|Amuse Bouche – thinly sliced Carrot with some yummy crunchy goodies inside.|
|The Rasam- with Cumin & Black pepper|
|Corn & Cherry Tomato [ with pomegranate & curd chilli]|
|Up close- Corn & Cherry Tomato [ with pomegranate & curd chilli]|
|Cracklings- [L-R: Ghongura leaf, sweet potato sheets with coriander & curry leaves, and Lotus stem served with Mango mush]|
|Sundried Tomato tapioca- Coriander chutney|
|Crispy chilli potato 2.0 with Pineapple & mint soup|
|Lemon leaf sorbet|
|Bottle gourd & Raisin- on a bed of Ginger & chilli sauce|
|Spinach & Curd cheese with tomato salsa and Aerated rice cake.|
|Fried Aubergine with Jaggery & Sesame sauce|
|Vegetable Rice with Okra Yoghurt|
|Vermicelli Yoghurt with preserved lemon|
|Almond Cremeux with candied orange ice cream & strawberry sauce|
Known for its set course dinners, Avartana at ITC Grand Chola rolls out a revamped version of Jiaa (Soulful) -11course menu.
Chef Ajit Bangera told us they are also likely to be making changes to their other 4 menus as I enjoyed the glass of clear piping hot rasam that was served from a French press. Starting with this, the rest of the evening went by with us savouring each of the courses that came by. The first time I was here was when they had just opened their doors and the feeling remains the same today as I walk into the restaurant. It has that oomph factor, right from the entrance to the decor and the food, including the plates/cutlery.
More than the food, it is the techniques used, the ingredients, the flavours & textures that make this restaurant stand apart from the rest. The Crispy Chilli Potato 2.0 involves techniques that left us puzzled- as we pop the entire thing into our mouth, the little ball bursts and the liquid pops out with a medley of flavours. In the sundried tomato tapioca dish, the smooth sago exterior works well against the sharp coriander chutney and the tangy tomato filling. I could go on, but you get the drift right? When the spinach & curd cheese arrived on the table, I kept wondering about the textures, wondering what would be the surprise in this. As I cut into the spinach ball, the fork just went through as if it were butter.
The Fried aubergine again had a crispy exterior that complimented the smooth inside, and the sauce was such a tangy sweet delight. It hit us then that we were almost at the end of the meal. Woah… Next came a small parcel with a spoon of Okra yoghurt. As we unwrapped it, I found rice cooked with vegetable korma of sorts, and it was such familiar flavours but presented so beautifully. We asked for a repeat of the okra yoghurt.. As with most South Indian meals, the last course is always something to cool the system, with curd. The new menu had Vermicelli Yoghurt with preserved lemon, cool comforting dish.
As with every dish, we looked forward to the last course, the dessert. We were served with Almond Cremeux with candied orange ice cream and a strong strawberry clove sauce. While the cremeux was light, the ice cream with candied orange was a fun accompaniment. The sauce was quite strong, though it worked well with the other two.
It was yet another fabulous meal at a grand setting… That is Avartana for you!! So, if ever you want to indulge or just feel special, make a reservation and head out for dinner one evening.
A Meal for one [Jiaa menu] – Rs 3,500 + taxes
ITC Grand Chola
No., 63, Anna Salai, Guindy, Chennai, Tamil Nadu 600032
Call 044 2220 0000 for reservations.
Website : http://www.itchotels.in/hotels/itcgrandchola.aspx
The reviews posted on this blog are based on my personal experience. Also remember that restaurants and eat outs sometimes change with time, so does their food and service. So, kindly consider these factors while visiting the places. Remember, no two palates are the same. Bon Appétit 🙂