The cuisine at SDJ Ayurvedalaya connects many aspects of our philosophy and we see food as a divine offering. Nature and ecology are inherently present in the way the seasons and our supply chain influence our menu.
We offer exquisite Vegetarian Cuisine with fresh organic produces mainly from our Garden that brings in a unique and indigenous flavour to our food.
Our cuisine primarily is traditional South-Indian but it is interesting to note that our dishes are cooked with absolutely nil red chillies, green chillies, tamarind, Maida, toor dhal, chickpea or any other legume other than moong and a lot more restriction yet unbelievably tasty. The dishes are painstakingly researched and indigenously created, to strictly adhere to the principles & dietary restrictions laid down by Ayurveda because food and regimen play an important role in Ayurveda healing more than the medicines. Therefore, although we are not able to offer you a wide variety of dishes, we always find that people enjoy the fascinatingly simple yet unique cuisine that is curated to complement the Ayurveda treatments
Given below is a list of our commonly served items included in our mindfully crafted 10-day menu and the commonly used vegetables are Gourds, Drumsticks, Okra, Elephant Yam, Carrots, Beets, Green beans, Tender Radish, Plaintain pith, banana blossom, green leafy vegetables etc
| Main Dishes |
Side Dishes |
| Cooked Rice & Millets |
Sambhar varieties |
| Chapati varieties |
Moor Kuzhabhu ( buttermilk curry) |
| Idly, Ragi Idly |
Vatha Kuzhambu( Ayurveda version) |
| Dosa Varieties |
Milagootal |
| Pongal |
Moong Dhall tadka |
| Paniyaram |
Green gram gravy |
| Kichadi |
Vegetable Kurma |
| Kuska |
Vegetable Stew |
| Jeera Rice |
Kootu varieties ( vegetables with Dhall) |
| Amla rice, Veg rice etc |
Rasam Varieties |
| Wheat Rava Upma |
Boiled Buttermilk |
| Bhasi Rava upma |
Poriyal varieties ( cooked vegetables) |
| Moonglet |
Aviyal |
| Wheat sevai |
Olan |
| Rice Puttu |
Chutney varieties |
| Ragi Puttu ( sweet) |
Ellu podi |
| Green gram Rice Porridge |
|
| Oats Porridge |
|
| Soup Varieties |
|
| Green Gram Sundal |
|
| Idiyappam |
|
Ayurveda does not permit the serving of raw food and so salads are not part of the daily regime but certain selective fruits are served as breakfast, once in 10 days. Ghee and coconut oil are primarily used for cooking and rarely for few dishes sesame oil would be used and no other oils are used.
Onions and garlic are included in cooking considering their ayurvedic medicinal value but not much and we do not serve zero onion-garlic food. We use only Saindhava salt or the pink rock salt for cooking as advocated in Ayurveda and most dishes would be prepared with less salt.
“Chai” with milk would be served occasionally and the main drink served would be our famous fresh & flavourful herbal drinks like Lemongrass tea, Tulasi tea, Herbal tea, ginger tea etc. We do not serve Coffee.
Milk would not be served in any other form apart from the occasional “Chai” however there would be liberal usage of buttermilk and ghee and hence it is not vegan and we would not be able to satisfy the special meal preferences if any and we highly recommend to stay with what is served here alone and refrain from food or snacks from outside, however, we do not mind to permit selective fruits consumed in an appropriate way as a back-up food in your room.
