Accolades - Junoon Dubai
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Accolades

Accolades

What’s on Dubai

Best Indian Restaurants in Dubai 2015
AUGUST 12, 2015
“Complex cooking and myriad flavours with a homely touch in this fine dining spot. The original New York restaurant has a Michelin star.”

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Junoon – Indian fine dining with a Michelin star arrives from New York
FEBRUARY 2015
“The lamb chop with black chickpeas was tasty, and the tandoori red snapper was so good, it led one of our group to reminisce about her grandmother’s cooking…”

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Time Out Dubai

5 minutes with…Junoon Dubai’s Executive Chef
JULY 3, 2015
“Not only do we offer the best expression of Indian cuisine both traditional and modern in Dubai, we also offer one of the best Vine(Grape) Programs, with literally the best service in town, hands down.”

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Junoon: Dubai’s hottest new Indian restaurant
FEBRUARY 3, 2015
“’They said to me, ‘Name one Indian restaurant where you can spend that kind of money!’ They wanted an Indian restaurant with all these international elements, like mixology, a great drinks list. So this was what I set about trying to construct.’”

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Eye on Dubai

Junoon Brings ‘Passion’ for Contemporary Indian Cuisine to the UAE
JANUARY 11, 2015
“Having established itself as a world-class dining destination in New York City since opening in 2010, earning a Michelin star for four consecutive years, Junoon opens its second location in the heart of Dubai in the Shangri-La Hotel, under the expert eye of Founder and seasoned restaurateur Rajesh Bhardwaj.”

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Ahlan Live!

Junoon, Shangri-la Hotel, Dubai
MAY 17, 2015
“Instead of sticking to one dish, order a variety and share with your fellow diners to make the most of the flavoursome options.”

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Contemporary Indian Dining Concept Junoon Opens In Dubai
JANUARY 12, 2015
“Junoon’s menu is centred around five traditional Indian cooking methods including ‘Tandoor’ clay oven dishes and ‘Tawa’ cast iron cooking, given a twist with the use of modern flavour concoctions.”

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World Traveler

Indian Passion
2015/2016
“Dishes and tasting menus showcast centuries of culinary expertise, while also reflecting Juoon’s modern interpretation.”

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