Sattvic cooking is built around lightness. Food should nourish without agitating, which is why ashram kitchens leave out onion, garlic and heavy spice, and why meals are served warm and freshly made rather than reheated.

A typical day at the table

Breakfast is usually poha or upma with tea. Lunch is the main meal — dal, a seasonal vegetable, rice and rotis. Dinner is lighter and early, often finished before the evening prayer.

If you have dietary needs

Tell us before you arrive. Jain, no-dairy and low-salt requests are usually manageable with a day’s notice, and kitchens would much rather know in advance than improvise at the counter.