Chef Avinash Martins has expanded his Goa-based restaurant Janot to Bengaluru with the opening of its first outlet outside the state. Located at 1 MG-Lido Mall, the restaurant follows an ingredient-led philosophy, drawing inspiration from regional produce, travel experiences and personal memories rather than focusing on a single cuisine.
Spread across 5,500 sq. ft. with seating for 70 guests, Janot has been designed as a neighbourhood restaurant where guests can enjoy relaxed meals, cocktails and conversations. According to Chef Avinash Martins, the concept celebrates memorable meals, regional ingredients and recipes passed down through generations, with the aim of creating food that people connect with.
The menu features dishes such as Udaipuri Laal Maas Galouti with khooba roti, Gallina Cafreal, Military Lamb, Patte Wali Macchi and Odiya Crab Kassa. Vegetarian offerings include Udaipuri Kathal Galouti, Makhan Phal Kofte and Rumani Baingan Chokha. The restaurant also offers dedicated Jain, vegan and gluten-free options to cater to different dietary preferences.
The beverage programme reflects the same ingredient-first philosophy, with cocktails inspired by regional flavours and seasonal produce. Signature drinks include Patoi, Marmalade, Kokum & Curry Leaf G&T and Feni Colada, highlighting influences from Goa and other parts of India.
The restaurant takes its name from a Portuguese expression affectionately used by Chef Avinash Martins' grandmother, reflecting the warmth and hospitality that shape the dining experience. Bengaluru partner Thejus Shivarama said the city's diners increasingly value authenticity and sincerity, making Janot a natural fit for the evolving local dining scene.
Originally launched in Goa, Janot has built its identity around combining regional Indian flavours with contemporary techniques and personal storytelling. The Bengaluru restaurant marks the brand's first expansion outside its home state and represents the next phase of its growth.