I would eat (and enjoy) my vegetables every day without complaining if they were served as those of Avatara Mumbai. This is one of my first thoughts when I reach the end of what was a meal full of sensations: for the eyes, the palate, the stomach and the heart. I had just finished 16 elaborately cured courses, but I almost didn’t want dinner to end. This was a rewarding realization in itself. With so many tasting menus they end up “overcoming” the final courses instead of savoring them, Avatara proved to be an atypical refreshing. And this is one of several characteristics that make it stand out.
Photo credit: Avatara
Avatara Mumbai recently presented his new tasting menu called Rasas. For not initiated, this establishment is the advanced domestic position of the award -name restaurant that was opened for the first time in Dubai. Avatara Dubai is known for being the first and only vegetarian restaurant in the world that has won a Michelin star. It is part of the Passion F&B group, which includes names such as Tresind Studio, Tresind, Carnival de Tresind, Bistro Aamara and others. Avatara Mumbai opened in April 2024. In his first days, he reached the headlines for numerous reasons: his unique vegetarian approach in a fine fin context (which also one without paneer, mushrooms, onion and garlic), his artistic presentation of dishes and their refined reimagination of humble ingredients such as Karela and Lauki. Before entering to try the new menu, these prominent aspects were at the bottom of my mind. However, he was curious to discover how Avatara would expand his narrative beyond them. This is what you should know:
First, the Avatara Tasas menu has 16 courses (the previous tasting menu was 14). That may seem discouraging, but don’t let the number dissuade you. Chef Rahul Rana and Chef Saint Kewing are meticulous in terms of portion sizes, the order of the courses and the power of flavors. The dishes make fun, delight and (occasionally) confuse the taste papillae of one, but stop without overwhelming them. Chef SANKET explains: “Our recipes do not need Repeat a course, many of them do it. “
Photo credit: Toshita Sahni
Secondly, the new menu imagines as an exploration of the six fundamental tastes known as “Rasas” in Ayurveda: sweet, sour, salty, bitter, spicy and astringent. This is not intended to imply that courses have direct medicinal advantages. Rather, chefs have been inspired by these traditional concepts as a framework to show the versatility of the selected ingredients. But how does this culinary mission translate into the plates? Quite attractive, as we discover.
Photo credit: Toshita Sahni
The first six courses are served together and arrive in an impressive receptacle full of theatricality. They represent each of the 6 rasas that are named after the menu. We are told that Ayurvedic principles encourage Madhura (sweet) and comply. The bite size Makhan Malai It appears in my mouth quickly and records its soft sweetness with a smile. Next, we are aimed at testing the Lavana course (Salty). The cake -shaped Apalamic It disintegrates in clear fragments, complemented by the softest textures of the stewed red beet and the roasted ghee ketchup. The crispy in the next course (Kashaya/Astringent) is of a different type, since it derives from a salty corn Ghewar. Crowned with Sarson Ka Saag And the branched radish, their flavors are convincingly familiar but still surprise us.
We are advised to polish the remaining three courses in front of us before they are soaked and each of them proves to be a pocket of astonishment as well. But the influences of the rasas do not stop there. Although the rest of the courses do not bear the name of specific tastes, they are reflected in other ways. Chef Sanket aclara: “Según Ayurveda, estos 6 gustos deben incorporarse en nuestra dieta diaria. Por lo tanto, cada plato en el menú incorpora componentes de ellos. Por ejemplo, cuando, cuando Bal Mitai and Buransh Ras They combine, the first represents Madhura/Sweet, while the second brings to the other three elements, namely the sour, bitter and astringent tastes. “
Photo credit: Toshita Sahni
I will not go into details about all delights, since they would be as spoilers for a good movie or series. If possible, you must experience them for yourself and discover their hidden mysteries firsthand. It will also surely be an aesthetic trip, since the exudes menu without apologies and contrasts with each course. While the diligent veneer is generally the norm in a good dining room like this, Avatara elevates it to an impressive form of expression.
Photo credit: Avatara
In addition, their offers do not stop there. Avatara Mumbai does not have a cocktail menu, but it has an extensive list of wines and unique non -alcoholic beverages. Guests can opt for a cured match of national wines or international wines. During our food, the head sommelier Pratik Bhargude demonstrated how he uses an aromaster kit for the tasting and selection of wines. It is sure to say that both beginners for the appreciation of wine and demanding enthusiasts can be at ease and find something for their taste here.
Avatara Mumbai captivated us with his sense of balance, not only on the plate but in his general approach. The restaurant prefers to call its “reincarnation” method of Indian cuisine instead of reimagination or any other word. After my experience, I understood the distinction better. An excellent meal can be restorative at many levels if it allows.
Where: 7th floor, Krishna Curve Building, Juhu Tara Road, OPP. JUHU GARDEN, HASMUKH NAGAR, SANTACRUZ (West), MUMBAI.
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