Neha Mehrotra
05-Jun-2025
Restaurateur Samyukta Nair on Jamavar Dubai winning its first MICHELIN Star.
Some stories begin at the table where flavours linger longer than words, and memories are stirred with every bite. For Samyukta Nair, restaurateur and creative force behind global names like Jamavar, MiMi Mei Fair, and Bombay Bustle, the story of food has always been personal. Watching her family build a legacy of luxury hospitality through The Leela Group of Hotels- with love, purpose, and precision- instilled in her a deep-seated passion to create experiences that echo the same values while carving a distinctive path of her own. A path that would take Indian cuisine to global stages, told through thoughtful storytelling, layered spaces, and food that speaks of both heritage and innovation.
It’s no surprise, then, that Jamavar, already celebrated in London and Doha, saw its Dubai outpost awarded a Michelin star this year. This latest accolade only adds to Samyukta’s growing constellation of global recognition, but for her, it’s about something deeper: honouring roots, creating with intention, and sharing a piece of home through every dish.
In an exclusive conversation with PEAKLIFE, Samyukta opens up about building on her family’s legacy, the food memories that shaped her, and what’s next in her journey to redefine luxury dining.
1. Firstly, congratulations! Jamavar’s Dubai outpost earned its first Michelin star— how do you feel about this honour?
Thank you so much! It's an incredibly proud and humbling moment for all of us at Jamavar. Earning our first Michelin star in Dubai is a dream come true and a true testament to the passion, dedication, and hard work of our entire team. We've always aimed to bring the rich heritage and flavours of Indian cuisine to a global audience, and this recognition from Michelin affirms that we’re on the right path. It’s not just an honour—it’s a celebration of every hand that has contributed to our journey, from our kitchen to our guests who’ve supported us with so much love.
2. With Jamavar London and Doha also holding Michelin stars, what do you think sets the Jamavar experience apart on a global culinary stage?
What truly sets the Jamavar experience apart is our deep respect for the authenticity and diversity of Indian cuisine, paired with warm Indian hospitality that feels deeply rooted yet global. Whether you’re dining with us in London, Doha, or Dubai, the essence remains the same, celebrating India’s rich culinary heritage with refined cooking techniques, thoughtfully sourced ingredients, and a lot of heart.
We don’t just serve food; we tell stories through each dish. There’s a strong emotional connection behind what we do, and I think guests can sense that. It’s the balance between tradition and innovation and the way we create a luxurious yet inviting atmosphere that resonates across cultures. For me, that’s what makes Jamavar special on the global culinary stage.
3. Your latest venture, MiMi Mei Fair, is also a resounding success. Tell us what inspired this concept and the story behind it.
The idea behind it was born from a deep love for Chinese culture, cuisine, and history. I’ve always been fascinated by the allure and mystery of old-world China, and I wanted to create a space that felt like stepping into a hidden, opulent townhouse belonging to the enigmatic Empress MiMi herself.
The concept is very personal. It’s a celebration of timeless Chinese recipes reimagined with finesse, set in a space that’s rich with storytelling and intricate detail. Every corner of MiMi Mei Fair, from the thoughtfully curated interiors to the menu, which references Chinese cuisine across the subcontinent but also as seen in Hong Kong and Singapore, is aimed at being transportive. Although it’s playful, nostalgic, and deeply immersive, at its heart, it’s about creating a sense of wonder and escapism, all while honouring the incredible culinary traditions that inspired it.
4. What are your earliest memories of food?
Some of my earliest and fondest memories of food are deeply tied to my family and our time around the table. Growing up in a household where food was a central part of our culture and daily life, I remember the comforting aromas from the kitchen and celebrating family traditions over shared family meals together. My grandmother Leela’s cooking was especially influential. She had this beautiful way of turning the simplest ingredients into something extraordinary, and watching her in the kitchen was like watching magic unfold. Whether it was a perfectly spiced biryani or a humble dal, everything was made with love and purpose. Those moments taught me that food isn’t just nourishment; it’s an expression of care, tradition, and creativity. I think those memories really laid the foundation for my passion for hospitality and storytelling through cuisine.
5. Your family has a long legacy in the hospitality industry with the Leela Palaces. In what ways has your family’s background helped shape your career decisions?
Absolutely—my family’s legacy with The Leela Palaces, Hotels & Resorts has had a profound influence on my journey, both personally and professionally. Growing up with a front-row seat watching them put together some of the best work Indian hospitality has been known for has enabled me to deeply understand the intricacies of what it truly means to create memorable experiences for people, from attention to detail and impeccable service to the importance of warmth and genuine connection.
Watching my grandfather, Captain Nair, and father, Dinesh, build The Leela from the ground up instilled in me a deep respect for the craft and a strong sense of purpose. It wasn’t just about running a hotel; it was about building a legacy of excellence and authenticity. That mindset shaped the way I approach my own ventures today, whether it’s Jamavar or MiMi Mei Fair at LSL Capital. While I’ve chosen to carve my own path in the international dining scene, the values I grew up with—integrity, passion, and an unwavering commitment to quality—remain at the core of everything I do.
It’s also been incredibly empowering to carry forward the family’s spirit of innovation, but with my own voice and sensibility. I feel fortunate to be able to honour the past while creating something new for the future.
6. What does luxury dining mean to you today? Has that definition evolved over the years?
For me, luxury dining today is less about opulence and more about intention. It’s about how a space makes you feel, the thoughtfulness behind each dish, and the ability to create a genuine connection with the guest. Over the years, I think the definition of luxury has definitely evolved from being driven by formality and extravagance to being rooted in authenticity, experience, and emotion.
Luxury now is about storytelling. It’s about curating a journey where every element—from the lighting and interiors to the provenance of ingredients and the narrative behind the menu—feels personal and meaningful. It’s in the quiet elegance of service, the surprises that delight, and the sense of being transported without losing a sense of comfort.
In many ways, it’s more intimate and immersive now. And I think that shift reflects what people are truly seeking: something memorable, soulful, and made with heart. That’s the kind of luxury I try to create in every one of my restaurants.
7. Which has been the most memorable dining experience for you?
Sundays with my grandfather remain some of the most treasured meals of my life. We’d meet around 10 a.m., easing into a slow, leisurely lunch that seemed to stretch endlessly, unbound by time. Our conversations wandered freely—from the glossy pages of FT’s How to Spend It to the sharp wit of Vir Sanghvi’s Rude Food column. My father, mother, Madhu, and grandmother would join in at their own pace, each arrival adding to the gentle rhythm of the day. The meal itself was a ritual of indulgence: crisp, lacy appams, gently spiced egg stew, and a Nair household favourite Adipoli prawns—now a star on the Bombay Bustle menu, but forever tied to the warmth of those Sunday feasts.
8. What’s next for you? Are there any new projects, restaurants, or cities on the horizon?
I’ve always believed in creating with intention, so while I don’t rush into new ventures, I’m definitely excited about what’s next. We’re currently exploring a few concepts that continue to celebrate heritage cuisine through a more contemporary lens but are also consciously taking a moment to stop and smell the flowers while looking for the right next step.
At the heart of it all is a desire to keep telling meaningful stories through food, spaces, and experiences. Whether it’s a new restaurant or a fresh concept under one of our existing brands, the goal is always to stay true to the spirit of hospitality while evolving with the times. We’re dreaming big, staying curious, and always thinking about how we can bring a bit more soul and creativity to the global dining scene.
