Junoon is a stylish Indian restaurant that masterfully blends traditional flavors with modern elegance, boasting exquisite dishes and an impressive wine selection.
"Junoon, known for being one of the first Indian restaurants in the U.S. to earn a MICHELIN Star, has introduced a new executive chef and revamped concept. The new beverage program features unique Indian botanicals, spices, and liqueurs." - Kevin Chau
"Featuring a series of spaces (the front area is primarily suited for a bite and bevy), the reprized décor flaunts pendant lights strung with thick grass ropes, vintage mirrors, and a gleaming white marble bar." - MICHELIN Guide
"Attention to detail is what sets Junoon far apart from its desi brethren. The façade is dramatic, but once through those ebony doors, the cavernous setting is welcoming and plush with treasures from the subcontinent. The large bar exudes class and fun, with two antique jhoolas (swings) crafted from Burmese teak. Then, walk through a 200-year-old wooden arch and carved panels beyond, seemingly afloat in a reflecting pool, to enter the amber-tinted dining room where tables are luxuriously spaced. The kitchen is patently ambitious and quite successful in presenting a contemporary vision of Indian cuisine. Every dish is thoughtfully composed and highlights only products of top quality." - Michelin Guide Digital-Singapore
"Attention to detail is what sets Junoon far apart from its desi brethren. The façade is dramatic, but once through those ebony doors, the cavernous setting is welcoming and plush with treasures from the subcontinent. The large bar exudes class and fun, with two antique jhoolas (swings) crafted from Burmese teak. Then, walk through a 200-year-old wooden arch and carved panels beyond, seemingly afloat in a reflecting pool, to enter the amber-tinted dining room where tables are luxuriously spaced. The kitchen is patently ambitious and quite successful in presenting a contemporary vision of Indian cuisine. Every dish is thoughtfully composed and highlights only products of top quality. Begin with a thick octopus tentacle sent to the tandoor, emerging crisped, charred, incredibly tender, and served with pickled purple potato as well as herb oil. Murg lababdar tastes of pure elegance in seared and braised de-boned chicken drenched in a sweetly spiced, deeply flavored tomato-onion gravy. The creamy and exceedingly juicy shahi lamb shank is enriched with rose petal-garam masala, cumin, and coriander; while stout cake coddled with orange- and pink peppercorn-meringue is as unexpected as it is divine." - Azimin Saini
"Junoon has reemerged on the scene and its new incarnation is nothing short of striking. Featuring a series of spaces (the front area is primarily suited for a bite and bevy), the reprized décor flaunts pendant lights strung with thick grass ropes, vintage mirrors, and a gleaming white marble bar. Speaking of, teetotalers rejoice as the mocktails alone (a cucumber collins, anyone?) are worth a letter home.Bold Indian flavors and elegant platings are par for the course. The menu certainly makes the most of goat as a whole. To wit: toasted brioche with goat brain; or las mas (goat cooked with Mathania red chili and smoked mustard oil). Savory dal makhani calls for a house-spiced naan; while desserts, like Ma's rice pudding, are a consummate denouement." - Michelin Inspector
