Jamavar Goa

The tandoor is the anchor at Jamavar Goa, and the kitchen earns its reputation there. Situated within The Leela Palace Hotel in Mobor's South Goa resort corridor, the restaurant draws from Indian regional cooking with a menu that spans Goa and well beyond — though reviewers consistently single out the tandoori section as the place to focus. Chicken tikka malai, murgh malai tikka, sesame tiger prawns, and tandoori lobster have each drawn specific praise, and the kitchen will prepare sorpotel on request for guests wanting something rooted in Goan tradition. The room is spacious and deliberately unhurried, with large tables, a display kitchen, and terrace seating that looks out over the pool and gardens. For a hotel restaurant in a major beachfront resort, the setting avoids the impersonal scale that often comes with the territory. The atmosphere reads as smart without being stiff, which suits the South Goa clientele — a mix of resort guests and visitors making a specific trip for the food. Pricing sits firmly at the upper end of the Goa market, consistent with luxury hotel dining in this part of India. One long-form review placed a meal at roughly £50 per head including beer, with wine priced at approximately three times UK retail — figures that frame expectations clearly. That same review described the tandoori cooking as among the strongest Indian food the writer had encountered, which is a meaningful signal given how well-documented Indian restaurant culture is in the UK press. For visitors staying in the Cavelossim area, Jamavar Goa represents the most considered Indian dining option in the immediate resort zone.