Jamavar at The Leela Palace New Delhi introduces an exquisite new menu that reimagines India’s royal culinary traditions through a contemporary lens. Since its inception in 2002 at The Leela Palace Bengaluru, Jamavar has been a celebration of India’s timeless gastronomic legacy. Inspired by the intricacy and grandeur of the Kashmiri Jamavar shawls, the restaurant continues to weave together stories of regional richness and regal finesse- now with a renewed culinary narrative in the heart of the capital.

Positioned in a city where centuries of history and cuisine converge, Jamavar at The Leela Palace New Delhi’s new menu pays homage to India’s aristocratic kitchens while embracing the diverse cultural mosaic of the subcontinent. This refreshed culinary experience captures the essence of age-old recipes and traditions from the north, south and central parts of India, while presenting them with refined modernity and visual artistry.

The new menu is a meticulously curated journey, balancing North and South Indian fare, while also introducing select dishes that celebrate the bold, rustic flavours of Central India. Each dish reflects deep research and reverence for regional nuances, seasonal produce and heirloom techniques. The result is a celebration of India’s pluralistic food traditions- offered in an elevated yet soulful format.

The chefs prepare standout dishes like the Raan-e-Jamavar, a lamb leg marinated for 12 hours and slow-cooked, and the Nihari, a traditional lamb shank that they braise slowly in a rich marrow broth. The Dal-e-Jamavar, a beloved staple, returns with its velvety overnight-simmered black lentils.

From the imperial kitchens of the north, the menu features delights such as the Gucchi aur Mushroom Galouti, a melt-in-mouth Kashmiri morel-and-mushroom patty, and Kathal Ki Seekh Kebab, an elegantly spiced jackfruit skewer.

Central India’s culinary heritage comes alive in Champaran Mutton from Bihar, slow-cooked with curd, mustard oil, and whole spices, and in inventive plates like Palak aur Paan ke Patte ki Chaat and Nariyal Gond ki Tikki, which reinterpret traditional regional snacks with a contemporary flair.

Southern India’s influence shines through coastal and temple-inspired plates like Lobster Nerulli, simmered with shallots and coconut milk; the tangy Alleppey Fish Curry, made with raw mangoes and tamarind; and Kozhi Milagu Masala, a fiery Tamil pepper chicken. These dishes highlight the complexity and comfort of South Indian kitchens, from temple sanctuaries to royal dining halls.

The dessert selection offers a sweet conclusion to the journey —rooted in nostalgia yet crafted with a refined, modern touch. The Ooty Chocolate Delice marries rich Indian-origin chocolate with a scoop of homemade Thandai ice cream, while the Elaneer Payasam, a delicate coconut kheer, offers a refreshing finish. Guests can also indulge in a reimagined classic with the Baked Angoori Jamun with Rabri, blending tradition with contemporary technique.

Reflecting on the new menu, Chef Rajesh Rana, Indian Masterchef at Jamavar, The Leela Palace New Delhi, said, “This menu is our homage to the incredible diversity and depth of Indian cuisine. Every dish has been reimagined with care- rooted in legacy yet presented with contemporary elegance. We’ve revisited royal kitchens, temple traditions and coastal homes to create a menu that not only preserves time-honoured recipes but breathes new life into them. It’s a journey through regions, rituals and memories- designed to evoke nostalgia, spark curiosity and honour India’s enduring love for the shared table.”

Jamavar enhances your dining experience with its luxurious décor. Ornate Jamavar motifs, antique silver accents and Mughal flourishes envelop guests in old-world elegance. A live open kitchen invites diners to witness the artistry of Indian cooking. At the same time, the iconic Maharaja Table remains the restaurant’s pièce de résistance —hosting dignitaries, private feasts, and special tasting menus with ceremonial flair.

With this new chapter, Jamavar continues to be more than just a restaurant- it is a living archive of India’s culinary heritage. At The Leela Palace in New Delhi, the chefs invite guests to enjoy a menu that combines time-honoured flavours, innovative techniques, and captivating storytelling on a single, exquisite plate.

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