Jamavar to celebrate Diwali with six-course feast

On Sunday 4 November, Jamavar, the Indian restaurant on Mount Street, London W1, will be celebrating the Hindu festival of light with its signature ‘Suits & Sarees’ dinner, featuring a decadent six-course Diwali feast from Culinary Director Surender Mohan.

Drawing on the custom of wearing new and beautiful clothes for Diwali, guests will be encouraged to wear their finest, be it traditional Indian attire, tuxedos or gowns, bringing a sense of formality and glamour to the proceedings. The restaurant itself will be adorned with candles and lights to signify the joy and triumph over evil and darkness which is at the heart of the Diwali festivities.

Surender’s lavish menu will begin with Tellicherry Pepper & Garlic Soft Shell Crab with damson chutney and garlic chips, followed by Jheenga Lahsuni with king prawns, brown garlic, cream cheese and yoghurt. Hot from the tandoor, guests will be served aromatic Tulsi Chicken Tikka, with sweet basil, pickled radish and raita, and Adraki Lamb Chop, spiced with royal cumin, crushed onion, fennel and ginger.

A choice of two main courses will see Murgh Makhani with corn-fed, chargrilled chicken tikka, fresh tomato and fenugreek, or Hyderabadi Gosht Kaliyaan, with slow-cooked Hampshire lamb, brown onions, and cashew. To end on a sweet note, a trio of desserts including gulab jamun,?khubani ka meetha,?and tender coconut and white chocolate kulfi, will complete the menu.

Co-founder Samyukta Nair said, “Diwali is one of the most important dates in the Hindu calendar, and is always an occasion for gathering and celebration back home in Mumbai. It’s a great joy to share a delicious feast with family and friends, so, following the success of last year’s dinner, the Suits & Sarees celebration is our way of bringing some of the light and festivities to London.”

An optional drinks pairing of whisky or wine will include a peaty Ardbeg single malt or an aromatic Rene’ Mure’ gewürztraminer to accompany the smoky tandoor-grilled prawns of the Jheenga Lahsuni; while the dark fruit notes of a Grand Cru Bordeaux, from Chateau Haut-Faugeres in St Emilion, or an Indian whisky - a Paul John single malt - perfectly pairs with the rich flavours of the Hyderabadi Gosht Kaliyaan.

The Jamavar Diwali dinner will be offered across two sittings at 6pm and 8:30pm.