,” and has cooked in Dubai, Kuwait, Jersey and Australia before coming to Leamington to write a single seasonal menu, “one that treats British produce with the discipline of a Punjabi thali.”

“Every dish on the menu passes through his hands each evening,” the press pack says. “Nothing leaves the pass that he has not tasted.”

Kawaljit, restaurant manager at Anaya, seated in a dark suit and tie against a black background
Kawaljit, Anaya's restaurant manager. Photo: supplied by Anaya

Front of house is led by Kawaljit, the restaurant manager, who has more than two decades in Indian restaurants. According to Anaya, he started in 2002 at Khazana, associated with the chef Sanjeev Kapoor, then worked in Scotland at Bombay Place from 2009 to 2011 and Taj Tandoori from 2011 to 2014. In 2014 he joined Itihaas in Birmingham, where he spent more than ten years on restaurant operations, guest relations and running teams.

A table laid at Anaya with a white plate, a brown napkin tied with twine, gold cutlery and an amber glass
A table set for dinner at Anaya. Photo: supplied by Anaya

What is on the menu

The menu runs to sections rather than a single list of curries, and the prices below are from the menu in the restaurant’s 2026 press pack.

From the grill and the tandoor. The vegetarian grills, including Kesariya paneer tikka steeped in saffron and yoghurt, malai broccoli and tandoori soya chaap, are £11.99 each. From the clay oven come Angaar chicken tikka marinated overnight in Delhi spices (£11.99), Banjara seekh kabab, Amritsari machhi (crisp fish with Amritsari spices) and tandoori salmon, all £11.99, with Samundari jhinga jumbo prawns at £13.99 and Kandhari lamb chops, seared over charcoal, at £14.99.

Three plates of tandoori dishes on banana leaves with salad, lemon wedges and a green chutney, seen from above
Dishes from the tandoor, served on banana leaves. Photo: supplied by Anaya
Charred red tandoori pieces on a banana leaf with lemon wedges, red onion and salad leaves on a white plate
A tandoori dish with lemon and salad. Photo: supplied by Anaya

Old Delhi street food. A section of chaat and small plates starts with an aloo matar samosa at £6.99, then Purani Delhi papri chaat (£8.50), paani puri, dahi puri and Banarasi samosa chana chaat, each £8.99.

Indo-Chinese. There is a full Indo-Chinese section: Tangra chilli paneer, honey chilli potato, gobhi Manchurian and vegetable spring rolls at £9.99, then Hong Kong chilli chicken and curry leaf chicken 65 at £12.99, chilli fish at £11.99 and garlic-chilli prawns, Jhinga lehsuni mirch, at £13.99. Schezwan and Hakka noodles and wok-fried rice sit alongside, from £8.99 for egg fried rice.

A white bowl of paneer cubes with red and green peppers and spring onion, beside a copper serving pot
Paneer with peppers and spring onion, with a copper pot behind. Photo: supplied by Anaya

Curries. Among the signature chicken dishes are Anaya makhani murgh, tandoori chicken in a tomato, butter and fenugreek sauce (£14.99), murgh tikka masala in the house creamy masala (£14.50) and murgh-e-riwayat, a slow-cooked traditional chicken curry (£14.99).

An orange curry swirled with cream and topped with micro herbs, served in a hammered copper bucket with a handle
A curry served in a copper bucket. Photo: supplied by Anaya
A hand using tongs to garnish a creamy curry in a copper dish, beside bowls of paneer and salad
A curry being garnished with tongs. Photo: supplied by Anaya

There are also wraps at £12.99, including a Dilli chicken tikka roll and paneer and soya tikka rolls, and to start, poppadoms and dip or masala firecracker fries at £5.95. Many dishes are vegetarian and marked on the menu, along with the 14 allergens, and the restaurant asks diners to tell staff about any allergies or dietary needs.

Drinks

The press pack describes the drinks list as created to complement the food.

Four drinks on a marble counter, including a lime-garnished cocktail, a tall red drink with mint and a dark drink with a cinnamon stick
Drinks on the counter at Anaya. Photo: supplied by Anaya
An orange cocktail in a coupe glass garnished with a slice of lime
A cocktail at Anaya. Photo: supplied by Anaya
A tumbler of an iced red and clear layered drink with a black straw
An iced drink at Anaya. Photo: supplied by Anaya

Backing two local clubs

Anaya is the major sponsor of Racing Club Warwick and Leamington Brakes FC, which it calls “two clubs that hold the community together on a Saturday afternoon.”

“We believe a restaurant belongs to its town,” the restaurant says. “We back them because local roots matter, and because the table we set begins long before the first course.”

Finding it

Anaya is at 20-22 Victoria Terrace, Leamington Spa CV31 3AB, and is open every day from 5pm to 10pm. Book on anayarestaurant.co.uk, on 07338 691 501 or at reservations@anayarestaurant.co.uk. General and press enquiries go to info@anayarestaurant.co.uk.

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