A Homecoming For Chef Hari Nayak As JHOL Makes Its India Debut

JHOL, the acclaimed contemporary coastal Indian restaurant helmed by Chef Hari Nayak, is set to make its debut in India in New Delhi on November 15. Having established a presence in Bangkok and Kuala Lumpur, with both outposts earning Michelin recognition, JHOL’s arrival in the capital marks a significant homecoming for Chef Nayak, who grew up in the coastal town of Udupi, Karnataka. 

In recent years,  many restaurants helmed by Indian chefs across the world have begun looking beyond familiar Indian staples to showcase the country’s lesser-known regional cuisines. This is leading regional flavours, indigenous ingredients and traditional cooking techniques to find a wider audience on the global culinary stage. Beyond that, these restaurants are reshaping how the world understands Indian food, highlighting its remarkable diversity and moving the narrative beyond familiar classics. JHOL has been an important part of this evolving culinary movement.

At its heart, JHOL is a celebration of the diverse and often underexplored culinary traditions of India’s nine coastal regions: Gujarat, Maharashtra, Goa, Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, Odisha and West Bengal. Through regional ingredients, traditional cooking techniques and contemporary interpretations, the restaurant seeks to bring the distinct food cultures of India’s coastline to the forefront.

Even the name reflects this philosophy. While jhol is Mumbai street slang for playful mischief, in Eastern India, it refers to a comforting, spiced broth. Bringing these two meanings together, the restaurant’s identity balances a deep respect for India’s culinary heritage with a spirit of creativity and experimentation

A Culinary Journey Along India’s 7,500-Kilometre Coastline

For Chef Nayak, coastal cuisine has always been an integral part of his life. And the menu at JHOL reflects this love. It is a flavourful combination of regional favourites, inventive small plates, seafood specialities, and contemporary interpretations of recipes from across India’s 7,500-kilometre coastline. 

Among the small plates, highlights include the restaurant’s signature Masala Muska Bun, Ghugni Kochuri from the country’s eastern coast, Odisha’s Cuttack Dahi Bara Aloo Dum and the Gujarati favourite Surti Anda Ghotala, elevated with cheese and shaved truffle.

No exploration of coastal cuisine would be complete without seafood, which takes centre stage at JHOL. Pescatarians can look forward to dishes such as Guntur Chilli Prawn, Patrani Macchi and Alleppey Mango Curry. The Lobster Malai Curry, which pairs Andaman lobster with a rich gravy of tender coconut and mustard, is a dish you shouldn’t miss. Meat lovers, meanwhile, should try Chef Nayak’s Ghee Roast Chicken, prepared with Kundapur masala, and the Military Hotel Raan.

Vegetarians are equally well catered to, with highlights including Patrani Paneer, Coorgi Kathal Kari, Chana Kofta Rezala and Pineapple Menaskai, each bringing its own regional influences to the table.

And finally, it would be sinful to leave without sampling the desserts. The Mango Payasam, served with passion fruit and blueberry jellies, is a particular standout and could easily rank among the best desserts you’ve tried in the city.

Regional Stories And Ingredients Reimagined In A Glass

Extending the regional narrative of the food menu, JHOL’s beverage programme is inspired by the ingredients, traditions and lesser-known histories of India’s nine coastal states. Designed to complement the cuisine, the cocktail selection features refreshing highballs, sours and contemporary interpretations of familiar classics, each tied to a region of origin.

Among the signatures is Budan, a tribute to Karnataka’s coffee-growing heritage that brings together hibiscus-infused gin, vanilla cold brew, and black cardamom. Bandel draws on West Bengal’s cheesemaking history, combining Bandel cheese-washed Scotch whisky with tomato water, basil and celery. Mr Vadilal celebrates Gujarat’s early ice cream and soda-making traditions through a blend of vodka, fennel and pistachio, finished with an ice cream clarification.

Together, these cocktails sharpen JHOL’s approach to reinterpreting regional ingredients and culinary histories through a contemporary lens.

Information:

Address: The Crescent, Mehrauli, New Delhi 110030

Timings: 7 pm onwards 

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