Avatara has established itself as a must-visit destination in Dubai's culinary scene. As the first Indian vegetarian restaurant in the world to be awarded a Michelin star, it continues to push the boundaries of culinary creativity. Now located in Dubai Hills, this temple of plant-based cuisine stands out for its unique approach that combines authentic flavors with artistic presentation. Through a multisensory experience inspired by the chakras, Avatara redefines not only Indian cuisine but also haute vegetarian gastronomy, offering its guests an unforgettable culinary journey.
A Michelin Star and a New Era at Dubai Hills
Avatara, the world's first Indian vegetarian fine-dining restaurant to be awarded a Michelin star, began a new chapter at Dubai Hills in 2023. Located in the heart of the Dubai Hills Business Park, this new space, specially designed for the occasion, combines elegance and modernity, offering a unique vegetarian fine-dining experience. After a notable launch at the voco hotel in March 2022, Avatara quickly won over the prestigious Michelin Guide, earning its first star within just three months. This move to a larger space underscores its commitment to pushing the boundaries of vegetarian culinary creativity, elevating each dish to a work of art.
The Reinvention of Indian Vegetarian Gastronomy in Dubai
Avatara, a true reincarnation of authentic Indian cuisine, offers a unique and exclusive vegetarian fine-dining experience. Under the leadership of Chef Rahul Rana and his team, this Michelin-starred restaurant elevates vegetarian cuisine to an exceptional level by highlighting the richness of flavors and seasonal ingredients, carefully sourced from local farms. Part of the Passion F&B group, known for Trèsind and Trèsind Studio, Avatara embodies a culinary philosophy based on sustainability and excellence, redefining the gastronomic landscape in Dubai.
Avatara’s decor reflects a harmony of green tones, evoking nature and the purity of its vegetarian cuisine. The walls are dressed in delicate shades like lemon yellow, mint, and emerald, creating a bright and soothing atmosphere. Every detail is thoughtfully designed to reflect the restaurant's philosophy: from the immaculate white tablecloths to the floral-patterned chairs and the planters and trees scattered throughout the space. The tables, oriented toward a culinary altar where the chefs finalize the dishes, contribute to an intimate and elegant experience, welcoming only 30 guests per evening.
From the Himalayan Mountains to Dubai: The Culinary Journey of Chef Rahul Rana
Originally from Rishikesh in northern India, Chef Rahul Rana grew up at the foot of the Himalayan mountains, nurturing a deep curiosity for cooking from an early age, inspired by the cultural diversity of this tourist region. Raised in a predominantly vegetarian community, he developed a close connection with plant-based cuisine, which shaped his culinary journey. After beginning his career at Ananda The Himalayas in 2007 and later at Trèsind and Carnival by Trèsind, he transformed the precision of pastry into a methodical approach to savory cooking. In 2019, driven by a desire for change, he founded Avatara, where each dish is designed to evoke strong and unforgettable emotions.
A Holistic Experience Through a Chakra-Inspired Vegetarian Menu
Avatara’s menu is a true fusion of spiritual tradition and contemporary gastronomy, comprising 16 carefully crafted vegetarian dishes designed to awaken the senses and harmonize internal energies. Each dish is dedicated to a specific chakra, with the aim of restoring the body's energy balance through a holistic tasting experience. Inspired by various regions of India, these dishes are not only visually stunning but also deeply rooted in seasonal ingredients. Each culinary creation tells a story, which the team passionately shares, offering a sensory and spiritual journey for those seeking well-being.
Originally, Indian cuisine was primarily vegetarian. However, it has often been mistakenly perceived as limited in its possibilities. The ambition here is to deconstruct these misconceptions by offering a vegetarian fine-dining experience that reveals the richness and diversity of this cuisine. The menu stands out by excluding common ingredients such as onions, garlic, paneer, and mushrooms, demonstrating that culinary creativity can thrive without them. Each dish is presented with exceptional attention to detail, transforming each plate into a true work of art.
Our Dinner at Avatara: Between Sacred Offerings and Starred Creations
We began the dinner with a mocktail called Trapusha, a refreshing blend of cucumber, apple, shiso, yuzu, and ginger. A true delight! Cucumber, rich in vitamins, calcium, and magnesium, is widely used in Ayurveda for its virtues. Combined with apple, it provides a refreshing sensation thanks to their high water content.
The first dish served to us, Naivedhya (Sacred Offering), is a tribute to tradition, offering food dedicated to deities during rituals. This majestic starter, presented in tableware reminiscent of a peacock's feathers, set the bar high with its vibrant flavors and meticulous presentation. We continued with Alpahara, a balanced Maharashtrian snack, skillfully combining bitter, sour, spicy, salty, and sweet flavors to stimulate digestion, followed by Shikhalu, a young grilled corn served with missi ghevar and a corn and tomato shorba.
The next dish, Badak (Vada), consisted of savory lentil fritters served with a beetroot kanji and black lemon pickle. These fritters, traditionally prepared for ritual offerings, were perfectly complemented by a fermented beetroot and mustard water, adding a delicately tangy note. We then enjoyed Kadalika (Banana), a green banana chaat served with avocado chutney and khakra, followed by Karuvelvilas (Margosa), a dish where ghee-roasted karela was enhanced by a mango sambhar gelato and a dosai. This dish dazzled both the palate and the eyes with its refined presentation and vibrant colors.
The Grinjanah (Turnip), a mixture of rajma gogji and amaranth katlam, accompanied by an apple chutney, then the Sandhita (Pickle), consisting of achari broccolini, panchphoran carrot, and candied walnuts, offered balanced flavors while being a valuable source of fiber and minerals. Next, we savored the Panasa (Jackfruit), a jackfruit momo served with seabuckthorn thukpa and crispy rice, before tasting the Krishna Phal (Passion Fruit), an exotic combination of passion fruit, guava water, and strawberry chutney.
The next dish, Dalika (Lentils), a horsegram curry served with ragi bhatura and jakhiya aloo, led us to Vasudhaiva Kutumbakam (One world, one family). This dish celebrates rice, a universal and ancient ingredient, symbolizing the source of energy for much of the world's population. The Farsan (Gujarati Snacks) continued our discovery with an exquisite presentation of jalebi-fafda, pumpkin dhokla, and Gujarati kadhi. This sweet-savory combination, traditionally served during Dussehra, made a beautiful transition to the dessert Madhuram, composed of Bal Mithai, chocolate rosette, and buransh juice, revealed in an elegant box for an original final touch.
We concluded this culinary journey with Parna (Betel Leaf), used in Ayurvedic medicine for its digestive and healing properties, and Pushpanjali (Flower), a delicate jasmine and lychee tea, offering a subtle and soothing conclusion to this unique experience at Avatara.
My Opinion
Avatara completely won us over with its bold and highly original approach to Indian vegetarian cuisine. Each dish, a true work of art, took us on a journey that was both gustatory and spiritual, where tradition meets boundless creativity. The menu, inspired by the chakras, surprises with the originality of its flavors and the boldness of its approach, offering a unique and unexpected sensory experience. With a calming setting and impeccable service, Avatara fully deserves its Michelin star. For us, it is a must-visit for anyone looking to discover surprising haute cuisine in Dubai.
Practical Information
A big thank you to Avatara for the invitation to discover their establishment. Of course, I remain free in my opinions in this article!
About Florence Consul
Editor of Experiences Luxe since 2015, I love discovering new exclusive and authentic experiences all over the world. I left my home country (France) 6 years ago to become a global citizen, traveling 365 days out of the year. I am a foodie person and I make a point of tasting local specialities.