ITC Hotels opens the third dining establishment of its ground breaking and pioneering brand in reinvented Southern Indian cuisine ‘Avartana’ at ITC Maratha, Mumbai.
Already a huge success at ITC Grand Chola in the south, and ITC Royal Bengal in the east, the legacy of this signature culinary restaurant now takes the stage at ITC Maratha in the west.
Shining brightly at Asia’s 50 Best Restaurants 2023, the iconic Avartana now enters the realm of Mumbai’s culinary horizon.
“We are delighted to open the 3rd Avartana at ITC Maratha, Mumbai. Just seven years young, Brand Avartana has carved a niche for itself, demonstrating the strength and prowess of Indian ingredients and culinary techniques to the world. We endeavour to share the reimagined renditions of Avartana with diners across various cities, crafting moments that resonate long after the dining experience. At Avartana, magical flavours meet twenty-first century global technology reinventing haute cuisine fine dining into an evolved art,” shared Anil Chadha, Chief Executive, ITC Hotels.
ITC Hotels’ culinary expertise is an ode to the diversity of flavours and a commitment to delivering unmatched gastronomic experiences, setting the standards for cuisine excellence. A jewel in its crown, Avartana, stands as a distinguished icon, striking a harmonious balance between tradition and innovation exemplifying a one of a kind culinary experience showcasing Southern Indian culinary mosaics.
The well-researched traditional and progressive renditions of peninsular southern Indian cuisine is rooted to the gravitas of diverse aromas that seamlessly marry local ingredients with modern interpretations, celebrating an exciting confluence of colours and taste.
Pronounced ‘Avartan’, this Sanskrit word refers to rhythm, mysticism and magic. Much like the restaurant’s name, the dishes are an expression of magical art, with each one featuring unique concepts in modernist iterations and progressive renditions while firmly being rooted to the traditional flavours and ingredients of the subcontinental India.
Avartana surpasses gastronomic paradigms in a testament to the marriage of tradition and innovation. Its kitchens delve into the regions of Kerala with its treasured Ghee; the discerned Uthukuli Butter and Mango Ginger sourced from Andhra Pradesh; Sago and Jaggery from Chennai; Mochai Beans from Tamil Nadu; Tamarind from Telangana and more, deconstructed into captivating delicacies that leave your senses heightened and mind entranced.
Its brigade of chefs takes the diner through guided-dining experiences traversing across a series of small bites such as the Spiced Aubergine and Sago presented in a resplendent galaxy of flavours highlighted by a Byadagi chilli emulsion wrapped in a roasted eggplant sheet, the Sago Yogurt in a reinterpretation of the classic Bagala Bath featuring an exotic dried berry tamarind sauce, the Fennel Pannacotta egg dessert served in a bird’s nest and a mini hammer to crack it open with.
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