Sattvik food is not rocket science. It is actually simplifying your food to the extent that it requires herbs and spices that aid digestion, and add value to your body. It celebrates raw and rightly cooked local, fresh and seasonal produce.

At Sante Spa Cuisine in Khar, a newly launched small menu introduces patrons to fare without oil, garlic and onions. “Sattvik food does not cater to the taste buds. We use basic masalas like cumin, salt, green chillis, and ginger for seasoning and flavouring; all the food is made in pure ghee. We’re currently ruled by the kitchens using the infamous garam masalas in everything we eat, making our bodies behave differently than they should,” explains chef Shailendra Kekade, adding that sattvik is everything to do with nourishment, and inspired by food our grandparents ate. The menu adapts foreign as well as Indian food cultures. “Suddenly, people have realised charcoal is good for you,” he smiles, leaving for the kitchen to prepare for our conscious meal of the day.