a fine dining restaurant, conceptualized in the
latter end of 2004, is the success story and brainchild
of renowned Chef Farrokh Khambata. Nestled in
the corporate and art hub of Kala Ghoda, the restaurant
has created a niche for itself in the world of
Modern Far Eastern Cuisine and promises further
delight with time to come. This gastronomical
adventure offers authentic Japanese, Malaysian,
Indonesian and Balinese cuisine.
The menu flaunts dishes
like the Oriental Crab Bisque, the Crisp but Tender
Peking Inspired Duck, Nonya Bamboo Chicken, Balinese
Clay Pot of Zucchini, Young Corn and Broccoli;
Norwegian Salmon Flavored with Dill, Lemon Butter
and Crisp Seaweed, and also the Mekong Whisky
Flambéed Prawns in China Spoons. The Sushi
at JOSS, which is already well-appreciated
in the party circuit, is priced realistically
and made with the freshest ingredients.
Keeping in mind the
growing numbers of Vegetarians, JOSS has a varied
selection of Appetizers, Soups and Main course.
“To create gourmet vegetarian cuisine has
always been a challenge to any chef worth his
salt” says Farrokh. Highly recommended are
the Water Chestnuts stuffed in Corn Curd served
with Nuoc Cham, the Silken Tofu Steaks on Wok
with Seared greens & the Black Sesame Cottage
Cheese with Broccoli and Baby Corn.
oriental flavors are used to create authentically
innovative cuisine and only the finest ingredients
are used to create signature dishes. The pursuit
will be to make each and every dish reflected
in the menu, an outstanding experience to ones
senses. Accomplished with exquisite taste, JOSS
is a temple of fine dining, complimented by just
the right ambience, great food, excellent service,
the right music and fine spirits.