Michelin-starred chef Surender showcases authentic Indian cuisine at Jamavar Doha

Michelin-starred chef Surender Mohan is offering a blend of authentic Indian cusine at Jamavar Doha, the pan-Indian dining destination at the Sheraton Grand Doha Resort & Convention Hotel.

“My mission at Jamavar Doha is to bring the best of Indian cuisine to the city,” he told *Gulf Times during an exclusive interview on Thursday.

“This time, the focus is on refining the winter menu, using seasonal ingredients, and ensuring every dish is flavourful and beautifully presented,” he said. “I want to ensure guests have a great dining experience and enjoy authentic Indian flavours and elegance.”

The much-celebrated figure is appearing for the first time in Jamavar Doha after it won the prestigious Michelin star.

“It’s a milestone in our journey,” chef Surender said.

“Earning a Michelin star is always a dream for a chef,” he added. “It’s the highest award in the food industry. In London, the restaurant industry is very competitive and getting a Michelin star is a feather on the cap.”

"Jamavar Doha brings a luxurious Indian dining experience, combining traditional flavours with a modern touch,” he continued. “Our menu features signature dishes like Lobster Neeruli, Dal Jamavar, and Laal Maas along with delicious kebabs, biryanis, and vegetarian specialities.”

"We focus on high-quality ingredients, elegant presentation and warm hospitality making every meal a special experience,” Surender said, adding that Doha has great potential as a food destination and people here appreciate Indian cuisine.

"There is growing love for rich flavours, aromatic spices and authentic dishes,” he noted. “Both locals and expatriates enjoy Indian food. This makes Doha an exciting place for a chef to introduce new and innovative Indian flavours.”

Apart from Doha, chef Surender is active in keeping Jamavar’s legacy across London and Dubai intact while serving authentic Indian dishes.

Qatari and other Arab customers, according to him, appreciate Indian cuisine’s bold flavours, aromatic spices and rich textures.

“They enjoy dishes with well-balanced spices, grilled meats, and biryanis,” he said. “They like seafood and slow-cooked preparations like lamb rogan josh.”

“Many prefer dishes that are mildly spiced rather than overly hot,” Surender added.

“They also prefer fresh ingredients and elegant presentations,” the chef said. “So I prepare the menu to suit their taste and also maintain authenticity.”

Surender noted that the culinary landscape in the GCC is changing at a fast pace.

“There is a demand for authentic global cuisines,” he explained. “There’s a shift towards high-quality ingredients, healthier dining options, and fusion flavours that are a mix of local and international flavours.”

“There is also rising interest in plant-based cuisine, reflecting global health and sustainability trends,” he continued. “Indian cuisine is benefiting from this due to our diversity to be able to cater to various dietary preferences and palates.”

Chef Surender also represented Jamavar Doha at the Qatar International Food Festival (QIFF), where he showcased the depth and versatility of Indian cuisine.

“It was truly an enriching and memorable experience at the QIFF,” he said. “It was a fantastic platform to interact with guests and industry peers. It was incredible to see the enthusiasm for Indian flavours.”

Continuous learning and innovation, according to chef Surender, are important to stay ahead in the culinary industry.

“I ensure that the team is trained regularly,” he said. “I also experiment with new techniques, ingredients and presentations. I interact with other chefs, attend food festivals and keep an eye on customer preferences.”