There is a question I’ve been asked multiple times, “Why Jonathan’s Kitchen?” For people on my friend list to unknown who ping on the FoodDrifter FB page and Instagram. The number of times I’ve recommended Jonathan’s Kitchen or Komatose has been innumerable. There was a time when every 2nd day I’d been checking into JK. Then I became conscious about it, lest someone label it as too much of a favorite. It was then that I would be there but not check-in anymore. But photographing food as a habit that it is, that I’d whip out my phone and do a Insta Story of it.
Both of Jonathan’s Kitchen and Komatose has been a hangout for me of sorts. And this post is an ode to those countless hours I’ve spent there. I always am conscious about getting drunk. Yet Komatose is the only place where I’ve let go one night. Entertaining a friend or a client, an office party or a personal one. Komatose has been the answer to most of my answers.
From the countless times that I’ve been there to go through the entire menu, it was finally time for change. Their already extensive Sushi menu now has an even more options to choose from. The Uramakis, Nigiris, Tamagoyakis are emblazoned across the revamped menu. But it’s the Indian side of the menu that I’d like to talk about.
Jonathan’s Kitchen has been known for it’s continental fare. But little do people know that they can actually dish up pretty decent Indian food too. The Jhinga Khadi Mirch hits you with it’s chili and peppery nature of the prawns. But with a glass of whiskey is what you need to pair it with. Yep the light tingly feeling of chili down your throat as you wash it down with your favorite whiskey or single malt. That is exactly how’d love it. Not fan of the spice then the Murgh ke Parchey and Peshwari Chapli Kebabs should be your choice. I’ve had Chapli Kebabs innumerable times but have seldom seen it as part of a regular menu. Among the seafood is the a beautifully Grilled Pomfret. I’ve ordered it almost thrice now before writing this and the beautiful tandoor color on it is just exquisite.
Continental Cuisine has always been Jonathan’s Kitchen’s strong suit. Highly recommended is the Filet Mignon. A nice filet of beef, cooked the perfect medium rare and served with a side of veggies and mashed potatoes. If a bhakt had to sprinkle a million drops of the holy Ganga on me for eating the steak, then so be it. It will still be worth it. Also lemme tell ya that this marks the rise in the standard of how a filet should be cooked…EVER. Literally falling off the shank was my next dish, the Ossobucco. With both of these it’s just the right cooking that needs to be done to get the meat tender and JK get’s it perfect.
Ending with the desserts is the Tres Leche and Ghevar with Rabri. I’ve never been a fan of the Red Velvet anywhere and the Tres Leche at Jonathan’s Kitchen combines a Red Velvet with the traditional Tres Leche from Spain. While the people at my table did appreciate the dish, it wasn’t for me. Both of them are a little overtly sweet and people who especially enjoy sweetish-ly sugary desserts will do so.
Meanwhile as I leave my table to head back to the Bar at Komatose, I can’t help but wonder how they’ve got another lovely menu on their hands. A comprehensive simple take on dishes and yet a sophisticated look which makes the new menu another standout. Jonathan’s Kitchen just gave me another reason to head back there just for the superb Filet Mignon alone.