Rahul Rana

श्री कृष्ण ने साफ़ कहा है की
सिर्फ कर्म तुम्हारा कल होगा
और कर्म अगर सच्चाई है
तो कर्म कहाँ निष्फल होगा

जय श्री राम! जय हनुमान!!

गुरुर्ब्रह्मा गुरुर्विष्णुः गुरुर्देवो महेश्वरः ।
गुरुः साक्षात् परब्रह्म तस्मै श्री गुरवे नमः ॥

Amidst the joy of receiving the Michelin accolade, I want to give a heartfelt tribute to the amazing people who have shaped my culinary journey. Today, though not a designated day for teachers and mentors, I choose to celebrate and honor these special individuals who have guided and inspired me to become the chef I am today. Their guidance, support, and encouragement have played a significant role in my success. This accomplishment is not solely mine to claim, It belongs to these mentors who tirelessly nurtured my culinary dreams and turned them into reality. They are the true pillars of my journey.

जय श्री राम! जय हनुमान!!

Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Turnips are prized vegetables in only a few parts of India - in Kashmir and in Punjab for instance but it is not often that they are served as standalone vegetables.

At Avatara, We've taken this underappreciated veggie along with red kidney bean kebab that is also widely enjoyed in parts of Kashmir, and transformed it into a mouthwatering masterpiece, glazed with sweet and tangy apricot chutney and served in a spiced yogurt curry. This gem from the culinary repertoire of the Kashmir valley is subtle, sublime, and sure to seduce your taste buds.

Turnip steak, berry pulao, chilly curryae

𝓷𝓮𝔀 𝔂𝓮𝓪𝓻, 𝓷𝓮𝔀 𝓱𝓸𝓹𝓮

dal vada, carrot kanji, black lime pickle ae

Tomato chaat, sev cookie, shorbaae

lauki bharta, papadum waffle, pickled pumpkin ae

As we reflect on the past year, we are filled with gratitude for all that we've accomplished as a team Avatara]
From the successful opening of our restaurant to being recognized by the , it's been an incredible journey. I want to extend a heartfelt thank you to my team for their hard work and creativity – it is their passion and dedication that have helped make Avatara] a success. Here's to many more successful years ahead.

It is the love that Sandhita (Pickle) experienced in the previous menu that highly influenced the decision to retain it in our present menu.

In this recipe, the broccolini is marinated in pickle spice which is a good source of fiber and is high in Vitamin c, cooked in clay oven. The use of charcoal in cooking explains the smoky flavor in the dish which is paired with creamy makhana sauce, crispy kale and caramelized walnut. We like to call this course a warm salad with broccolini.

achari broccolini, tomato relish, crispy kaleae

Coconut kheer, appam, aam rasae

Jackfruit momo, sea buckthorn thukpa, black rice crispae

Ghee roast karela, mango sambhar gelato, dosai ae