Back to basics

Healthy menu

Back to basics

Sanjeevanam, a restaurant in Koramangala that specialises in South Indian cuisine, has been around for four years. It is a pure vegetarian restaurant which sees to it that nutrition value of food is not compromised.

The restaurant employs chefs from Bangalore and Chennai, who are trained by naturopathy doctors to ingrain the concept of natural living and healing. It strives to create delicious dishes by blending the traditional principles of cooking with contemporary food preferences of people.

The restaurant manager, Jijimon KV, says that the hotel has alternatives to various ingredients so that their customers can enjoy a wholesome meal.

 “We use wheat powder or atta instead of maida, palm candy and honey instead of sugar and black pepper instead of red chilli and we serve red rice. Our items are also prepared in brass vessels so that there is no loss of nutrition when the food is heated on a low flame. The food is rich in fibre.”

The lunch buffet consists of a wide variety of signature dishes that serves various kinds of natural items like banana slice, five different types of juices to enrich the taste buds, four varieties of raw vegetables and an elaborate feast of payasam, avial, tofu appetisers, stuffed parathas and different types of greens and vegetables.
 
They also serve the ‘saathvik savouries’, where they don’t use onion and garlic, only during lunch as their dinner menu consists of an eclectic mix of South Indian, North Indian, parathas, chappathis and biryani.

To attract more customers, the restaurant regularly holds festivals like tandoori festival, dosa festival and seasonal menus with special combos.

For Onam, the restaurant is serving the traditional meal Sadhya. “We will serve about 25 varieties of cuisines over five days,” says Jiji.

The restaurant is located on 50, 100 Feet Road, opposite Kendriya Sadan, second block, Koramangala.

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