A new take on the traditional rasam lies in its burst of flavours – its distilled form readies the palate for what is to follow. As the dining experience progresses, each dish turns out to be a unique surprise to the diners. At the newly opened ITC Maurya’s Avartana in Delhi, the southern menu has been given a contemporary makeover. The restaurant is a culinary treat to Delhi diners looking for an out of the box yet a cozy experience.
Rooted in strong cultural narrative, the kitchens at Avartana, pronounced ‘Avartan’ in Sanskrit, curate the mysticism and magic that the word personifies by exploring new frontiers southern Indian gastronomy and delving into the past with modernistic expressions. Their guided degustation menus – Anika (13 course), Bela (9 course), Jiaa (11 course), Maya and Tara (13 course), are each extensively curated culinary marvels that take from the South.
Avartana in Delhi makes for the fifth dining establishment at ITC Maurya. This year, it made to the list of Asia’s 50 Best Restaurant List. The restaurant is a success at ITC Grand Chola in the south, ITC Royal Bengal in the east and ITC Maratha in the west, while it continues to gain popularity at ITC Ratnadipa, ITC Hotels’ first international hotel in Colombo, Sri Lanka.
Anil Chadha, chief executive, ITC Hotels, says, “Passion drives us to create and serve the best in hospitality. We are delighted to bring in the fifth ‘Avartana’ to the capital city of New Delhi. Having earned coveted accolades and charmed food connoisseurs worldwide, Avartana has elevated culinary artistry inspired by the rich southern Indian cuisine heritage infused with innovative techniques. Bukhara, Dum Pukht and Avartana bring iconic dining experiences at ITC Maurya.”
The interiors are an ode to the peninsular southern India – the sustainable banana leaf stays perched with gold brass accents in geometric patterns making it the essence of Avartana’s interiors across its space. Colour palette of mellow gold, pastel tones, light-coloured wood, and silver-hued upholstery is accentuated with object d’art in copper and amber and soft-edged contemporary décor. Elegant hemisphere lamps resemble the beloved coconut while light installations reflect the banana flower.
The spice markets of Chennai to the backwaters of Kerala, tradition finds a contemporary twist in spirits - crafted concoctions like Coorg Coffee Espresso Martini, Mangaluru Kokum Sour and Madurai Mogra Julep, pair well with the menu. The Crispy Chilli Potato 2.0 is a highlight of Jiaa. A multi-sensory experience in a singular course, it represents a nest of crunchy potatoes, hand sliced into shoe strings paired with a pineapple and mint sphere encased in cocoa butter.
The 54-seater restaurant (with a Private Dining Room accommodating 10 guests) delights its diners with its interactive kitchens.
