JUNOON TO MAKE DUBAI DEBUTAS FIRST EXTENSION OF CULINARY BRAND
Manhattan's Acclaimed Contemporary Indian Restaurant to Open at UAE City's Shangri
-La Hotel
NEW YORK, MAY 15, 2014
-
Junoon,
New York City's
Michelin-starred contemporary Indian restaurantknown for its elegantly modern take on traditional dishes, will open its second location this fall as a 5,000square foot, 145-seat United Arab Emirates (UAE) outpost in
Dubai's five-star Shangri-La Hotel. New York based restaurateur Rajesh Bhardwaj, who founded Junoon as an expression of his passion for the food andculture of his native India, made the announcement at
the restaurant'sthird anniversary celebration onWednesday evening, May 13. He stated the new Dubai location will set the stage for future expansion of theJunoon brand; one internationally acclaimedfor its exploration of Indian cuisine's infinite gastronomic
possibilities under the guidance of Corporate Chef Vikas Khanna
, one of the subcontinent's most renown culinary talents and cookbook authors. A brand that has been awarded a coveted Michelin
star annually sinceJunoon opened in 2011.
"We feel strongly Junoon can be a global brand and have been researching cities that would be a good fit forour first foray into expansion. One of the w
world's fastest growing cities and travel destinations, with a large Indian ex-pat community, Dubai stood out as the site of the second Junoon,
" Bhardwaj explained.
"Dubai's
dynamic culinary scene, with the world's
most celebrated chefs opening restaurants there, was another draw.Having a presence in Dubai is increasingly important to the future
international growth of a restaurant brand."
Bhardwaj also cited the original Junoon's popularity with
business travelers from the UAE as a factor indeciding on Dubai, along with the restaurant being frequented bysome of the Middle East's royal families
.Consequently, he considers the Dubai opening a first step to toward the possible establishment of additionallocations in the region.
As the first Junoon ("passion" in Hindi) brand
extension, the Dubai restaurant will incorporate many elementsof the Manhattan original, but will also reflect its Arabian Peninsula address with food, beverage anddecorative nods to the regional culture.
The menu will be rooted in Junoon's culinary philosophy of focus ongoing high quality sustainable ingredients that have an affinity for Indian cuisine, prepared with elevated cookingtechniques to yield contemporary interpretations of Indian food. Some 65 percent of it will replicate the NewYork menu, the remaining devoted to new items created for Dubai diners, including dishes based on thegrouper and massive prawns for which the local waters are so famous.
Similarly, the beverage program will follow Junoon New York's lead with a superior
wine selection,representing the best of old and new world production. And by cocktails of classic origins, as well as contemporary mixology concoctions utilizing ingredients from the kitchen to lend a food and drink flavor-consistency. However, in Dubai, mocktails will be showcased by a large array of non-alcoholic concoctions
inspired by the kitchen to further enhance Junoon's comestible and beverage conf
luence.For Dubai, architect and designer Tarik Currimbhoy is fashioning a contemporary space where ancient Indianartistry and stylish elegance seamlessly converge as he did for New York. The Manhattan
Junoon's "tree oflife" theme will be conveyed with
bronze palm trees symbolic of Dubai, the centuries old Burma teak arches from an Indian mansion acting as stunning counterpoint to their modern motif throughout the restaurant- .
Edited by Natkat - 9 years ago
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