Satvik cuisine has become particularly popular during the pandemic, when people are cooking more at home. Post-COVID-19, increased awareness of food sources and greenhouse gas emissions has led many people to embrace plant-based diets rooted in Ayurveda.
However, preparing Satvik food requires certain dos and don'ts when it comes to cooking. We use only fresh, seasonal ingredients in our dishes. Consume cooked food within a few hours. “Satvic cuisine is simple cuisine that does not destroy the 'pranic' (life) energy of the food. It must be prepared in a clean place and by clean-thinking people,” says Faridabad's Jiva. says Dr. Pratap Chauhan, director of Ayurveda. 'Satvik' comes from the Sanskrit word 'sattva', which means a pure, clean and energetic atmosphere.
Most fresh, locally sourced, seasonal, and vegetarian produce and foods are considered satvik. Seasonal ingredients can be eaten raw or cooked. Fresh vegetables and fruits, whole grains, pulses, millet, milk, ghee, buttermilk, herbs, honey, jaggery, bean sprouts, soaked nuts. And dishes like khichudi, dalia, oats, poha, upma, idli, dosa, bean sprout salad, roti, cheela made with ragi or moong, sabudana (sago) vada are considered satvik. Indigenous sattvic drinks include buttermilk, sattu sorbet, aam panna, bael sorbet, ragi, sabja (sweet basil seeds), and thandai.
Non-seasonal foods, highly processed foods, preserved foods, frozen foods, bakery products, packaged and canned foods, refrigerated foods, reheated foods, junk foods, onions, garlic, mushrooms are not Sattvic. Deep-frying, over-spiced, over-cooked, marinating or even mixing “viruddha” (incompatible) foods are also not Sattvic.
Satvik foods are a natural choice in summer as they promote gut health, detoxify the body and restore balance. Taking cues from the weather, the human body needs to achieve equilibrium with the external environment.
Although it may not be possible for many people to completely switch to a sattvic diet, incorporating a sattvic diet several times a week can benefit your body.
“During the change of seasons, the digestive fire (jataragni in Ayurveda) and metabolism are in a transition phase, so digestion and metabolism are not as strong. Ayurveda therefore offers fresh, natural, easily digestible and nutritious sattvic food. We recommend eating foods,” says Dr. Chauhan.
To debunk the perception that Satvik cuisine is bland, chefs experiment with fresh ingredients and heirloom grains to create mouth-watering and appealing Satvik dishes.
“To be on trend, it's important to choose the right ingredients and opt for healthier alternatives. Noodles and pasta can be made with millet or wheat, and papdi chaat is multigrain crispy, mint and It can be enjoyed with potato concoctions, green chutneys, and fenugreek leaves and shoots,” says Ani Setia, a chef from Jaipur. Eating Satvik is a journey of eating fresh and making some healthy changes in your diet. Therefore, the taste and nutrients of grains and vegetables are not compromised by adding too much oil or spices.
“A Satvik diet is a healthy way of living that boosts immunity, aids digestion, detoxifies the body, reduces stress and makes you feel more energetic,” says Culinary Expert and Chef Consultant from Mumbai. Ritu Uday Kugaji says. She faithfully recreates Sattvic cuisine while experimenting with delicious recipes. Traditional sweets include kashi halwa (ash gourd halwa), chawal ki kheer, and almond and saffron flavored milk. She also experimented with baked sweet potatoes, quinoa apple and almond kheer, pumpkin soup with coconut milk, and garlic-free hummus.
Ramya and Raghunath, a Bangalore-based chef and restaurateur couple, have completely transformed their health by adopting Satvik cuisine and now they want to share the benefits with others. Ramya strongly believes that 'you are what you eat' and eating right is essential to combating life's stresses. To preserve the nutrients and flavor of the essential oils of the spices, the technique of roasting the spices in a closed container and cryogenic grinding (freezing roasting the spices at -196 degrees) is used to ensure that the spices remain intact. Cold-pressed oil, Himalayan pink salt, organic millet, low glycemic index grains, and heirloom grains such as local jabegodi and red rice are staples of their cuisine. In Ayurveda, a sattvic diet is known for its ability to lead to a healthy lifestyle, keeping the mind clear and stable. Considering the negative effects of eating processed foods and a stressful lifestyle, people may find it helpful to learn about sattvic foods.
Published May 19, 2024, 02:52 IST