Review on Jamavar

Jamavar in Mayfair is run by Dinesh Nair and his daughter Samyukta, their first London outpost with five other award winning branches in India, where they are the signature restaurants in the ultra-luxurious Leela Palace hotels. Laid out over two floor, the glamorous décor by Fabled Studio takes inspiration from the Viceroy's house in New Delhi, with intricate patterns and vibrant colours from the Jamavar shawls of India. Featuring dark timber panelling and gilded lincrusta wall coverings, with hand-cut marquetry and a sculpted bar built from Indian print block patterns, together with Luyens inspired furniture, it certainly impresses with its stunning good looks.

Following the departure of chef Rohit Ghai, Surender Mohan the restaurant group's culinary director will oversee the kitchen. As a curtain raiser there's Tellicherry pepper and garlic soft shell crab, damson chutney and garlic chips inspired by the street-food markets of Northern and Southern India, followed by duck seekh kebab, Kashmiri chilli, mixed sprouts chaat and caper's chutney from the tandoor. Desserts offer an enticing mix of flavours, witness rhubarb chuski falooda, basil seeds, rhubarb and saffron rabri kulfi or port poached pear, pear samosa, chocolate pink peppercorn kulfi.

Accompanying the menu is a well conceived wine list from all the major wine-making countries, as well as lesser known treasures, together with beautifully bespoke Indian cocktails infused with fragrant spices and fresh herbs.

Jamavar is also featured in: Michelin Guide, Hardens

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Surender Mohan

Restaurant Opening Times

Lunch: 12.00 - 2.30pm Mon-Sat (12.00 - 3.00pm Sun Brunch)
Dinner: 5.30 - 10.30pm Mon-Sat (5.30 - 9.30pm Sun)

Accepted credit cards

Visa, Master Card, American Express

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Facilities at Jamavar

  • Private dining room
  • Private parties
  • 107 covers


8 Mount Street
West London

Nearest tube station: Bond Street

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Jamavar Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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