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Mumbai-based Ayurvedic eatery Swadshakti’s USP - Organic herbs, spices
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Wednesday, 19 March, 2014, 08 : 00 AM [IST]
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Anurag More, Mumbai
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fiogf49gjkf0d The unique selling proposition (USP) of Mumbai’s Swadshakti Ayurvedic Restaurant, a part of Ayushakti Group, is that it offers food prepared using farm products and spiced with natural ingredients.
Dr Smita Naram, managing director, Ayushakti Group, stated that it is the only restaurant in Mumbai that provides Ayurvedic food. “We provide healthy and tasty food. People associate healthy food with boring dishes whose texture isn’t good.”
“But Swadshakti restaurant gives practical answers to all these doubts. Thousands of people have visited Swadshakti, and experienced the pleasure of tasty food and power of health,” she added.
“Each of the dishes prepared at Swadshakti is designed by tested and proven health food concepts, which have been tried for the last 27 years. Believe us, if you put these principles in your life, you will find remarkable shift in your health,” Dr Naram said.
“Each ingredient has its own importance as per Ayurvedic principles. These are based on three powerful principles - eat to balance the doshas (vata, pitta and kapha); eat to stimulate digestion; and eat to nourish your body and immune reserve,” she added.
Dr Naram said, “Each ingredient is organically grown. They nourish our body and add taste and texture to the food. We use herbs and spices which promote digestion and appetite, nourish the tissues, are easily digestible, enhance energy and reduce heaviness.”
“We use green cardamom, black cardamom, star anise, clove, fresh garlic ginger, fennel, coriander leaves, parsley, garden mint, bay leaves, black pepper, basil leaves, cinnamon and pomegranate,” she added.
“Green cardamom is an ingredient in several preparations. It is used as an Ayurvedic medicine or an ingredient in Ayurveda medicines to treating tooth and gum infections,” Dr Naram said.
“Black cardamom is used as a remedy for various conditions, including dyspepsia, gas, indigestion, inflammation, depression, sexual disorders, bad breath, mucus membrane, heartburn and loss of appetite,” she added.
“Star anise, which has medicinal properties, has been used in India for centuries. The spice, mixed with ginger and clove, is often prescribed as a natural way to treat indigestion and nausea,” Dr Naram said.
“Black pepper is a digestive that can naturally cleanse the system, stimulate the appetite and circulation and deliver an anti-cancer punch,” she added.
“Bay leaves are known to provide resistance against different types of cancer. They are a rich source of Vitamins A and C, iron, manganese, calcium, potassium and magnesium. The regular inclusion of bay leaves in meals promotes general health and well-being,” Dr Naram said.
“People have appreciated the quality and taste of the food. Many food lovers visit our clinic very often and have recommended the dishes to others. On weekends, our restaurant is full. We provide them with tasty and healthy food,” she added.
“We first conduct research on the ingredients and their benefits, and then design a healthy recipe. The recipes are also designed keeping people suffering from a particular disease in mind,” Dr Naram said.
She added, “The challenge lies in making authentic tasty food without the use of tomato, lemon, yoghurt, maida, wheat, etc.”
“These are ingredients which adversely affect the body if eaten regularly. These increase water retention, heat, inflammation, sticky toxins and fat deposits in our body as per Ayurveda. That is why Swadshakti food gives total health,” Dr Naram said.
“We will soon have new dishes on the menu, ranging from Italian to Continental to Chinese. We keep in mind the health quotient as per Ayurvedic principles,” she added.
“People often assume that Ayurvedic food is tastless and without any spices. We cannot ignore the fact that Ayurvedic food is healthy and once in a while it is good,” Dr Naram said.
“Their perception about Ayurvedic food changes once they come to Swadshakti. We offer a wide range of dishes from pav bhaji to sizzlers, but with an Ayurveda twist. And believe me, it tastes better than the usual restaurants,” he added.
“People overseas are food lovers. They try new foods and relish it as well Moreover, they followers of Ayurveda and we have been accepted there as well. The Westerners who come and stay at Ayushakti for three to five weeks are the best examples of this,” Dr Naram added.
“They love the dishes at Swadshakti, and have shown interest to learn how to make it and take the recipes for their well-being back to their countries,” he added.
“In India, slowly but surely, Ayurveda dishes would start trending. The reason is there is so much of pollution and stress in the cities. This is giving way to many unwanted ailments, and to top it all, we eat junk food. There is a need of Ayurvedic restaurants so that people can enjoy their meal and also maintain a healthy diet,” Dr Naram added.
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