ITC Ratnadipa, Colombo welcomes Chef Prakhar Srivastava as Sous Chef to Avartana, marking a new chapter in the culinary journey of the restaurant as it continues its distinctive interpretation of progressive South Indian cuisine to Colombo.
Chef Prakhar’s association with Avartana began in 2024 at Avartana, ITC Maratha, Mumbai, where he joined as Junior Sous Chef. Now at Avartana, ITC Ratnadipa Colombo, Chef Prakhar brings this experience to a new setting, overseeing the restaurant’s day-to-day culinary operations and maintaining the standards of its modern progressive South Indian dining experience. His culinary interests centre on seasonal ingredients and local sourcing, with an approach that seeks to rediscover familiar flavours while preserving the integrity of the cuisine.
A graduate in Culinary Arts from the Indian Institute of Hotel Management & Culinary Art, Hyderabad, Chef Prakhar began his professional journey with renowned hotels in India and subsequently joining Avartana at ITC Maratha, Mumbai. His move to Colombo brings his understanding of the Avartana philosophy to a wider audience, while opening new possibilities through the culinary connection between South India and Sri Lanka.
At Avartana, the fine-dining experience unfolds through multiple courses, blending inventive interpretations of South Indian cuisine with considered presentation, storytelling and personalised touches. At ITC Ratnadipa, this philosophy takes on a local dimension, with menus such as JIAA bringing contemporary South Indian flavours together with Sri Lankan influences. For Chef Prakhar, this offers an opportunity to build on his Avartana experience while exploring Sri Lankan ingredients and culinary traditions through his own contemporary lens.
Commenting on his appointment, Chef Prakhar Srivastava, Sous Chef, ITC Ratnadipa, said, “Avartana has been an important part of my journey as a chef, and coming to Colombo feels like an exciting continuation of that journey. Sri Lanka has a rich and distinctive culinary heritage, and I look forward to exploring its ingredients and flavours while bringing my experiences with Avartana into this new chapter. I am drawn to the details within South Indian cuisine, and to exploring how those details can come together in unexpected ways.”
