by Chef Aditya Fatehpuria | May 19, 2016 | Recipe
Ingredients: For Mungode Moong dal: 200 gm Green chilli: 1 Ginger- 25gms Hing (Asafoetida): 1/8 tsp Fennel: Half tsp Coriander: Half bunch Salt to taste Whole red chilli -1 For mint chutney Mint and coriander leaves: Half bunch Green chilli: 1bunch Lemon: 1 Hing...
by admin | Aug 2, 2014 | Recipe
Pomegranate panipuri? A paneer kofta gravy made with dried pomegranate and guava puree? It may sound highly unusual but there are more ways than one to cook the versatile anardana. Aditya Fatepuria, chef and director of Sattvam restaurant in Sadashivnagar, showcases...
by admin | Jun 6, 2014 | Recipe
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...
by admin | Jun 1, 2014 | Recipe
Sattvam hopes to reinvent sattvic food for today’s world. Where they score high is in the innovative use of uncommon ingredients. While he drew on personal experience to work with aloe, Chef Aditya Fatepuria of Sattvam, Bangalore, was inspired by its use in sattvic...
