It’s time to visit Jamavar,
They’ve got something special for you,
A two south and one north, tri-state menu.
They’ve got an exquisite variety for everyone,
From the kitchen of the talented Chef Surender Mohan
From Punjab to Kerala to Tamil Nadu we’ll go,
Pay attention to your tongue as the flavours explode.
Gentle lights with cozy vibes,
Neatly set tables in sight,
A lovely little candlelight.
A warm smiled maître d’ to greet you inside.
There’s a calming feeling as you sit.
The interiors sober tones just click.
And the music is a perfect fit,
A playlist of lovely Bollywood classics.
While you decide your starters for the day,
They will send some papad your way.
Fried and crispy, they’re light to bite.
You can even try some onion on the side.
While Dahi-Punida and Injipuli chutney, they’ll always provide.
Kesar Pistewali Lassi Pedhe de maarke
Tall conical glass.
Like an inverted mountain of snow.
Garnished with saffron and pistachio.
Sour, thick and heavy,
As the sips commence.
A sweet malai peda on the side for balance.
Take a bite, hold it in.
Take a sip, start the mixing.
A balance to make your soul grin.
Three discs of paneer,
Mildly golden in shade,
With salad, lime and chutney,
All beautifully placed.
While the smokey aroma awakens your tongue,
Let us tell you just how it’s done.
Saffron and red chilli to marinate each one.
Finished with yogurt boy this sounds fun.
Put them in a tandoor and glaze them a bit.
Sprinkle with pepper and just let it sit.
Some salad and chutney on the side sounds lit.
Our Cachumber and Garlic Chutney are a perfect fit.
The paneer cut easy as we dug in our knives,
But maintaining it’s form through the cuts and stayed tight.
And as it enters your mouth, it is soft to the bite.
And then you’ll forget everything as your tongue comes to life.
There was everything we mentioned and a little surprise,
A tangy sweet tomato filling hidden in a slit on the side.
Try one with the garlic chutney, the salad and lime.
They’re each so exquisite. A starter done right.
Murg Tikka Kandhari
Approaching you is a reddish chicken tikka on a dish,
And though it looks beautiful, it seems very regular-ish.
It’s fate you shouldn’t yet decide,
For there is magic that it hides,
So take a bite,
And uncover the surprise.
These are maintained pieces with tandoori spices,
And finished with pomegranate juice.
You heard that right and we strongly advise,
Have a taste, let your tongue be amused.
Now these boneless pieces have a pinkish hue,
Evidence of the glazing juice,
The fork and knife just cut right through,
A beautiful taste flows when you chew.
If you pay attention,
You’ll taste a subtle pomegranate hit.
And a special mention,
To those who love the burnt crispy bits.
The sides add dimension,
So just take your time with it.
Mint chutney and Cachumber,
Both combos exquisite.
In bowl came a reddish mound.
Well garnished, rich aromas & prawn we found.
So many elements to decorate,
Can be seen in this display – An art to plate.
Take roasted coconut and kerala spices
And cook your prawns with them.
We’ll start listing out the elements here
So pay attention – Ahem!-
Sweated shallots, Sautéed Tomatoes,
Chilli paste and Coriander.
Some Malabar Tamarind, curry leaves
and Julienned Ginger
Garlic pieces left in chunks for those,
Who want their dish to emote.
For how else you will get those lovely,
Flavours to explode?
Now here’s the fun part,
Some of those ingredients can be pulled apart.
So now you have so many combos to create,
You can eat the same dish in so many ways.
A pastel yellow dish appears.
It’s time for the mains my dear.
This gravy is on the viscous side,
Some beautiful dumpling chunks it hides.
Garnished so well you want to cheer,
A Pastel Yellow Dish Appears!
These vegetable dumplings are coated good,
In the tempered yogurt in which they’re cooked.
Chickpea flour added to the gravy mix,
Finished with a Punjabi Chilli and Garam Masala fix.
We tasted lovely bits of onion there,
Balanced tanginess everywhere,
Mix and eat it all with rice.
Trust us, it’s really nice!
A brown dish with a chilli on top,
Travels on a tray and in front of us stops.
We look beyond the coriander garnish and see,
Lamb shank pieces and we grin with glee.
Lamb chunks and mince cooked with spices from Punjab,
Cream, Tomato and Cashew nut gravy prepared, Oh what a great job!
The mutton was so tender and soft that it broke on contact.
The marination and spice was great, so was the mince, in fact.
We highly recommend this and hope our request you abide.
Oh and don’t forget some roti or any kind of bread on the side.
Waiting to be experienced was a dish that looked dark.
Sat there undisturbed with coriander and grated paneer spread on top.
We pulled up a spoon and saw chickpeas swimming in gravy.
This looked promising and so upon our plates this we levied.
A Punjabi classic is this dish that you see.
This one has chickpeas soaked overnight with tea.
An assortment of spices imbued in the curry,
The rest is for you to taste and see.
We loved the marination.
The spice was just great.
Ginger, Garlic, Tomatoes,
And Onions well placed.
An irresistible aroma,
That lights up the place.
And a hidden pomegranate,
Very sweet and subtle taste.
Breads and Dosas
Dosas are really the OG crepes.
They have history on their side.
So many varieties across our land,
Of mainly fermented lentils and rice.
And rotis are our staple bread,
They come in different types too,
From single grain flour to combos of,
there’s always room for something new.
But we’ll stick to the classics for now.
For tonight is about the soul.
Of the three states that come together.
To make out culinary experience whole.
Two cute little boys,
Fluffy and nice,
With crispy edges,
Something we personally like.
A classic rendition,
Of a light and fluffy staple.
With a spray of spicy Podi,
A taste meant for fables.
Gram and whole wheat, tandoor baked bread.
Takes you to the good old Punjab fields.
Texture so rich that our hearts looked up and said.
“With gravy this bread gives the feels!”
A cold, conical treat, to beat the summer heat.
With a Pistachio and almond garnish to look quite neat.
On a bed of corn flour noodles, that you can eat.
And a rose syrup drizzle that adds to the sweet.
In a sugar syrup pool lay a dessert pancake.
Built from refined flour and milk,
It’s ambiguous identity teases between a gulab jamun and a jalebi.
But it was heady.
Like a work of art that captivates your mind as it wraps you in a silver foil of vark.
And just like that pancake submerged in the syrup,
Your heart sinks to the bottom of your happy place.
Cushioned by the whip of milk and flour resting on the edge of your tastebuds.
And you wonder if this bliss is truly worth abandoning to greet the outside world.
The night we embodied gluttony.
But that wasn’t enough.
We wished for an infinite stomach,
And an appetite that wouldn’t stop.
For every food had a soul.
An identity, a role.
And just didn’t want to leave,
For if we did we would grieve.
That we couldn’t take in a little more.
But alas reality was at the door.
So Deepak, Dilip and Mahesh,
Thank you for being such wonderful hosts.
And the paan you gave us at the end was too good.
Psst… Abhishek, we promise the next time we’ll have hot food.
Do not forget, you can discover the flavours of Tamil Nadu, Punjab and Kerala at Jamavar,
The Leela Mumbai ONLY till the 18th of April, 2018.
Timing: 19:00 hrs – 00:00 hrs
For reservations, please call on 6691 1350 /51
About The Leela Mumbai
The first hotel of The Leela Palaces, Hotels and Resorts, The Leela Mumbai is an oasis of tranquility in the bustling metropolis and set amidst 11 acres of lush landscaped gardens and cascading waterfalls. A convenient 5-minute drive from the Chhatrapati Shivaji International Airport and a 15-minute drive from the domestic airport, the hotel is located in close proximity to North Mumbai’s commercial center and export zone. The hotel offers spacious and beautifully-appointed 391-rooms and suites, including a 140sq. meters Presidential Suite. The exciting spectrum of culinary experiences includes Le Cirque Signature, the legendary Franco-Italian spectacle, a royal Indian dining experience at Jamavar, modern global dining at Citrus, authentic Chinese at The Great Wall, along with a sophisticated retreat at Six Degrees bar by the poolside. Multi-purpose meeting and conference rooms with latest technologies are available upon request. For blissful and revitalizing indulgence the exclusive Spa at The Leela offers European and Oriental inspired treatments.