#sattvam

A refined aesthetic sensibility informs the fourth floor space, with its large picture windows overlooking the flowering gulmohars down below.  Temple motifs, such as the Mahadhwar or main door, shanka and chakra symbols are woven seamlessly into a contemporary setting.  The tones are warm and earthy, the richness coming from the fabrics and lotus patterns stenciled onto the ceiling. Soft, calming music pervades air. If that seemed like a longer-than-normal description of the space, it’s only because I was utterly impressed with the effort that’s gone into creating the right setting for a unique style of cooking and eating.

There’s an extensive and excellent value buffet for lunch. I, however, tasted dishes from the a la carte menu. It’s studded with dishes that use uncommon local ingredients and are packed with flavour, despite the absence of onions, garlic or strong spices which the Sattvic tradition disallows. There was Broccoli Apple Shorba and another with tangy starfruit. The appetizers included Babycorn aur Neembu ke Patte ki Gilafi, aromatic with lime leaf, and Chatpati Kesar Badam Tikki, coated in crunchy saffron-scented almond slivers. Even the ubiquitous paneer tikka gets a zesty twist here, flavoured with pomegranate juice.

                      Several of the main course curries left me applauding the skill and ingenuity of Chef Aditya. There was the Amritras ke Kofte, koftas of paneer and green peas, floating in a beautifully balanced gravy of guava puree and dried pomegranate. It was delicious, as was the Chhote Samose ki Sabzi – tiny samosas, stuffed with greens and immersed in a hearty besan curry. The Aloo Kamrakh Peeli Mirch was also surprisingly good, baby potatoes and slightly sweet starfruit with yellow chilli powder. But what really left me wowed was the Gwar Patha Panchphoran which, believe it or no, is made from the fleshy leaves of aloe vera. It was an unexpected mix of textures, mild flavours and clever spicing. The Sattvam rotis were perfectly made, with some innovations such as a Cheese Jalapeno Naan. For dessert I had the Kesariya Malai Gewar served here in a mini edition.

                                       It was an exceptional meal. And no, I did not miss fish or meat or any of the ingredients that are taboo here. A one-off Sattvic meal may not instantly elevate you to a higher plane, but there’s no denying the deep sense of satisfaction evoked by the Sattvam dining experience.

 Four things to know about Sattvic eating

The right balance of pure food is imperative for Sattvaguna, the embodiment of balance, order, and purity in a person.

The original Sattvic diet was devised for the development of a higher consciousness, and it is prescribed for a consciously spiritual and healthy life.

According to the Vedas, Sattvic foods are juicy, wholesome and pleasing to the heart, providing subtle nourishment for positive vitality. Onion, garlic and caffeine are taboo in a Sattvic diet as they cause denseness in the body.