A preview of our sattvic offerings — seasonal, farm-fresh, and prepared with devotion. Final menu will be confirmed at opening.
Every dish at Shabari is sattvic — free of meat, eggs, onion, and garlic. We follow the dietary principles of the Vedic tradition, which hold that food prepared in purity carries that purity to the one who eats.
We use fresh, seasonal vegetables, many sourced directly from Prana Farm next door. We cook with cold-pressed oils, unrefined jaggery, fresh spices, and a deep respect for the ingredient.
No artificial colors. No preservatives. No shortcuts. Just food prepared the way it was meant to be prepared — slowly, mindfully, with love.
Moong dal and basmati rice slow-cooked with turmeric, saffron, and ghee. Served with a side of farm-fresh pickle and papad. A complete Ayurvedic meal in a bowl.
Seasonal fresh-cut fruit — mango, pomegranate, banana, and whatever the farm or market brings — lightly tossed with black rock salt, lime, and cardamom.
A warm Ayurvedic morning tonic — ashwagandha, shatavari, tulsi, ginger, and raw honey in warm milk (dairy or plant-based). Settles the nervous system and opens the appetite.
Roasted semolina upma with cashews, curry leaves, and mustard tempering. Served with fresh coconut chutney and tomato thokku.
Ven Pongal — rice and moong dal with black pepper, ghee, and ginger — paired with a light toor dal sambar and sambar powder made in-house.
Our complete sattvic meal: two sabzis (seasonal vegetables), toor dal, jeera rice, two rotis, a small bowl of raita, seasonal pickle, and a sweet. The whole balanced Ayurvedic plate, on one tray.
Full South Indian sattvic spread served on banana leaf — rice, rasam, sambar, three chutneys, kootu, poriyal, pappadam, and payasam. A ritual as much as a meal.
Foxtail or barnyard millet topped with roasted farm-fresh greens — amaranth, spinach, or moringa — lemon tadka, sesame, and a spiced coconut drizzle.
Traditional Rajasthani dal, twice-baked wheat bati, and sweet churma. Served on festive days and certain weekends — hearty, ancient, and warming.
Our namesake dish. Seasonal wild or farm-grown berries served in a small copper bowl with saffron cream. Our pledge to you in every dish.
Rotating seasonal halwa — carrot (gajar), bottle gourd (doodhi), banana, or beetroot — cooked slowly in ghee with jaggery and cardamom.
Handmade daily. Roasted gram flour, fresh grated coconut, unrefined jaggery, cardamom, and ghee.
Slow-cooked milk with fresh paneer, saffron, cardamom, and pistachios. Served warm or chilled. A celebratory dessert.
Our house chai — loose leaf Assam tea, fresh ginger, tulsi, and a touch of raw honey. No artificial flavoring. Made fresh each time.
A cooling milk drink blended with rose petals, fennel, watermelon seeds, cardamom, and saffron. Seasonal and celebratory.
Whatever is ripe on the farm — bottle gourd juice, sugarcane, pomegranate, or watermelon. Pressed fresh each day. No added sugar.
Join our waitlist and receive an invitation to our soft-opening dinner.