With health-conscious food being a trend for this year’s food scene, Jugad by Foodhak is a wonderful new addition in Camden bringing to you Healthy Indian food with that modern twist.
Chef Jose Fernandesto, who was previously heading the kitchen for Gunpowder ( Soho, Tower Bridge, Spitalfields) has beautifully brought to life the concept of ‘food is medicine’ reflecting the founders of Foodhaks’ love for ayurvedic practices. With a menu offering gluten free, non-diary with no refined sugar, Jugad provides you with a variety of classic dishes with added quirkiness without sacrificing flavour.
The founders of Foodhak have successfully encapsulated their vision for Jugad .The name itself, derived from the Hindi word meaning ‘innovative’ or ‘irregular way of repairing’, perfectly captures the essence of creativity and sustainability as well as their commitment to promoting sustainable and natural eating habits.
Stepping away from the classic Indian décor, the original brick walls paired with the vibrant warm colours from the hanging artwork, merge together to bring about its own take on Indian culture to create a unique dining experience. The tones and colours used were really inviting and of course who could forget about the hanging fans from the ceiling, giving a chic Mumbai café vibe rather than a traditional Indian restaurant.
Having Olly Lambert as the head mixologist is a great touch, especially with his expertise in crafting premium spirits and signature cocktails. The menu offers both alcoholic and non-alcoholic options with all syrups used for drinks being refined sugar free. We enjoyed the Jaggery High Ball ( alcoholic) which was a beautiful blend of Whiskey, Passionfruit and Jaggery. Wanting to explore the creativity of the mocktails, we tried the Forest Scorpino, which had to be by far one of the best mocktails I have ever had. Made with mango-sorbet (made in house) this drink successfully filled the void for not ordering dessert.
The combination of long, shared wooden tables with black block seating and exposed walls helps to creates a warm, communal atmosphere. The velvet cushions add a touch of luxury and modernity, while the soft furnishings and pendant lighting ensure a cosy and inviting ambiance. Diners have the option to either perch on high stools or relax in armchairs at low tables which offers flexibility and comfort, catering to different preferences.
To start we ordered the Chicken Wings with a sticky pomegranate sauce and mustard dip, Samosas, Vada Pao and Parsnip Tikki Chaat. The turnaround time was fairly quick and we were fully briefed on the ingredients used and makeup of the dishes, which I always find so important when dining at a concept restaurant as it makes the purpose behind the dishes more pertinent.
For mains the Butter Chicken was a must along with the Tandoori Prawns, Masala Chips and Truffle and Paneer Naan. The dishes were bursting with flavour and portion sizes were enough to be shared between two, meaning we could eat family style and enjoy more of a variety even for our mains. To our surprise we were informed there was no butter or dairy used in the Butter Chicken. For someone who is an avid fan of the dish, it was very impressive how the chefs had still been able to mimic the flavour and fragrance using alternative ingredients.
Overall, dining at Jugad was a great experience. From the ambience to the variety of dishes and most importantly the flavour, it’s wonderful to see a restaurant that not only focuses on delicious and healthy food but also emphasizes the importance of sustainability. It goes without saying that this approach not only benefits the customers but also contributes positively to the environment.
Review and images by Anjna Dawett @thechubbydiva
Feature image supplied
