I had read about Chef Rohit Ghai and his fabulous creations of contemporary Indian dishes. The unusual sounding name intrigued me as much as the images of the food I had seen. Jamavar is named after a rare and exquisite 16th century shawl from Kashmir.
Finally I made it to Jamavar with a friend, and upon entering the restaurant, which had a very pleasant and modern interior and soft lighting, a feature I love in any restaurant, I knew that this was going to be a delightful evening .
The floor staff at Jamavar were very welcoming and friendly, and they had full product knowledge, an element which is as important as the food any restaurant serves. Glancing through the menu I realised that we were about to embark on a culinary journey through the colourful and inimitable food heritage of India. The wine list showed thought and care taken to match spicy food.
We ordered the Champagne cocktail which had the intoxicating bouquet of jasmine and rose. Totally delicious.
The kid goat shami kebab served in a fragrant sauce was superb.
We chose nalli (lamb shank) biryani and Kerala King prawns for our main course. The biryani had all the hallmarks of a Mughal dish and Kerala King Prawns looked like sunshine in a plate, rich with coconut milk with the golden hue of turmeric and a true taste of Kerala.
We chose the trio of kulfi and when it arrived it looked so stunning that we were reluctant to disturb this pretty picture. The tastes, textures and flavours of this dessert were outstanding.
A visit well worth it and since this was my birthday treat, it certainly will remain in my memory as a very pleasant one for a long time to come!Chef Ghai