<p>When it comes to options for food, the list in the city is endless. As ingredients have gone global and technology has improved manifold, the accessibility of cuisines — be it Chinese, Japanese or Mexican — has become so easy that they are available at the click of a button. <br /><br /></p>.<p>Though popular and fusion cuisine dominates the platter, there are hotels which go back to the roots and serve traditional and authentic recipes, ones right from grandmother’s kitchen. Likewise, ‘sattvic’ food is slowly gaining popularity and one of the places where a foodie can enjoy a wholesome ‘sattvic’ meal is ITC Gardenia. <br /><br />Cubbon Pavilion, the 24-hour restaurant at ITC Gardenia, is organising a festival called ‘Sattva — honestly vegetarian’, where the chefs dish out ‘sattvic’ recipes to provide a wholesome meal for the well-being of the body and the mind. It is an all-vegetarian platter and to keep the food pure and in tune with the self, the menu showcases a plethora of recipes cooked without onion and garlic. The light and delicious ‘kairi ki dal’ and raw cashew curry with tiny ‘pooris’ and ‘phulkas’ are quite filling and a must-try in the menu.<br /><br /> Dishes like ‘kachri karela’, ‘khatte arbi’, ‘tendli bhaaji’ and ‘makkai palak’ with steamed rice are some of the other dishes in the platter. To finish off the meal with a smile, one can try ‘rasmalai’ and ‘pista barfi’ for dessert. <br /><br />The biggest USP of the festival is that the food is seasonal and rich. Executive chef Yogen Dutta says, “The intent was to keep the menu simple and yet provide a wholesome meal to the customers. We wanted to create a product to promote ‘sattvic’ items so that it brings in the well-being of the body and the mind. ‘Sattvic’ food is essentially that which is cooked from ingredients that are locally and seasonally available. The menu will change according to the ingredients. The idea is also to pick up fresh ingredients and cook without garlic and onion. The food shouldn’t have sharp flavours and it shouldn’t be too sweet or spicy and must be eaten in moderation as otherwise, it will not have a calming effect on the mind and the body.” <br /><br />He also adds that the ingredients must be combined well to provide a balanced flow of energy. “I hope more restaurants come together to promote ‘sattvic’ food. People will really enjoy it and it’s a good way to look at holistic development . <br /><br />‘Sattvic’ food is not a cuisine but a philosophy. It’s a philosophy that may come from any cuisine. I hope that families come in and enjoy their Saturday lunches here.”<br /><br />The festival is on every Saturday at Cubbon Pavilion, ITC Gardenia, 1 Residency Road. For details, call 43455000.<br /><br /></p>
<p>When it comes to options for food, the list in the city is endless. As ingredients have gone global and technology has improved manifold, the accessibility of cuisines — be it Chinese, Japanese or Mexican — has become so easy that they are available at the click of a button. <br /><br /></p>.<p>Though popular and fusion cuisine dominates the platter, there are hotels which go back to the roots and serve traditional and authentic recipes, ones right from grandmother’s kitchen. Likewise, ‘sattvic’ food is slowly gaining popularity and one of the places where a foodie can enjoy a wholesome ‘sattvic’ meal is ITC Gardenia. <br /><br />Cubbon Pavilion, the 24-hour restaurant at ITC Gardenia, is organising a festival called ‘Sattva — honestly vegetarian’, where the chefs dish out ‘sattvic’ recipes to provide a wholesome meal for the well-being of the body and the mind. It is an all-vegetarian platter and to keep the food pure and in tune with the self, the menu showcases a plethora of recipes cooked without onion and garlic. The light and delicious ‘kairi ki dal’ and raw cashew curry with tiny ‘pooris’ and ‘phulkas’ are quite filling and a must-try in the menu.<br /><br /> Dishes like ‘kachri karela’, ‘khatte arbi’, ‘tendli bhaaji’ and ‘makkai palak’ with steamed rice are some of the other dishes in the platter. To finish off the meal with a smile, one can try ‘rasmalai’ and ‘pista barfi’ for dessert. <br /><br />The biggest USP of the festival is that the food is seasonal and rich. Executive chef Yogen Dutta says, “The intent was to keep the menu simple and yet provide a wholesome meal to the customers. We wanted to create a product to promote ‘sattvic’ items so that it brings in the well-being of the body and the mind. ‘Sattvic’ food is essentially that which is cooked from ingredients that are locally and seasonally available. The menu will change according to the ingredients. The idea is also to pick up fresh ingredients and cook without garlic and onion. The food shouldn’t have sharp flavours and it shouldn’t be too sweet or spicy and must be eaten in moderation as otherwise, it will not have a calming effect on the mind and the body.” <br /><br />He also adds that the ingredients must be combined well to provide a balanced flow of energy. “I hope more restaurants come together to promote ‘sattvic’ food. People will really enjoy it and it’s a good way to look at holistic development . <br /><br />‘Sattvic’ food is not a cuisine but a philosophy. It’s a philosophy that may come from any cuisine. I hope that families come in and enjoy their Saturday lunches here.”<br /><br />The festival is on every Saturday at Cubbon Pavilion, ITC Gardenia, 1 Residency Road. For details, call 43455000.<br /><br /></p>
