Signature Dish

Spread over two levels and 10,000 square-feet, Sattvam in Bengaluru specialises in sattvic food, or fresh, healthy vegetarian fare made without onions and garlic. The restaurant is bright and spacious and is decorated with temple motifs. Chef and director Aditya Fatehpuria, who has spent over six years researching the sattvic tenets of cooking, dishes out signature creations such as Khatti Kamrakh ka Shorba (a soup made with starfruit), Singhada Pepper Fry (golden-fried water chestnuts) and Gwarpatha Panchphoran (an aloe vera and mixed greens preparation). 96 BBC Good Food

Serves 2

25 minutes


Chef Aditya Fatehpuria of Sattvam shares his recipe for a deliciously light aloe vera sabzi

aloe vera 1 leaf turmeric powder 1/2 tsp salt to taste yoghurt 1/2 cup red chilli powder 1/4 tsp (optional) ghee 2 tsp spinach a bunch, finely chopped fenugreek leaves (methi) 1/2 bunch, finely chopped dill leaves 1/4 bunch, finely chopped THE PANCHPHORAN MASALA caraway seeds (shahjeera) 1/8 tsp mustard seeds 1/8 tsp nigella seeds (kalonji) 1/8 tsp fenugreek seeds 1/8 tsp fennel seeds 1/8 tsp

Featured originally in BBC

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