This Michelin-rated venue is led by the culinary team of 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 and the team adhere 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 they can obtain. Their guiding principle is to present a varied and intriguing seasonal menu brought from the farm to the table as perfectly as possible.