The Culinary Jewel of India
An exquisite celebration of pan-Indian cuisine, refined through decades of heritage, royal tradition and the pursuit of culinary excellence — now across three continents.
PHILOSOPHY
Craft · Tradition · Refinement
MISCHELIN RECOGNITION
London · Dubai · Doha
CULINARY DIRECTOR & EXECUTIVE CHEF
Chef Surender Mohan
BY
LSL Capital
THE JAMAVAR STORY
THE JAMAVAR STORY
Woven in Craft.
Shaped by Legacy.
Jamavar takes its name from the intricate 16th-century shawls of Kashmir, legendary textiles of extraordinary craftsmanship, woven thread by thread over years, each a singular work of art. The name reflects a tradition defined by patience, precision and the highest expression of craft.
The restaurant first opened at The Leela Palace Bengaluru in 2001, conceived as a celebration of India’s most revered culinary traditions, rooted in the royal kitchens of the subcontinent. Its first international outpost opened in Mayfair, London in 2016 under LSL Capital, founded by Dinesh and Samyukta Nair, with Doha in 2021 and Dubai in 2024. Today, all three international locations are recognised with a Michelin star.
Jamavar takes its name from the intricate 16th-century shawls of Kashmir, legendary textiles of extraordinary craftsmanship, woven thread by thread over years, each a singular work of art. The name reflects a tradition defined by patience, precision and the highest expression of craft.
The restaurant first opened at The Leela Palace Bengaluru in 2001, conceived as a celebration of India’s most revered culinary traditions, rooted in the royal kitchens of the subcontinent. Its first international outpost opened in Mayfair, London in 2016 under LSL Capital, founded by Dinesh and Samyukta Nair, with Doha in 2021 and Dubai in 2024. Today, all three international locations are recognised with a Michelin star.
- LONDON · DOHA · DUBAI
The Culinary Mind
Chef Surender Mohan
Born in New Delhi and trained across India’s finest kitchens, Surender Mohan first launched Jamavar at The Leela Palace Bengaluru in 2001 and has since shaped its culinary identity across every outpost. In 2018, he moved to London to open Jamavar’s first British restaurant, where under his direction it was awarded a Michelin star — a recognition now shared by Doha and Dubai.
His approach is grounded in a deep respect for tradition and an unwavering commitment to authenticity. With over three decades of experience, he brings India’s culinary heritage to life with precision and refinement, balancing time-honoured recipes with a contemporary perspective. Recognised with the BBC Good Food India Culinary Idol award and a gold medal at the China International Culinary Arts Challenge, Chef Mohan brings a global perspective to an unmistakably Indian table.
OUR CUISINE
OUR CUISINE
A Journey Across
The Indian Subcontinent
Led by Culinary Director and Executive Chef Surender Mohan, the cuisine at Jamavar charts a course from the royal kitchens of the north to the vibrant coastal traditions of the south — a living map of India's extraordinary culinary diversity.
Led by Culinary Director and Executive Chef Surender Mohan, the cuisine at Jamavar charts a course from the royal kitchens of the north to the vibrant coastal traditions of the south — a living map of India's extraordinary culinary diversity.
Royal North
The rich, layered flavours of the Mughal courts, with slow-cooked biryanis, tandoor-fired meats and the depth of spices shaped by historic trade routes. Dishes once created for royalty, interpreted with refinement for today.
The rich, layered flavours of the Mughal courts, with slow-cooked biryanis, tandoor-fired meats and the depth of spices shaped by historic trade routes. Dishes once created for royalty, interpreted with refinement for today.
Coastal South
The bright, complex flavours of Kerala, Tamil Nadu and the Malabar Coast - coconut, curry leaf and tamarind, alongside carefully sourced seafood, bringing together the freshness and vibrancy of India’s southern shores.
The bright, complex flavours of Kerala, Tamil Nadu and the Malabar Coast - coconut, curry leaf and tamarind, alongside carefully sourced seafood, bringing together the freshness and vibrancy of India’s southern shores.
The Small Plates
A selection of small plates that reflect the breadth of regional Indian flavours, reinterpreted with a contemporary perspective. Each dish is designed with balance and precision, offering a considered introduction to the menu.
A selection of small plates that reflect the breadth of regional Indian flavours, reinterpreted with a contemporary perspective. Each dish is designed with balance and precision, offering a considered introduction to the menu.
Nair Family Archives
Recipes drawn from the Nair family archives, passed down through generations. These dishes honour a personal culinary legacy of the family matriarch Leela Nair, preserved with care and presented with quiet refinement.
Recipes drawn from the Nair family archives, passed down through generations. These dishes honour a personal culinary legacy of the family matriarch Leela Nair, preserved with care and presented with quiet refinement.
OUR LOCATIONS
Step into Jamavar
Three cities. Three Michelin stars. One unwavering commitment to the art of Indian dining.
"Jamavar genuinely feels relaxed and perfect for letting your hair down with a good bottle of wine and some cracking food."
The Infatuation — on Jamavar London