Derived from the Hindi word meaning passion, Junoon delivers on the promise of its moniker with an authentic, yet elegantly modern take on Indian cuisine. Restaurateur Rajesh Bhardwaj, inspired by his deep affinity and commitment to the food and culture of his native India, has assembled a talented team, who share his same vision including celebrated chef and cookbook author, Vikas Khanna, helming Junoon's kitchen as Executive Chef.
Junoon offers fare from all over the country, and—for the first time ever in one restaurant—features its five most important techniques of cooking: Handi (pot cooking), Sigri (open fire pit), Pathar (stone), Tawa (griddle) and Tandoor (clay oven). All of Khanna's dishes are an elegant, refined expression of Indian cuisine.
One of the more dynamic aspects of Junoon is the one-of-a-kind Spice Room. An array of fresh spices will be ground daily and made into a unique blend to be used in the marinades and sauces for the day.
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