The Leela Palace New Delhi: Jamavar Delhi restaurant and menu

Jamavar takes its name from Kashmir’s intricate brocades. At the Delhi restaurant that reference appears in paisley-adorned walls, glass chandeliers and formal table settings, including the Maharaja Table. The room suits a dressed-for-the-occasion lunch or dinner when the surroundings matter alongside the food. The restaurant is on the lobby level of The Leela Palace New Delhi, so identify both the property and venue when arranging a table.

The venue’s own introduction names Dhaniya Murgh, Gosht Ki Nihari, Bharwan Tandoori Broccoli and Heeng Moong Tikki among its specialities, ending with signature kulfi. That immediately gives a mixed party several directions. There is chicken and lamb for those who want meat, alongside vegetable starters that can begin a vegetarian meal. Choose a few dishes your group particularly wants, then use the wider food menu to work out what should accompany them.

For vegetarian starters, Bharwan Tandoori Broccoli is stuffed with corn, cheese and pomegranate before being baked in the tandoor. Paneer Tikka Sunheri uses yoghurt and saffron in its marinade. Hara Bhara Kebab combines spinach with fennel, lentils and seeds, while Karari Aloo Aur Papdi Chaat brings crisp potato and flour crisps with tamarind chutney. These are quite different preparations; a table can make a varied opening without everyone ordering the same sort of starter.

The tandoor offers several meat and seafood routes. Sarson Macchli Tikka is sole with mustard; Sunheri Jhinga uses tiger prawns marinated with lemon, chilli, yoghurt and garam masala. Murgh Malai Kebab takes chicken towards cardamom, cream and cheese, while the lamb selection includes mint-flavoured seekh kebab, lamb chops and a whole leg called Raan-e-Jamavar. Tell the waiter which ingredients you prefer before settling on a combination for the table.

Gosht Ki Nihari follows an Awadhi lamb preparation with saffron. The menu also offers lamb braised with onions, yoghurt and Kashmiri red chilli, or a wok-tossed version with garam masala, onion and garlic. Chicken dishes move from a star-anise-and-green-chilli dhaba preparation to tandoor-roasted chicken in a creamy tomato gravy. These choices make it worth discussing spice preferences and the richness of the sauce when you place the order.

Vegetarian mains range well beyond paneer. Pindi Channa brings chickpeas with a tangy house spice mix; Baingan Bharta uses roasted aubergine with onion, tomato and cumin. Bhindi Do Pyaza combines okra with onion and tomato, and Khumb Makkai Palak brings spinach, corn and mushroom together. For a richer direction, Gucchi Mattar Masala takes Kashmiri morels and peas into cashew gravy. A dairy-free or nut-free diner should discuss the particular preparation with the team.

The house lentils give another way to anchor the meal. Daal Jamavar is slow-simmered black lentils with tomato and cream, while Yellow Daal Tadka uses cumin and tomato with yellow lentils. Rice ranges from plain basmati to a pilaf with peas, vegetables or mushrooms. Nizami Tarkari Biryani combines vegetables and basmati cooked on dum; the meat section adds lamb biryani and a home-style rice dish with boneless lamb. Choose the rice after deciding on the sauces.

Bread can be simple or filled. The tandoor bakes whole-wheat roti and naan, with butter or garlic available for the latter. Bharwan Kulcha offers fillings such as potato, cauliflower or paneer; layered parantha can come plain or with mint. The accompaniments include natural yoghurt and several raitas. A table ordering rich sauces may want to ask the waiter how much bread and rice will suit its number of dishes.

For dessert, the restaurant’s signature kulfi comes through the menu as saffron-and-pistachio kulfi with rose-scented falooda. Rasmalai brings cottage-cheese patties with reduced saffron milk, and gulab jamun gives a rose-syrup ending. All of these are reasons to mention a milk restriction early in the booking conversation. Someone interested in a different final course can ask what the kitchen can prepare for the date of the meal.

Jamavar is the Indian restaurant. For a meal on another evening, the hotel also has Japanese cooking at Megu and French-and-Italian cooking at Le Cirque. The Library Bar offers a setting for a drink alongside a separate restaurant booking.