Jamavar

Jamavar was first conceived in the late nineties - by Dinesh Nair, co-chairman and managing director of The Leela Palaces, Hotels and Resorts. Responding to a close friend's lament, that diners could not get a fine north Indian dining experience when living in the South, Nair decided to give his friends the real deal. He brought master chefs from New Delhi, the capital city, to oversee the North Indian cuisine, and from Chennai, located on the coast of the Bay of Bengal, to look after the South Indian menu. Secret recipes of his mother Leela, after whom the luxury hospitality chain is named, were included in the menu. Jamavar opened in 2001 at The Leela Palace Bengaluru to rave reviews. Garnering almost as many accolades for its lavish design as for its menu, it was named among the World's Top 10 Power Dining Spots by Forbes USA. Over the next few years, it expanded to other internationally acclaimed Leela properties in New Delhi, Chennai, Goa and Mumbai. Inspired by his travels and love for food, Nair went on to successfully bring iconic international restaurant concepts to The Leela, including the first Asian outposts of legendary New York restaurants Le Cirque and MEGU. Jamavar London, however, is his first foray overseas. He, along with his daughter Samyukta Nair, will play an integral role in driving the latest addition to the portfolio towards excellence in every aspect. Led by Executive Chef Surender Mohan, Jamavar's Mayfair restaurant menu showcases his love of dishes from both the Royal kitchens of Northern India and the coastal cuisine from the Southern states, exploring pan-Indian flavours using a range of authentic cooking techniques. Joining The Leela to open the first Jamavar at The Leela Bengalaru in 2001, Surender has been with the hotel group for 18 years. Now the Executive Chef, Surender is responsible for overseeing the menu development and kitchen teams for all of the Jamavar restaurants across the group.