Restaurant Avatāra

This is vegetarian fine dining that uses a menu of celestial beauty to explore the unique cultural and culinary character of the Indian subcontinent. The restaurant is the brainchild of India’s native Rahul Rana, who had previously built a serious career as a pastry chef, but then “got tired of baking” and conceived an insanely brave project: a completely vegetarian restaurant of contemporary Indian cuisine.

The idea proved to be groundbreaking. Despite the growing popularity of vegetarian fusion, the team at Avatāra, along with the management of F&B, which also operates Trèsind and Trèsind Studio restaurants, achieved resounding success with this niche concept, collecting numerous reputable international awards in its first year of operation.