JHOL Celebrates Five Years with “The Culinary Journey: Purification” – A Tribute to Tradition and Reinvention
JHOL Celebrates Five Years with “The Culinary Journey: शुद्धि Purification” – A Tribute to Tradition and Reinvention
JHOL invites diners on an extraordinary gastronomic adventure with the launch of its 2025 tasting menu, The Culinary Journey: शुद्धि (Purification), where the vibrant flavours of coastal India meet the freshest locally sourced Thai ingredients. Available from 25th February until October 2025, this meticulously curated menu by Chef Hari Nayak and Chef Gaurav Gupta redefines modern Indian cuisine with a balance of tradition, innovation, and bold flavours.
As JHOL enters its fifth year, guests will witness a refreshed evolution of its cuisine and brand—a new ‘purification’ that pays homage to its roots while embracing refined techniques and bold reinterpretations. This transformation is reflected in the menu’s depth, where classic flavours are elevated through artistry and a commitment to sourcing the best ingredients.
One of the highlights of the new menu is the Kundapura Ghee Roast Crab, a stunning reinvention of a South Indian dish with crab from Nakorn sri thammarat. This dish showcases succulent Thai crab, slow-cooked in ghee and Mangalorean spices, cradled within its own shell, wrapped delicately in an idli batter, and steamed to perfection. The final touch is a luxurious brush of ghee and a sprinkle of gunpowder podi, elevating it into an experience of unparalleled depth and richness.
Another standout creation is the Bengali Biye Bari Fish Korma, inspired by the grandeur of Bengali wedding feasts. The local seabass from Samut Sakorn is gently simmered in a rich gravy of cashews, poppy seeds, and caramelised onions, served alongside cashew ghee rice and Malabar parota, a perfect marriage of textures and flavours.
The menu also takes inspiration from India’s diverse street food culture, presenting an indulgent rendition of the Surti Anda Ghotala. Traditionally a Gujarati favourite, JHOL’s version combines scrambled and grated hard-boiled eggs, infused with a rich, buttery spiced gravy and Amul cheese. Finished with delicate shavings of winter truffle and served with a crisp chilli cheese toast, this dish encapsulates both nostalgia and decadence.
Desserts embrace the beauty of seasonal ingredients, such as nolen gud, a winter jaggery from West Bengal, which lends its deep caramel notes to the Sticky Date Pudding, paired with salted caramel espuma and Khao Yai vanilla sea salt ice cream.
JHOL’s The Culinary Journey: शुद्धि tasting menu is available from 25th February 2025, with the non-vegetarian menu priced at THB 2,200++ and the vegetarian menu at THB 1,999++, with optional wine pairing (THB 1,599++) or a non-alcoholic pairing (THB 999++).
JHOL continues to redefine Indian dining through a refined yet soulful interpretation of coastal Indian cuisine. At the heart of this vision is Chef Hari Nayak, a globally acclaimed chef and restaurateur whose passion for elevating Indian cuisine has made waves in the international culinary scene. As the restaurant enters this new phase, its beverage programme plays a crucial role in enhancing the overall experience.
At the forefront of the restaurant’s management and direction is Anirban, JHOL’s passionate and knowledgeable Maître d’ and host, whose expertise in wine and spirits has also shaped the restaurant’s dynamic pairing selections. His constant pursuit of service excellence which he imparts to this team, clearly shows a level of warmth with a professional touch to which JHOL has become renowned for.
Reservations are now open for this immersive dining journey, promising an unforgettable exploration of coastal Indian flavours in an elegant yet contemporary setting.
