A CULINARY JOURNEY
Hannah Nesbitt took at trip to Jamavar Doha to discover the tastes of the Indian sub-continent.
A great find, at the lower ground floor of the Sheraton Grand Doha Resort & Convention Hotel on The Corniche waterside, is Jamavar. With sister restaurants in both India and London, this venue is certain to fulfil your finedining, pan-Indian desires.
Offering a variety of menus, ranging from à la carte and takeaway to four- and six-course taster menus, complete with drinks pairings, there is sure to be a menu to suit your requirements. The restaurant offers the choice of both meat and vegetarian options and caters carefully to any dietary requests.
The elegance of the red-carpet staircase leads you to the entrance of this stylish and inviting space. Despite the restaurant being busy with weeknight diners when we went, the tables felt well-spaced out and the use of mirrors and multi-level seating meant the areas didn’t feel overlooked. The low lighting created an intimate atmosphere that was perfect for a relaxing dining experience and it was easy to lose track of time as we sat there, enjoying the ambience and delightful background music.
Restaurant Manager Rohan extended a warm welcome and was pleased to engage us in conversation about their most celebrated and popular dishes. Offering descriptions of each dish, including its origins and extensive lists of ingredients used. He was also able to suggest suitable drinks to complement the flavours of the dishes.
The Himalayan Ananas was a refreshing mix of chilled pineapple, blueberry, redcurrant, vanilla, passionfruit and strawberry juices. The combination of sweet and tangy flavours was beautifully blended and the quirky pineapple serving glass added the extra finishing touch.
A selection of skilfully designed starters was brought to the table, displaying an interesting blend of colours and textures, pleasing to all the senses. The Palak Patte Ki Chaat is a cold dish featuring crunchy baby spinach, topped with pomegranate, yogurt and date and tamarind chutney. The blend of sweet and savoury was a delicious surprise, and the flavours were perfectly balanced. It was a light dish in a suitably sized, individual portion.
The Nadan Prawn Roast offered a plentiful supply of Kerala spiced prawns, which worked together with the flavours of the white onion to create a mouth-watering morsel. The heat from the spices was not too overwhelming and gently warmed the palate. As advised by Rohan, a delicate squeeze of lime gave the finishing touch and an additional zesty flavour. The prawns were expertly cooked and topped with freshly sliced slivers of coconut, adding a crunchy bite. It was the perfect dish for sharing. The hand-dived, seared scallops of the Scallop Moilee were by far, a standout dish. Two large scallops sat bathing in a delicious creamy coconut sauce, topped with zingy ginger relish, plantain crisps made a wonderful final addition to the presentation.
The combinations of spices and flavours continued as we moved on to the main dishes. Once again, the chef produced unique flavour profiles, presented and served excellently by the waiting staff. The Calicut Sea Bass Curry was a dish of local sea bass, turmeric and Malabar tamarind. The fish was cooked to perfection, flaking away into the curry, which was not too spicy, allowing us to enjoy the natural flavours of the flesh.
We couldn’t resist trying the well-loved, Old Delhi Butter Chicken, which was equally delightful, featuring tandoor-roasted chicken, cashew, fresh tomato and fenugreek. The chicken was succulent and the sauce rich and creamy. As no curry dish is complete without a rice option, we opted for the pulao rice, which was a perfect accompaniment, featuring soft and fluffy saffron basmati rice, whose exquisite smells drifted delightfully from its serving dish. Additional vegetarian dishes included the Saag Paneer, a cottage cheese dish with spinach, tomato, fenugreek and fresh chilli, a delightful side that complemented the flavours of our mains.
To complete our main courses, our final dish was served fresh from the tandoor – a traditional clay oven used to roast meats and bake breads – the Adraki Lamb Chops; three, sizeable and flawlessly flavoured, marinated lamb chops with accompanying fennel, ginger and raw carrot salad.
Although not at all necessary after our indulgent feast, we could not resist trying one of the desserts which is a modern take on the Mango Rasmalai. This light yet satisfying dish of sweetened evaporated milk flavoured with cardamon and smooth mango pulp was topped with dehydrated raspberry and made a wonderful way to end our culinary journey from South to North India.
Overall, our dining experience at Jamavar Doha was exceptional. The restaurant offers a luxurious dining experience that combines stunning décor and attentive service. The dishes were expertly crafted and the flavours exquisite. We would highly recommend Jamavar to anyone looking for an elevated Indian cuisine experience in Doha and we’re certainly looking forward to the Summer Menu, launched by Michelin-starred Chef Surender Mohan on a visit to the restaurant in late April.
The summer menu is festive, with dishes originating from the small and untouched villages and provinces of the Indian Subcontinent. It is colourful and vibrant evoking stories and memories while, at the same time, paying tribute to India’s royal history and splendour. Presenting a culinary journey from the bustling lanes of Chowpati to the royal kitchens of Lucknow, the new menu focuses on sustainability using eco-friendly produce, in line with Chef Surender’s aim of reducing food waste, while reviving historical cooking methods. ✤
GO: CALL 4485 3000 FOR MORE INFORMATION OR TO MAKE A RESERVATION.