Earlier this year, the Michelin Guide announced its latest batch of star-winning restaurants in Dubai. Among them, Avatara stands out as the first vegetarian restaurant in Dubai to be awarded a Michelin star. In this article, we take a closer look at Avatara, exploring its unique concept and menu offerings.
Avatara emerged as a spin-off from a special menu at Tresind Studio, a prestigious two-Michelin-starred Indian restaurant. Chef Rahul Rana, who previously worked at Tresind Studio, drew inspiration from a menu that highlighted vegetables and non-meat products. This sparked the idea for Avatara, a restaurant that celebrates India's vibrant agriculture industry.
The name "Avatara" translates to "incarnation" in Hindustani, perfectly representing the restaurant's vision. The dining spot exclusively serves vegetarian dishes, each carefully crafted to showcase a vegetable and its unique story.
With a mission to showcase the vibrant flavors and potential of vegetarian cuisine, Avatara offers a degustation menu comprising 16 dishes. Chef Rahul Rana describes it as "soulful Indian food" that not only pleases the palate but also tells stories through each carefully curated dish.
Upon first glance, the 16-course menu at Avatara may seem extensive. However, as each dish is vegetarian, the overall dining experience remains light and not overwhelming. The meal begins with "naivedhya," a holy offering that sets the tone for what's to come. A bite-sized appetizer called "panchamarita" represents this sacred offering, exploding with flavors thanks to the unique carbonated sugar that pops in the mouth. It is a delightful introduction to the culinary journey that lies ahead.
Following the appetizer is an aperitif: cucumber granita with beetroot sorbet and buttermilk. This dish exemplifies the chef's skill in combining different flavors, creating a harmonious blend of bitter, sour, salty, and sweet. By using a refreshing cucumber base with the vibrant sweetness of beetroot sorbet and the tangy creaminess of buttermilk, the flavors dance on the palate, tantalizing the taste buds.
One noteworthy aspect of Avatara's menu is the omission of garlic and onion. Although these ingredients are commonly used in Indian cuisine, they were intentionally left out at Avatara to allow guests to fully appreciate the flavors of other vegetables. Each of the 16 dishes highlights a star vegetable, exploring its versatility and potential.
For example, the third course is a tomato chaat served on a sev cookie, accompanied by a sweet and sour shorba. The burst of flavors from the tangy tomato chaat and the crispy sev cookie creates a delightful texture contrast. The accompanying sweet and sour shorba adds depth and tang to the dish, enhancing every bite.
Avatara also showcases the use of "infamous vegetables" like bottle gourd and bitter gourd. These vegetables are often met with skepticism due to their distinctive characteristics. However, Chef Rana believes wholeheartedly in their potential to shine, and he skillfully transforms them into culinary masterpieces.
The bottle gourd, often considered bland, undergoes a magical transformation at Avatara. It is turned into a flavorful paste, spiced to perfection, and served atop a poppadom waffle. The combination of the vibrant flavors and the crispy texture of the waffle creates a symphony of taste and texture on the palate.
Similarly, the bitter gourd, known for its bitter taste, is elevated in Avatara's kitchen. It is cooked in ghee, a clarified butter widely used in Indian cuisine, and served with mango gelato. The contrast of hot and cold, bitter and sweet, creates a dynamic flavor profile that surprises and delights the senses.
Avatara's menu caters to meat eaters as well, offering dishes that imitate beef using innovative ingredients like jackfruit. The stuffed momo, filled with jackfruit, is a prime example of this ingenuity. The jackfruit mimics the texture and flavor of meat, creating a delightful surprise for meat lovers in search of vegetarian options.
Avatara's menu is a celebration of not only Indian cuisine but also the diverse range of vegetables found across the globe. Chef Rahul Rana takes pride in incorporating lesser-known ingredients and presenting them in unique and enticing ways.
One such standout dish is the horse gram curry served with hot, gluten-free bread. Horse gram is widely cultivated in Uttarakhand, the chef's hometown. Known for its high nutritional value and abundance of iron, calcium, and phosphorus, horse gram brings a sense of nostalgia and authenticity to the dining experience.
The culinary journey at Avatara doesn't shy away from spices, a hallmark of Indian cuisine. While Indian cuisine is often associated with strong and fiery flavors, Chef Rana skillfully balances the spices to create a harmonious blend that showcases the true essence of each dish.
Notably, Avatara's menu is designed to take guests on a sensory exploration, starting from the visual presentation and continuing through the layers of flavors. Each dish is meticulously plated, reflecting the chef's attention to detail and artistic flair. From edible flowers garnishing the naivedhya to the flamboyant bowl shaped like India's national bird, the peacock, the plating adds an extra element of elegance and whimsy to the dining experience.
To bring the meal to a satisfying close, a selection of desserts awaits. Avatara showcases its creative side with desserts presented in quirky and theatrical ways. From a coconut kheer served on a male figurine holding a plate to two surprise chocolate dishes, the presentation continues to captivate diners until the very end.
The meal concludes with a soothing jasmine and lychee tea, served in a pot placed next to a glass-covered rose, reminiscent of the iconic scene from "Beauty and the Beast." This final touch adds a touch of romance and enchantment to the dining experience.
Avatara, with its innovative approach to vegetarian cuisine, has successfully carved a niche for itself in the Dubai dining scene. Chef Rahul Rana's dedication to showcasing the flavors and potential of vegetables is evident in every dish. By curating a menu that highlights star vegetables and explores their versatility, Avatara takes diners on a culinary adventure that is both satisfying and enlightening.
The 16-course menu at Avatara is priced at Dh450 per person, making it an accessible option for those seeking a truly extraordinary dining experience. The restaurant is open from Tuesday to Sunday, serving dinner from 6pm to 11pm. Additionally, they offer lunch service on Sundays, providing an opportunity for diners to indulge in Avatara's culinary delights during the day.
Visit Avatara and embark on a culinary journey that celebrates vegetarian cuisine and the vibrant flavors of India. Whether you are a vegetarian, vegan, or an ardent meat lover, Avatara offers a unique and unforgettable dining experience that will leave you craving for more.
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