Chef Avinash Martins Opens Janot in Bengaluru, Blending Travel, Memory, and Regional Flavours

Chef Avinash Martins, who has already made his mark in Goa's dining scene, is now bringing his restaurant concept Janot to Bengaluru. Situated at 1 MG-Lido Mall, the establishment represents a significant expansion for the chef, whose cooking draws deeply from lived experience, locally sourced ingredients, and insights gathered through journeys across India and internationally.

Occupying 5,500 square feet with capacity for 70 diners, Janot positions itself as a relaxed neighbourhood destination. The space invites guests to linger over extended meals, craft cocktails, or unhurried conversation, with an emphasis on creating a comfortable rather than formal environment.

The restaurant's philosophy departs from the conventional single-cuisine model. Instead, Janot operates on an ingredient-first methodology, where Chef Martins begins each dish with an ingredient that captures his imagination—whether a seasonal produce item, a regional spice blend, a technique discovered during travels, or an emotion tied to a particular location. This approach yields a menu that feels both contemporary and approachable, inventive without unnecessary complexity.

"The most memorable dishes often emerge from straightforward concepts," Chef Martins explains. "A dish discovered in a small settlement, an ingredient encountered on a journey, or a family recipe passed through generations. Janot embodies these collected moments. We aimed to create food that resonates with people on a personal level, rather than merely impressing them."

The restaurant's name draws from a Portuguese term that Chef Martins' grandmother used affectionately, evoking a quality of warmth and reminiscence that permeates both the cuisine and service approach.

The Bengaluru offering combines dishes rooted in the chef's travels with an emphasis on satisfying, flavourful cooking. The menu features the Udaipuri Laal Maas Galouti, a refined mutton preparation served alongside khooba roti; Gallina Cafreal, showcasing shredded chicken cafreal atop potato rosti with quail egg; and Military Lamb, featuring herb-crusted lamb chops paired with donne pulao and sherva gravy.

Aquatic proteins feature prominently, with Patte Wali Macchi—a seabass wrapped in banana leaf with fish stew and turmeric curry leaf sauce—and Odiya Crab Kassa, topped with kasundi hollandaise and caviar beignets. Plant-based selections include the Udaipuri Kathal Galouti, Makhan Phal Kofte, and Rumani Baingan Chokha, which present conventional ingredients and regional tastes through a modern sensibility, demonstrating the restaurant's commitment to ingredient-driven cooking.

The drinks selection mirrors this intentionality, incorporating regional botanicals, seasonal elements, and classical Indian drinking customs. Featured cocktails include Patoi, inspired by Goa's patoleo confection; Marmalade, a citrus-focused creation; Kokum & Curry Leaf G&T; and Feni Colada, reimagining Goa's traditional spirit in tropical form. Together, the food and beverages create an experience that feels individually crafted yet readily accessible.

The restaurant accommodates diverse dietary preferences through extensive vegetarian options, plus dedicated selections for Jain, vegan, and gluten-free requirements.

Thejus Shivarama, the Bengaluru partner, chose to establish Janot based on a conviction that contemporary diners prioritize substance over passing fashion.

"Chef Avinash approaches food with genuine integrity. Each preparation exists for a reason, and every ingredient serves a function. That philosophy attracted me to Janot," Shivarama states. "Bengaluru's food culture has undergone remarkable transformation. The city's diners are cosmopolitan, inquisitive, and receptive to exploration, yet they equally demand honesty. Janot felt like a natural fit because it remains authentically itself."

Through Janot, Chef Martins introduces Bengaluru to a restaurant grounded in personal narrative, ingredient consciousness, and authentic hospitality—a space where food communicates meaning while honouring the fundamentals of comfort and taste.