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The late Captain CP Krishnan Nair used to say that when he opened the first Leela hotel he was sure that the guests would come -- if not for anything else -- because of the excellence of his wife, Leela's (after whom he named the chain) South Indian cuisine. Though this elegant pan-Indian restaurant serves lots of North Indian food, its primary claim to fame rests on the recipes that Mrs Leela Nair taught the cooks. It is entirely authentic Malayali food, cooked to the highest standards.
The warm ambience beckons you to indulge in tradition cuisine with perfect lighting and colour combinations. The seating is a bit huddled except for the beautiful canopied family corners done in red that assure exclusiveness. Do spare a glance at the intricate paper mache' brocade on the well laid table that connects to the Pashmina root of Jamavar. Mr. Sachin and Mr. Negi will be gracious and keen to share details of the delicacies you order. The fiery Rasam is apt for incessant rains. Kurkure Bhendi is worth a try to start with; its tangy and sans the omnipresent chick pea flour which was something different. South Indian prawn fry served on a base of banana leaf is relishing. Do indulge in the classic meetha paan that soothes the palate as you exit. The long serving members in the F&B department are indeed a pride to reckon with. Thankyou Mr. Deepak for recommending the classic wine from Grover Vijay Amritraj Reserve Collection for the gentleman. It did echo the pathos of "every sip epitomises the signature on the bottle".
Was invited by the hotel to experience the Jamavar restaurant. It wasn’t just a fantastic experience but I was also guided through the courses and specialities by the manager, Deepak, explaining where the dishes came from and why they were prepared in the fashion they were. Unfortunately far too much food and variety in one sitting. Fortunately means I will have to come again!
Visited the restaurant with colleagues and had an exceptional gastronomic experience of Indian food. Friendly staff, great atmosphere, excellent Indian food !
The food is outstanding as is the service, I must make special mention of the restaurant manager Deepak Dubey his attention to each client is amazing. We had the broccoli cauliflower tandoori/ mutton Kerala style/kala dhal with Malabar paratha/laccha paratha and ajwain roti, the jelebi is an absolutely must try. Deepak insisted we try the dessert and we were not sorry for sure. The entire experience at the restaurant is food nirvana thanks to the quality/taste of food and Deepak’s presence.
I have always loved regional cuisines. Bengali food was something which I had never tried as to me it was only meat and fish. When I heard of the Bengali food festival at Jamavar Leela and having a lot of vegetarian options, I had to try it. And I'm. So glad I did. The restaurant is beautifully done, very royal yet classy ambiance. The food here was equally good. We started of with a Raw Mango Sherbet also called the aam panna which was refreshing. We then tried three appetizers ; Chennai Stuffed Pancake, Onion Patty and Banana Blossom Croquette. Each one of it was so so delicious and full of flavors. Right amount of spices and seasoning, completely balanced and perfect. Loved them all. But most loved was the onion patty. For mains we had the Cottage Cheese Dumplings in Yellow Saffron Gravy.. So rich, smooth and delicious. Mildly Spiced a little sweet... Just so delicious. Loved it. I love mustard and the next was Binjal cooked in a thick mustard gravy. Yum Onion Potatoes with poppy seeds... This was my favorite out of all the vegetables served. So so flavorful and delicious. Loved it. Split yellow gram cooked Bengali style... Yum... Thick and flavorful... So good! Pulav cooked with dried fruits... This was a little sweet due to raisins but paired so well with the Dal.. Loved it. Paratha, Peas stuffed Kachori and Luchi... Bengali breads were so delicious too. For desserts we had Missti Doi in clay pots which was so so good. The Nolen Gur Rosogulla which were so different from. The white ones but yet so delicious and the knee cooked with palm jaggery... This was my favorite. We ended the meal with Kolkata meetha and Sada Paan. You just can't miss this festival. Do give it a try. Loved it! 1teaspoonlove recommends Food - 4.5/5 Ambiance - 4.5/5 Service - 4.5/5 Vfm- 4/5 Retun index - 4.5/5
It’s often in life we come across the need for opulence or, one can say, the right kind of backdrop. It may be to impress an important client or simply take your family out for a special meal. Opulence is never wasted. And luckily for us Mumbai is filled with such places. There is no lack of beautiful luxurious hotels in Mumbai that provides exactly what you’re looking for, which is grand over-the-top décor. One place especially is renowned for it and takes pride in its spectacular eye-catching splendour. ‘Jamavar’ is the very epitome of elegance and if you are in need for an affluent backdrop then Jamavar will be an excellent choice. This fancy fine dining restaurant is housed under The Leela Hotel, Mumbai and is always the first choice to dine for the city’s upper crust.
Jamavar is a North Indian restaurant but it is also famous for its scrumptious Malayali spread, which was taught to the cooks by Mrs. Leela Nair herself. Both North Indian and South Indian are prepared beautifully and cooked to the highest standards. Two Indian cuisine chefs, one for North Indian and one for South Indian, head the kitchen and dishes out excellently prepared dishes effortlessly. Pair their superb first course with a drink of your choice. Munch on, Malabar fried prawn, baby corn bezule, tandoori pomfret tikka, paneer teah pe teah, raan-e-Jamavar and Malabar pepper crab. Dig into their lavish main course with the help of an assortments of flabreads or rice. Mop up curries like, nawabi kofta, Haleem, Calicut pomfret curry, paneer makhani, murgh patiyala, mutton ishtew, gobhi hara pyaaz, murgh badami korma and konju pappas.
You may want to end this glorious meal with a degree coffee or masala chai but if you have a major sweet tooth like us then don’t skip the desserts. They are rich and sinful. Scoop some homemade ice cream in assortments of delicious flavours or tuck into, khoobani ka meetha, phirnee, jalebi with rabri, gulab jamun, rasmalai and Jamavar’s homemade kulfis. A menu this grand deserves a right kind of backdrop which the hotel provides beautifully. Gleaming marble floors, multiple larger than life crystal chandeliers hanging over every table, beautifully moulded walls, intricate lattice screens and an overall classy look, sums up Jamavar in a nutshell. Dining may be expensive here but go anyway.