Happy Healthy Kitchen at Kranti Yoga

Our kitchen is at your service and ready to accommodate all your dietary requirements, whatever they may be. We provide Indian Ayurvedic Satvik Food. A sattvik diet makes our body, mind and intellect sattvik. These foods raise sattva or our consciousness levels. These are cooked and eaten with love, gratitude and awareness. A sattvik person is calm, peaceful, serene, amicable, full of energy, enthusiasm, health, hope, aspirations, creativity and balanced personality. Hence the idea of introducing Sattvik food into our diet has been introduced. Our kitchen is your kitchen. If there is something you need or crave, we will always try to help.

We use only local cow milk and also use the organic ingredients grown by the local farmers Kranti.
If you miss a meal, our cooks will always rustle something up for you. There is never a need to be hungry.
All the food is sourced locally and so the menu will consist of seasonal fruit and vegetables. Local produce is organically grown and bought on a daily basis. We also buy groceries from nearby stores in order to support the local economy.

After Covid-19 situation, people have different priorities regarding the food. Everyone has started giving importance to their diet and is trying to find different option that suits their health. We have always given importance to promote healthy lifestyle. And therefore,whatever people feel good for their health, physically, mentally or emotionally we are trying to introduce it into our kitchen so that people can have a satisfaction eating their food.

This is a biggest compromise in our 17 years career. We are compromising for your health and setting options of food. We are providing the 3 option meals for you:

  •  Raw Vegan
  •  Vegan
  •  Vegetarian

As of the introduction of Kranti Yoga, we are offering a wide range of food options with different varieties available into our kitchen just for all our brothers and sisters around the world. We are always excellent in providing an amazing environment, food and quality into everything we offer. And now we are providing different options in food for you so that you should not compromise to your health. Don’t worry about the food! Eat Healthy, Be Healthy and Think Healthy!

 

We have an onsite health-based Indian kitchen with wonderful cooks led by our Head Chef, Monty and Naveen Bhandari who continues to delight us with their multi-cultural specialties.

We consider healthy nutrition food to be a fundamental part of your time with us, that’s why our menu is designed following the natural rules of Ayurveda.

Ayurveda is the original ancient system of medicine which is based on the idea of Balance in the body, mind, and Spirit. Ayurveda has its main purpose for optimal living, manifesting our full potential of health and energy on all levels. Ayurveda goes hand in hand with Yoga, both reflect the Vedic idea that we must live according to our true nature. According to Ayurveda we all possess different individual constitutional types. The requirements of one type in terms of food

Our courses or holiday packages include all your meals: breakfast, lunch, dinner and refreshments throughout the day. All meals are served buffet style with many options for you to choose from on a daily basis. Our dining area is in Sattva, the hub of the village. Enjoy mealtimes here with your peers or maybe dine on your terrace should you want a little quiet tim

 

A Typical Daily Menu:

DISH: Breakfast vegan pancakes

Ingredients
  •  1 cup mixed fruit/ banana/
  •  4 cups rice Flour
  •  1 cup Soya milk
  •  1 tbsp Baking powder
Methods:
  •  Using a whisk combine all the ingredients except for the fruit.
  •  Once you have a smooth batter, drop in the fruit and mix.
  •  Spoon onto a nonstick pan and fry until golden brown. Flip and do the same again

DISH: Sautéed green beans

Ingredients
  •  2kg green beans
  •  1 cup soy sauce
  •  2 tbsp honey
  •  1 tbsp peanut or sesame seed oil
Methods:
  •  Start by heating the oil in a wok and prep the green beans
  •  Fry the ginger for a couple of minutes
  •  Add the raw green beans and fry for about 5 min
  •  Add the rest of the ingredients and continue to fry until the beans are dark in colour and the soy becomes sticky
  •  Sprinkle with some sesame seeds and serve
Chilli and lime dressing
  •  Zest and juice of 2 limes (about 4 tablespoons juice and 3 teaspoons zest)
  •  1/4 cup red wine vinegar
  •  1 tablespoon soy sauce
  •  1 tablespoon honey
  •  1/3 cup extra virgin olive oil
  •  1/2 teaspoon red pepper flakes
  •  1 teaspoon ground cumin
  •  1/2 teaspoon salt
  •  4 lime juice
DISH: All the dressing have different recipes but all the methods are all the same. simply put all your ingredients in a blender except for the oil and begin to blend.

Slowly add the oil and your done!!!!

Balsamic dressing
  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Coconut dressing
  •  2 tbsp tahini paste
  •  1 cup Lime juice
  •  White vinegar
  •  1 can of Coconut cream
  •  1 can of Coconut milk
  •  1 cup of Powder coconut
  •  1 cup of coconut oil
  •  1 cup of Water
  •  1/2 cup honey
Honey and soy dressing
  •  1/2 cup of honey
  •  2 cup of Soy sauce
  •  200g fresh ginger
  •  1 cup of Lime juice
  •  1 cup of Water
  •  1 cup White vinegar
  •  1 tbsp Tahini
  •  1/2 cup coconut oil
  •  2 tbsp water
  •  4 lime juice
Basic salad dressing
  •  1 cup of white vinegar
  •  3 cup of olive oil
  •  Salt and pepper
  •  1/2 cup of Honey
  •  2 tbsp of Oregano

DISH: Carrot halwa

Ingredients
  •  4kg Indian juicing carrot (normal ones work too!) 200g Ghee
  •  1 cup sliced almonds
  •  1 cup golden sultanas
  •  100g blended cardamon
  •  500g sugar
  •  2 L unpasteurised cows milk
Methods:
  •  Begin the process by slowly boiling the milk, sugar, and cardamom. Continue to boil until the milk has reduced in volume by half. (this recipe is the authentic version but it is possible to use shop bought condensed milk and skip out the first step)
  •  Grate the carrots and pan roast in a dry pan for about 15- 20min next add the ghee and mix. Continue to cook for a further 20 min
  •  Strain the milk mix into the carrot mix to remove the cardamom.
  •  Add the sliced almonds
  •  Continue to boil until almost no liquid is left. Add the sultanas and serve as adeliciously sweet desert

Spices we use

  •  Kitchen king – we use this spice a lot in our recipes. Being coriander and turmeric based, the blend gives curry an appetising golden hue. Available all over India but also through the internet
  •  Methi – Fenugreek herb which is dried in hot air. We use it in various recipes a great taste enhancer. It adds flavour and texture to vegetables, pulses and lentils, parathas and chapattis. Fenugreek has benefits for lowering blood sugar levels, boosting testosterone and increasing milk production in breastfeeding mothers
  •  Chat masala – Chaat is a zest blend that gives a wild and lively tweak to pakoras, samosas and salads
  •  Chilli powder- it is thought that chilli plant was introduced to India by the Portuguese during the 15th century . The red chilli is a high source of vitamin C and B (particularly B6) and also provitamin A. Their also high in magnesium…….. Kranti’s fav!!!!
  •  Turmeric – Turmeric has a mild, earthy and woody flavour. It stimulates protein digestion, and is an excellent blood purifier. The use of turmeric as a colouring agent in food dates back as far as 600 B.C. In medieval Europe, turmeric was known as Indian Saffron.

The Way We Cook

At Kranti yoga over 1118027 students have come through our doors from all corners of the globe. Of course, yoga is the main part but a hungry yogi is not a happy yogi. Its always been our mission to excel in every part of the yoga experience. We don’t just want to feed your belly we want to feed your soul. This book is a collection of some of our best recipes so that you can take a little of India with you. We believe that food can be medicine and that we can use it to help us in our daily life. We are 100% vegetarian, vegan where we can. From your wellness shots in the morning to your traditional south Indian curry in the evening, we have a lot of fun cooking for you. Because we are based in Goa we’ve got some of the best flavors in India. With large portages influences dating back to the 15th centuries, and the huge influx of western travelers in the last couple of decades. We have access to a huge variety of exciting ingredients. Kranti has realized the benefits of having both western and eastern foods by creating a fusion of the two. We bring over chefs from around the world each year to help add a helping hand to our fantastic Indian chefs.

Breakfast

Keep calm and OMM…..NOMNOMNOM

At Kranti yoga, breakfast is kept light. Always plenty of fresh local fruit from the market and Indian curd. We also have a “bhaaji of the day”, not served with the traditional fritter, but a more healthy mix of vegetables and lentils fried in spices – equally good as a side dish as it is a breakfast savory.

This year we’ve also been brewing our own kombucha which is super healthy for your gut. The only problems we find, is keeping up with demand!!

During The Yoga asanas especially forward and reverse bending poses, there is pressure on abdominal organs which may push the food upwards resulting in feeling of great discomfort, because most of the blood circulation will be diverted to the digestive tract. This is the reason we serve breakfast after morning practice. But don’t worry it means you’ll feel even better tucking into your well earned breakfast. And there’s always coffee and chai available. While coffee   drinking   doesn’t   necessarily   help your Yoga practic

“No Coffee, No Prana” – Pattabhi Jois

having a cup of coffee after you wake up isn’t likely to interfere with your five o’clock practice. In moderation, coffee and yoga can coexist as a part of a healthy routine. Chai tea is a fragrant, spicy tea that is native to India. Coming in many different forms depending on how you take it. It is thought that chai may help boost heart health, reduce blood sugar levels, aid digestion, and help with weight loss. Although most of these health benefits are backed by science, it’s worth noting that they are generally linked to the ingredients used in chai tea rather than chai tea itself. It is often also laden with sugar.

Kombucha, when raw and unpasteurized, like ours, is rich in probiotics. The healthy gut bacteria associated with heart health, lower rates of anxiety and depression, fewer yeast infections, weight management, boosted immunity, and, you guessed it, improved digestive health.

This is our basic recipe the you can try at home. We follow this recipe but in huge quantities. The only difference is the it takes a little longer to ferment.

  • 12 tablespoons loose tea OR 8 tea bags
  •  1 cup of sugar
  •  13-14 cups water
  •  2 cups previous kombucha
  •  1 scoby

THE GIST: MAKING HOMEMADE KOMBUCHA

  •  What You’ll Need : Active SCOBY, water, sugar, tea, distilled white vinegar or starter tea, glass jar, cover, and warm spot out of direct sunlight.
  •  Instructions : Dissolve sugar in water, steep tea, let it cool, remove tea bags, add vinegar or starter tea, and SCOBY, cover, and culture for 7-30 days at room temperature (68-85°F) out of direct sunlight. Retain tea and SCOBY for next batch. Repeat.
  •  Fermentation Temperature & Time : 70-80º F is ideal culturing temperature. Warmer temperatures speed up fermentation, cooler temperatures slow it down. The longer you let your kombucha culture the less sweet and more vinegary it will become.
  •  Signs of Fermentation : Flavour becomes less sweet more vinegary, SCOBY thickens, stringy brown yeast particle present, haze or new baby SCOBY at top of the liquid, tea has lightened in colour.
 

DISH: Breakfast Pancakes

“Scoby" is actually an acronym: Symbiotic Culture Of Bacteria and Yeast. A scoby is the living home for the bacteria and yeast that transform sweet tea into tangy, fizzy kombucha — think of the scoby as the coral reef of the bacteria and yeast world. It a rubbery raft that floats on the surface of the kombucha.

Having a cup of coffee after you wake up isn’t likely to interfere with your five o’clock practice. In moderation, coffee and yoga can coexist as a part of a healthy routine. Chai tea is a fragrant, spicy tea that is native to India. Coming in many different forms depending on how you take it. It is thought that chai may help boost heart health, reduce blood sugar levels, aid digestion, and help with weight loss. Although most of these health benefits are backed by science, it’s worth noting that they are generally linked to the ingredients used in chai tea rather than chai tea itself. It is often also laden with sugar.

Kombucha, when raw and unpasteurized, like ours, is rich in probiotics. The healthy gut bacteria associated with heart health, lower rates of anxiety and depression, fewer yeast infections, weight management, boosted immunity, and, you guessed it, improved digestive health.

This is our basic recipe the you can try at home. We follow this recipe but in huge quantities. The only difference is the it takes a little longer to ferment.

  • 2 tablespoons loose tea OR 8 tea bags
  •  1 cup of sugar
  • 13-14 cups water
  •  2 cups previous kombucha
  •  1 scoby