Eat Their Words: Jai Ho's food lives up to its colorful menu

Photos: Menu Tour: Jai Ho in Aurora

Eat Their Words: Jai Ho's food lives up to its colorful menu
Egg kothu parotta prepared in the kitchen of Jai Ho in Aurora. More photos: Menu Tour: Jai Ho in Aurora.

The Jai Ho menu features some of the most useless — and hilarious — dish descriptions I've ever seen.

"One of our signature dishes — many different stories for how the name came about, but who cares, we just eat it!!" sums up Chicken 65. JaiHo Spl Karaikudi Mutton is explained with this: "Chettinadu is jealous now, so from chettinadu with love..." And my favorite, which describes Jil Jil Jigar Thanda: "From the Land of Tamil with a Hindi name!! go figure.. yummy but u got to guess the ingredients."

Those descriptions are printed in lilting script on expensive paper, and on my first visit to Jai Ho, I spent a long time squinting at that menu in the dimly lit dining room, examining similarly amusing descriptions of dozens of dishes, trying to come up with a meal that would make sense. There were few hints: Besides a couple of tikka masalas, Jai Ho doesn't serve the Anglicized versions of northern Indian staples that overload most Indian menus in town. And the staff, though friendly and fervently ready to serve, was as quirky, amusing and vague as the menu. Fifteen minutes and one Indian beer later, I finally made my order — fairly certain that I could have just thrown darts at the menu and done as well.

Filimon delivers Indian specialties to diners at Jai Ho. More photos: Menu Tour: Jai Ho in Aurora.
Mark Manger
Filimon delivers Indian specialties to diners at Jai Ho. More photos: Menu Tour: Jai Ho in Aurora.

Location Info


Jai Ho Indian Kitchen, Bar & Lounge

3055 S. Parker Road
Aurora, CO 80014

Category: Restaurant > Indian

Region: Aurora


Jai Ho
Chili gobi $6.95
Rocket ghee roast $7.95
Veg annamalai $9.95
Godavari gongura chicken
$10.95Godavari gongura mutton $11.95
Kuppam meen kuzhambu $12.95
3055 South Parker Road, Aurora, 303-751-5151
Hours: 11:30 a.m.-2:30 p.m., 6-10 p.m. Monday, Wednesday, Thursday; 11:30 a.m.-2:30 p.m., 6-11 p.m. Friday; noon-3 p.m., 6 p.m.- 1 a.m. Saturday; noon-3 p.m., 6-10 p.m. Sunday.

View Jai Ho's menu

After dining at Jai Ho several times, I'm certain that the dart method would work — because I've never had a bad dish here.

Before they opened Jai Ho in the spring of 2010, Sathya and Sujatha Narayan, an architect and a realtor, respectively, had never owned a restaurant. But when they moved to the Denver area eight years ago from Vancouver, they noticed a gap in the Indian offerings. Since they'd always dreamed of owning their own place, when this spot in an Aurora strip mall became available, they picked up the lease and got to work, outfitting the large space with ornate wood partitions that divide the dining room into two booth-lined sections and a front-and-center lounge, where Bollywood plays on the mounted flat-screens and drinkers sit on padded ottomans around low tables. The wispy curtains, colored candles, twangy Indian music and spice-riddled air combine to create a heady atmosphere.

More photos: Menu Tour: Jai Ho in Aurora

And then there's the mind-addling menu, which is rooted in the southern portion of the continent, with specialties from Kerala, Hyderabad and Tamil Nadu (specifically, Chettinad) that highlight such ingredients as coconut, pickled gongura (a native sorrel leaf) and mango, all stewed and combined with lentils, chicken, mutton or fish and packed with enough heat to make you break into a sweat. Those dishes are supplemented with a handful of northern Indian preparations — paneers, samosas and tandoori chicken — as well as a few Indo-Chinese offerings. One of those, the chili gobi, is now one of my favorite foods. I'd chosen it on my first visit because "cauliflower in Indo Chinese style" sounded relatively straightforward and seemed a harmless enough way to start my meal. The dish arrived just minutes after I'd finally finished ordering — and it was far from harmless. A pile of cauliflower florets, cooked tender and then deep-fried until crisp, had been mixed with sautéed bell peppers and onions, then tossed in a sticky, tangy, earthy sauce infused with ginger and garlic. Although there was no meat in sight, the delicious dish made me think of five-spice chicken wings, with a heat that built from a mere tingling to a fire that required more than beer to put out.

Relief came in the form of Mysore masala dosa: thin pancakes that had enough starch to stand up to the chiles, spread with a thin layer of spicy tomato paste and folded over potatoes infused with turmeric and mixed with more onions. In southern India, dosas are traditionally accompanied by a variety of accoutrements and dipping sauces; at Jai Ho, they come with sambar — a stew made with tamarind and lentil-like pigeon peas — as well as a sweet, refreshing coconut chutney and a minty green chile chutney. We used the last of the sauces on the hot naan that showed up right before our entrees, swiped with oil and dusted with minced green chiles (as if we needed more heat).

My friend had finally decided on the Godavari gongura chicken, a dish that originated in Andhra Pradesh and is named for the Godavari River. It was a good choice. The chicken had been braised until it fell into shreds in a brown curry-based sauce spiked with cardamom, ginger and cinnamon. The gongura added a cleansing tartness and played well off the overriding spice. I liked the chicken better than my own choice, the veg annamalai, described cryptically as "Chettinad style veggies with a punch, just like our superstar :-)." An assortment of vegetables had been stewed in a thick sauce redolent with cinnamon, nutmeg, cocoa and a hint of chile, not unlike Mexican mole. It was interesting, both subtle and complex, but the nuances were lost on my heat-seared palate.

But I did not feel burned by my meal at Jai Ho, which, just as the Narayans had predicted, definitely fills a gap in Denver's dining scene.

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Farhana Morales
Farhana Morales

Love this place. Finally I get a break from cooking Indian food because there is somewhere great to eat now.


It's good to see more South Indian food in the Denver metro.

Chili Gobi or Gobi Manchurian preparation usually calls for a nice dash of ajinomoto (msg) which explains the umami you're describing in your review.

Despite the lack of detailed menu descriptions is the staff well versed in the preparation of each dish such that they can assist diners in making educated choices?

Laura Shunk
Laura Shunk

The staff isn't always the most helpful -- though many of them try to provide guidance -- but guessing until you get acquainted with the menu probably won't net you a bad dish, anyway... I'm not kidding when I say everything I had here was good to spectacular.


Laura, I'm curious if you have ever been to Lotus of Siam in Las Vegas (one of the best meals I have had, period), and if you can think of anything that comes close to that here in Denver?




Awesome, I'll check them both out.

Thank you!

Laura Shunk
Laura Shunk

Lotus is a special, special place, and I think you'd be hard pressed to find a meal like that in just about any city in this country (including at the other Lotus of Siam in New York -- it ain't the same). But the closest you'll probably come here is Thai Flavor out in Aurora or U.S. Thai in Edgewater. Not nearly as much Issan-style food on the menu, but they'll certainly tide you over until you make it back to Vegas.