We visited this restaurant, located at the lower level of the Leela Palace in Chennai, on a Sunday evening. A friend, who had heard about the Bengal food festival advertised in this signature restaurant of the Leela , was intrigued, and he invited us to join him. We had had bengali cuisine only a few times before, and knowing of their propensity to use mustard oil in their cooking, were a bit apprehensive. The chef did not disappoint, and there was only a hint of mustard oil in the dishes we had. Accompanied by some reasonable French wine (The option was Italian). We started off with the fried fish, fried Bhakti, apparently a traditional starter, and some fried pappads were served along with the drinks.The fish was fried well, boneless and tasty. We then opted for the Bhala masala aloo dum, a traditional Bengali baby potato dish, the Palang saag chorchori, fresh vegetables and spinach cooked with panchphoran(spices)and some Bengal style chicken, along with rumali rotis and tandoori rotisand some excellent mixed raitha( with ever so finely chopped onions ).All were prepared well, and complemented each other.The service was good, unobtrusive but attentive.For desert we could not resist sharing a mishti doi ( sweet yogurt) and some Gulab jamuns.
Every time we visit Jamavar there is a sense of subtle grandeur and excellence, and we felt it this time too. The Leela Palace hotel is lovely, and the staff hospitable and pleasant.While expensive, the value for money that the experience gives one makes it a perfect place to celebrate an occasion.
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