Mumbai, 8th September, 2026: Avartana, the award-winning contemporary South Indian restaurant at ITC Maratha, Mumbai, welcomes Chef Sunanda as Head Chef, marking the return of a chef closely associated with the brand’s growth across India and Sri Lanka. With a strong career within the ITC Hotels ecosystem, Chef Sunanda brings expertise in progressive South Indian cuisine, an in-depth understanding of Avartana’s approach to bringing together the region’s diverse flavours and traditions with contemporary techniques and presentation, and experience of working across markets.

Hailing from Chennai, Chef Sunanda began her career with ITC Hotels at Avartana, ITC Grand Chola, where she spent three formative years honing her craft and deepening her understanding of the restaurant’s distinctive approach. She then moved to ITC Ratnadipa, Sri Lanka, where she played a key role in the pre-opening and establishment of Avartana, helping introduce its contemporary South Indian dining experience to an international audience. Her time in Sri Lanka also gave her a strong understanding of Sri Lankan flavours and ingredients, adding another layer to her perspective.

“Avartana has been one of the most defining parts of my journey as a chef. Having worked with the restaurant in Chennai and then being part of its journey in Sri Lanka, I have seen how its philosophy can remain rooted while continuing to evolve. Coming back to Avartana at ITC Maratha feels like returning to something very familiar, but at the same time, it is a completely new opportunity. Mumbai is a new city for me, and I am excited to bring my experiences from the restaurants I have worked in, while continuing to discover what Avartana can become.”

Chef Sunanda

With Chef Sunanda at the helm, Avartana at ITC Maratha looks ahead to a new phase shaped by her experience across markets, her familiarity with the brand and her own perspective as a chef. Her appointment further strengthens the restaurant’s commitment to evolving its progressive South Indian dining experience, while continuing to explore the region’s diverse flavours, ingredients and traditions through a contemporary lens.