It is the month of Shravan and the atmosphere is resplendent with devotees thronging temples, offering obeisance to their favourite Lord Shiva, also known to be quick to grant wishes or bholenath. Men and women offer water, milk, honey, bhasm, fruits, dhatura, flowers and garlands to the shiva lingam in temples.
Most believers and devotees in the month of Shravan abstain from consuming meats, onion, garlic and so on. The Hilton International, in solidarity with this holy (paavan) Hindu festival of Sharavan, have added a sattvik cuisine to their dinner buffet. The Sattvik Food Festival at the Hilton at the Mumbai airport is on from the 3rd to the 17th, offering sattvik food, in conjunction with food consultant Gita Hari.
I was delighted to be invited to the festival’s opening night when I could savour some delicious south Indian recipes curated by Gita herself and prepared by the finest chefs of Hilton. My favourite in the buffet was undoubtedly the payasam (which I have often had at my family’s festivals of Ganpati as well).
The table at the sattvik section of the buffet was laid out with sambar, lemon rasam, papaya and yam chutneys, avial (mixed veg in coconut base) pooris and papad, a welcome drink made of ginger (panagam), puliyodharai, banana chips of two types, a typical south-styled potato curry in coconut base (which is a family recipe as it was handed down to Gita by her mother-in-law and, hence, aptly named “amma’s potato curry”) and some pakodas (bananas, potatoes and capsicum) to start the sattvic journey with.
The sattvik food being prepared by the chefs at Hilton is very homely (comfort food), keeping in mind the traditions of the month of Shravan.
For those celebrating must try out the buffet at the Hilton International airport until the 17th of August.