Jashn: A Celebration of Fine Indian Flavor In Restrained Luxury
- Mona Shah
- 2 days ago
- 4 min read
There’s a moment at Jashn when you realize you’re in the hands of people who understand both discipline and delight. The team behind Jalsa Catering—long respected for executing grand culinary events across the Bay Area—steps confidently into a new spotlight. Their restaurant, Jashn, captures that celebratory spirit in a dining experience that feels warm, engaging, and unmistakably elevated.
The opening of Jashn represents a pivotal moment for its co-founders, Vittal Shetty and Reshmi Nair, and their team. Both began in Bangalore, where food and hospitality are a way of life, and brought that sensibility to the Bay Area. Vittal, trained at Bangalore University and the Oberoi Centre of Learning and Development, spent 12 years at Amber India as corporate chef. Reshmi, with 15 years in global hospitality, directed events and catering at Amber India, where she led memorable, large-scale experiences. Together, they strike a balance between innovation and warmth.
“For over 11 years, guests have celebrated our flavors through catering,” they share. “We always envisioned a place where people could sit, feel the energy, and experience our cuisine the way we imagined it. Jashn is that home.” Vittal creates the cuisine, Reshmi curates the celebration.
A restrained, upscale experience
From the moment you enter, the quiet elegance of the neutral-toned foyer sets the tone. You’re greeted with warmth and led into a vast dining space that manages to feel both spacious and intimate. Nooks invite relaxed cocktails and small bites; a chic swing awaits Instagram moments; and a bar framed by a dramatic fire feature anchors the room. Jashn’s design exudes polish—luxury with restraint, style with purpose. Golden chandeliers glow against a matte black ceiling, casting a soft light over tables dressed in white and moss-green glassware. Sculptural chairs and slatted wood panels lend rhythm to the room, softened by greenery. The private dining room is a standout—anchored by a striking mural (done by a local artist) of a woman adorned in traditional Indian jewels. Paired with a rich wooden table and a sculptural chandelier, the space feels intimate, artful, and unmistakably upscale.
Spices from India add authenticity
At the helm of the kitchen is Executive Chef Siddhesh Parab, a veteran of kitchens across India, Dubai, and the U.S., leads with finesse. His modern Indian style blends bold flavors, seasonal ingredients, and precision plating. He imports spices from India, integrating authenticity into a distinctly contemporary menu.
The vegetarian small plates are inventive and refined. Highlights include the Three Roots Chaat, where whipped yogurt mousse mingles with taro and lotus root for a textural delight, and the Paneer Trilogy, a trio of pressed cheeses accented with red chili, mint, and saffron that turns a familiar ingredient into a sophisticated tasting experience. The Phaldari Akhrot Kakori—soft banana and walnut kebabs drizzled with cream cheese—offers an inventive twist on classic flavors. The Vada Bao is a cool take on the traditional street food.
The highlight for me as the vegetarian Reshmi Kebab, traditionally a meat dish, this veg version was smooth and perfectly spiced, melting on contact with your palate.
Among the non-vegetarian small plates, the Andhra-Style Chili Chicken and Squid & Clam Masala stand out for their bold yet balanced spice profiles, while Laal Maas Tacos showcase regional Indian flavors in an unexpected, playful format. Each bite demonstrates chef Vittal’s mastery in marrying authenticity with innovation. The Goat Chop was melt-in-your mouth succulent, perfectly paired with a pear chutney.
Main courses stay true to Jashn’s ethos of balance and refinement. The Kala Mutton and Chicken Donne Biryani are rich, aromatic, and expertly spiced, while the coastal-inspired Prawn Curry delivers a bright, tangy, and creamy balance. We loved the White Butter Chicken, creamy with a rarely seen charmagaz (a traditional blend of four seeds) blended in white makkhan (butter). For vegetarians, I loved the Rajasthani style Pinwhell Gatte Ki Sabzi in a yummy tomato onion gravy and Shishito Pepper Corn Kofta are hearty yet nuanced, offering depth without heaviness.
Accompaniments—from fragrant Saffron Rice to crisp Assorted Papad—complete the meal, while breads like the layered Chur Chur Naan, Bullet Naan (nice spicy, laden with chili’s) and cheesy Three Cheese Kulcha are indulgent highlights.
Cocktails that complement
The bar program mirrors the kitchen’s craftsmanship. Cocktails are designed to complement, not compete. I had The Amrit Glow, it marries rose-infused gin with cardamom, mango, and citrus for a bright lift. Vrindavan Bloom combines rose whiskey, cinnamon, sage, and lime, finished with a hibiscus jelly garnish—a sophisticated balance of warmth and freshness.
Desserts impress both visually and technically. I had The Rose Kulfi adorned with petals and caviar, delivers drama in its tableside presentation. Pistachio Textures explores the nut’s many forms—mousse, ice cream, soil, and ganache—in a deconstructed homage to tradition.
What stands out most is the restaurant’s narrative restraint. It doesn’t try to “reinvent” Indian cuisine, nor does it cling to nostalgia. Instead, it presents each dish with the quiet confidence of a kitchen that knows exactly what it’s doing. The flavors are bold but balanced, the textures deliberate, the final impression unmistakably refined. Every detail—from the thoughtfully curated menu to the refined bar program—reflects the founders’ commitment to excellence and storytelling. With its vibrant spirit and meticulous execution, Jashn is a wonderful addition to the contemporary Indian food scene in the Bay Area.
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