Chef Avinash Martins has brought his acclaimed restaurant Janot to Bengaluru, marking a new chapter for the brand that first gained popularity in Goa. Located at 1 MG-Lido Mall, the restaurant combines thoughtful food, warm hospitality and a menu inspired by stories, ingredients and travel experiences.

Spread across 5,500 sq. ft. with seating for 70 guests, Janot has been designed as a neighbourhood restaurant where diners can enjoy leisurely meals, creative cocktails and meaningful conversations in a relaxed setting.

Rather than focusing on a single cuisine, Janot follows an ingredient-first philosophy. Each dish begins with an ingredient, flavour or memory that inspires Chef Avinash, whether discovered during his travels, rooted in regional traditions or connected to personal experiences. This approach creates a menu that feels both contemporary and familiar while remaining approachable.

Sharing the vision behind the restaurant, Chef Avinash Martins said, "Some of the best dishes come from simple ideas. 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."

The restaurant takes its name from a Portuguese expression often used affectionately by Chef Avinash's grandmother. That sense of warmth and nostalgia is reflected throughout both the dining experience and the hospitality.

The Bengaluru menu showcases a range of dishes inspired by Chef Avinash's culinary journey. Signature offerings include Udaipuri Laal Maas Galouti served with khooba roti, Gallina Cafreal featuring pulled chicken cafreal on a potato rosti with quail egg, and Military Lamb with herb-crusted lamb chops paired with donne pulao and sherva gravy.

Seafood dishes 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 variety to the menu.

For vegetarian diners, dishes like Udaipuri Kathal Galouti, Makhan Phal Kofte and Rumani Baingan Chokha highlight familiar ingredients and regional flavours through a modern presentation while staying true to the restaurant's ingredient-led philosophy.

The beverage programme complements the food menu with cocktails inspired by regional ingredients, seasonal produce and Indian drinking traditions. Signature creations include Patoi, inspired by Goa's traditional patoleo dessert, Marmalade, Kokum & Curry Leaf G&T and Feni Colada, offering guests a distinctive and flavourful drinking experience.

Janot also caters to a wide range of dietary preferences with dedicated vegetarian, Jain, vegan and gluten-free options, ensuring an inclusive dining experience for all guests.

Speaking about bringing the concept to Bengaluru, Thejus Shivarama, Partner, Janot Bengaluru, said, "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. 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 its arrival in Bengaluru, Janot introduces a dining experience that combines comfort, creativity and storytelling, offering guests food that celebrates ingredients while staying rooted in genuine hospitality.