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Jashan manao

Experience fine dining and personalised service at Jashan restaurant



Indulge in sugar-free deserts —Photo:Satish. H

AT JASHAN, it's a celebration of food if one goes by what the owners say. Explore... rs is the new company floated by them as they want food to be explored at Jashan. Three people with a hotel management background with two of them being chefs for more than a decade in top hotels and on international cruise liners decided to join hands to start Jashan. Anil, Yesudas and Manoj Kumar (now in the merchant navy) are brimming with confidence about their new venture.

In a three-storeyed building tucked away inside the first floor of the restaurant serving Indian cuisine is now ready. The second floor which will be serving Mediterranean (French and Italian too), Oriental (Indonesian, Malaysian, Thai, Chinese, Japanese and Philippino) and Mexican cuisine) will be ready in a month's time. The owners feel that the location will not be a deterrent as there is loads of parking space, which is a luxury and people will start thronging once they hear about the food through word of mouth.

Location: 8-2-603/23/4, Zehra Nagar, Road No. 10, Banjara Hills (take left road after the Indo-American Cancer Hospital if coming from KBR Park side). Opposite the Government officers flats. Tel: 23391751/1752.

Ambience: A blend of medieval and modern. The octagonal shape with arches is rather new for a restaurant. Lot of free area to move around. The dιcor on the ground floor (with a seating capacity of 68) is Indian with wooden slightly ornate furniture. The tables are decorated with ikkat table-mats and napkins held together with Hyderabadi stone-studded lac bangles. The second floor gives an impression of a ship with a huge painting of the sea as well as wooden flooring. The furniture is a mixture of wrought iron and cane. A private dining room is there too.

Menu: Indian (Andhra, Hyderabadi, Chettinad, Lucknowi, Punjabi) on the ground floor. Oriental (Thai, Malaysian, Indonesian, Chinese, Japanese) and Mediterranean a la carte. Quite a range of items from soups, starters, curries to rotis and biryanis. A veg, non-veg and seafood set meal (not a thali) served in five minutes after the guest settles down started for those who want to grab a quick bite. Irani chai and Degree coffee (filter coffee) are part of the menu besides a few desserts.

USP: Fine dining and personalised cooking. A car pick-up and drop (in the radius of five kilometres) will be introduced after the first floor is ready. Quite a bit of cooking will be done in front of the guest in a trolley. Light healthy options of the dishes (cooked in olive oil) available on request. Some sugar-free desserts as well. Attempts and efforts will be made to serve guests some dishes according to their preference outside the menu card.

Pricing: Fairly reasonable.

RADHIKA RAJAMANI

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