Jamavar at The Leela Palace, Bangalore is touted as one of the best Indian fine-dine restaurants in Bangalore. The extensive Indian menu has a number of North Indian dishes out of which Tandoori dishes take a prominent position.
Many of us mistake Tandoori to be a form of dish, but the fact is that Tandoori is a cooking technique that dates back as early as the ancient Indus Valley Civilization. Tandoori cooking is done in tandoor, a very large and deep clay pit. The base of tandoor has charcoal burning slowly that emits enough heat to roast veggies, marinated meat and rotis. Tandoori dishes have a certain flavour and texture that you’ll not find in dishes cooked in normal ovens. The use of traditional spices like ginger, garlic, coriander powder, cayenne pepper, nutmeg, pepper, cardamom and a thick marinade of yogurt lends that special taste and aroma to the dishes. So much said and done, now let us take a look at some of the delicious Tandoori dishes that the Jamavar menu has to offer us.
Be it chunks of meat, slices of veggies or whole seafood, the chefs at Jamavar are expert in presenting each of these in their Tandoori forms. So for the vegans, the Jamavar chefs have created the unique Tandoori Phool (Broccoli and Cauliflower roasted in tandoor) and Baingan ka Bharta (Eggplant in tandoor baked with marinated spices). However, for the non-veg. lovers, the choice is plenty. Tandoori Chicken, Raan-e-Jamavar, Tandoori Pomfret/lobster, Murgh malai kebab, Seekh Kebab … you’ll be spoilt for choice!