TheUma Nota team is back with a new super gourmet address in the capital! This time, it's not Japanese-Brazilian cuisine, but Indian, in the 2nd arrondissement of the capital, opposite theOpéra-Comique! What's the name of this new place? Jugaad, with Indian chef Manoj Sharma(MG Road) at the helm.
The idea behind Jugaad is simple: to make you forget everything you know about Indian restaurants, thanks to a contemporary decor, big, beautiful golden tandoors in which the chef cooks all his preparations, naans with a la carte meats, very well-crafted cocktails and, of course, Indian dishes modernized by chef Manoj Sharma .
Free to express his vision of modern Indian cuisine, Manoj Sharma revisits the culinary history of his country, bringing to it the sensitivity and added value of a chef with influences, nourished by British culture and French gastronomic know-how, the antithesis of clichés .
On the plates, a cuisine for sharing, where vegetables and fresh herbs take pride of place, in keeping with the vegetarian tradition. Signature dishes at Jugaad include Mâcher Paturi, an emblematic recipe from the Bay of Bengal, where white fish marinated in coconut mustard is cooked rolled in a banana leaf; and Pork Chop Vindaloo, a legacy of 15th-century Portuguese colonization of the Goa region.
And let's not forget the famous naans , a favorite of many a gourmet. Baked in golden tandoors, Indian bread is available here in plain, gluten-free or spicy vegetable-filled versions: the famous Kulchas.
We begin our culinary journey with two plump, plump naans, one with garlic (4€), the other with mature cheese (6€), very, very gourmet. Intrigued by the Bollywood Burner (6€) à la carte, we ask the chef what it's all about. This spice experiment offers several whole or puréed chillies to munch on, which we happily do with the naans. Don't panic, the peppers aren't there to make you cry with pain, but to reveal their intense flavors.
The chef insists that we also try his curry hummus (9€), in which we dip large crunchy chips. A good starter to share, which could have done with a little more curry, if we're being picky. We continue with a truly delightful starter: an excellent half broccoli marinated in a Korma saffron sauce (14€) served still crunchy. Sauce to the last drop.
Next up, one of Manoj Sharma's signature dishes: salmon marinated in maple syrup (21€), served with salicornia pesto, curry yogurt and bright yellow cardamom cream. Its deep, smoky flavor delights our palates, and we're glad we trusted the chef with the choice of this dish, which at first glance seemed rather simple - spoiler, it's not. To accompany it, we fall for the crispy, spicy potatoes (6€), which are very well made.
Then comes the dish that wins our gourmet heart that evening: the incredible spicy lamb chops (26€), accompanied by mashed potatoes, labneh and pickled walnuts. It's simple: this is the best lamb we've had in a long time. Cooked to perfection in the huge golden oven, the meat literally melts on the tongue. A (very) great dish, far removed from the image one sometimes has of overcooked meat in Indian restaurants. A real marvel.
To finish on a high note, we conclude this dinner with the two desserts on the menu: on the one hand, orange and lime churros (5€) to dip in spicy chocolate, and on the other, a delicious banana and Timut pepper tarte tatin (9€) that's quite stunning.
A quick trip to the kitchen to thank Chef Sharma and a peek inside the huge golden ovens to see what's going on, and we're off again, mouths agape, to Jugaad. You read it here first: Jugaad is definitely your future favorite Indian restaurant!
This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.
