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| Bangalore is a city in India rich in culture, history and fine dining. The opulent Jamavar Restaurant Bangalore, situated at the Leela Palace Hotel at 23 Airport Road, continues the centuries-old saga of elegance and drama that formed the core elements of the distinctive cooking styles and dining rituals of India's ancient nobility. |
| Resplendent in palatial chandeliers and exquisite Jamavar textiles, the restaurant offers a culinary voyage spanning the length of India, which has seen it receiving the distinguished honors of being named amongst Forbes' top ten power dining spots in the world. So whenever you happen to be in Bangalore, make it a point to visit this exquisite restaurant. |
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Jamavar Restaurant
Leela Palace Hotel
23 Airport Road, Kodihalli
Bangalore
Tel : 25211234
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| The restaurant is located just off the main lobby of the Leela palace Hotel, and is luxury and sophistication personified. The interior of the restaurant is spacious and lavish, with minimal decoration, allowing for an uncluttered and roomy feel with ample space between tables. |
| Featuring modern and elegant furniture crafted from wood and other materials, walls are done up in neutral colors, and fully carpeted floors, diners are assured of absolute comfort in a warm and inviting ambiance. Guests to the restaurant are provided the choice of eating in the elegant dining room, or on the terrace, which is an attractive option on warm nights. |
| The cuisine served is absolutely superb in preparation, presentation and taste. The tandoor is the restaurant's specialty, and every meal is a complete delight. The Chicken Tikka Malai is marinated for so long, the chicken melts in the mouth, while sesame tiger prawns feature huge prawns that are remarkably tender and are suffused with the flavors of the marinate and a hint of the charcoal from the tandoor. |
| The curries, such as the Chicken Xacuti and the prawn curry, are also fantastic, whilst vegetarian dishes such as cauliflower with ginger, mushroom masala and the superb makhani dal will please even the most avid meat lover. |
| The breads at the Jamavar Restaurant Bangalore are a revelation. The paratha boasts the lightest of textures with just a hint of moistness, and is simply amazing. Missi roti is made from a mix of gramflour and refined flour, and tastes like a roti, whilst the garlic naans are especially tasty, served fresh from the oven. The popadoms served at this restaurant are vastly superior. They are flavored with garlic and a mild chili, and served with excellent homemade sweet mango chutney and tomato chutney with ginger. |
| If somehow you are able to make it to dessert, the kulfi is delightful, whilst the halwa is the perfect ending to an excellent evening of fine dining.
As an ongoing initiative, the restaurant holds food festivals that showcase and celebrate the variety of cuisines around the world. Coorg, for instance, is a hilly region of Karnataka that is well known for its warrior-class people and its stunning cuisine. In their honor, guests can begin with a lentil-based vada spiked with spinach, and a spice-smeared fish fillet, both of which are amazing. |
| For the main course, you can enjoy a traditional Coorgi chicken cooked in a blend of spices, lentils, greens, and a bit of coconut; a dish of mixed vegetable kootu, and a bitter gourd dish. These are eaten the traditional Indian way with rice. The dinner is completed with yogurt rice spiked with curry leaves, mustard, and onion, which cool off all the spicy food eaten. Dessert is also catered for if you have the space, otherwise do not pass the opportunity to have a great cup of South Indian filter kappe. |
| Guests can also go for the set menu, where you can expect a smorgasbord of flavors and textures. The Kabargah, kid spare ribs poached in cream milk and deep-fried, is as much of a headliner as Muj Gard, fish cooked with radish and dried ginger. The Dum Kokur serves up a whole squab marinated in khoya and almonds and Dum-cooked. For vegetarians, there's the Zafraani Kanaguchchi, jumbo morels stuffed with paneer, slow-simmered in yogurt gravy. |
The service at the Jamavar Restaurant Bangalore is extremely attentive, with staff going out of the way to suite your desires, including preparing a meal that is off-menu, such as the aloo gobi. The senior sous chef, Shyam Sundar will help you with your selection of food according to your own food preferences, ensuring a delightful culinary experience. And as much as the staffs like to practice the art of cooking, they also like to learn.
So if you've got a family recipe passed down through to generations, they are happy to hear it, whilst every month, they too part with a much-guarded recipe, just for you. One such recipe is the Tandoori Tiger Prawns; marinated with ginger paste and lime juice, blended with a yogurt, cream cheese and spice marinade, baked on a skewer in the tandoor for 8 minutes and sprinkled with chaat masala to serve. |
| Jamavar is the Indian specialty restaurant at The Leela Palace. Journey with our master chefs as they take you on a culinary voyage spanning the length of India. Representing the north are succulent kebabs and fragrant briyanis while the southern cuisines are spoken for by some delectable curries. The entire experience is perfectly complemented by the finest choice in single malts, liqueurs and Cognac. While reminders of royalty, like the bespoke silver cutlery and the flower laden urli in the center of your table will invigorate your senses, much like the Indian classical music wafting around. |
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