The City’s foodies and fashionistas thronged the new place that has undergone a complete menu revamp with little refurbishment.

The launch kicked off with a fashion show by the Royal House of Mysore, a brand pioneered by Maharaja Srikantadatta Wadeyar. Exploring both royal and contemporary motifs, sarees in georgette, crepe and chiffon lined up the ramp, set by the pool. This was followed by a celebration of fashion by some of the ace couturiers of India who retail out of Evoluzione in Bangalore. From Anamika Khanna’s graceful modern silhouettes to Sabyasachi Mukherjee’s kitschy style statement - the garments scorched the runway.

Trademark bejewelled digital print sarees and tunics by designer Tarun Tahiliani followed soon. Smart well-constructed jackets and coats for men in a variety of rich fabrics by pret designers Rohit Gandhi and Rahul Khanna received much applause. Bangalore-based designer Michelle Sallins too showcased her updates on the runway. Choreographed by Prasad Bidapa, the show had City models like Smitha Rao, Rakesh and Carun walking the ramp.

The Bangaloreans watched the fashion extravaganza over some ‘sherbat’ and a lavish kebab platter served with equal zest. From ‘Peshwari Tandoori Prawns’,  ‘Mahi Moti Tikka’ (chunks of fish with a marinade of dry rose petals, garam masala, finished with a moti or Pearls of Sago),  ‘Murgh Charga Lahori’ (succulent pieces of chicken with curd, cashew paste, ginger garlic juices and chef’s special concoction of five spices),  ‘Peshawari Tandoori Chicken’ to ‘Chapli Kebab’ (mutton mice patty with special herbs and spices) and ‘Tashkali Boti Kebab’ (a speciality from north-west frontier)  - the delicious choices were aplenty.

Interestingly, the vegetarian tandoori fair was impressive too with ‘Tandoori Hari Gobhi’ (roasted broccoli), ‘Multani Paneer Tikka’ (fresh cottage cheese stuffed with minted mushrooms) and ‘Aloo Firdausi’ (par boiled hollowed potatoes filled with a mixture of cashew nuts, raisins, cottage cheese and spices). A must-try is ‘Maans Ke Dhuvandaar Kebab’ (tender boneless lamb in a special herb marinade), a Jashn speciality that comes in truly smoking style!

The bread menu is extensive and unique comprising Cheese naan, ‘Taftan’ (leavened flour bread with saffron and small cardamom powder), Peshawari naan and ‘Bakarkhani’ (dry flat bread cooked in tandoor that goes well with kebabs) alongside regular breads like Roomali roti, Kulcha and Lachcha paratha.

 The roti-kebab menu ends with an array of desserts like ‘Matka kulfi’, ‘Shakori Rasmalai’ and ‘Anjeer ka Muzzaffar’ among others. Talking about the new menu, executive chef Vijaya Baskaran, said, “The demand is very high for North-Indian tandoori platter, especially among the international guests. They are always looking out for kebabs. We have created a limited menu with just 20 varieties of kebabs but they are of top class quality.
“An extensive menu tends to get lost after some time. We will keep changing the menu to remove boredom though.”

Jashn is partially open and partially closed. So, one can opt for either outdoor or indoor seating. Imported from Italy, the weatherproofing can also be closed and opened at convenience. So, be it rain or sunshine, it’s Jashn-e-bahaar for Bangalore!