Dil Se means “From the Heart” in Hindi. Bites from the heart is exactly what you get when you dine at Jashan in Plano. Nestled in The Shops at Legacy, this upscale, unique Indian restaurant was Michelin recommended in 2026, and once you take your seat and indulge, you will see why.
There are a pair of ways to enjoy your evening at Jashan. The traditional off the menu table seating, which is an elegant, intimate personal experience on its own, with offerings like the Murgh Tikka Mirza Hasnu, which is a chicken dish served with royal chilis and offers fragrant spice notes and a gentle smoky flavor. Butter scallops or a whole Dover Sole are also great options if you prefer seafare. Most menu items at Jashan are not your typical Indian dishes that are heavily spiced with bloomed curries and exceptionally bold flavors. Most are more subtle, without compromising traditional Indian flavors, which makes them far more approachable to those who might not love overpowering spice profiles.
The second experience, and the one I highly recommend, is the Dil Se option, which seats patrons for a chef’s table experience that is right on top of the action, complete with one-on-one engagement with ownership and the talented culinary geniuses behind this distinct menu.
As you prepare for your journey, you are given a train ticket to board the chef’s table (there is a railway theme to the evening), which is a nice touch as you sip on a cocktail before you make your way to the seating area. Cocktails are unlike anything I have seen in my years touring restaurants around the area. Zero proof mocktails are available, like the Kokum Citrus Cooler or the Pomegranate Chaat Spritz, or if you want something with a little more pizzazz, the Malabar Ember is a showstopper, with aged rum, coconut, cinnamon and citrus notes presented in a full coconut with bubbling dry ice. The eye appeal is unlike anything you have ever seen. As it arrived on the bar top, others waiting for the Dil Se could be heard oohing and aahing and chatting amongst themselves wondering which of the cocktails was settling in front of us.
Other cocktails include a more traditional Clarified Mango Lassi, which came equipped with a sweet mango bite and a little pop of rum on the back end. The cocktail menu at Jashan is as whimsical as it is delightful. A selection of rare spirits from the Founder’s Cellar is also available, and the sky is the limit when it comes to those choices. Plenty of wines are also listed, and any of the servers will be happy to help you make a selection to pair with any dish you might select, and there is a wine addition to the Dil Se, which offers house selections that pair with each region as you embark on your adventure.
The Dil Se takes you on a seamless culinary trip across India from the northeast corner in Dibrugarh, almost 2,400 miles south to the coastal town of Kanyakumari. Along the way, those on this ride sample traditional flavor profiles from 12 states, all while Chef Prasanna tells stories of the origin of the cuisine and his own travels across the various regions. You aren’t presented with a menu; rather, you are presented with each dish individually, which is explained in detail, and you receive a menu of the evening’s offerings at the conclusion of the night, which is a keepsake of the journey.
As you are seated, you begin to see the artist’s work. There is a quiet stoicism among kitchen staff, not the chaotic ringing of pots and pans you might hear in other kitchens. Everything seems second nature, even cerebral as they begin to prepare and plate bites one after another. When presenting dishes, they are engaging and jovial, but once their backs are turned to prepare the next offering, they are locked back in. It was very fun to watch.
Plating is exceptional, with each bite being served on a different extravagant vessel, which really adds to the overall aesthetic. I wouldn’t even call many of them “plates” per se – for example, one of the bites early in the meal came presented in a small tree with a bird’s nest that held a single bite which they called “India’s First Sunrise”. This crispy black rice and bamboo shoot is chased with a gelatinous pod of Assamese Tea. At this very moment, we knew we were in for a culinary ride unlike any we had ever been a part of.
From there, guests are whisked to Nagaland and the City of Dimapur, where they are presented with a goat chop topped with a traditional fermented soybean called Axone, and served with a potato croquette. The dish is then kissed with smoke and served inside a spherical vessel with a removable top, akin to a cloche, which is removed before enjoying. Although early in the proceedings, this was a contender for bite of the night. The goat was beautifully prepared, and the axone added a nice umami profile. The potato was lightly crisp and airy. Although simple at face value, the flavors work in complete harmony.
After a trout bite with edible fish bones (yes, you read that right) from the state of Assam, you are whisked via gastronomic magic to the region of West Bengal and a steamed chicken crystal dumpling in a chai consommé. The dumpling was perfectly prepared with subtle notes of the chai complementing the chicken.
I mentioned the railway theme to the evening. The idea is you are taken on a train adventure across the country, and as Chef explained, during these train rides, you often are served something from the pantry car, hence one of the dishes not from a particular region is the Railway Cutlet. This beetroot, carrot and peas combination comes served with some Avakaya ketchup. This crispy little roll of fun ate a lot like a traditional egg roll … crunchy with a little kiss of sweet from the carrot and a little sour note from the Avakaya in the ketchup. It wasn’t at all what I expected, but one of my personal highlights of the night.
As you make your way to the southern part of India, you are met with a tri-state region known as Kongunado. Here you will find the most well-known and traditional flavors we in the west think of when we think of Indian cuisine. This is a trio of bites consisting of a Kongunado biryani, Moplah biryani and a curd rice. However, these bites come with a different spin. They are more akin to maki sushi, with the rice rolled and the protein on top. It’s a master stroke from the culinary team at Jashan, and one last playful twist to what is an amazing journey.
No great meal is truly complete without dessert, and the final stop on your trip across India concludes at the meeting of the three seas. Near Kanyakumari, on the southern tip of the country, the Bay of Bengal, the Arabian Sea and the Indian Ocean meet. For dessert, the chefs at Jashan pay homage to this oceanic joining of hands with a dish consisting of coconut, pineapple, and mango. All three are served with different textural presentations surrounding a traditional French tea cake known as an Almond Financier. The tea cake represents the sun and the moon, and the other elements represent the trio of oceans coming together in harmony. There is a little Chana crumble to add some crunch. It’s one final nod to the Indian culture.
Over 16 samplings, every flavor profile box is checked. Salty, sweet, tangy, spicy, bitter, sour. No stone goes unturned. I could write an entire magazine detailing every dish, but I wouldn’t want to ruin the fun. You just need to go try them all for yourself.
It should be noted that Jashan is accommodating to any food allergies (they ask well ahead of time), and they also offer a separate vegetarian Dil Se, so don’t feel like you will be left in the cold if you aren’t a carnivore or, say, have a shellfish allergy.
Jashan also has a great social media presence (@jashandallas on Instagram), which offers some great behind the scenes looks at the cavalry in action along with some interesting tidbits about service and the dishes they are quickly becoming famous for.
Jashan is a dining experience you simply must try to totally understand. My words do not and will not do it justice. It is very much “you had to be there”, and I promise, you will never forget it. The whole presentation from beginning to end is a memory, with otherworldly hospitality, mind-blowing flavors, and plating that you won’t find anywhere else in the United States. As much as I hated to be that guy who continued to pull out his phone for photos, I found I couldn’t help but snap pictures of every dish. They are all beautiful and celebrate an entire country from north to south. Jashan, as it just so happens, means celebration in Hindi. So, the trip indeed does come full circle.
As the seasons change, so does the Dil Se, so you might not get the same dishes every time, but I can only imagine with the creative minds of these world-renowned culinary masters, they are just as magnificent no matter what time of year you make your reservation.
It is easy to see why Jashan was recommended by Michelin. It’s elegant, informative, creative, and of course delicious. It’s one-of-a-kind.