Goa’s much-loved Janot now has a home in Bengaluru. Chef Avinash Martins, known for cooking from memory, local produce and the ingredients he finds on his travels, is bringing the restaurant to 1 MG-Lido Mall, with a menu that runs from Udaipuri galoutis to Odiya crab and a bar built around Indian ingredients.
After winning hearts in Goa, Chef Avinash Martins is bringing Janot to Bengaluru. Located at 1 MG-Lido Mall, the restaurant marks the next chapter for the chef, whose food is known for drawing from personal memories, local ingredients and discoveries made during his travels across India and beyond.
About Janot Bengaluru
Spread across 5500 sq. ft. with seating for 70 guests, Janot is designed as a neighbourhood restaurant at heart, one where the food is thoughtful, the atmosphere is relaxed and guests can settle in for a long meal, a cocktail or simply good conversation.
Unlike restaurants built around a single cuisine, Janot takes an ingredient-first approach. Every dish begins with an ingredient that inspires Chef Avinash, whether it’s a seasonal vegetable, a regional spice, a cooking technique encountered while travelling or a memory tied to a particular place. The result is a menu that feels contemporary yet familiar, creative without being complicated.
“Some of the best dishes come from simple ideas,” says Chef Avinash Martins. “A meal you remember from a small town, an ingredient you discover while travelling, or a recipe that’s been passed down through generations. Janot is a collection of those experiences. We wanted to create food that people connect with, not just admire.”
Named after a Portuguese expression that Chef Avinash’s grandmother would affectionately use, Janot carries a sense of warmth and nostalgia that runs through both the food and the hospitality.
The Menu at Janot
The Bengaluru menu brings together dishes inspired by Chef Avinash’s travels and experiences, while staying rooted in flavour and comfort. Highlights include the Udaipuri Laal Maas Galouti, a tender mutton pâté served with khooba roti; Gallina Cafreal, featuring pulled chicken cafreal atop a potato rosti with quail egg; and the Military Lamb, herb crusted lamb chops paired with donne pulao and sherva gravy.
Seafood offerings such as Patte Wali Macchi, a banana leaf wrapped seabass served with fish stew and turmeric curry leaf cauda, and Odiya Crab Kassa with kasundi hollandaise and caviar beignets add further depth to the menu. Vegetarian creations including the Udaipuri Kathal Galouti, Makhan Phal Kofte and Rumani Baingan Chokha showcase familiar ingredients and regional flavours through a contemporary lens, reflecting the restaurant’s ingredient led philosophy.
Drinks at Janot
The beverage programme follows a similarly thoughtful approach, drawing inspiration from regional ingredients, seasonal produce and Indian drinking traditions. Signature serves include Patoi, inspired by Goa’s iconic patoleo dessert, Marmalade, a bright citrus forward cocktail, Kokum & Curry Leaf G&T, and Feni Colada, a tropical take on Goa’s beloved spirit. Together, the food and drinks create an experience that feels deeply personal yet effortlessly approachable.
Vegetarian, Jain, Vegan and Gluten-Free Options
The restaurant also offers a wide range of vegetarian options, alongside dedicated Jain, vegan and gluten-free selections, ensuring that every guest finds something that speaks to them.
Why Janot Came to Bengaluru
For Bengaluru partner Thejus Shivarama, the decision to bring Janot to the city was driven by a shared belief that diners today are looking for authenticity over trends.
“Chef Avinash has a very honest way of looking at food. Every dish has a reason to exist and every ingredient has a purpose. That’s what drew me to Janot,” says Thejus Shivarama, Partner, Janot Bengaluru. “Bengaluru’s dining scene has evolved tremendously over the last few years. People are well travelled, curious and open to trying new things, but they also value sincerity. We felt Janot would resonate because it’s not trying to be anything other than itself.”
With Janot, Chef Avinash Martins brings to Bengaluru a restaurant that is personal, ingredient-led and rooted in genuine hospitality, offering food that tells stories without ever losing sight of comfort and flavour.
Frequently Asked Questions
Where is Janot in Bengaluru?
Janot Bengaluru is at 1 MG-Lido Mall. The restaurant is spread across 5,500 sq. ft. and seats 70 guests.
Who is the chef behind Janot?
Janot is Chef Avinash Martins’ restaurant, which first won a following in Goa. Thejus Shivarama is the restaurant’s partner in Bengaluru.
What kind of food does Janot serve?
Janot takes an ingredient-first approach rather than following a single cuisine. Dishes include Udaipuri Laal Maas Galouti, Gallina Cafreal, Military Lamb, Patte Wali Macchi and Odiya Crab Kassa.
Does Janot have vegetarian, vegan or Jain options?
Yes. Alongside a wide range of vegetarian dishes, such as Udaipuri Kathal Galouti, Makhan Phal Kofte and Rumani Baingan Chokha, the menu has dedicated Jain, vegan and gluten-free selections.
What does the name Janot mean?
Janot is named after a Portuguese expression that Chef Avinash Martins’ grandmother used affectionately.
The Daily Brunch editorial team, led by co-founder Anju Anna Alex, has written about luxury hotels, restaurants, chefs and travel across India and beyond since 2016, with stories told through the people behind them.
