Avatara: World’s only one Michelin-star pure veg restaurant from Dubai opens branch in Mumbai

KV Prasad Jun 13, 2022, 06:35 AM IST (Published)

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The world’s first One-Michelin Star vegetarian fine dine restaurant Avatara from Dubai has opened its first branch in Mumbai. Part of Passion F&B’s portfolio, Avatara aims to deliver a unique culinary journey for Indian diners and its 14-course vegetarian tasting menu (bite-size dishes) breaks away from conventional offerings.

The restaurant has omitted staples like paneer, mushroom, onions and garlic from its menu and instead its 14-course vegetarian tasting menu showcases innovative dishes crafted from underappreciated vegetables like their bitter gourd tikki and turnip galouti kebab.

Avatara, was recently awarded a Michelin Star in Dubai, according to chef Rahul Rana. He highlighted that the restaurant in Mumbai, transforms local vegetables often disregarded or taken for granted into some culinary delights. Bitter gourd is reimagined into a tikki (patty), infused with ghee-roast masala, complemented by a creamy gelato crafted from mango sambar and served with dosa crisps for added texture.

The modest turnip takes on a new identity as a galouti kebab, accompanied by a creamy rajma and turnip curry inspired by Kashmir, along with katlam, a flaky Kashmiri bread.

“Being awarded our first star for the Dubai restaurant was a gratifying experience. Getting a Michelin star is a responsibility, expectations of guests increase, and maintaining the same expectations is extremely important. It is a reminder for us to never become complacent and to continuously strive for perfection in every dish we serve,” he said.

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Our first course commenced with a refreshing pineapple rasam infused with curry leaves, followed the by Naivedhya course, which is inspired by traditional offerings to deities. This course features homemade butter, popping sugar, and a bon-bon filled with panchamrit, serving as a delightful amuse-bouche.

Before delving into the main courses, a palate-cleansing burst of passion fruit, strawberry, and spiced guava water was served to us. Then followed signature courses like Shubhanjana and Vrihi, which draw inspiration from the culinary heritage of Bihar and Maharashtra, respectively. These dishes, like the drumstick chokha and sattu kachori, and the Kolhapur-inspired vrihi, tantalise with their bold flavours and inventive presentations.

Among the desserts, madhuram stands out, offering a nostalgic twist on Uttarakhand’s bal mithai, featuring milk chocolate fudge balanced by the tartness of buransh-flavoured homemade wine. Notably, Parna, a chocolate-coated shell infused with betel leaf extract, adds a final touch of sophistication to the meal.

Rahul Rana, Global Head Chef of Avatara told CNBC-TV18, “Avatara is a reincarnation of soulful Indian cuisine. Our menu includes seasonal ingredients, sourced locally to ensure both freshness and authenticity. With Avatara, our aim is to offer people an exploration into the diverse world of Indian vegetarian cuisine. We want to highlight the richness and versatility of these culinary traditions, demonstrating that there is a thriving market for such offerings. As we observe a significant shift in dietary preferences, with more people embracing vegetarian, vegan, and plant-based options, we believe Avatara is poised for great success. Our menu caters to the dietary requirements of various categories, while still delivering an explosion of remarkable flavours, without the use of garlic or onion.”

Sanket Joshi, Head Chef at Avatara Mumbai, highlighted the contrast between the Dubai and Mumbai menus. He said, “Vrihi,” inspired by the Maharashtrian Thali, pays homage to his Maharashtrian roots, while “Subhanjana” draws inspiration from the flavours of Bihar, featuring key ingredients like Sattu and chokha. Through Avatara, Joshi aims to showcase how Indian cuisine can be elevated to new heights and demonstrate the global journey of Maharashtrian culinary traditions.

While the restaurant passes on a clear message of, “never underestimate the potential of humble vegetables,” they do surprise even the most discerning palate with the taste of their unique dishes.

The 65-seater restaurant located in Santacruz West exudes a soothing ambiance with its white, blue, and sea-green décor.

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KV Prasad Journo follow politics, process in Parliament and US Congress. Former Congressional APSA-Fulbright Fellow