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    Vegan News

    Dallas-Fort Worth scores very rare vegan soft-serve ice cream by Oatly

    Teresa Gubbins
    Mar 31, 2021 | 2:26 pm
    Oatly soft serve
    Pretty photo, although the soft-serve will be available in a cup only.
    Courtesy of Vegan Treats

    A rare treat that until now has been available in only one shop in the U.S. is coming to Dallas-Fort Worth: vegan soft-serve by Oatly, the buzzy oat milk company.

    The soft-serve will be available at Globe Life Field in Arlington, as part of a partnership between Oatly and The Texas Rangers. It'll come in two flavors, chocolate and vanilla, as well as an option for a swirl. It'll be sold in a cup only, no cone, for $8.

    "Oatly has partnered with a number of MLB teams and we were lucky enough to be one of them," says Casey Rapp, General Manager of Delaware North Sportservice at Globe Life Field.

    Up until now, the only place in the country to get this new Oatly venture was at Dirt Candy, a plant-based restaurant in New York, who introduced the soft-serve in late 2020.

    But according to a representative from Oatly, the company has expansion plans, including its role as the Official Sustainability Partner of the Texas Rangers.

    As part of that partnership, Rangers fans will see Oatly at Globe Life Field in a couple ways: fans will be able to buy Oatly soft serve in a couple different locations and they’ll see some Oatly touches around the stadium, including in the Kids Zone and via a giant Oatly carton display.

    There will be two locations in the ballpark where the soft-serve is served:

    • Lower Concourse Going Going Greene
    • Upper Concourse Karbach Skyporch

    Both of these locations are separate from the ballpark's well established Vegan Cart located on the main level at homeplate.

    Founded in the '90s and based in Sweden, Oatly has a patented enzyme technology that they say copies a process in nature. Like most oat milks, it's very creamy; some have called it the "Holy Grail" of alternative milks.

    Oatly's North American President Mike Messersmith says in a statement that they're thrilled to be partnering with the Texas Rangers and Delaware North.

    "From bringing in the new Oatly Soft Serve for fans to enjoy on game day to collaborating with us on their sustainability initiatives at Globe Life Field to putting up a massive oatmilk carton in the outfield skyline, the Rangers are leading the sustainability movement within the gameday experience," Messersmith says.

    "More and more, people are choosing to eat more plant-based, even at the ballpark," he says. "Globe Life Field is a great place to make that choice, and we’re excited for Rangers fans to try Oatly in a whole new way with our soft serve."

    Delaware North services a number of stadiums across the country. According to Glen White, director of Corporate Communications, the Arlington stadium is among the first to offer this as an option. (The soft-serve is also being offered at Wrigley Field in Chicago.)

    "At this time we don’t have plans to serve it in other venues where we operate," White says. "But there may be some further discussion, and we will be reviewing how the Oatly product is received by fans at Globe Life Field this spring."

    The Rangers have an admirable track record on the vegan front, first adding vegan dishes to their concessions lineup in 2016. They've since won the award for "No. 1 most vegan-friendly ballpark" twice, in 2017 and again in 2019.

    dessertsvegan
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    Ambitious Indian restaurant Jashan opens at Plano's Legacy North

    Teresa Gubbins
    Dec 2, 2025 | 3:09 pm
    Jashan
    Jashan
    Jashan

    An ambitious new Indian restaurant with a one-of-a-kind menu offering has opened in Plano: Called Jashan, it's an upscale spot showcasing dishes from multiple regions of India and is now open at 7401 Lone Star Dr. B120 in Legacy North, in the former Farm + Feed space.

    Jashan is from first-time restaurateur Prasanna Singaraju, and stars chef Ashish Bhasin, one of India’s prominent regional cuisine specialists, with chef Ramesh Thangaraj, who are bringing flavors from cities and regions across India.

    • Lucknow: in northern India, there are galouti and kakori kebabs, featuring minced meat with spices; sheermal, a flat sweetbread; nihari, a slow-cooked stew considered the national dish of Pakistan; and chaats layered with yogurt and chutneys
    • Delhi: the capital city that's home to street foods like stuffed paratha flatbreads; crisp fried potato tikkis with chutneys; chole kulche — like a chickpea slider, and kebabs cooked over charcoal
    • Hyderabad: a one-pot porridge called haleem; a rice casserole called dum biryani, a lamb dish called pathar ka gosht, and mirchi ka salan which are curried chile peppers — all highlighting the region’s love for spice and slow-simmered dishes
    • Chennai: Favorites in this southern India city include Chettinad pepper chicken, meen moilee (fish stew), prawn curry, nethili fry (fried anchovies), paired with idiyappam noodles, appam crepes, and coconut rice

    Starters include

    • Lucknavi Paneer Tikka - Soft paneer cubes in a tangy masala
    • Malabar Crab Cakes - crab meat mixed with curry leaves and mustard seeds, pan-fried and served with mint chutney
    • Awadhi Seekh - minced lamb seasoned with a blend of Awadhi spices, skewered and grilled
    • Demystified Samosa - layers of crunchy samosa, potato masala topped with safed matar (white peas), yogurt, and chutney

    Main courses include

    • Kacche Gosht ki Biryani - Basmati rice and goat in Nizami spices
    • Konkani Seafood Curry - a coastal delight featuring scallops and cod in a spicy tangy coconut curry flavored with tamarind and curry leaves
    • Malabar Parotta with Kerala Beef Curry - flaky, layered flatbread served with a spicy beef curry
    • Goan Lobster Rassa - Lobster tails in a spicy Goan curry with flavors of coconut, tamarind, and a special Goan masala
    • Nalli Gosht Roganjosh - leg of goat in a creamy tomato and onion gravy

    Omakase
    For those seeking something truly unique, Jahsan also offer the Dil Se menu — an omakase-style tasting, available in 7- or 13-course versions, featuring a procession of these flavors, letting guests discover the stories of these cities in one visit. The 23-course version is $175.

    Beverage and decor
    The beverage menu is overseen by mixologist Brian Van Flandern, who collaborated with Singaraju to create cocktails with Indian herbs, spices, and flavors. They include the Masala Martini, a spicy twist on the classic martini; Tamarind Margarita with tequila and tamarind; and the Saffron Spritz with Prosecco, saffron-infused syrup, and club soda.

    Wine Director Rudy Mikula and Sommelier Antu Chowdhury have assembled a substantial wine-by-the-glass list, as well as a variety of wines from around the world, including Italy, France, the US, Australia, Spain, Argentina.

    Desserts include Rasmalai Tiramisu, a fusion of Italian tiramisu and Bengali rasmalai, layering mascarpone cheese with cardamom-flavored sponge cakes, soaked in rasmalai milk; Saffron Pistachio Kulfi Indian ice cream with saffron and pistachios; and traditional gulab jamun, small dumplings drizzled with saffron syrup.

    The 8,200-square-foot space features amber lighting and design elements inspired by Indian craftsmanship. A chef’s table and multiple private dining spaces provide additional choices for guests looking for something unique.

    “Growing up, meals brought us together, creating moments that formed who we are,” says Singaraju. “Building Jashan comes from the desire to extend these moments; bringing these traditions to Dallas is both an honor and a responsibility I take very seriously. I believe in working with people who see the purpose behind every detail, and Jashan is guided by this belief, bringing India’s kitchens to a place where guests can find a piece of that familiarity and memory on the table”

    openings
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