JHOL Celebrates Five Years with “The Culinary Journey: शुद्धि Purification”
Step into the world of culinary artistry as JHOL presents an extraordinary dining experience with its 2025 tasting menu, The Culinary Journey: शुद्धि (Purification). Available from February 25th until October 2025, this new menu is a masterful blend of coastal Indian flavours and the finest locally sourced Thai ingredients. Created by renowned chefs Hari Nayak and Gaurav Gupta, the menu redefines modern Indian cuisine, embodying a perfect balance between tradition, innovation, and bold flavours.
As JHOL marks its fifth anniversary, the restaurant introduces a reimagined approach to its cuisine and brand—a “purification” that celebrates its Indian heritage while embracing refined techniques and creative reinterpretations. This evolution shines through the new tasting menu, showcasing dishes that are as artistic as they are delicious.
Highlights of the Culinary Experience
One of the menu's standout dishes is the Kundapura Ghee Roast Crab. Inspired by South Indian flavours, this masterpiece features succulent crab from Nakorn Sri Thammarat, slow-cooked in ghee and Mangalorean spices. Cradled in its own shell, it is wrapped in idli batter, steamed to perfection, and finished with a touch of ghee and a sprinkle of gunpowder podi—an exquisite harmony of richness and depth.
Another culinary gem is the Bengali Biye Bari Fish Korma, an homage to the grandeur of Bengali wedding feasts. Local seabass from Samut Sakorn takes centre stage, gently simmered in a luxurious gravy of cashews, poppy seeds, and caramelized onions. Served with cashew ghee rice and flaky Malabar parota, this dish creates a perfect balance of flavours and textures.
Street food lovers will delight in the Surti Anda Ghotala, a creative take on a Gujarati classic. Here, scrambled and grated hard-boiled eggs are enriched with a spiced butter gravy and Amul cheese, topped with winter truffle shavings, and accompanied by a crisp chili cheese toast. Nostalgia and decadence come together in every bite.
For dessert, the menu pays homage to seasonal ingredients with creations like the Sticky Date Pudding. Infused with the deep caramel notes of nolen gud (a winter jaggery from West Bengal), it is complemented by salted caramel espuma and Khao Yai vanilla sea salt ice cream—a delightful ending to an unforgettable meal.
Experience the Purification
JHOL’s The Culinary Journey: शुद्धि tasting menu is available at THB 2,200++ for the non-vegetarian menu and THB 1,999++ for the vegetarian menu, with optional wine pairing (THB 1,599++) or non-alcoholic pairing (THB 999++).
Redefining Indian Dining
At the heart of JHOL’s transformation is Chef Hari Nayak, an internationally acclaimed chef whose passion for Indian cuisine has earned him global recognition. Supporting this vision is Anirban, JHOL’s dedicated Maître d’, whose expertise in wine and spirits elevates the dining experience through impeccable pairing selections. His commitment to delivering warm, professional service enhances JHOL’s reputation as a destination for refined Indian dining.
Reservations are now open for this unique culinary adventure, offering diners an elegant and contemporary exploration of coastal Indian flavours. Don’t miss the chance to experience JHOL’s remarkable journey of purification and reinvention in 2025.