Jaipur’s food space suffers the absence of standalone, fine-dining restaurants. The ones there are, are housed at 5-star hotels, gilded and grand palaces across the city. However, whether it is Steams at Rambagh or Baradari at The City Palace, none can come close to what you might feel at Jamavar (formerly Mohal Mahal) housed at The Leela Palace. Walls and ceilings studded with thikri work (mirror) and no other source of light but hundreds of candles, it is a restaurant right out of your glistening dreams.
Don’t you want to be teleported as you read? If you don’t, then you must!
While the ambience at Jamavar dominates the experience at the restaurant, the food tries best to impress. An authentic Rajasthani thaali (plate) featuring the classic dal baati, ker sangri, gatta curry, and mangodi, allows you to taste the best of the state bowl by bowl. When I heard that Jamavar, Jaipur’s team of chefs has come down to the Leela Palace in Delhi for a 3-day peek into Rajasthan’s rich culinary heritage, I had to be there without a thought.
Running between April 16 and April 19, the dining experience is available for lunch and dinner and be rest assured to leave fuller than you have ever been.
What To Expect From The Menu?
Available both as À la carte and a set menu, as a Rajasthani, I can say that my state’s fare is enjoyed when you don’t need to choose one over the other. I went in with the vegetarian set menu. The start with the soup course featured a comforting and warm Bajre ki raab.
While raab in Rajasthan’s households is a winter staple, it somehow worked perfectly even in Delhi summers. Maybe it was not the raab but the memories it brought along with each slurp that truly worked. The tanginess from the buttermilk was addictive. A pro tip would be to add half a spoon of lehsun ki chutney (garlic chutney) to the raab and see it evolve from comforting to flavourful.
Next up were the appetizers. They didn’t entirely impress. The mathania paneer tikka was sweeter than I would have liked owing to the dry fruit filling, the bhutte ki seekh was well done but nothing I had not tried before, and the kofta was very similar to the vada stuffed in a vada pav, only served with a papad-coated twist.
The palate cleanser was the one dish that won me over. It was a simple jamun ice cream, done right. The chilled interlude was just the prep I needed before the humongous Rajasthani thaali arrived before me. I counted ten bowls and only the looks of it made me full. I broke into the baati that sat in a pool of ghee, the choorma was prepared with the the texture I like, the ker sangri was delicious, the gutta curry was as tangy enough for my liking, and the palak mangodi reminded me of how my grandmother prepared the lentil dumplings.
While I always keep enough space for some dessert, this time was different. I had to skip the dessert but others on the table suggested that it was sinful to miss the ghewar. Since my trips back home, to Jaipur, are almost always incomplete without the malai-layered, chaashni-dipped ghewar, I dared to commit the sin, you should not.
Information:
Address: Leela Palace, New Delhi- Africa Ave, Diplomatic Enclave, Chanakyapuri, New Delhi, Delhi 110023
Date: 16th – 19th April 2026
Timings: Lunch: 12:30 PM – 2:45 PM I Dinner: 6:30 PM – 11:45 PM
Price: INR 6500 plus taxes per person
