The newly appointed global chief executive of JKS Restaurants’ Indian restaurants including Trishna, Gymkhana, Brigadiers and Ambassadors Clubhouse, Pavan Pardasani, has said the company’s future focus will be on expansion in North America and the Middle East. Hw says he sees opportunity around the US for the restaurant group as well as around the globe, particularly in the Middle East. Gymkhana will be JKS’ primary vehicle for expansion.
This autumn, the company’s first US location of Ambassadors Clubhouse will open in New York on Broadway, bringing the brand to Manhattan’s NoMad neighbourhood.
Later this year, JKS will launch its second US Indian restaurant with the opening of Gymkhana at ARIA Resort & Casino in Las Vegas.
Pardasani predicts by the end of 2026, there will be three, if not more, Gymkhanas in the US, including one potentially in New York.
“Maybe the West Village or Soho, Tribeca or west Chelsea,” he said. More broadly, there will be more JKS Indian brands internationally by the end of 2026. Beyond New York, Pardasani is especially optimistic about Las Vegas, but has no plans to stop there.
He added: “San Francisco is on our list. Dallas and Texas as a whole. Boston, Miami, Chicago, Washington DC, Los Angeles. They’re not just hopes and dreams; they’re markets where we’re doing due diligence, evaluating sites and talking to potential partners. If you look at Texas, we might decide Gymkhana goes to Dallas and Brigadiers should be in Houston and Ambassador Clubhouse in Austin.”
Additionally, JKS is focused on the Middle East. “It’s natural to assume we seek out markets where there’s a strong Indian population, and certainly there is one in Dubai,” said Pardasani.
“Data points to people spending money in Dubai, and Indians are right up there near number one. It is such a global tourism hub, and we can play into that really well.”
JKS are also seeking sites in Abu Dhabi.
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.