Delhi NCR has hosted numerous restaurant pop-ups, but a recent exclusive event featuring Jhol, a Michelin Guide-recognized coastal Indian restaurant from Bangkok, stood out. Held at Diya in The Leela Ambience Gurugram, the limited-time showcase aimed to present Jhol’s celebrated cuisine under the direction of Chef Shreesha Rao. The restaurant is known for its contemporary take on coastal Indian dishes, drawing inspiration from India’s extensive shoreline. After experiencing the specially curated seven-course tasting menu, it’s clear the restaurant’s reputation is well-deserved.
The evening commenced with a series of appetizers that immediately impressed. The Chicken Liver Achu Murukku, served with dry mango chutney, offered a unique blend of flavors. The crisp murukku provided an earthy base for the chicken liver, complemented by the sweet and tangy notes of the chutney.
Following this was the Kolkata Dim’er Devil with Kasundi and caviar. This dish presented a familiar Bengali snack in an elevated form, featuring comforting flavors enhanced by rich garnishes.
The Berhampur Fried Chicken, inspired by Odisha’s coastal flavors, was served with green chutney. A squeeze of lemon brightened the crispy chicken, creating a simple yet satisfying course.
A highlight was the Surati Anda Ghotala, a rich and creamy dish served with chili cheese toast. Garnished with shredded cheese and shaved truffle, it offered a comforting and familiar taste from the first bite.
The Ghee Roast Crab was a showstopper. Served inside a crab shell, a Kanchipuram-style idli filled with crab meat and topped with ghee was presented alongside coconut chutney. The theatrical presentation and the blend of spicy crab filling within the soft idli made it a memorable dish.
The main courses continued the coastal exploration. The Alleppey Fish Curry, paired with matta red rice, delivered soulful and comforting coastal Indian flavors. The Malabar Lamb Shank, slow-cooked to perfection and served with kallappam (a Kerala specialty) and beans poriyal, was deeply flavorful and introduced a unique texture with the kallappam.
Dessert was a tender coconut payasam, accompanied by a sesame snap and mango sorbet. The rich and creamy payasam was balanced by the crunch of the sesame snap and the refreshing mango sorbet, providing a fitting end to the meal.
Jhol’s consistent recognition by the Michelin Guide is evident in its culinary execution. Each course told a story, rooted in place, memory, or tradition. Chef Shreesha Rao and his team successfully captured the diversity of India’s coastline through a contemporary lens, resulting in a meal that was both thoughtful and deeply satisfying. This pop-up offers a glimpse into the dining experience that has earned Jhol its esteemed reputation in Bangkok.
