Jamavar welcomes guest chefs including Sat Bains and Claude Bosi

Leela Palace’s “stunning” Jamavar in Mayfair (winner of Top Newcomer at the 2017 Harden’s London Restaurant Awards) will host five guest chefs – Claude Bosi, Aggi Sverrisson, Sat Bains, Robin Gill and Judy Joo – who will go head to head and put their stamp on the kulcha, a classic Indian stuffed bread.

In light of Rohit Ghai’s departure, Jamavar will warmly welcome Surender Mohan, the restaurant group’s culinary director to London to work with the guest chefs, who have created their own unique filling for the kulcha, in homage to this versatile Indian staple. Running as a weekly special on the menu throughout the month, chef-patron of Texture, Aggi Sverrisson, is first up, showcasing his take on the kulcha with a filling of goat shoulder, olive oil and skyr yoghurt dressing, topped with a rye crumb, followed by Claude Bosi of Bibendum.

Kulchas in the third week are courtesy of Sat Bains, before Robin Gill of The Dairy in Clapham serves up his special of ‘nduja, pecorino and cavolo nero pesto in week four. To conclude, Judy Joo (Jinjuu in Soho and Mayfair) brings guests her Korean lamb flatbread, filled with pulled lamb, pickled jalapenos, shiitake mushrooms, cheese and Jinjuu’s famous kimchi, served with cooling yogurt and kimchi salsa.

The collaboration will culminate in the grand-finale on Sunday 25 February, a one-off ticketed dinner, where all of the limited edition kulchas will be served alongside a 7-course wine pairing menu, designed by Surender. His menu celebrates Jamavar classics including Old Delhi Butter Chicken, Lamb Nihari and Jamavar Dal.

Aggi Sverrisson: w/c 22 January
Claude Bosi: w/c 29 January
Sat Bains: w/c 5 February
Robin Gill: w/c 12 February
Judy Joo: w/c 19 February

Kulcha collaboration: Sunday 25 February doors will open at 6 pm. Tickets will be £95 pp plus service charge, inclusive of a 7-course meal, with a wine pairing included.

Tickets can be reserved by emailing info@jamavarrestaurants.com or calling 0207 499 1800. Payment to be made in advance.

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