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Varr inspired by the ‘Temple Foods of India’ - ‘Prasadam at Varr’
Tuesday, 12 January, 2021, 14 : 00 PM [IST]
Our Bureau, Mumbai
In India, temple food has always held a special place in the hearts of those who have a religious bent of mind. Paying homage in the form of food to the gods and goddesses is a practice that is commonly followed in a country of numerous rituals.

The Ambrosia (cuisine) served at Varr is inspired by the ‘Temple Foods of India’, therefore it is called, ‘Prasadam at Varr’.

The restaurant offers cuisine that reflects Pathar Sahib, Ladakh, to Sree Padmanabhaswamy, Thiruvananthapuram. And from Pre-historic Jyothirlinga of Somnath, Gujarat, to Govindevjee temple, Manipur. Meenakashi temple’s puttu, pokharo at Jagannath Puri temple, ringan nu shaak at Dwarka temple or Annakoot and besanipoori at Vrindavan, kadaparshad at the Golden Temple in Amritsar.
The cuisine prepared is based on the following:
1.     Seasonal and Local
•         Ritu –Six Ritus, bhog preparations changing according to Ritu in many cases –automatically ensuring local and seasonal produce to be used. A phenomenon that has been practiced in India since ancient times.
•         Prahar–Ancient Hindu system of time division. Generally believed to be Ashta (eight) prahars. But by definition a Prahar is ‘flexible or variable’ measure of time. Most Krishna temples still follow eight prahars, but timings generally change according to Ritu, Geography and across temples.
2.     Ayurveda and Varr Prasadam
•         It is a common misconception that all temple food is Sattvic. In fact, almost all temple foods follow a traditional Yogic approach –Mitahara, which is moderation in eating. Yoga preaches ‘Cosmic spirit of Saguna Brahma’ –the right balance of all three Gunas –Sattva, Rajas and Tamas.
•         Sattva representing purity of soul, meditative state of mind or ‘I am’
•         Rajas representing action oriented or ‘I do’
•         Tamas representing ahamkara or ego or ‘I did’
•         Yoga recommends the right balance and moderation (Mitahara) across all three Gunas -according to Ritu, Prahar and importantly Activity that one is involved in
3.     Health and Immunity
•         Menu planning and selection of ingredients for are based on principles and wisdom of Ayurveda, on the one hand, and derived from ages of practices and rituals across Indian temples, on the other, topped up with infusions of immunity boosting ingredients such as Dalchini (cinnamon), curry leaves, Tulsi, ashvagandha, Giloy, Triphala, Gooseberry (amla), ginger, nutmeg and turmeric.
4.     For the Atithi
•         The global traveller, guest staying/visiting Samsara may not have travelled to the holy sites of India, so the food at restaurant gives them a glimpse of the cuisine served across these temples. Rooting back to the nobility of Indian heritage and culture, we believe the temple cuisine is an integral part of the spiritual experiences India offers.
5.     Authenticity
•         The restaurant ensures and assures to maintain the authenticity when it comes to the recipes it follows when cooking the temple cuisine dishes. The recipes are well-researched and through several travels and personal visits experience the food, observe the cooking methods, and gather tips from the local cooks.
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