Avartana, in drumstick – a crisp gram wrapped in flour coat – looks as if they get away from the Met Gala red carpet. Buttermilk-black peppers, jaggery, beans, asparagus and toesed almonds look like a embroidered sari with pointed-pink-yellow petals and green leaves.
The award winning restaurant launched in Chennai in 2017 is known for its progressive South Indian cuisine. Food is avant-garde, is based on technology, and marries with amazing combinations. Faithful is familiar with the available menu. Now, the chef’s team has added an inventive new collection of cuisine in the roster. But you cannot walk in the bus and not order them.
Chilli Guava Palu Cleinser | Photo Credit: Special Arrangement
The limited version menu of ANOMA, Avartna can be designed for minimum eight guests with a 48 -hour pre -notice. The ceremonies are targeted and found together, anoma means the fantastic in Hindi, chef Nikhil Nagpal with a teaching wind.
We sample the 10-core menu, as well as with a bright sleeve of cocktails. The hotel is working hard under its cocktail program under its young general manager Shirk Akhtar and Mixologist Chingngaihlun, and now offers its six restaurants and the ability to crawl once at a time.
However, enamored by anoma, we live in descendation and sips intoxicated guava picantes, ruby red dried chestinad chillies, and cognkne is washed with ugly butter bananas, cinnamon, filter, coffee and butter biscuit cream. The new drink menu uses local ingredients – mango, banana, jackfruit, and fruits like fruits NaragaiPaneer rose, Nannari Route – to craft nine cocktails and five mocktails.
Team in Avartana | Photo Credit: Special Arrangement
Nikhil does not want to remove a lot of spiiler, but in the food, typical descent style, unpredictable ingredients, modern techniques and artistic platings with traditional, familiar tastes made with a fun, stunning series as engineer. Put an eye on a crisp, delicious pumpkin leaf, for sebas. In addition, be prepared for a little tapping midnight, complete with the facade of the eye.
Your trademark mustache, which is now synonymous with descent, Nikhil says that of all these dishes, this was Aloo Malabari which looked the most challenging. He said, “It may seem simple, but to correct the technique to take us 12 tests,” he said, “Challenge is challenged when the potato texture is correct and used as an external shell to encounter curry. If you only take mashed potatoes and steam it, it is made useless.”
Duck Neer Dosa | Photo Credit: Special Arrangement
Cogs are constantly converting into avatar with Kulshstra, Shatheshwaran Loganthan, Laxmanan Subramanian, and Nikhil – with a team of cooks – are constantly identifying ingredients and pair, and then turning them into dishes. One of the unique combinations in anoma is fragrant Marikolunthu Combined with lobster.
While keeping the duck together, it began with the preparation of the Kerala style with those spices. The team then felt that flavors were similar to quail and canceled it. We combined Orange with it, but it was still to be South Indian. Therefore, we additionally made a sauce with budgi chili, say Nikhil.
Payasam with a turn | Photo Credit: Special Arrangement
A poster for the sweet phrase is the baby ‘If it seems can cheat.’ It is a dish that shows bananas, jasmine and apple tastes with an impure banana, which looks like a crimple brown leaf and stones. Make sure you choose the right one!
Price on call. The Evartana is located in ITC Grand Chola. Flesh down: 044 2220 0000.
