by Joey Stewart
Dil Se at Jashan is a fourteen-course tasting experience crafted to explore the richness and diversity of Indian cuisine. Each course is a careful composition, blending traditional techniques, regional influences, and contemporary refinements, all served in an intimate, fine-dining environment. Every element—seasoning, texture, presentation—is designed to reflect the depth and nuance of India’s culinary heritage, creating a meal that feels intentional, balanced, and thoughtful.
The restaurant itself is the realization of a personal vision. Every detail, from décor to menu, reflects a journey shaped by dedication, curiosity, and perseverance. The goal is to honor Indian culture and tradition through cuisine, offering diners a connection to its history and artistry. Dining at Jashan is meant to feel meaningful, where each bite resonates with care, heritage, and intention.
The tasting begins with delicate opening bites that set the tone. Khumb-e-Galawat, soft, subtly spiced mushrooms prepared in a melt-in-the-mouth style, are paired with Kaddu-ki-Kachori, crisp pumpkin-filled pastries, one crafted to mimic the shape and richness of crab. These early courses are approachable yet playful, introducing diners to the complexity and depth to come.
Next, Chicken Paniyaram, small savory cakes of fermented batter filled with spiced chicken, curry leaf, and tangy tomato chutney, provide a comforting, layered flavor. Aromatic intensity grows with Raan-e-Dhungar, slow-roasted lamb glazed with clarified butter and saffron, finished with a gentle smokiness achieved through traditional Indian smoking techniques.
Seafood courses create contrast and brightness. Macchi Akbari, tandoor-seared barramundi topped with mango pickle butter and fresh dill, offers a balance of richness and acidity, while Boston Lobster Rassa, chargrilled lobster paired with white asparagus and a lightly spiced coastal sauce, delivers indulgence without heaviness.
Vegetables are elevated with equal care. Bademjan-e-Shahi, charred eggplant layered with yogurt, garlic, and mint, highlights earthy and creamy notes, while Shorba-e-Makai-o-Dahi, a yogurt-based soup with sweet corn, warm spices, and saffron foam, offers comforting yet refined complexity. A floral palate cleanser, Gulabi Sufiyana, combining raspberry, rose, and citrus, refreshes the senses before the meat-focused courses continue.
Gosht-e-Deccan, grilled lamb chops served with seasonal vegetables and a tangy, herb-forward chutney, highlight southern Indian flavors. A celebratory trio follows, featuring Daawat-e-Jashn, which combines slow-cooked lentils with meat, a clear spiced broth, and fragrant chicken biryani layered with aromatic rice and warming spices. Dessert blends mango, cardamom, chocolate, and vanilla gelato in Diwan-e-Aam, finishing with delicate Petit Fours to close the meal.
Throughout the experience, attention to freshness, sourcing, and technique ensures each course is precise, flavorful, and expressive. Dil Se presents Indian cuisine as both approachable and intricate, inviting diners to engage with its layers of flavor, texture, and history in a memorable and personal way.
