Located in Plaza del Lago, Jai's Contemporary Fusion Cuisine is a modern Indian-Fusion restaurant, bringing both Caribbean and Indian flavours to patron's palates. The menu features dishes assembled from the freshest ingredients, sure to bring bold and inspiring flavour into your life.
Jai's culinary journey began over 14 years ago, as he spent hours of his free time in the kitchen. From helping his mom and experimenting with different flavours, spices and dishes, Jai soon discovered his ever-growing passion for food. He started off working with Chef Dino Jagtiani at Temptation for three years and went on to develop his skills at The Culinary Institute of America in Hyde Park, New York. Following his educational career, Jai experienced the bustling food industry in New York City, putting his skill sets to 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 back home. By combining flavours from his Indian heritage with his years of experience, Jai's Contemporary Fusion Cuisine aims to redefine the dining scene on the island.
Jai’s menu offers diners unique twists on classic dishes and plenty of vegetarian and gluten-free options. His most popular appetizers attest to this. The Toasted Burrata is Jai’s take on a traditional Indian Tandoori Paneer: Burrata coated with spices and blowtorched to perfection to mimic a tandoor oven flavour. Jai’s Buffalo Cauliflower is another fan favourite on the appetizer list. This veggie option is the chef’s take on Buffalo Chicken Wings: cauliflower coated with chickpea batter, then deep fried, tossed in a homemade buffalo sauce and topped with a citrus yoghurt that mimics the traditional ranch dressing.
The entrées demonstrate Jai’s talent for combining flavours and textures. The bestselling Duck Breast is pan seared and finished in the oven to guests’ liking. The popular dish comes with three different sauces: Cilantro chimichurri, orange-coriander glaze, and black garlic oil – truly a match made in heaven. Braised Ribs is another popular main and we are not surprised, because Jai marinates the ribs in curry leaves taken straight from his own backyard before cooking the ribs “low and slow” for a minimum of four hours. The result: meat so tender it slides right off the bone. Both entrées come with guests’ choice of naan or rice for a perfect meal.
Of course, we cannot skip dessert – and thankfully, Jai’s menu offers plenty of options for those out there with a 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 start bubbling over the hot brownie – a literal showstopper for all your senses. And we know we’ll be daydreaming of Jai’s take on 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?