I still recall my first brush with Avatara, at a pop-up they hosted at The Conrad in Pune. There was a palpable buzz around the celebrated Dubai restaurant, making its way to India. As someone who usually only skims past the vegetarian section of a menu, I was surprised by how much I enjoyed that meal. The amuse-bouche, in particular, a whimsical bite of makhan malai paired with popping mishri, saffron, and panchamrita, a nod to temple offerings, was the kind of flavour memory that refuses to fade. Since then, the restaurant has opened in Mumbai, and on a recent visit to try their new menu, I found plenty more to be impressed by.
At a time when the words “Michelin-starred” and “vegetarian” rarely appeared together, Avatara became a quiet revolution. Part of the Passion F&B group (the force behind Trèsind and Trèsind Studio), the world’s first Indian vegetarian fine-dining restaurant to earn a Michelin star, they reimagined what vegetarian food could look, feel, and taste like. The new tasting menu, too, is less of a meal and more of a journey.
At the heart of Avatara is Chef Sanket Joshi, who brings philosophy, precision, and playfulness to the plate. “Our vision is to establish Indian vegetarian gastronomy on the global stage as a refined, soulful, and sustainable experience,” he shares. His menus celebrate both tradition and innovation, ghee roast, saag, and shukto sit alongside pandan ice cream, ceviche, and stroopwafel. The result is food that feels rooted yet forward-looking.
The inspiration behind Avatara’s menus is always layered: spirituality, nostalgia, and sustainability converge. It’s equally about giving humble, everyday vegetables a moment in the spotlight of fine dining. This new edition expands the canvas, adding onions and garlic to a few courses, while embracing global techniques that remain anchored in Indian flavours and produce. Think of it as vegetarianism without borders.
While the 16-course experience had several showstoppers, chef Sanket’s broths stood out as his understated strength. From the velvety corn shorba, an homage to humble Odia pokhala bhaat, enriched with delicate Parmesan buttermilk, and even a nuanced nod to Bengali shukto, each one set the tone for the courses that followed.
This time, the meal began with a bonbon filled with sweetened yoghurt, popping sugar, and saffron. It was a pleasant start, but I couldn’t help recalling the earlier menu’s show opener, the naivedya (makhan malai), with its delicate, almost invisible shell and that unexpected rush of chilled liquid; it had left such a vivid imprint on my palate that the bonbon, while enjoyable, felt like a softer echo of a stronger memory. While we hate sharing spoilers of some of the fun stuff you’ll discover on your plate over the courses, here’s what stood out for us.
The tender, smoky Palm Heart paired with charred jalapeños, parmesan buttermilk, and water chestnuts feels like a bowl you’d crave at home on a day when you simply need a hug. A playful trio of stroopwafel cornet, kebab, and shorba, all made with corn, comes across almost like a monsoon tribute to Mumbai. Dishes are named after their starring ingredient, and Peas & Carrot—a shukto dashi with green pea purée and panchphoran carrot — lands as soulful and surprising. As a Shukto fan, I wouldn’t call it the same, but it comes close to delivering the comfort of the original.
I nearly asked for seconds of the palate cleanser: a guava–passion fruit sorbet with masala boondi and strawberries, bright, tart, and genuinely palate-awakening. Even tricky ingredients like bitter gourd and lauki are allowed to retain their natural sharpness rather than being disguised—treated as stars, not afterthoughts.
Among the desserts, the team wisely retains their take on Uttarakhand’s bal mithai, fashioned into a chocolate rosette and paired with a buransh drink, a standout carried forward from the previous menu.
While a wine-paired menu is an option, the new wine cocktails are a revelation. The Agni (wine picante) steals the spotlight, a bold mix of white wine, clarified green apple, jalapeño, and coriander, finished with an herbed rim. It’s unlike any picante we’ve sipped before. Close behind are the silken Jala Martini, the earthy Prithvi with date kvass and chocolate bitters, and the zesty, uplifting Akash Tamarind Sour.
The space mirrors the food, minimal yet opulent, meditative yet modern. Inside the 65-seater in Santacruz, the mood is serene, with white and blue accents and wave-like motifs rippling across the walls. Alongside the main dining room, the restaurant also houses a wine cellar and a private dining space, while a dramatic open display lets diners witness the choreography of the kitchen. A sleek countertop serves as both service station and stage, inviting guests into the rhythm of the action.
We loved how Avatara challenges the very idea of “vegetarian dining.” From delicate broths and guava sorbet to the stroopwafel corn trio and that unforgettable wine picante, every course beckons you back. What lingers most, though, is the reverence with which each detail is handled, whether in the amuse-bouche or the thoughtful use of by-products. This is food with soul, plated with precision, and a menu that proves Indian vegetarian gastronomy can be just as luxurious, inventive, and globally relevant as any other.
