Agave Nectar: a sticky sweet juice naturally extracted from the agave cactus. A low glycemic food, meaning it is metabolized slowly. Featured in our baked goods and our chilled drinks
Agni: the biological fire of digestion and metabolism providing energy for the body to function.
Atta flour: (Bread flour from India) wheat alternative and very low gluten content. Featured in our chapatti dough.
Babaganoush: Famous Middle Eastern appetizer made from roasted eggplants, garlic and olive oil. One of the items on our Athens plate.
Basmati Rice: a long grain scented rice originating in the foothills of the Himalayas in India. Very digestible and nutritious.
Besan: chickpea flour used in Indian cooking as a binding agent. Featured in our Pakoras.
Bok Choy: a sweet, crisp, cooling, and mild tasting green. It is beneficial in cooling the body and reducing mucus in the system. Used in our Stir Fry dishes.
Braggs: Liquid amino acids. Featured in our Stir Fry dishes; Brocolli almond soup and our Napa Lemon coconut soup.
Capers: Pickled flower buds of the wild Mediterranean bush Capparis. Capers are used as a condiment and are featured in our Vegan Caper Ranch.
Cardamom pods: pungent spice seed from a tropical plant. The black seeds inside the pods are usually ground and flavor desserts. Featured in our Cardamom cookies and in our Chai.
Chai: Indian word for tea. Often refers to a spiced black tea made with milk and organic raw sugar.
Chapatti: yeast free flat bread made from Atta flour.
Chiptole Sauce: Smoked jalapeno peppers ground into a powder and featured in our chipotle sauce.
Chutney: a condiment made from fresh ingredients such as cilantro, coconut, dates, ginger etc. Served either cooked or raw.
Dal: Indian name for lentils or pulses. An excellent source of protein in South Indian dishes.
Dosa: gluten free crepe made from rice and urad dal (Indian lentil). Featured in our South Indian Sampler: Masala Dosa and Sada Dosa.
Focaccia: Italian yeasted bread. Featured in our sandwiches; made in our kitchens.
Garlic Veganaise: crushed garlic with egg free mayonnaise or sandwich spread.
Ghee: Clarified oil made from unsalted butter that has been gently cooked and the milk solids removed.
Hing: (asafoetida powder) made from resin of a large Indian plant related to fennel. Featured in everything from baked goods to salad dressings.
Hummus: A chickpea and sesame dip of Middle Eastern origin. One of the items on our Athens plate and Lebanese Wrap.
Idli: steamed dumplings made from rice and urad dal. Featured in our South Indian Sampler and our Idli Sambhaar.
Kitchari: a mixture of rice, dal, vegetables and spices that is easy to digest and high in protein.
Ladu: ball shaped sweet commonly made from dried fruit, nuts and seeds.
Lassi: a refreshing drink made from yoghurt, water and spices. Can either be sweet or salty.
Masala dosa: Same as dosa except that it now contains a spicy potato filling.
Mataar paneer: Northern Indian in origin, made with green peas and tomatoes and added homemade cheese. Featured in our North Indian Sampler.
Mung Dal: a small green bean that has been husked and split. Usually a medium yellow color. Easy to digest. Featured in our Kitchari.
Pakora: vegetable pieces such as yams and cauliflower dipped in a chickpea flour batter and deep fried.
Paneer: the simplest form of homemade cheese produced from boiling raw milk. Featured in our Saag Paneer and Mataar Paneer.
Prana: the life force, the vital energy that activates body and mind.
Puri: deep fried bread made from Atta flour. Featured in our Puri Bhaji.
Raita: is a tasty condiment to accompany your meals and is a good aid to digestion. Yogurt is the main ingredient in all raitas. Featured in our Yogi Bowl and Thaali Plate.
Rasam: spicy South Indian soup known to cure colds and flu.
Rose Water: the diluted essence of rose petals used in the lassi drink.
Saag Paneer: Spinach pureed with milk and cooked with cream and homemade cheese. Featured in our North Indian sampler.
Sambhaar: soup - like lentil and vegetable dish spiced with chili and tamarind. Featured in our South Indian Sampler and our Thaali Plate.
Tahini: Semi liquid sesame butter used in Middle Eastern and Mediterranean dishes. Featured in our Athens plate.
Tamarind: Pulp extracted from the brown pods of the tamarind tree. Featured in our date and tamarind chutney and in our spicy sambhaar soup.
Tulsi: sacred holy Indian basil plant. Sacred plant of Krishna, it is said to open the heart and mind, bestowing the energy of love and devotion.
Urad Dal: This dried bean is a close relative of the mung bean, creamy white inside with a blackish skin. Has high protein content. Featured in our dosa and idli.
Uthappam: south Indian version of pizza. Dough is made from dosa batter which is gluten free.
Vadai: patty made from lentils and spices and deep fried.Featured in our vadai sambhaar.