The story
Jamavar takes its name from the intricate 16th-century shawls of Kashmir, legendary textiles 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 same principles that shape this Michelin-starred Indian restaurant in London's Mayfair.
First opened at The Leela Palace Bengaluru in 2001, Jamavar was conceived as a celebration of India’s most revered culinary traditions, rooted in the royal kitchens of the subcontinent. Its first international outpost arrived in Mayfair in 2016 under LSL Capital, founded by Dinesh and Samyukta Nair. Today, all three locations – London, Doha, Dubai – hold a Michelin star, a testament to their unwavering commitment to excellence.
Born in Delhi and raised in Amritsar, India’s self-declared culinary capital, Chef Surender Mohan learned to cook watching his mother, known in family circles as a chef par excellence. Trained across India’s finest kitchens, he 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 helm Jamavar in Mayfair, and in 2022, earned back its Michelin star – a recognition now shared by Doha and Dubai. 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.
Led by 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. The Royal North offers rich, layered flavours of the Mughal courts – slow-cooked biryanis, tandoor-fired meats and the depth of spices shaped by historic trade routes. The Coastal South brings the bright, complex notes of Kerala, Tamil Nadu and the Malabar Coast – coconut, curry leaf and tamarind, alongside carefully sourced seafood. And from the Nair Family Archives come recipes passed down through generations, honouring the personal culinary legacy of the family matriarch Leela Nair, preserved with care and presented with quiet refinement.
The atmosphere at Jamavar is inspired by the grandeur of India’s palaces and princely states – a place to gather, dine and celebrate. The result is an Indian dining experience that is both refined and deeply welcoming, grounded in decades of heritage and a relentless pursuit of culinary excellence.
Recognition
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High quality cooking
Taking its name from the intricate 16th-century lace shawls of Kashmir, this lavish Mayfair spot has become a ‘beacon for those seeking both luxury and authenticity’ – a meticulously orchestrated celebration of India’s culinary heritage in the heart of London’s West End. Inside, colonial grandeur meets modern flair with soft, warm lighting, swathes of marble, mother of pearl inserts and gorgeous, carefully curated artworks. Jamavar’s refined, sophisticated design chimes perfectly with the food, which offers indulgence, invention and meticulous attention to detail – especially when it comes to sourcing prime seasonal produce. Small plates pull in ideas and flavours from across the Subcontinent, with the peppery bite of a perfectly crisp, garlicky soft-shell crab vying with kathal bhel – an inventive twist on the classic theme with jackfruit, tamarind and sun-dried tomato taking centre stage (‘it’s street food, yes, but not as you know it,’ thought one reporter). Elsewhere, there is a lusciously rich Malvani prawn curry in a velvety coconut-infused sauce, while dum tarkari biryani is a fragrant delight with its delicate blend of spices and subtle nuances. Or look to the tandoor for a version of chicken tikka enlivened with sweet basil, pickled radish and yoghurt or dip into the roster of curries – perhaps butter chicken or laal maas (eight-hour slow-cooked Hampshire lamb shank with Rajasthani chilli). Skilfully crafted sides such as gobhi mutter (cauliflower with peas) add extra layers of taste and texture to proceedings, while desserts are guaranteed to delight and surprise – as in a pistachio milk cake strewn with rose petals or mango rasmalai (‘a work of art’ combining a light wheat biscuit with mango cream and a tangy chutney). To drink, one reporter enjoyed the refreshing ‘tropical escapism’ of a Lychee Cooler, although the hefty international wine list offers more than 25 tempting selections by the glass.
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