A Slice Of India In Qatar

Jamavar Culinary Director & Executive Chef Surender Mohan talks pride in his team and traditions.
You have mentioned that your mother was your culinary inspiration. What are your earliest kitchen memories?
I come from a North Indian family where food is practically a religion and the kitchen is the heart of the home. Cooking was a collective effort, with the entire family getting involved and, as a child, I was no exception. I fondly remember assisting my mother with simple tasks. One of the first dishes I ever learned to make was aloo paratha, a timeless comfort food that still holds a special place in my heart.
With a culinary career spanning almost three decades and having spearheaded the opening of Jamavar across India and internationally, how do you maintain the connection with your Amritsari roots and the joy of cooking?
Maintaining a connection to one’s roots while navigating a global culinary journey requires a harmonious blend of honouring tradition and embracing evolution. Growing up in Amritsar, I draw inspiration from its rich culinary heritage and keep the essence of its flavours alive by incorporating authentic spices, techniques and recipes – such as Amritsari kulcha, dal makhani and tandoori dishes – into my menus. Whether served in their traditional form or reimagined with a contemporary twist, these dishes celebrate the spirit of Amritsari cuisine.
Storytelling through food plays a key role as well, as sharing the narratives behind each dish connects diners to the heritage and emotional resonance of Amritsari flavours. This not only enhances the dining experience but also preserves cultural ties. Finally, balancing innovation with respect for tradition allows me to adapt Amritsari cuisine for an international audience while keeping its soul intact, ensuring it remains both authentic and accessible on a global scale.

mong numerous other accolades for your restaurants, Jamavar Doha recently joined its London-based sister to become one of only two eateries in Qatar awarded a coveted Michelin Star. How did this make you feel and what message did you give to the Qatar team?
Receiving a Michelin Star for Jamavar Doha is an extraordinary milestone – a testament to the dedication, passion and creativity of the entire team. It’s more than just a recognition of excellence; it’s a celebration of Indian cuisine on the global stage. When I heard the news, I was overwhelmed with pride and gratitude – pride in the team’s unwavering commitment to perfection and gratitude for the trust and love of our patrons. Seeing years of effort rewarded in such a meaningful way is deeply humbling.
My message to the team was simple but heartfelt: celebrate this moment. This star is not just about the restaurant – it symbolises the collective efforts of every single team member, from the kitchen to the service staff. It’s a time to pause, appreciate and honour what we’ve achieved together. I also reminded them that this star is a responsibility to uphold the authenticity, innovation and attention to detail that define Jamavar.
Lastly, and most importantly, I expressed immense gratitude to the local community and our guests in Doha. Their support and trust have been instrumental in our journey. They’ve allowed us to bring a slice of India to Qatar, and this achievement is as much theirs as it is ours.
What would you identify as your signature dish at Jamavar Doha and how was it developed to appeal to the local palate?
Our signature dish is the Raan-e-Jamavar, inspired by the flavours and essence of the local delicacy, Lamb Ouzi. This dish beautifully combines rice and meat, mirroring the beloved pairing of an ouzi while infusing it with Jamavar’s signature spices and culinary techniques. The result is a harmonious blend of tradition and innovation, designed to resonate with the local palate while celebrating the authenticity of Indian cuisine. ✤