Goan classics meet global spices

Janot is an ingredient-led Goa restaurant by CTDC helmed by Chef Avinash Martins

09 Jul 2025

What images pop to your head when you think of Goa? Think beyond the beach, floppy straw hats and the lush, lush greens. What comes first: Seafood or sunscreen? If you’ve answered with the former (much to the horror of your dermatologist), let Janot take your tastebuds for a well-deserved spin.

Expect the unexpected at this Goan Restaurant. Designed by Anand Mehta and Prashant Halankar of Contours | The Design Company (CTDC), the 7,000 sq ft tropical treat, rests in the Panjim Gymkhana with sweeping views of the Mandovi River. There’s rattan, there’s timber, there’s greenery and warmth aplenty: all things quintessentially Goan.

While the interiors stay true to the state’s tried-and-tested coastal charm, the menu escapes both conventionality and geography. Led by Chef Avinash Martins, Janot’s heart and soul lie in its ingredients and their many unconventional pairings. Think tender coconut carpaccio with aamras, lobster with a side of tomato ghee roast — you’ll spot all your favourite Goan delicacies, but each comforting bite comes with a twist.

From the coast with love

The restaurant is divided into two levels that sprawl across the Gymkhana’s third floor. With double-height windows overlooking a cricket ground, the 4,000 sq ft dining area is anchored by a 20-foot-long bar lined with high-back rattan chairs. Had one too many glasses of Feni? Let the coastal air on the open-air terrace upstairs lull you to sobriety. Here, you’ll spot more herbs sprouting in planters, with the occasional plate of fruit halves being sun-dried under Goa’s blistering heat. A members-only lounge sits at the top as well, offering a respite for those who’ve had too much of the coastal air — if a limit ever were to exist, that is.

Anand and Prashant have added a tensile roof structure shrouding the terrace, making sure the sea is never out of sight. Everything, from the sand-hued furnishings to the starfishes congregating in the centre of each table, calls back to this very source of inspiration.

A must-see? A travertine table with spherical cavities greets you as you enter. From regular black salt to Kashmiri garlic and Bhut Jholokia, an arsenal of spices curated by Avinash lies within the table. But that’s not all. Look to the side, and you’ll spot herbs and garnishes sprouting along the wall!

Beach classics

The colour palette, much like Goa’s sandy shores, is deeply faithful to a sandy beige. Sculptural pendant lamps illuminate the space. The placemats, the furniture, all of it follow the earthy memo, sporting brown hues and materials like rattan, wicker and timber.

In tandem, tropical planters peek in from beyond the glass partitions and from the upper level, adding a hint of colour. The other source? Look above, and the deep teal tensile roof will remind you of the sea lapping outdoors. Accompanied by wood-carved decor and floral motifs that align with the overarching coastal theme, Janot needs little other than these tried-and-tested classics to shine.

Avinash’s culinary creations, though Goan at heart, are distinctly contemporary in their presentation. In tandem, CTDC has conceptualised Janot as a befitting stage to his genius — an easy, breezy space true to the very soil it stands on.