JOSS, 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.

At JOSS, 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.