As they Say in their website
“Jamavar London will showcase a wide array of flavours from across India. On the menu are dishes from the Royal Kitchens of the North along with succulent options from the shores of the South. The kitchen team is led by Executive Chef Rohit Ghai who is of revered culinary pedigree having lead several Indian Michelin starred kitchens, including most recently Gymkhana, Trishna and prior to that, Benares. The menu tasting plates are inspired by his travels to India, and the signature Jamavar dishes, are based on his deep dive into the culinary wealth of The Leela, with its Corporate Chefs de Cuisine.
Jamavar London is the culinary jewel of The Leela Palaces, Hotels and Resorts. It is the sixth restaurant within its family and the first outside the majestic sub-continent.”
Their menu also contain current Trend if Indian small plate dishes
Tasting menu of 7 course – will cost you £65 plus service charge and beverages on top
Tellicherry Pepper & Garlic Soft Shell crab damson chutney & garlic chips
Crab is nicely fried. Tellichery pepper sprinkled on top, garlic chutney is over powering the delicate crab flavours. Crispy garlic was enough to give the garlic punch. Damson chutney is completely confusing Damsons are the plum which are black in skinned and dark flesh. Quite sure how ever you make you don’t get this red color. It even tasted like chilli tomato ketchup.
Sambhar idlis, black pepper lobster & aubergine sambhar
Cute presentation. Loved the mini skewer idli. Sambhar was with good flavours. Lobster is over cooked and tough than you expect it should be in a high standard Restaurant. Predominant use of pepper in both courses could have avoided
Malai Stone Bass Tikka ,mace, green cardamom & avocado chutney
This is only star dish of the entire 7 course. Stone bass is a good choice it’s a firm flesh fish. When cooked just to point it’s so delicate. Here the chefs did so perfect, Malai marinade with mace, cardamom and green chilli just complements the fish. Avocado chutney is unique idea and nice gives a feel of nicely done stone grinded pesto.
Tulsi Chicken Tikka , sweet basil, pickled radish & raita
This has been promoted as fast moving and best dish. It is juicy and tender as the thigh cut is used it rarely goes dry unless you forget in tandoor. Radish raita is a hit and miss. Mint chutney is lightly bitter the balance of mint to coriander need check or may be use Ginger.
Adraki Lamb Chops
Ginger marinated lamb chop. It cooked to slightly more than medium well, yet its tender. The loin part seems like it’s been beaten to make flat and tender. Taste is nice even though Ginger flavour doesn’t come through.
Prawn Mappas, raw mango, mustard seeds & shallots
Served with dhungar dal, aloo udaigiri, basmati rice & mixed breadsThis course would make one full. Personally this doesn’t have a place in a 7 course tasting menu for a restaurant of this standard .It’s like a take away in between your tasting menu. Prawn Mappas lacks Kerala flavour and bit bland in flavours. Dal doesn’t have any smoky flavour as name suggest. Potatoes were good but an unusual spongy texture that yougets from prepared packer new mid potato from supermarket
Petit – Fours or a pre-dessert amenities
it’s said almond Florentines. few Mini Madeleine’s and Nougatinesa nice touch to pamper guest.But can’t understand the urge of all High profile Indian restaurants to promote French dessert. May be its easy to make as it’s hard to find a best Halwai- dessert chef.If these restaurant’s don’t promote our great Indian sweets and desserts it will remain only in take away dessert shop.
Chilli Chikki Lava Chocolate Fondant cinnamon kul, caramelized pecans
Fondant is nicely cooked; chocolate doesn’t flow but its soft way better than one we tried in Gunpowder restaurant. Kulfi I believe is a pacojet finish lacks the cinnamon flavour. Pistachio crisp tasted more like a dried melba toast. Fresh pistachio crumbed would have been better or air dried pistachio sponge.
Dum Tarkari Biriyani,seasonal vegetables, basmati rice, crispy onions & fresh mint
Biriyani Tarkari is a normal affair. Do I need pay 18£ for this it’s a rip offflavours are nice but that’s what you expect. Can understand the pricing mix you need to balance in a menu. But they must be making a profit margin more than 95% in this dishPuff pastry on top is a messy affair.
Stuffed Kulcha – cheese
Kulcha is cooked nicely its soft and you can feel the cheese inside. Kids will love it
Jamavar London is treated same as a Luxury hotel Restaurant with impeccable interiors. we kept the tasting as real as you get all dishes presented as you see in pictures .The one dish stood out is stone bass malai tikka and we place our taste stamp on it.
View our Other Indian Restaurant Reviews one is Tandoor chop House London