At SDJ Ayurvedalaya, our cuisine reflects our philosophy, viewing food as a divine offering. Nature and ecology influence our menu through seasonal changes and our supply chain.
We offer exquisite vegetarian cuisine using fresh, organic produce primarily from our garden, bringing a unique and indigenous flavor to our dishes.
Our cuisine is primarily traditional South Indian, prepared without red or green chilies, tamarind, maida, toor dal, chickpeas, or any legumes other than moong dal. Despite these restrictions, our food remains unbelievably tasty as shared by many people. Each dish is meticulously researched and created to adhere to Ayurvedic principles and dietary restrictions, as food plays a crucial role in Ayurveda healing.
While our menu may not be extensive, patients enjoy the simple yet unique dishes designed to complement their Ayurveda treatments. Below is a list of commonly served items in our 14-day menu, featuring vegetables like drumsticks, okra, elephant yam, carrots, beets, green beans, tender radish, plantain pith, banana blossom,chow chow, bottle gourd, Snakegourd, bittergourd, ridge gourd, Ivy Gourd, Ash Gourd, Madras Cucumber and various leafy greens.
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Ayurveda does not permit raw food, so salads are not part of the daily regimen, but certain fruits are served once in a while . Ghee and coconut oil are primarily used for cooking, with occasional use of sesame oil.
We include onions and garlic in our cooking due to their Ayurvedic medicinal value but in limited amounts. Only Saindhava salt (pink rock salt) is used, and most dishes are prepared with less salt.
Herbal Drinks like lemongrass, tulasi, ginger tea, etc are served but we do not serve coffee or Chai. Milk is not served, however, we use buttermilk and ghee liberally, making our meals non-vegan. We recommend staying with the food served here and avoiding outside food or snacks, though selective fruits can be consumed as a backup.
