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Avartana, IT Grand Chola

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Amuse bouche of tamarind coated potatoes. Popped into my mouth with glee!

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Coriander Shrimp Dumpling on a drizzle of chili coriander sauce

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Fennel Pannacota embraced by Caramel Angel Hair. Dessert was never so tempting!

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Coriander Shrimp Dumpling on a drizzle of chili coriander sauce

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Master chef Ajit Bangera does ITC Hotels proud!

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Sago and Yoghurt crowned by fried papad ( right) , Tamarind and dried Berry sauce ( left)

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Thank you ITC hotels for your warm welcomes and luxe experiences.

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Eggs Benedict. Many chefs get it wrong. Today it was perfect in Madras Pavilion. 10/10 on VAM > Vinods Approval Meter.

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Malabar Porotta on top of Pepper Chicken and a Spicy Meringue lollipop completes the bite.

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Stir fried Lobster, charred onions, Byadagi Chili and garlic topped by crispy chip

Avartana and the wonderful people who make it happen
Saturday night. In India’s most innovative restaurant ever. Avartana. Where? Find it, fly there, dig into the magic. Then thank me. Welcome.