Sattvam is an award winning sattvic restaurant located in 3 places in Bangalore. Sattvam is located in JP Nagar, Sadashivnagar and Whitefield. The best thing about this place is the fact that no garlic, onion, mushroom or caffeine is used in any of their dishes. Sattvam is known for its lavish sattvic buffet in a fine-dine setting. Sattvam is currently hosting the Shekhawati Food Festival until the 17th of this November. This buffet comprises of some of the most celebrated dishes from the kitchen of royal Rajasthani haveli’s.
We started our royal jouney with Bel Ka Sharbat. The sharbat mostly found in summers was a delight with a hint of lemon. Any royal meal starts with a sweet dish and this one was no different. We had the Boondi Choorma, a combination of two of the most desired sweets of Rajasthan. The dish was topped with nuts and pistachio making it a perfect starter. Next, we had a variety of savories be it the Mirchi Bada, Chawal Ka Dhokla or Raw Banana Tikki. The Mirchi wada was out of the world as it was a perfectly sweet and spicy. And the Chawal ka Dhokla was super soft which absorbed all the chutneys.
This festival gives you a chance to experience some of the royal chaats as well. The Mathri Ki Chaat with long (clove) sev was crunchy and savory. While the matar kachori with Kadhi chaat was soft and delicious. The kachori and kadhi created some very unique flavor combinations. Next we had the beloved Dal Bhati Churma. At Sattvam the three are mixed together and topped with some desi ghee. The Moong Dal dahi bada was another super delicious dish topped with silver foil. The bada was sweet and soft from inside. The Kanji Bada was mouth watering as well with the fermented kanji with soft bada. These savory dishes really goes with house-made Chandan ka sharbat. And yet they use real sandalwood to make their sharbat.
For our main course we tried their Sangri and Dahi Gatta sabzi along with missi roti. Not a great fan of sangria but at Sattvam the taste was unique and loved it with the Missi roti. The gatta ki sabzi was sour from the kadhi giving it a balanced flavor. At Sattvam don’t miss out on the Bajra ki Kichadi served along with Rabdi and amlani. The combination is the best you can ever imagine. The amlani was sweet and sour from the use of tamarind pulp. Also, the Mangodi and Papad ka Pulao was something unique that cannot be experienced anywhere else.
Ofcourse, they had saved some more desserts for the last. Be it the Taal Makhane Ki Kheer, Meethi Mawa Kachori and Pan Kulfi and Jalebi Ras Malai. The Taal Makhane Ki Kheer is again uncommon and is only made occasionaly even in royal kitchens. Have never tasted this one before as it had soft as well as chunchy taal makhane. The Meethi Mawa Kachori ozzed of desi ghee, nuts and sugar syrup. It just melted in the mouth. Loved the Jalebi Ras Malai as two jalebi’s were sandwiched between a Ras Malai. A perfect end to our royal journey!
An unforgettable sattvic food experience!
#ShekhawatiFoodFestival #Shekhawati #SattvamRestaurant
Sattvam – Scorecard –
Food/Taste – 9/10
Service – 8/10
Value for Money – 9/10
Ambiance – 9/10
Quantity/Quality – 9/10
Overall – 4.4/5
Don’t miss out on the Shekhawati Food Festival!
