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Suresh Hinduja

Sattvam Restaurant

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Looks promising, went for a sneak preview to

Sattvam

 

36, J.M plaza,

Above Godrej nature basket

Sankey road,

Sadashivnagar,

Bangalore 560080

 

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Lovely view of greenery.

 

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Paneer Tikkas, Modern presentation

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Here's one more from the kitchens of Sattvam :

 

Amritras Ke Kofte

Cottage cheese balls stuffed with spicy green peas masala poured with a mild gravy of dried pomegranate,guava and ground coriander

 

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Slick ambience undoubtedly and from the looks of it this place seems all set to make a meaningful spalsh. i wasn't enthused by the paneer tikkas but the photos and description of amritas ke kofte had me licking my paws!

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The gravy looks interesting, the flavor would be quite contrasting.

 

Here's one more from the kitchens of Sattvam :

 

Amritras Ke Kofte

Cottage cheese balls stuffed with spicy green peas masala poured with a mild gravy of dried pomegranate,guava and ground coriander 

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When you hear of a restaurant serving delicious vegetarian meals without the use of onion or garlic you are bound to be intrigued. When someone tells you that the restaurant is located in the upmarket Sadashivnagar area and serves ‘designer’ vegetarian fare – it piques your interest some more. And finally when you read that the restaurant not only serves vegetarian fare, but that all of it is Sattvic as well – the deal is sealed!

 

The concept of Sattvic food is not new to me – all temples in India serve it as Prasad (food blessed by the Gods). The reason I used to frequent the Hanuman temple near my house, as a kid, was because of the yummy Prasad. (Food has always been my focus!)

 

Sattvic food is referred to as a ‘yoga diet’ – something that leads to clarity and equanimity of mind, while also being beneficial to the body. So the diet is rich in fresh and unprocessed food. These tenets of Sattvic cooking are reflected in Sattvam, where they develop food fresh everyday and use it up on a continuous basis. This ensures that ‘Ama’ or toxins are kept at bay. That is why leftover food is never used, as it is considered Tamasic (harmful to the body). Sattvic food as a concept can be applied to any cuisne – so you can have Sattvic Italian food, Sattvic Malaysian food, as long as it’s vegetarian and served fresh. So with the promise of wholesome, bliss inducing foods – I set off to Sattvam on a balmy afternoon to reach one step closer to nirvana.

 

The restaurant is located on Sadashivnagar main road, in the same building that houses Godrej Natures Basket. The décor is elegant and fresh, keeping with their theme and their mascot – the Tulsi leaf. (The Tulsi plant is supposed to be very dear to the Lord Krishna). The glass façade of the restaurant lets in abundant light (joy to my camera) and overlooks the lovely old trees of the area.

 

The restaurant has a vast sattvic buffet, including eggless desserts that they churn out in house. The buffet is available throughout the week for lunch. I saw quite a crowd that came there to sample the wares. (The catchment area – Malleshwaram, has a high vegetarian/ Brahmin population). We however chose to move to the private dining area for a sampling of their signature dishes. (Ask the waiters or the owners for their a la carte menu).

 

We started with a really unique thirst quencher – a lemonade make with holy basil (tulsi) and saffron. This one I loved so much that I asked for an extra glass. It is almost the perfect answer to a hot balmy day in summer. (Beer would have been perfect – but they obviously don’t serve alcohol, keeping with the Sattvic theme). The orange juice with tamarind pulp was an interesting twist as well, but a little too tart for my liking.

 

The Broccoli shorba with apples was a welcome change from the regular tomato shorba. This one was also peppered with saffron and I was told that saffron and basil were almost like Sattvam’s signature – you will find it in many dishes here.

The starters arrived and I was pleasantly surprised to see the plating. Individual portions served with two dipping sauce and a lovely pouring jug of green chutney. Now I understood the contemporary vegetarian dining spiel. This would have been a regular paneer dish if not for the pomegranate marinade that gave it the zing.

 

The next two starters delivered the promise of inventive and unique food. I loved the stuffed paneer roll. The green pea mash that they served was almost looked like an Indian wasabi. The Gilafi was a combination of chargrilled babycorn and neembu ke patte (lime leaves). This took some getting used to as the flavor of lime leaf (tangy-bitter) was something that my palate had never tasted. Was it good? Definitely. 

 

We were offered a sampling of the main courses. All with a Sattvam twist. We decided to have a Cheese Jalapeno Naan and a Saufiyani Kulcha. The latter being an instant hit – I just loved the crunch of the aniseed and the colour. The cheese jalepeno naan was also yummy and could have been eaten on it’s own. I can imagine kids taking an instant liking to it.

 

We were presented an aloo-gobi dish with a fancy name – l’anglaise. The l’anglasie being the fact that instead of our humble cauliflower they used a broccoli and instead of a tomato – a sun dried one took it’s place. A tangy combination that reminded me of a veggie bake. Dig in!

 

The Dal Makhni was your standard fare – made smokier because it was wood fired. The Aloe Vera and greens curry was something that I definitely recommend you try. The texture of the Aloe vera is close to a soft cucumber and because of the high water content in the plant it tastes very refreshing. The greens that came along with it were something that I have never tried before – so again a new experience on the palate.

 

The Paneer Butter Masala was amped up with dill leaves. If you love dill – this will be a welcome change to the regular PBM. They also served us their signature dish – the Amritas Ke Kofte. Cottage Cheese balls stuffed with Green peas in a Guava (yes, you heard me right), Pomegranate and Corainder Gravy. The hit of guava aroma as soon as they get the dish to the table is unmistakable! I commend the complexity of flavours in this dish. Brilliant!

 

I saved the best for last – the Chotte Samose ki Sabji! Mini samosas in a creamy besan and greens-gravy. I wanted to eat the whole bowl myself and was cursing the fact that my stomach was full! Loved Loved Loved. That’s all there is to say really!

I also tried (just one spoon) of the Beetel Leaf Biryani. I wanted to see if it would be gross that they had paan leaves in a biryani. (Morbid curiosity!) But it was a just a subtle flavor of shredded betel leaves, in a rather plain vegetable biryani. Go for it, if you want to try something new.

 

They had an array of desserts but what caught our eye was the Malai Ghewars. Oh…my….God! When I go back to Sattvam (and I’ve already planned two outings with two different groups) – I will start with the ghewars and eat it till my heart says stop (with the amount of ghee in it – it could be cardiac arrest inducing tongue.png). If you try anything there, try this – it’s one of the best ghewars I’ve had in a long time. (And I say this with confidence because I have had many Marwari neighbours who gave me ghewars from Rajasthan almost throughout the year for fifteen odd years!)

 

So plan an outing to Sadashivnagar – it’s not thaaat far! And go with an open mind and an empty stomach, because the food and experience will fill you up in many wonderful ways.

 

For pictures about what I ate visit http://thefoodporndiaries.blogspot.in/2013/04/sattvic-food-at-sattvam-sadashivnagar.html

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nice article..its interesting that a person with the by-name of "foodporndiaries" should make a post on Sattvic food. Another sign that India is changing! i notice that the "Amritas Ke Kofte" on your website looks much less impressive than the one on GourmetIndia's promo article- the former looks ordinary and the latter sports world-class presentation.  its a shame that the restaurant compromises and two-times on presentation like this..anyway, hope to see you post more often here.

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‘Sattvam promises you a complete Sattvic experience; so far unsurpassed and unrivalled.’

With this testimony in mind, we went up to the buffet table at Sattvam one balmy evening. The humongous spread across one entire side of the restaurant amazed us. Sattvam has the largest buffet of Sattvic food in town. Visually very appealing, the dishes were presented artistically and with a lot of attention to detail.  Differently shaped crockery of varying sizes added to the uniqueness of the buffet line. Sattvam uses induction heaters instead of the traditional chafing dishes and this ensures that the food will never get cold till the restaurant closes for the day.

 

We began our meal with the Broccoli and Apple Shorba and Tamatar and Tulsi Shorba which were both refreshing and unique. The salad veggies were crisp and fresh with dressings of various kinds. There was pani puri and bhel puri in little platters with pani and chutneys. Various kinds of tikkas, smoked potatoes and paneer cooked with interesting seasoning were offered to us at the table with gracious and smiling wait staff. Accompanied by different kinds of breads, the start of our meal was completely satisfying.

 

The main courses were an interesting mix and fusion of traditional and modern, innovative and bold, global dishes. North Indian, South Indian and Continental foods make up this section.

 

Choices of rice preparations like pulaos, biryanis and khichdis, together with vegetables, dals, kadhis and koftas are accompanied by Indian breads like rotis, naans, parathas and kulchas. Mildly spiced and pleasantly flavoured, the tender, loving care that goes into each dish is apparent to the discerning diner. The ubiquitous papads, pickles, salads and raitas complete the main meal.

 

The live dessert counter was a very welcome surprise. Hot, sizzling, delicious apple jalebis with kesar tasted as heavenly as they looked. Other Indian and Continental desserts were displayed with flamboyance. The presentation never fails to impress and the compact sizes of each dish ensures that you come back from many more helpings.

 

The Sattvam buffet also offers drinks like Shikanji, juices, fruit punches and aerated beverages. This spread is available for both lunch and dinner.

As the wait staff cleared the last of our plates, the satisfied feeling of a complete Sattvic dining experience is justified by the price per head in one of Bangalore’s latest gourmet offerings.

Snehalatha Naidu

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Interesting restaurant review. 

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This is a long overdue review. Many apologies to the Chef and Suresh for procrastinating sad.png

 

We were in Bangalore for three days in April and while we had made extensive dining plans,they were all upended and we ate at Sattvam every single day!!

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I am a vegetarian who loves onion and adores garlic, so was sceptical when Suresh suggested I try Sattvic fine dining. Given the obvious Hare Krishna influence on the place, I was also not sure as whether it was going to be any better than the 'Gokulam' restaurant at ISKCON.

 

One gulp of the exquisitely balanced, gorgeous Kesar tulsi Shikanji made me a convert.  Saying it is a lemonade with saffron and basil does not do it justice - it was fragrant, perfumed and fills your mouth the way a fine Gewurtztraminer does ; with lingering afternotes of Chandan. Think this too much praise for a Sharbat ? ; try it and you will agree with me.

 

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A tasting menu was organised on Day 1 beginning with the Shikanji.

 

This was followed by Paneer Anardana Tikki, Hariyali Malai kofta , Kesar Badam Tikki accompanied by a standard Dahi Dhania chutney and an excellent Saffron mustard chutney ( a happy marriage of Bengali kasaundi and Spanish saffron Aioli). Yes, the chef does love Saffron!

They were all light and good , the paneer was liked even by those  at our table who never eat it otherwise.

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The main courses were Kali Dal , Amritras Kofte, Samose ki Sabzi and Aloo Sabzi with Kamarakh.

Have never eaten or considered making Kali Dal without Pyaz,+ lasun. This one was flavoured with hing and of course, saffron!! The saffron was not discernible to me but the dal was creamy and delicious.

 

The winner was Aloo with karmarakh , yellow chilli powder and yellow capsicum. Using the sour neglected fruit in a potato sabzi showcases how creatively Chef Aditya is a locavore and does not need fancy imported stuff to impress the palate.

 

and i doubt if I have tasted a better Jalebi. That too with a squeeze of Lime!

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After all this, it was with a heavy heart (and stomach), that I ate only half the amazing Ghevar sad.png

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The next day, we opted to try the buffet - it has North Indian along with some Marwari and South Indian dishes - with the mandatory curd rice. The presentation of single servings is beautiful and my 2 year old still asks for the Paani Puri!.

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Soup, Salads, Starters, Desserts , even a chocolate fountain - they have it all covered. It is such a treat to walk through an entire buffet knowing you can eat anything biggrin.png Well, we took 2 hours to eat through most of it and skipped dinner.

 

We were back for dinner on our last night and ordered A la Carte. The broccoli Apple Shorba with Saffron and Almonds is light and exquisite. The khichdi was a little heavy on mustard and the Palak was a tad too greasy. The Narangi Flan sounded interesting but the only Dessert available was the Ghevar. A little disappointing, but they were very crowded that day and the previous experiences were excellent, so will give them a wide berth this time.

 

What I took away from the experience of Sattvam was how delicious and satisfying simple food can be - it is easy to add lots of oil,ghee, masalas in the name of taste. It takes a lot more care and attention to detail to make the  mundane extraordinary. Without onions and garlic, the flavours of individual vegetables stand out - this was exemplified in the Broccoli Shorba, I usually add onions to all my soups, at least in the stock. Just removing that one element and cooking with restraint, makes such an eye popping, palate energising difference.

 

It is one of the few restaurants that have immediately persuaded me to  incorporate a few changes to my cooking as well.

 

Good luck to Chef Aditya and I do hope he expands into the Chennai market soon!!!

Edited by Suresh Hinduja
added photos
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@[member="ravum"] - After a long time ,I'm reading an invigorating take on a restaurant here..Excellent work...tc

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