Snapshots
Amrita Arora Ladak’s girl gang is famous all over the internet! It features Bollywood stalwarts like Karisma Kapoor and Kareena Kapoor Khan, making us miss our besties with their pout-perfect group pics on Instagram.
Lucky for us, Amrita Arora Ladak has brought this vibe to her new restaurant in Goa- Jolene by the Sea, which is perfect for the upcoming Valentine’s week! Who says that you need to bring a date to Jolene by the Sea? Jolene by the Sea is the ideal location for you and your girlfriends to enjoy sipping, slurping, and spilling tea! Here’s why we love Jolene By the Sea!
Amrita Arora Ladak's Jolene By The Sea, which is situated above Anjuna Beach in Goa, is the ideal beachside eatery to savour delectable food and creative cocktails while taking in endless views and listening to the soothing sound of the waves breaking.
Interiors of the restaurant - The world meets Goa
When you enter Jolene by the Sea, your first impression is of the glistening ocean. Despite its glitz, the restaurant, which is run by Amrita Arora Ladak and her husband Shakeel Ladak, veteran restaurateurs Gaurav Batra and Ankit Tayal, and has a menu created by Chef Suvir Saran, offers a cosy, welcoming atmosphere. Ladak obviously intended for families like hers to intentionally spend quality time together.
When Shakeel Ladak bought the expansive area a few years ago, it was an empty property. Today, it features high ceilings, interior palm trees, and rustic, sand-coloured sofas and draperies. The Arabian Sea, which gleams in the afternoon heat and assumes a more calming function as dusk draws near, is visible through its glass walls. The food at Jolene by the Sea simply serves to enhance the calm ambiance of the restaurant.
Food at Jolene - Michelin sensibilities meet Indian flair
The menu, which was curated by Chef Suvir Saran, the first Indian chef to receive a Michelin star in North America, offers basic comfort food with a global flair. Consider the Forbidden Yet Yours, a healthier version of fried rice made with black rice; the TB&C, a combination of tomatoes, burrata, and cornflakes; or the fermented rice burritos, which combine Mexican food and uttapams. The spicy misal ramen is Ladak's personal fave. With delight, the chef recalls how Ladak's sister Malaika Arora Khan enjoyed the dish during her visit.
In relation to drinks, savour both mocktails with varying hues and tastes! The beverages' names are humorous and accurately capture their main tastes! The Sodas with Powerpuff: The flavours of the blossoms are raspberry and vanilla; the bubbles are coconut and blue curaçao; and the buttercup is mint and green apple. Small tributes to strong women can be seen throughout the restaurant's menus for cuisine, cocktails, and desserts.
Must-try dishes and cocktails at Jolene By The Sea
Easy-drinking cocktails that are as smooth as they are flavourful are the focus of Jolene's cocktail menu. These drinks, which were created by their in-house mixologist Feruzan Bilimoria, are smooth and delicious as the cocktail menu states. We recommend sampling the Ya Ya Ya Coco Jumbo during the golden hour as the sun sets. It's a tropical take on tequila made with coconut, lychee cream, and pandan soda.
A Left Hand on the Spectrum, a layered cocktail made with dry gin, vermouth, campari, and dark chocolate and counterbalanced with green apple and watermelon, comes next. We also try All That Glitters is Gold, a strong gin-based drink with parmesan, gold flakes, and truffle honey, finished with a salmon caviar-topped potato chip. The evening's most surprising (and unforgettable) beverage, however, is the French Onion Soup, a bold concoction of aged pickled shallots, vermouth, feni, and whisky that is both comforting and utterly unique. Try the Peaches and Cream with brandy, amaretto, lemon, cream cheese mousse, and brown sugar for a dessert cocktail.
For instance, Ed's Brooklyn to Bombay Wantons pays homage to the late chef Ed Schoenfeld, who was well-known for his work at Red Farm, a well-known Chinese restaurant in New York. Suvir was influenced for a long time by Schoenfeld, who taught him the nuances of Chinese cooking and the restaurant business. He also learnt the recipe for the wontons on Saran's menu from his mentor.
Other dishes, such as the Madrid to Morjim Prawns, turn the traditional Goan prawn curry with poee into a sophisticated little plate and showcase the blending of tapas-style dining with the hearty seafood flavours of India's Konkan coast. The Jolene sous chef, Aashish Sharma, who was born in Mexico to a Mexican mother and an Indian father, is the inspiration behind the dish, An Indian Father's Mexican Chicken. His career path was influenced by his father's creative approach to Indian cooking and his cosmopolitan upbringing, both of which are reflected in his culinary journey. Jolene's menu now includes the beloved Sharma family recipe for Mexican chicken prepared with Indian spices.
Amrita Arora’s inspiration for Jolene By The Sea
Jolene, an ode to powerful women who are nevertheless fragile, is one of Amrita Ladak's favourite songs, she acknowledges. Ladak acknowledges that her family has a strong culinary bent. Amrita has traversed the world with her mother and sister. Wherever they go, they return with spice powders and local fares! Even while dining with her girlfriends, Ladak admits, they like talking about what they will eat next.
They also have a custom of trying each other's meals without reservation, which Ladak admits sometimes irritates her friends. She will tell her companions to stop eating their food and start eating what she is eating if she is enjoying an odd but delicious combination of foods. Jolene by the Sea brings this camaraderie to their restaurant along with world class cuisine and a luxe dining experience!