Creative Indian vegetarian fine dining from the hands of @chefomi12 at @avatara.ae takes you on a delicious journey of acidity , piquancy and textures.

The individual dishes as well as the composition of the menu are delivered with plenty of thought and they seek to push the boundaries of Indian Vegetarian cuisine far past the usual stable of dishes .

Aloe Vera - pomelo- watermelon-mangosteen-coconut is the highlight of the early courses and one of many fruit forward savoury dishes . Fresh and vibrant it is an excellent representation of the menu .

Corn bread “pita” with corn butter flavoured with fenugreek and shishito pepper is pure delicious comfort food.

A mushroom tart featuring truffle alongside Shitake and black fungus has earthy Unami notes of Miso and black garlic .

Stepping up the richness is tempura eggplant with pickled ginger and Shiso , would be a killer street snack .

Asparagus , bamboo and pea protein are key ingredients in a dish which reminded me of Rojak salad .

Loved the dumpling and broth course - caramelised onion dumpling has the heft of any meat dumpling and a tart tomato water and star anise broth delivers an acidic accent .

Jackfruit curry is reimagined with the jackfruit arriving as a fritter alongside a velvety spinach curry .

A Kashmir morel serves as the main course , unexpectedly stuffed with Gorgonzola and paneer , the blue cheese works beautifully with the Kashmir chilli sauce , potato dauphin adds richness and texture .

Desserts are true to the region and do lean very sweet , but anyone who has a better understanding than I of classic Indian desserts is sure to find a point of reference .

A terrific , exciting meal and this menu not withstanding its specialisation would have broad appeal . Less