Jamavar

Critic´s Review

• Food: 3 / 5
• Service: 3 / 5
• Decor: 3.5 / 5

-By Odette Mascarenhas

It wraps you in its mystiq...like a shawl caressing with warmth and chic, it is Leela's signature fine dining restaurant, Jamavar. Like its name (Jamavar is a special type of hand made shawl made in Kashmir), the ambience reflects the very warmth as you enter into the air conditioned portals. The menu offers authentic North and South Indian cuisine that reflect the distinctive cooking styles and dining rituals of India's ancient nobility. For starters try the Non-vegetarian Milan Kebab. Tandoori Prawns, Crab Tikki, Murgh Lassoni Kebab, Lamb Seekh Kebab, the traditional Indian spices are intrinsic to the flavours of the specialties served. The vegetarians - do not despair. The chef's mastery ensures a beginners feast for you too. Baby Corn Bezule, Vegetable Galaouti Kebab, Tandoori Potato, Palak e Firdaus and old favourites like the Paneer Tikka too. From the north, if one dreams about having the traditional Shorba...the chef's have fine tuned this delightful soup. Perhaps the soft lighting and mellow music provide an intimate and relaxing setting for choosing the Indian grills. From the Tandoor the soft succulent Malmali Seekh Kebab or the Tandoori Raan…the meat from the baby lamb leg could have you shaking a leg too. Going further south…we arrive in Goa. Yes there is a small corner of a variety of local specialties. Rissois de Camarao (prawns encased in crescent shaped patty shells) or perhaps the Konkan Aloo for the vegetarians. Sit around and take in the decor…both modern but with traditional Indian elements. And when on tradition, a few signature dishes are to be mentioned. The famous and without a doubt traditional Roganjosh made of New Zealand lamb shank (soft melting moments in that rogan), or the Malalbar Tiger Prawn Curry…coconut flavoured bliss, or the South Indian Mango Curry. Man..go..g...what a way to go in their culinary wizardry. Without a doubt, this restaurant is one of wrapped around bliss.