ITC Hotels and their F&B outlets have always been the talk of the town and have set benchmarks over the years. ITC Sonar and ITC Royal Bengal have always spoiled their patrons with varied restaurants and cuisines. Keeping up with that trend, ITC Royal Bengal is all set to take their guests on a gastronomic journey like never before with a new F&B outlet — Avartana — in the star property. The iconic brand catering to “progressive South Indian” food that opened in 2017 in ITC Grand Chola, Chennai, is coming with their second outlet at ITC Royal Bengal.
The 62-cover restaurant with classy interiors with elements and motifs from southern India will set the mood for the experience ahead with dishes that are an expression of magical art, with each one featuring unique concepts in modernist iterations and progressive renditions while firmly being rooted to the traditional flavours and ingredients. There is no a la carte menu here, instead they have five experiences named Maya, Bela, Anika, Tara and Jiia. With global cooking techniques and presentations, the food strikes a chord with authentic South Indian flavours.
There is a certain warmth and glamour when you enter Avartana (pronounced as Avartan). The warmth and hospitality of the South manifests itself in the mellow, light colour scheme, light-coloured wood, silver-hued fabric upholstery, accentuated with objects d’art in tones of copper and amber. The furniture is a delightful and harmonious blend of modern and contemporary, the dining experience extends to the crockery and cutlery as well that ranges from rustic earthenware, ornate steel cutlery, contemporary glassware, stoneware inspired from stone carvings of Mahabalipuram to name a few.
Ahead of its launch on November 1, The Telegraph indulged in the experience and here’s what we loved!
What: Avartana
Where: ITC Royal Bengal
When: Opens November 1
Timings: 7pm to 11pm (dinner only)
Pocket pinch: Maya (7 courses ) Rs 2,250-plus;
Bela (9 courses) Rs 2,750-plus;
Jia (11 courses) Rs 3,250-plus;
Anika (13 courses) Rs 3,750-plus; and
Tara (13 courses) Rs 4,750-plus
For reservations: Call 033 44464646
“Synonymous with outstanding food and beverage offerings, ITC Hotels is delighted to bring Avartana to Kolkata. A modernist interpretation of an authentic Indian cuisine, this one-of-a-kind redefined culinary experience is a magical alternative representation of southern culinary mosaic. Here the edible canvas of illusion is featured in surprising avatars created from its core philosophy,” said Gaurav Soneja, general manager, ITC Royal Bengal.
There are two PDRs, one of which has beautiful green walls, symbolising the colour of banana leaves. There is a beautiful chandelier that’s a rendition of the design of the cove of a quintessential house boat from the backwaters of Kerala. Silver metal partitions and the carpet resemble the veins of the banana leaf.
The Telegraph picks
Crab Claw: A highlight of the menu, this batter-fried juicy crab claw has the perfectly light and crisp coating on top (you can actually hear the crunch when you bite into it) and it is served with jaggery and chilli sauce that’s plated in kollam art form. The crab meat and the sauce is a match made in food heaven.
Coriander Chicken: A simple dish comprising chicken morsels cooked along with green coriander curry, accompanied with mini appams that are too cute to look at! Full marks for taste and presentation.
Lamb Brain Fritter: A must-try on the menu, the lamb brain fritters tossed with freshly ground black pepper, brown butter, scallion and topped with semolina crisp (rava dosa) and dusted with beetroot powder!
Pan-Seared Cod: A simple dish but with sharp flavours. The cod is pan-seared to perfection but the fermented tomato broth will open up all your senses!
Shrimp and Coriander Dumpling: You might find dumpling to be a misfit in a South Indian menu but it is not. Translucent shrimp and coriander dumplings sit perfectly on a delish coriander and chilli jam that’s dusted with gunpowder. The coriander and the jam makes it super flavourful and yum!
Spiced Aubergine: This dish is art on a plate. Wrapped in edible charred eggplant sheet, spiced aubergine and sago are served along with some tempered coconut and Byadgi chilli emulsion topped with puffed rice crispies. Mix all the textures together and relish!
Raw Mango Pudding: Diwali has just gone by and we lit a candle and ate it too! Yes, this pre-dessert delicacy is drama on a plate as the mango pudding has a ghee candle with a lotus stem for a wick, and comes with papadum which you crush on top and have the pudding that’s not too sweet. Aromatic, unique and dramatic, we heart this.
Rasam: The South Indian soup wears a global look but the taste is as rooted as the authentic one. This is a distilled tomato rasam flavoured with black pepper and cumin are brewed with fresh cherry tomato, coriander in a French press that further enhances the flavours. Begin your meal with a glass of warm rasam served in a martini glass.
The Pickle Jar: A drink that will remind you of summer days at your grandma’s where one would sip on mango sherbet to cool off. This one is made with raw mangoes, and coriander with a kick of red chilli and served in a pickle jar! You are bound to call for another one.
Tomato and Millet: This is spiced tomato and curd cheese with millets, puffed rice crisps, and microgreens. Slice through the tomato, mix it all together and relish the flavours and crunchiness.
Nannari Gin Bongtail: A bestseller on the sip menu, this cocktail is made with the extract of sarasparilla that’s paired with gin and lime and topped with ice cubes.
Stir Fried Chicken: Soft and juicy chicken morsels are tossed in spicy guntur chilli and are served with an unimaginable buttermilk mousse and crispy curry leaf tempura! One word, delicious.
Fennel Panna Cotta: A standout dessert, this one resembles an egg in a nest, which is actually made with white chocolate, filled with mango puree that resembles the runny yolk. The nest is actually edible and spun with sugar.
Crispy Chilli Potato 2.0: Served as an amuse-bouche to us, we began our meal with this super crispy potato nest with pineapple and mint sphere that is meant to be eaten all together and at one go. The element of surprise is in the sphere that will burst open in your mouth with flavours!
Fact file
1. Avartana is a Sanskrit word that stands for mysticism, rhythm and magic
2. They have one of the largest kitchens in India for a speciality restaurant
3. Avartana has catered to some of the most popular personalities in the country
4. There are five experiences, out of which four have different vegetarian and non-vegetarian options. The fifth is a premium seafood experience
Pictures: ITC Royal Bengal
