JHOL Bangkok comes to Leela Hong Kong from 9th – 10th November for a restaurant takeover as the 2nd part of the collaboration

Helmed by the globally acclaimed Chef Hari Nayak, JHOL is known for reimagining the vibrant flavours of India’s coastal states – from Goa and Kerala to Tamil Nadu and West Bengal – through a contemporary, sustainable lens. A graduate of the Culinary Institute of America, Chef Hari has earned international acclaim for his inventive yet authentic approach to Indian cuisine, as well as for his best-selling cookbooks that have inspired chefs around the world.

At LEELA, diners will be transported to India’s sun-soaked shores with a specially curated tasting menu, blending JHOL’s iconic dishes with seasonal Hong Kong produce. The exclusive multi-course experience will be priced at HK$988 + 10% per guest, with optional wine or non-alcoholic pairing available to complement the journey.

Highlights from the JHOL Bangkok Takeover Menu:

• Avocado Achu Murukku– Crisp lentil rosettes topped with creamy avocado and tamarind chutney.
• Dim’er Devil with Caviar– Bengali-style deviled eggs, onion jam, and kasundi mustard, elevated with a touch of caviar.
• Berhampur Fried Chicken (BFC)– Stuffed minced chicken wings glazed with JHOL’s signature hot sauce.
• Bhapa Maach– Steamed seabass marinated with mustard, yogurt, and coconut, finished with daikon raita, a nod to Bengal’s beloved comfort classic.
• Ghee Roast Crab with Kanchipuram Idli– Succulent crab tossed in aromatic Kundapur spices and clarified butter, paired with pillowy steamed rice cakes and coconut chutney.
• Injipuli Pork Ribs– Slow-cooked baby back ribs lacquered with a tamarind, ginger, and jaggery glaze.
• Alleppey Prawn Curry with Kappa & Ghee Rice– A sweet-spicy coastal curry of prawns and green mango simmered in coconut milk – sunshine in a bowl from Kerala’s backwaters.
• Malabar Lamb Shank with Salli & Kallappam– Peppery, fall-off-the-bone lamb shank braised with Malabar spices and served with traditional rice pancakes and crisp potato salli.
• Wing Beans Poriyal– Lightly sautéed wing beans tossed with coconut, curry leaves, and mustard seeds for a delicate South Indian touch.
• Beetroot Pachadi– A vivid beetroot and yogurt relish offering a cool counterpoint to the spice-laden courses.
• Semiya Payasam– A tropical finale of tender vermicelli pudding infused with condensed milk, sesame crisp, and mango sorbet.

Each course showcases Chef Gaurav’s mastery of coastal Indian flavours, balancing heat, freshness, and subtle sweetness with modern presentation and precision.