Restaurant India News: ‘Jolly Indian’ Opens in Chennai: A Celebration of India’s Jolly Side with Bold Flavours

Jolly Indian opens in Chennai, born from the idea that India is never dull it’s full of drama, chaos, laughter, and warmth.  Jolly Indian reinvents the traditional Indian restaurant with a fresh, nostalgic twist.

Retro-infused interiors, quirky vintage touches, and upbeat modern Indian playlists set a lively, feel-good mood. The menu spans the country from tikka to chukka, bringing together cherished regional favourites and imaginative, contemporary takes on India’s most loved flavours.

“Jolly Indian is not North; it’s not South its India on the Jolly mood. After years of going deep into regional niches, we wanted to build something joyful and every day. Familiar enough to feel like home, but playful enough to surprise you. The classics hit exactly how they should, and the jolly dishes push the boundaries just right,” says Japtej Ahluwalia, Co-founder, BORN / Jolly Indian.

“I love crafting moments. At Jolly Indian, the food is delicious, but the experience is the show — the nostalgia of Poppins, the smoky chola bhatura with its blinking bulb, the dhol at entry to the paan counter at exit. Whether you’re here with family, friends, or on a date, the goal is simple: walk in hungry, walk out smiling,” shares Manoj Padmanaban, Co-founder, BORN / Jolly Indian.

The menu reflects this duality: a “Regular” section featuring timeless Indian favorites in their finest form, and a “Jolly” section that inverts them. Think aloo gobi reborn as creamy potato mash with seared cauliflower steak, smoked pineapple chaat with froyo, corn salsa, pineapple mousse, and lotus stem bhel, pickled artichoke fritters, Newton tikka with thyme, garlic, and parmesan yogurt, and a decadent Gucchi pulao with truffle and morels.

“There’s a misconception that Indian food has to be heavy. I wanted to break that. At Jolly Indian, the dishes are bold in flavour but light in feel — using simple ingredients, clean techniques, home-grown spices, and no fillers. The idea is to cook with honesty, not shortcuts,” says Chef Gopalsami Mani, Partner-Chef, BORN.

The drinks are just as whimsical as Poppins, a rainbow popsicle dipped in grapefruit soda, and Besh Besh, a nitro cold filter coffee that keeps the experience fun and unexpected. On the food side, standouts include Potalam Rice, Shepherd’s Pie, Smoked Pineapple Chaat, Salmon Khan, Edamame Masala, and Newton Chicken Tikka.

With 65 seats in the heart of the city, Jolly Indian is powered by a dynamic trio led by Manoj Padmanaban, the number-crunching businessman turned creative restaurateur and chef-mixologist behind the award-winning Pandan Club, known for pioneering zero-ABV beverage programs and blending cuisine, culture, and lifestyle into one seamless experience.