South Indian cuisine is not only richly flavored, intricately prepared, and vibrantly colored but also a component that completes the face of the exquisite culinary heritage of India. Traditionally evolved through the epic achievements of dosas, sambars, and biryanis, the sight of South Indian cuisine evokes the thought of comfort food rather than fine dining. However, Avartana at ITC Maurya in New Delhi sets this perception upside down. After being home to signature restaurants like Bukhara and Dum-Pukht listed in Patricia Schultz's 1000 Places To See Before You Die, ITC Maurya has opened yet another fabulous creation called Avartana.
By visualizing South Indian cuisine with a progressive perspective, Avartana is transforming the landscape of food offerings and projecting its all-round versatility and sophistication across the globe. Avartana captures contemporary South Indian flavors in an age-old sense in the modern context.
Here, age-old traditions are wedded with cutting-edge culinary techniques to present earthy dishes that are innovative yet rooted in heritage. From molecular gastronomy to artistic plating, every dish here is designed to amaze and delight diners, all while pushing the cuisine to fine dining standards. In doing so, this attempt not only redefines South Indian food but nails a stereotype or two that depicts it as superficially simplistic and, categorically proves it can match the globe's most sophisticated cuisines.
Among its most important focuses, Avartana pays attention to presentation and innovation. Mysore Rasam," for example, where rasam is infused with the freshness of cherry tomato and coriander using the phenomenon of spherification, speaks to the restaurant's creativity making it Avartana’s signature dish.
Additionally, the blend of old and new promises a multiple sensory reception, both for the palate and for imagination. Take the bottle gourd for example; Avartana has superseded its expectations by creating a spaghetti out of this simplistic vegetable disliked by the Millennials and the Gen-Z. Another defining feature of Avartana is its commitment to regional multiplicity. South Indian food is not a single uniform entity but an individual specialty, characteristic in and of itself of the several traditions of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. Avartana celebrates these differences in deliciously innovative menus that imbue ideas from each regional repertoire into coconut, tamarind, curry leaves, and authentic spices in new and exciting ways.
It does not only inform diners about the richness of the South Indian culinary tradition but also deepens appreciation for the complexity and depth. Of course, Avartana is innovative, but its success also stands in its narration of South Indian cuisine. The restaurant emphasizes food storytelling, where each course is a journey of flavors and traditions. Tasting menus are carefully designed to include a harmonious progression of taste and textures, making every meal an unforgettable gastronomic experience. These degustation menus have been named Anika, Bela, Jiyaa, Maya, and Tara each presenting a different canvas in progressive South Indian cuisine.
Avartana has also added a world status to South Indian food. With regards to international critics and gourmets, this restaurant has helped South Indian food compete with the rest of the fine dining restaurants in the whole world. It testifies to the fact that traditional food may not be lost when it evolves and is open to other chefs and establishments to pursue the same route. In a nutshell, Avartana at ITC is a transformation process for South Indian cuisine. Explains why it has been listed in Asia’s 50 Best Restaurants List 2024 and ranks number one in the Condé Nast Traveller x Zomato Top Restaurant Awards 2024 The imaginative techniques and artistic presentation with respect to tradition make it a turning-in viewpoint for South Indian food perception and enjoyment. Efforts like Avartana at ITC Maurya honor the rich culinary heritage of South India while assuring this remains relevant in the ever-changing global culinary landscape.
Insider tip: Ask for the Kimaya menu, and indulge in a trail of story-telling with each dish listed on the menu.
Written by Editorial Team: Riyaa Ahluwalia
Edited by Managing Editor: Nikita Gupta
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