The culinary team, headed by renowned chef Vikas Khanna, presents a menu that reflects the diversity of India. It is steeped in the classics with deft touches of modernity. Chef Vikas’s team adheres to the universal principles of fine cuisine in only buying the freshest of the fresh and treating each ingredient with reverence. The produce, meat, fish and poultry used at Junoon are all as locally sourced, sustainably produced and organically raised as we can obtain. Our guiding principle is to present a varied and intriguing seasonal menu brought from the farm to the table as perfectly as possible.

Junoon offers fare from the vast culinary regions of the country, and features all the five elements of cooking: Handi (pot cooking), Sigri (open fire pit), Pathar (stone), Tawa (griddle) and Tandoor (clay oven).