Satviya Fine-Dining Menus

Starter: Golden Lentil & Veggie Bites with Green Velvet Sauce

Crisp, aromatic, and refreshingly green.

• Bites: Plant protein blend – ¼ cup, Zucchini – ½ cup, Bell peppers – ¼ cup, Spinach – ¼ cup, Ajwain – ¼ tsp, Fennel powder – ¼ tsp, Green chili – 1 small (optional), Lemon juice – 1 tsp, Pink salt, Oil – 1–2 tsp
• Green Velvet Sauce: Fresh coriander – ½ cup, Fresh mint – ¼ cup, Yogurt or vegan yogurt – 2 tbsp, Lemon juice – 1 tsp, Salt

1. Mix all bite ingredients with just enough warm water to bind.
2. Shape into small flat discs (3 cm diameter).
3. Grease skillet, cook each side 2–3 min till golden.
4. Blend sauce ingredients till smooth & velvety.

Serve 3 discs in a row on rectangular plate, drizzle sauce zig-zag, finish with microgreens.

Soup: Velvet Spiced Veggie Soup

Creamy comfort with a gentle spice hug.

• Plant protein blend – 3 tbsp, Coconut milk powder – 1 tbsp, Zucchini – ½ cup, Broccoli – ½ cup, Spinach – ½ cup, Ginger – 1 tsp, Fennel seeds – ¼ tsp, Cardamom powder – 1 pinch, Pink salt, Hot water/veg broth – 3 cups

1. Dry roast fennel seeds till aromatic.
2. Add ginger, zucchini, broccoli, sauté lightly.
3. Add water/broth, simmer 5 min.
4. Stir in plant protein blend + coconut milk powder till smooth.
5. Add spinach & cardamom, simmer 2 min.

Pour into white bowls, swirl with herb oil, sprinkle toasted pumpkin seeds.

Main Course: Quinoa–Plant Protein Khichdi Risotto

Indian–continental fusion, creamy, high protein.

• Quinoa – ½ cup, Yellow moong dal – ¼ cup, Plant protein blend – 2 tbsp, Carrot – ½ cup, Zucchini – ½ cup, Spinach – 1 cup, Olive oil – 1 tsp, Cumin seeds – ½ tsp, Ginger – ½ tsp, Low-fat yogurt – 2 tbsp, Salt, Fresh coriander

1. Rinse quinoa & dal, pressure cook with 2 cups water.
2. Heat olive oil, add cumin & ginger, sauté.
3. Add carrots & zucchini, cook till tender.
4. Stir in quinoa-dal mix, spinach, salt, plant protein blend.
5. Finish with whisked yogurt, garnish with coriander microgreens.

Starter: Herbed Spinach & Cottage Cheese Mini Cutlets with Beet–Mint Coulis

• Diabetic-Friendly Flour Blend – 30 g, Spinach – 50 g, Cottage cheese – 40 g, Parsley/Coriander – 1 tsp, Green chili – 1, Lemon zest – pinch, Pink salt, Cold-pressed olive oil – 1 tsp
• Beet–Mint Coulis: Beetroot – 40 g, Mint leaves – 6–8, Lemon juice – ½ tsp, Pink salt – pinch

1. Mix spinach, paneer, herbs, chili, zest, salt, flour. Shape into cutlets.
2. Shallow fry 3–4 min each side.
3. Blend beetroot, mint, lemon, salt to coulis.

Serve cutlets with swoosh of coulis.

Soup: Creamy Roasted Pumpkin & Barley Soup

• Pumpkin – 150 g, Onion – 30 g, Garlic – 2 cloves, Cooked barley – 2 tbsp, Diabetic-Friendly Flour Blend – 1 tbsp, Low-fat/Almond milk – 80 ml, Pink salt, Black pepper – ⅛ tsp, Olive oil – ½ tsp

1. Sauté onion & garlic 2 min.
2. Add pumpkin, cook 2 min.
3. Cover with water, simmer 8 min.
4. Add barley, blend smooth.
5. Add flour slurry to thicken 3 min, stir in milk, season.

Garnish with microgreens/pumpkin seeds, serve warm.

Main Course: Smoked Tandoori Veggie Tacos with Mint–Yogurt Drizzle

• Taco Shells: Diabetic-Friendly Flour Blend – 60 g, Jau flour – 20 g, Warm water – 40–50 ml, Pink salt – 1 g, Olive oil – ½ tsp
• Veg Filling: Bell peppers – 40 g each, Zucchini – 40 g, Mushrooms – 50 g, Hung curd – 50 g, Lemon juice – 1 tsp, Ginger–garlic paste – ½ tsp, Tandoori masala – ½ tsp, Turmeric – ⅛ tsp, Salt, Olive oil – ½ tsp
• Mint-Yogurt Drizzle: Mint – 10 g, Hung curd – 40 g, Lemon juice – ½ tsp, Roasted cumin – ¼ tsp, Pink salt, Cold water – 10–15 ml

1. Mix flours, salt, water → dough, rest 5 min.
2. Roll thin rounds, cook 20–25 sec each side.
3. Coat veggies with curd & spices, grill 3–4 min.
4. Fill tacos, drizzle sauce, garnish with microgreens, serve lemon wedge.

Amla–Anardana Sparkling Digestive

• Gut Health Blend – 1 tsp, Warm water – 30 ml, Honey/coconut sugar – ½ tsp (optional), Lemon juice – ½ tsp, Chilled sparkling water – 120 ml, Mint leaves – 2–3, Ice – 2–3 cubes

1. Dissolve blend in warm water.
2. Add lemon juice, honey, pour over ice.
3. Top with sparkling water, garnish with mint.

Serve with dehydrated lemon slice on rim in flute/coupe glass.

Bael & Fennel Iced Digestive Latte

• Gut Health Blend – 1 tsp, Coconut milk – 60 ml, Cold water – 100 ml, Jaggery – ½ tsp, Ice – 4–5 cubes, Crushed fennel – pinch

1. Mix blend with coconut milk, add cold water, whisk.
2. Sweeten with jaggery.
3. Pour over ice, sprinkle fennel.

Serve in tall glass with cinnamon stick stirrer.

Hing–Saunf Warm Digestive Infusion

• Gut Health Blend – ¾ tsp, Hot water – 150 ml, Ghee – ¼ tsp (optional), Fresh coriander leaves – 1 small sprig

1. Add blend to cup, pour hot water, stir.
2. Add ghee (optional).
3. Garnish with coriander.

Serve in small double-walled glass with coriander leaf floating.