JKS Restaurants, the London hospitality force known for shaping the city’s dining conversation, has officially opened its first New York City restaurant with Ambassadors Clubhouse New York. Set in NoMad, the two story Punjabi dining destination arrives with a confident mix of maximalist design, bold Northern Indian flavors, and a sense of story that feels inseparable from the meal.
The launch, announced on February 11, 2026, marks a clear milestone for the group: its first restaurant in Manhattan and its second U.S. opening, following Gymkhana at ARIA Resort & Casino in Las Vegas. For a company whose reputation has traveled far beyond the U.K., the New York move reads less like an experiment and more like a long-planned statement.
Since 2008, siblings Jyotin Sethi, Karam Sethi, and Sunaina Sethi have built JKS into a widely admired portfolio, collecting global praise and multiple Michelin distinctions along the way. With Ambassadors Clubhouse, they bring that pedigree across the Atlantic while anchoring the concept in Punjabi hospitality, then tailoring the energy and ambition to the pace and personality of Manhattan.
An Heirloom Story, Built for Manhattan
The name is not decorative. Ambassadors Clubhouse draws its spirit from the Sethi siblings’ grandfather, who served as an Indian Ambassador across Europe, Asia, and Africa, and that lineage steers the restaurant’s sense of occasion. The result is an experience shaped by generosity, ceremony, and the pleasure of sharing, where the room and the table work together to encourage a kind of collective indulgence.
Karam Sethi, Co-Founder and Food & Creative Director, frames the project as a celebration of Northern India’s culinary and hospitality traditions, filtered through a lens that feels both bold and distinctly New York. The concept does not treat culture as a reference point in the background. It places it at the center, inviting diners into a narrative that unfolds course by course.
That same intention guides the kitchen, led by Chef Karan Mittal alongside Sethi. Mittal was raised in New Delhi, and he traces his inspiration to his grandmother’s cooking, a personal foundation that informs the emotional tone of the menu even as the execution stays precise. His résumé, shaped in respected kitchens including Indian Accent, Coi, Le Gavroche, Portland, and Ananda, sets up a style that can hold memory and technique in the same bite.
From London Signatures to New York Showpieces
The food lands in a feast style format designed for sharing, with flavors that move between roadside punch, royal influence, and family tradition. Familiar favorites from the group’s London repertoire now step onto a U.S. stage, including Chilli Cheese Pakode, Original BBQ Butter Chicken Chops, and Matka Beliram Lamb Curry, establishing a direct line between where the concept comes from and where it is headed.
At the same time, the New York kitchen introduces its own exclusives, expanding the range with seven-layered Aloo Mattar Satpura samosas and Warqi Lamb Seekh Kebab served with flaky naan and tamarind chutney. For diners drawn to spectacle, the menu leans into moments built to be seen as much as tasted, with offerings like the Shahi Patiala Seafood Tower and Kotkapura Royal Atta Chicken reinforcing the celebratory rhythm that sits at the heart of Punjabi dining.
Dessert continues that thread of abundance and craft rather than treating the end of the meal as an afterthought. Citrus Fruit and Frozen Lassi Chaat pairs Nounó yogurt ice cream with grapefruit murrabba and pistachio chikki, while Gur Malai Toast layers Pink Lady apples, pecans, fennel jaggery caramel, panjiri crumble, and burnt ghee ice cream. The beverage program echoes the same ambition, from the Tamatar Martini and Tandoori Margarita to non-alcoholic sharbat and shikanji, plus large-format party cocktails like the Maharaja Margarita and the theatrically poured Patiala Peg, all supported by an expansive wine list and a curated beer selection.
