Located in Plaza del Lago, Jai’s Contemporary Fusion Cuisine is a modern Indian-fusion restaurant, bringing Caribbean and Indian flavors to patrons’ palates. The menu features dishes assembled from the freshest ingredients, sure to bring bold and inspiring flavor to your life.
Jai’s culinary journey began over 14 years ago when he spent hours of his free time in the kitchen. By helping his mother and experimenting with different flavors, spices and dishes, Jai quickly discovered his ever-growing passion for food. He began working with Chef Dino Jagtiani at Temptation for three years and later developed his skills at the Culinary Institute of America in Hyde Park, New York. Following his teaching career, Jai experienced New York’s bustling food industry, putting his skills to good use at several restaurants including Tabla, Oceana, Morandi, North End Grill, Tuome and The Bombay Bread Bar. .
After 13 years away from Sint Maarten, Jai decided to bring his culinary talent home. Combining the flavors of his Indian heritage with his years of experience, Jai’s contemporary fusion cuisine aims to redefine the island’s dining scene.
Jai’s menu offers diners unique twists on classic dishes and plenty of vegetarian and gluten-free options. His most popular entries testify to this. Grilled burrata is Jai’s take on a traditional Indian tandoori paneer: a burrata coated in spices and torched to perfection to mimic the flavor of a tandoor oven. Another fan favorite on the appetizer list is Jai’s Buffalo Cauliflower. This vegetarian option is the chef’s take on buffalo wings: cauliflower coated in chickpea batter, then fried, tossed in homemade buffalo sauce and topped with a citrus yogurt that mimics traditional ranch dressing.
The starters demonstrate Jai’s talent for marrying flavors and textures. The best-selling duck breast is pan-fried and baked according to the tastes of the guests. The popular dish comes with three different sauces: cilantro chimichurri, orange cilantro glaze, and black garlic oil – a true heavenly pairing. Braised ribs are another popular main dish and we’re not surprised, as I’ve marinated the ribs in curry leaves taken straight from his own garden before cooking the ribs “over a low, slow heat” for at least four time. The result: meat so tender it slips off the bone. Both entrees come with a choice of naan or rice for the perfect meal.
Of course, we can’t skip dessert – and luckily Jai’s menu offers plenty of options for the sweet tooth. The popular Sizzler is a cardamom chocolate brownie served on a hot cast iron with a scoop of vanilla ice cream and Nutella sauce. The Nutella is poured over the brownie at your table and will begin to bubble over the warm brownie – a literal spectacle for all your senses. And we know we’ll be dreaming of Jai’s version of a traditional Baklava: pistachio and honey stuffed in puff pastry and baked to perfection, served with rose whipped cream and pistachio ice cream. Need we say more?