By Neha Mehrotra
In a city that loves to eat and is a melting pot of cultures, this South Indian restaurant is a perfect addition to the essence of Mumbai’s gastronomic scene. Already a huge success at ITC Grand Chola in the south and ITC Royal Bengal in the east, AVARTANA makes its way to Grand Maratha, Mumbai. The restaurant’s continuing success remains a combination of its unique and global culinary skills and authentic South Indian ingredients and flavours that your Amma would approve of.
Avartana Comes To Mumbai
“Avartana” in Sanskrit refers to fusion, rhythm, iteration, and magic, and it is these words that translate to the plate before you. Each dish is a manifestation of enchanting culinary art, showcasing modernist interpretations and progressive renditions, all grounded in the traditional flavours and ingredients of subcontinental India. Through a diverse array of introductions, Avartana skillfully presents the unique tastes of Kerala, Tamil Nadu, Andhra Pradesh, Karnataka, and Telangana, transforming the way these flavours are interwoven into its culinary repertoire.
The Experince
Luxury dining at any ITC signature restaurant is always a sight to behold, and Avartana is high in the style quotient. As you walk through the spread-out seating area of 62 guests, you’ll find yourself embraced in the warmth of South Indian hospitality, with sustainable and wholesome banana leaves adorning the interiors of the space. Further, the mellow, light colour scheme, light-colored wood, and silver-hued fabric upholstery, accentuated with objects d’art in shades of copper and amber, will remind you of a harmonious blend of modern and contemporary interpretations of Southern culinary mosaics. The space also features a private dining room that can accommodate 10 guests with a choice of a bespoke meal, making it an enhanced experience of exclusivity and sophistication.
What’s on the Menu
Extending beyond a la carte dining, Avartana offers five tasting menus, including the seven-course Maya, nine-course Bela, eleven-course Jiaa, and thirteen-course Anika and Tara menus. Apart from Tara, which has a seafood focus, all menus have both vegetarian and non-vegetarian options and can be customised as per individual dietary restrictions and preferences.
Inspired by authentic flavours, local spices, delicate broths, infused oils, fresh coconut, and aromatic curry leaves, the restaurant provides progressive renditions while firmly being rooted in the traditional flavours of subcontinental India.
A marragie between tradition and innovation, Avartana 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.
Additionally, diners can revel in culinary artistry through a guided-dining experience 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 and the Sago Yoghurt in a reinterpretation of the classic Bagala Bath featuring an exotic dried berry tamarind sauce. The dessert, the fennel pannacotta egg, steals the show and is served in a bird’s nest with a mini hammer to crack it open with.
