ITC Grand Chola’s signature dining experience, Avartana, has made a dazzling debut breaking into Asia’s Top 50 Restaurants list, at No 30. With innovative and distinct culinary creations that combine Southern Indian flavours with global techniques, Avartana’s inventive recipes using fresh and seasonal ingredients are truly a feast for the eyes and taste buds alike. Avartana was also accorded the highest new entry award.
You can now experience these signature experiences at the newly opened Avartana at ITC Royal Bengal.
“Avartana is an immersive experience, like none other. It exemplifies a unique combination of traditional and progressive renditions of Southern Indian cuisine. Rooted in the authenticity of their origins, it is one of the finest culinary experiences in Asia. We are overwhelmed with the love we have received from our patrons,” said Gaurav Soneja, general manager, ITC Royal Bengal.
t2 sat down for a meal that exceeded over 12 courses, soaked in the genius and mastery of flavours. We also learnt in detail about the stellar processes in the kitchen that make Avartana unique.
Let’s take a look.
The Telegraph loved
Crispy Chili Potato 2.0, with Pineapple & Mint: This is a bomb of flavours, quite literally. The crispy potato base marries perfectly with the pineapple, tamarind and mint liquid on the inside of the dome. Put it in your mouth in one go to feel the explosion.
Lamb Brain Fritters with Cracked black pepper and butter emulsion: These chunks of lamb brain were perfectly cooked, juicy, tender and melt-in-the-mouth. We’re going back for this for sure.
Nannari Slush: This is not your regular slush. It packs in the goodness of a locally grown root extract called Sarasparilla, which is believed to be a cooling agent, and is paired with lime for added zing.