Junoon has reemerged on the scene and its new incarnation is nothing short of striking. Featuring a series of spaces (the front area is primarily suited for a bite and bevy), the reprized décor flaunts pendant lights strung with thick grass ropes, vintage mirrors, and a gleaming white marble bar. Speaking of, teetotalers rejoice as the mocktails alone (a cucumber collins, anyone?) are worth a letter home.Bold Indian flavors and elegant platings are par for the course. The menu certainly makes the most of goat as a whole. To wit: toasted brioche with goat brain; or las mas (goat cooked with Mathania red chili and smoked mustard oil). Savory dal makhani calls for a house-spiced naan; while desserts, like Ma's rice pudding, are a consummate denouement.