Restaurant India News: Chef Avinash Martins Expands Janot to Bengaluru

Chef Avinash Martins has expanded his culinary journey with the launch of Janot at 1 MG-Lido Mall, bringing his acclaimed Goa restaurant to Bengaluru. The 70-seater, spread across 5,500 sq. ft., introduces an ingredient-led dining concept inspired by the chef's travels, personal memories, and India's diverse regional flavours, while offering a relaxed neighbourhood dining experience.

Following its success in Goa, Janot arrives in Bengaluru with a philosophy that goes beyond regional or international labels. Instead of focusing on a single cuisine, the restaurant builds every dish around an ingredient that inspires Chef Martins whether it is a seasonal vegetable, a native spice, a traditional cooking technique, or a memorable flavour discovered during his travels. The result is a menu that is contemporary, rooted in familiarity, and driven by storytelling.

The menu showcases Chef Martins' interpretation of regional Indian flavours through modern techniques. Signature dishes include Udaipuri Laal Maas Galouti served with khooba roti, Gallina Cafreal with pulled chicken cafreal, potato rösti and quail egg, and Military Lamb, featuring herb-crusted lamb chops paired with donne pulao and sherva gravy.

Seafood highlights include Patte Wali Macchi, a banana leaf-wrapped seabass served with fish stew and turmeric curry leaf cauda, and Odiya Crab Kassa with kasundi hollandaise and caviar beignets. Vegetarian dishes such as Udaipuri Kathal Galouti, Makhan Phal Kofte, and Rumani Baingan Chokha further reflect the restaurant's ingredient-first philosophy.

The beverage programme complements the menu with cocktails inspired by regional ingredients and Indian drinking traditions. Signature offerings include Patoi, inspired by Goa's patoleo dessert, Marmalade, Kokum & Curry Leaf G&T, and Feni Colada, celebrating local flavours through contemporary mixology.

Janot also caters to diverse dietary preferences with dedicated vegetarian, Jain, vegan, and gluten-free options, reinforcing its commitment to inclusive dining while delivering a menu shaped by ingredients, memories, and culinary exploration.

"Some of the best dishes come from simple ideas," says Chef Avinash Martin, Founder, Janot. "A meal you remember from a small town, an ingredient you discover while travelling, or a recipe that's been passed down through generations. Janot is a collection of those experiences. We wanted to create food that people connect with, not just admire."

For Bengaluru partner Thejus Shivarama, the decision to bring Janot to the city was driven by a shared belief that diners today are looking for authenticity over trends.

"Chef Avinash has a very honest way of looking at food. Every dish has a reason to exist, and every ingredient has a purpose. That's what drew me to Janot," says Thejus Shivarama, Partner, Janot Bengaluru. "Bengaluru's dining scene has evolved tremendously over the last few years. People are well travelled, curious and open to trying new things, but they also value sincerity. We felt Janot would resonate because it's not trying to be anything other than itself."

With Janot, Chef Avinash Martins brings to Bengaluru a restaurant that is personal, ingredient-led and rooted in genuine hospitality, offering food that tells stories without ever losing sight of comfort and flavour.