In Rhythm with Flavour: Chef Nikhil Nagpal on the Symphony That Is Avartana

For Chef Nikhil Nagpal, the story of taste began long before he donned his first chef’s coat. Growing up in an army family, his father’s postings across the length and breadth of India became an education in geography, culture — and most importantly — flavour. “Travelling around the country helped me train my taste buds to admire varied cuisines and flavours,” he recalls. “The disciplined lifestyle instilled punctuality, perseverance, and the ability to handle pressure with calm and composure.”

Where Rhythm Meets Cuisine

Avartana is a rhythm, iteration, mysticism. For Nagpal, it’s more than a name; it’s the philosophy behind every plate. “Each dish at Avartana is unique,” he explains. “The flow of dishes across the menu is designed like a symphony — an interplay of flavours, textures, and playful elements that create a seamless multi-course experience.” Each course is deliberate yet dynamic, much like the recurring cycles of music the name evokes — every repetition revealing a new nuance.

Innovation Anchored in Tradition

In a culinary era obsessed with novelty, Avartana stands apart by reimagining, not reinventing, tradition. Nagpal’s creative process begins not with imported truffles or liquid nitrogen, but with the local soil. “The ethos of Avartana has always been to keep the flavours and ingredients rooted to the southern Indian peninsula,” he says. “The selection of regional ingredients is the key first step in creating any dish.”

What follows is the transformation — traditional tastes elevated through international techniques, refined plating, and inventive textures.

Balancing Indulgence and Intention

In an age where diners seek both satisfaction and sensibility, Avartana’s multi-course menus are engineered for precision — portion, cost, and conscience. “Over the years, calculated estimates combined with intelligent culinary insights have helped us balance costs, guest expectations, and food waste,” says Nagpal.

Sourcing the Soul of the South

Avartana’s commitment to authenticity runs so deep that even basic ingredients like tamarind or pepper are sometimes transported to other Avartana outlets to maintain consistency. “Each ingredient is carefully sourced from trusted and reputed partners who undergo stringent checks,” Nagpal explains. “Once approved, that quality is maintained through the year for consistency.”

Sustainability: Beyond the Kitchen

At Avartana, sustainability is not a buzzword — it’s a business model. From intelligent water and energy management to waste segregation and local sourcing, ITC Hotels’ green philosophy shapes every decision. “Seasonality and regional biodiversity play a huge role,” Nagpal affirms. “We ensure efficient use of water and energy, minimal food waste, and support for local ecosystems — all of which align with ITC’s broader sustainability commitments.”

The Tightrope of Innovation

For an award-winning chef, the challenge is constant: how far can you push creativity without losing cultural authenticity? “The menus stay grounded to Avartana’s initial ethos — rooted in South Indian ingredients and flavours, yet presented in a modern avatar using global techniques,” he says and that’s why an Avartana experience feels futuristic without being foreign. The innovation is in the details — in a familiar flavour presented with unexpected elegance.

Scaling a Standard of Excellence

With Avartana expanding beyond Chennai, maintaining consistency is both art and strategy. Nagpal reveals that the process begins with people. “Every new Avartana team trains extensively at Chennai before opening elsewhere,” he says. “Detailed checks and balances ensure uniformity in cuisine and service. Even the décor — colours and design elements inspired by the region — maintains a familiar rhythm across cities.”

A Universal Palate

From Chennai to France, Nagpal has noticed one reassuring truth: good flavour transcends borders. “Today’s diners are well-travelled and open-minded,” he notes. “The food at Avartana is universal — relatable to locals and revelatory to international guests.”

Culinary Consciousness and Future Dreams

Health-conscious dining is another frontier Avartana is already addressing. “Our menus display dietary indicators with approximate calorie values, helping guests make informed choices,” Nagpal says. And what lies ahead for him personally? His answer is grounded and characteristic: “Avartana is about consistent efforts — the hero has always been the food and will always remain.” As for inspiration, it comes from everywhere — books, travel, art — but most of all, from the collective energy of his team. “We share ideas and inspirations constantly. That collaboration keeps creativity alive.”

In Sanskrit, Avartana means repetition — not redundancy, but refinement. For Chef Nikhil Nagpal, every service, every dish, every day is another iteration in pursuit of perfection. The rhythm continues — disciplined, inspired, and deeply, deliciously Indian.