I would eat (and enjoy) my veggies every day without complaining if they were served like those at Avatara Mumbai. This is one of my first thoughts as I reach the end of what was a meal filled with sensations – for the eyes, palate, stomach and heart. I had just finished 16 elaborately curated courses, but almost didn’t want dinner to end. This was a rewarding realisation in itself. With so many tasting menus ending up being about “getting through” the final courses rather than relishing them, Avatara proved to be a refreshing outlier. And this is one of several features that make it stand out.
Photo Credit: Avatara
Avatara Mumbai recently unveiled its new tasting menu called RASAS. For the uninitiated, this establishment is the domestic outpost of the award-winning restaurant of the same name which first opened in Dubai. Avatara Dubai is known for being the world’s first and only vegetarian Indian restaurant that has won a Michelin star. It is part of the Passion F&B group, which includes names like Tresind Studio, Tresind, Carnival by Tresind, Bistro Aamara, and others. Avatara Mumbai opened in April 2024. In its early days, it made headlines for numerous reasons: its solely vegetarian focus in a fine-dining context (that too one without paneer, mushrooms, onion and garlic), its artistic presentation of courses and its refined reimagination of humble ingredients like karela and lauki. Before going in for tasting the new menu, these highlights were at the back of my mind. However, I was curious to discover how Avatara would expand its narrative beyond them. Here’s what you should know:
Firstly, Avatara’s RASAS menu has 16 courses (the previous tasting menu had 14). That can seem daunting, but don’t let the number deter you. Chef Rahul Rana and Chef Sanket Joshi are meticulous in terms of portion sizes, the order of courses as well as potency of flavours. The dishes tease, delight and (occasionally) confound one’s taste buds, but they stop short of overwhelming them. Chef Sanket explains, “Our recipes don’t call for deep frying or using more masala or oil than is necessary for basic cooking. The meal is made lighter by using high-quality ingredients, and when guests are asked if they would want to repeat a course, many of them do so.”
Photo Credit: Toshita Sahni
Secondly, the new menu is envisioned as an exploration of the six fundamental tastes known as the “Rasas” in Ayurveda: sweet, sour, salty, bitter, pungent, and astringent. This isn’t meant to imply that the courses have direct medicinal advantages. Rather, the chefs have been inspired by these traditional concepts as a framework to showcase the versatility of the ingredients selected. But how does this culinary mission translate onto the plate(s)? Quite attractively, as we found out.
Photo Credit: Toshita Sahni
The first six courses are served together and arrive in a stunning receptacle brimming with theatricality. They represent each of the 6 RASAS the menu is named after. We’re told that Ayurvedic principles encourage starting with Madhura (Sweet) and we comply. The bite-sized makhan malai pops in my mouth quickly and I register its smooth sweetness with a smile. Next, we’re directed to try the Lavana (Salty) course. The tart-shaped appalam disintegrates into crisp shards, complemented by the softer textures of braised red beet and ghee roast ketchup. The crispiness in the next course (Kashaya/Astringent) is of a different kind, as it’s derived from a savoury corn ghewar. Topped with sarson ka saag and pickled radish, its flavours are convincingly familiar but still surprise us.
We’re advised to polish off the remaining three courses in front of us before they get soggy and each of them proves to be pockets of wonder too. But the influences of the Rasas don’t stop there. Although the rest of the courses are not named after specific tastes, they are reflected in other ways. Chef Sanket clarifies, “According to Ayurveda, these 6 tastes should be incorporated into our daily diet. Thus, every dish on the menu incorporates components of them. For instance, when Bal Mithai and Buransh Ras are combined, the former represents Madhura/Sweet, while the latter brings forth the other three elements, namely the Sour, Bitter, and Astringent tastes.”
Photo Credit: Toshita Sahni
I won’t go into the details about all the delicacies as they would be like spoilers for a good film or series. If possible, you have to experience them for yourself and uncover their hidden mysteries first-hand. It’s bound to be an aesthetic journey too, as the menu unapologetically exudes colour and contrast with every course. While diligent plating is generally the norm in a fine dining spot like this, Avatara elevates it to an awe-inspiring form of expression.
Photo Credit: Avatara
What’s more, its offerings don’t stop there. Avatara Mumbai doesn’t have a cocktail menu but it does have an extensive wine list and unique non-alcoholic drink options. Guests can opt for a curated pairing of either domestic wines or international wines. During our meal, Head sommelier Pratik Bhargude demonstrated how he uses an Aromaster kit for wine tasting and selection. Safe to say, both beginners to wine appreciation and discerning enthusiasts can be at ease and find something to their liking here.
Avatara Mumbai wowed us with its sense of balance – not just on the plate but in its overall approach. The restaurant prefers to call its method “reincarnation” of Indian cuisine rather than reimagination or any other word. After my experience, I grasped the distinction better. A great meal can be restorative on many levels if you allow it to be.
Where: 7th floor, Krishna Curve Building, Juhu Tara Road, opp. Juhu Garden, Hasmukh Nagar, Santacruz (West), Mumbai.
