When Pawan Mahendro, the owner and chef of Jaipur Grille, wanted to create a new look for his popular Indian restaurant, he turned to interior designer Meredith Heron—known for her work on Restaurant Makeover and Design Match. The result, which will be officially unveiled at a launch party today, is a modern space with touches of traditional Indian decor, like the white screens that separate the dining area from the kitchen.
"The space, I think, as neat and tidy as it was, basically needed a face lift," Mahendro said. "A lot of new restaurants have opened in this neighbourhood. We just tried to put a modern twist on this Indian decor." Located in the Yonge and Eglinton neighbourhood since October 2002, the 80-seat restaurant—which is licensed for up to 120 people—features a palette of grey, red, and white. Plush red banquettes line the wall opposite the kitchen and square tables are draped in white linens. A small bar is positioned in the back half of the restaurant, which is available for private groups of up to 40 people.As part of the makeover, Mahendro also updated the restaurant's menu, adding non-traditional items like P.E.I. mussels (served in a coconut madras broth) and ocean scallops (encased in a cumin crust and served with greens and tamarind vinaigrette). Dishes like chicken tikka masala, tandoori salmon, and roasted duckling in a mango vindaloo sauce are also featured. Catering is available.
"The space, I think, as neat and tidy as it was, basically needed a face lift," Mahendro said. "A lot of new restaurants have opened in this neighbourhood. We just tried to put a modern twist on this Indian decor." Located in the Yonge and Eglinton neighbourhood since October 2002, the 80-seat restaurant—which is licensed for up to 120 people—features a palette of grey, red, and white. Plush red banquettes line the wall opposite the kitchen and square tables are draped in white linens. A small bar is positioned in the back half of the restaurant, which is available for private groups of up to 40 people.As part of the makeover, Mahendro also updated the restaurant's menu, adding non-traditional items like P.E.I. mussels (served in a coconut madras broth) and ocean scallops (encased in a cumin crust and served with greens and tamarind vinaigrette). Dishes like chicken tikka masala, tandoori salmon, and roasted duckling in a mango vindaloo sauce are also featured. Catering is available.
Photo: BizBash
Photo: BizBash
Photo: BizBash
Photo: BizBash