Jamavar London launches Diwali feasting menu inspired by India’s princely courts

Jamavar London, the Michelin-starred Indian restaurant on Mount Street in Mayfair, will serve a special Diwali feasting menu from Wednesday 28^th October to Sunday 8^th November 2026 as part of its tenth anniversary. Called A Diwali Darbar at Jamavar, the menu has been created by Culinary Director and Executive Chef Surender Mohan and draws on the festival celebrations of India’s princely courts, where occasions were traditionally marked with large shared tables and generous hospitality.

The feast will be available at both lunch and dinner throughout the period, which leads up to Diwali in November, by reservation. It costs £138 per person, including a drink on arrival. Diners can add a wine flight for £98, which includes Laurent-Perrier La Cuvée and Margaux du Château Margaux.

The meal opens with the Jamavar Jewel Box, a selection of small bites comprising mirchi pakora (chilli fritters), masala kaju (spiced cashews), mathri (a crisp savoury biscuit), papads and chutneys. This is followed by Nazakat ke Bhalle, a layered chaat made with urad dal dumplings, yoghurt, tamarind and mint.

For the tandoor course, guests choose between Dill Malai Jhinga, a prawn dish, and Bhatti ka Murgh, a chargrilled chicken preparation. Main courses offer a choice of Achari Gosht, made with Hampshire lamb, or the restaurant’s Old Delhi Butter Chicken. Both come with a spread of shared accompaniments in keeping with the feasting theme: Kadhi Pakore (fritters in a yoghurt and gram flour curry), Saag Makkai Mutter (greens with sweetcorn and peas), Kale Chana Pulao (rice with black chickpeas), Boondi Raita and breads.

Dessert is Shahi Kala Jamun, a darker, richer variation on the classic milk-based sweet, served with caramelised milk, pistachio cream and saffron basundi, a thickened sweetened milk.

A separate vegetarian version of the feast is also offered. Its dishes include Wild Mushroom Galouti, a take on the soft kebab traditionally associated with Lucknow, and Gucchi Mutter, a dish of peas cooked with morel mushrooms.

The concept draws on the term darbar, which historically referred to the court of an Indian ruler and the formal gatherings held there. Festivals such as Diwali, the Hindu festival of lights, were occasions for elaborate banquets at these courts.

Food Desk

For further information and reservations, visit Jamavar’s website here.