New York's Junoon is a stylish contemporary Indian restaurant that draws its culinary inspiration from traditions across the sub-continent, and serves them in a decidedly modern setting.
The interior sets the scene of an authentic Indian dining establishment, where hand-carved black limestone, sand stone statues and antique wood carvings form the Old World Indian décor.
With a variety of regions and cultures making up India, the restaurant features the five most celebrated cooking elements and a collection of specialties that change region by region to showcase the country’s range. Dishes on the main dining room menu included malabari shrimp with coconut, jiggery, curry leaf, and mustard seed. Each section of the menu is given care and attention to detail, where cocktails include Asian herbs and spices, and the spirits selection includes a choice of local Indian whisky from Goa and Bangalore, alongside its Scottish counterpart.
Judges have previously admired the wine list for its brilliant choices and always keeping in mind the diverse nature of the cuisine, with regions to reflect this, and all the while performing an excellence job in challenging the notion that beer may be the best pairing for Indian food. The wine list features many unusual but delicious finds, including a 2012 Canary Island red, Fronton de Oro, Malpais. These provide the seasoning to a list that is very strong on classical France, particularly Burgundy, and Italy, and which features an array of Indian food-friendly aromatic whites from Germany and Austria’s best producers.
Judges of the World’s Best Wine Lists 2017 praised the wine list for being “compressive and classic”, and it claimed an esteemed Jury Prize.