Eat, Pray, Live

As a personal choice and business opportunity, sattvic food is here to stay

- MANJU LATHA KALANIDHI and AYESHA SINGH

Take a loaf of ciabatta. Choose and wash some basil and arugula leaves, and cashew nuts. Take a tablespoon of virgin olive oil. Grill fresh broccoli and chunks of bell pepper in all colours. Make the pesto with clean basil leaves, cashews and salt, while emulsifying with olive oil. Cut the ciabatta in half, slather the pesto on the slices, add the washed arugula leaves and grilled vegetables. Drizzle olive oil. Add salt and pepper to taste.

Sounds Italian? It is a sattvic sandwich.

India's 21st century began with the Discovery of the World. Manmohanomics opened up the economy and borders, middle-class Indians grew rich and travelled overseas, exploring the tables of Italy and Japan, France and America, and Thailand. Their taste buds brought home memories of alien, pleasing flavors and fragrances and India witnessed a global food boom.

Oriental and continental food penetrated even the small towns and cities, and pasta no longer rhymed with nashta and a nacho wasn't a TV show.

Then came organic eating, eating local and conscience consumption. More recently a new food trend is obsessing Indians. Sattvic cuisine.

It is strictly vegetarian; in extreme cases even vegan.

Its soul is Ayurveda.

Many recipes are derived from Vedic practices.

What is a sattvic diet? It is pure vegetarian. It must include seasonal fresh fruit, fresh vegetables, whole grain, pulses, sprouts, dried nuts, seeds, honey, fresh herbs, milk and dairy-free of animal enzymes.

Shailvi Shah Soni, a public health nutritionist who was an Assistant Manager with the Research and Advocacy