Earlier this month, Jashn announced a collaboration with celebrity chef Ajay Chopra. The new menu promises to take you on a journey to ‘gourmet nirvana’ (I love the sound of ‘nirvana’, brings back some interesting yet terribly distant memories).
Jashn happens to be a family favorite. When they announced a new menu, I may have panicked a little. The thought of never eating ‘Kurkure Bhendi’ was a bit scary. Thankfully it’s still available (woohoo!!!) AND so are the other ‘fan favorite’ dishes.
I did taste some of the new additions a few days ago and they were delicious, interesting and fun! Fun because some of them included a bit of ‘molecular gastronomy‘ (I did have to google the term, I’m not going to lie)
We started off the evening with their ‘Shikanji Mojito‘ . I’ve tasted this one before, it’s lovely & refreshing. You can read about the ‘Jashn’ dishes I’ve previously reviewed, here.
For the starters we were served the ‘Rajma Galouti‘ ,’Okra Tempura‘ and the ‘Chicken Kafir Lime Kebab‘
Next followed Jashn’s signature ‘Pani Puri Shots‘ I’m so glad that they are not off the menu! I love them. What’s new is the presentation – I’m not going to give it away (yet) but expect a ‘liquid nitrogen’ element here.
While you wait for the mains, ‘peanuts in dry chaat’ served in little ‘papadum’ cones keep you busy, reminiscent of the ‘murmura’ (puffed rice) served in newspaper cones back home. These little details that go into the presentation of a dish really take you back in time!
For the mains, ‘Pan Seared Pithaud Cakes‘ (discs of hung curd) with masala green peas, plantain chips & apple chutney. In my opinion this was the dish of the evening!
The non vegetarian option, ‘Stuffed Chicken Breasts‘ served with green pea puree, fried potato ‘chaat’ and saffron pullav. A really interesting combination.
Followed by the ‘Gulnaar Kofta‘ (paneer and dried fig dumplings in a korma gravy).
Also part of the mains were the ‘Kadhai Subz Nawabi’ (stir fried vegetables in five spices) and ‘black lentils’ (slow cooked with butter and crushed tomatoes) with mixed ‘tandoori breads’.
Now for the best part of any meal, dessert. First we tried the ‘Crisp Milk Pancake Stack’ with seasonal fruit compote and pistachio brittle. The second dessert option and my personal favorite, a ‘Deconstructed Rasmalai’.
We ended the night with the Jashn signature ‘Paan Dukhan‘ (A little almond biscuit with a generous dose of liquid nitrogen). I may have gone a bit overboard with this but who cares – I had so much fun 😉
And if all the food and fun wasn’t enough – we left with a little box of ‘cheesecake’ (neatly wrapped in the ‘Jashn’ pink & blue). For those of you who are wondering, the ‘Paan Cotton Candy’ is still very much a part of your dining experience.
You can find ‘Jashn’ on Facebook. For more pictures of the evening head over to my facebook page or go directly to the album. ‘Jashn’ is part of the Entertainer – Oman (yay! If you love dining out in Oman, you should consider purchasing the app… or the book – I definitely prefer the app!)
If you enjoy eating out, read reviews at over 20 restaurants in Muscat here.