Hues Of Regional Cuisines At JAMUN...

Jamun is an ode to the culinary diversity that India boasts of. Tucked away in a quaint space at Lodhi Colony, Jamun is easily one of the best places that do Indian food with grace and panache.

Not only is the vibe of the place homely, but also the preparation of dishes stemming from the Indian mainland exude a feel-good factor.

Done up in violet hues, with vines of bougainvillea forming for pleasant floral embellishments, cane chairs, and hanging lanterns, Jamun is a slice of the old-world charm nestled in the heart of Delhi.

Attracting a mix of expats and the home crowd, Jamun has made its way into the hearts of its clientele and I am surely impressed by my overall experience. :)

Though the menu is dedicated to gastronomic trails across the length and breadth of India and one is undoubtedly spoilt for choice, here's what I relished during my time at Jamun.

Also, a point worth commendation is the thought that has gone behind the curation of the menu, with dishes being marked as 'Gluten-Free' or 'Vegan', 'Healthy' or 'Spicy' as deemed appropriate too.

I liked the concept of a stacked Poppadom Platter on the side, for the entire duration of the meal, comprising of a variety of crisps and complimentary relishes.

Beverages:

Kala Khatta is the childhood-reminiscent concoction of blackberry syrup and lime topped with the choicest of spices for a burst of flavors on the palate, rendered in a shade of violet.

Jaisalmer Juan has the quintessential tried-and-tested pairing of fresh orange juice and basil for that refreshing citrus taste.

Appetizers:

Shakarkand Ki Chaat, a staple during Delhi winters, and prevalent across North India at large, this sweet potato preparation was taken a step ahead by pairing it with an in-house special condiment mix and the subtle ginger flavoring.

Karuveppilai Prawns literally 'Curry Leaf Prawns' makes its way to the table at Jamun, all the way from Kovalam. The crisp curry leaf marination takes the taste buds on a trip down south.

Main Course:

Ker Sangri Kofta, as the name suggests is a melange of 'Ker' berry and 'Sangri' beans.

Rendered in cottage cheese dumplings, the gravy was best paired with Mathania Mirchi Parantha.

Desserts:

Passteis De Nata is a Portuguese custard tart straight from the sands of Panjim, Goa, paired with Cinnamon Ice Cream at Jamun for the sweet conclusion.

Gulab Jamun is an in-house specialty at Jamun, given the fact that it is a warm dumpling rendered in sugar syrup and topped with an assortment of nuts.

Additionally, meals at Jamun are also concluded with an assortment of digestive mouth fresheners.

If there's one hotspot in the city for relishing the best regional Indian cuisine, it is JAMUN. Of course, the prior reservation would be a given, since the establishment is quite popular among locals and expats alike. :)