R E S TA U R A N T
An Ode To Temple Food Of India ! Prasadam at Varr
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n the holy city of Rishikesh, guests have a spectacular fine dining destination, Varr, offering the ‘Temple Cuisine’ served in the temples across India. Located at Holywater by Ganga Kinare, ‘Varr’ takes you on the journey of pious offerings to deities from Pathar Sahib, Ladhakh to Sree Padmanabhaswamy, Thiruvananthapuram. From Jyothirlinga of Somnath, Gujarat to Govindev Jee temple of Manipur and more.
WOW Concept Th e fo o d i s b as e d o n p r i n c i p l es of Authenticity, Ayurveda, Seasonal, Local and Healthy Ingredients. Every dish of the bhog or prasadam at Varr speaks of the painstaking efforts made by the team in terms of the research done to ensure the authenticity of the cuisine. Several trips were made by the team to all the regions to understand the sacred food ingredients, preparations and gathering tips from the locals of that region. Hence, the chefs at Varr take pride in offering everything from Pavakkai Pitlai, a bitter gourd curry and Puzukhu made from ripe jack fruit and black chanas, to Mangai ko Samalli, the brinjal gravy dish and Javarisi Paal Payasam, made from sago and reduced
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By Sharmila Chand milk, served across temples in South India and Bhoger Khichuri from Orissa to Langar di Dal of Golden Temple, Amritsar and the Poori Chana of Vaishno Devi. Ingredients play a vital role and one can see how careful they have been in procuring these to ensure that the ingredients used are true to the temple of the region. Menu keeps changing according to the season, ensuring to use local and seasonal produce. Selection of ingredients are based on principles and wisdom of Ayurveda and inspired from traditional practices across Indian temples. Also there is a generous infusion of immunity boosting ingredients such as Cinnamon, Curry leaves, Tulsi, Ashvagandha, Giloy, Triphala, Gooseberry, Ginger, Nutmeg, Turmeric, etc. in the preparations.
Menu Planning At VARR, diners are taken on a culinary pilgrimage of the best known prasadams from temples across the country. It comes in the form of well curated thalis conjured up by the award-winning chef Anuj Kapoor. The inspiration comes from all regions including Gurudwaras, the Himalayan Char Dhams, Brijbhoomi, Sri Padmanabha Swami,
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Thiruvananthapuram; Akshhardham Temple of Vadtal, Gujarat, to JagannathTemple Puri, to name a few. About 36 unique dishes are served course by course in every thali and the menu keeps changing for lunch and dinner both every day. There is a set theme to let the guests discover the variety of delicacies that are served in temples of a particular region. Meenakashi temple’s Puttu, Pokharo at Jagannath Puri temple, Ringan Nu Shaak at Dwarka temple or Annakoot and Besani Poori at Vrindavan, Kada Parshad at the Golden Temple in Amritsar... and so on.
Every Meal starts with ‘Holywater Panchamrit’ -
Abhisheka Prasad made of cow milk, ghee, honey, Ganga jal and tulsi (holy basil). Followed by SuswaagatamWelcome Drink ‘DhuaanChaas’ - signature welcome buttermilk drink smoked with ghee and sizzling coal. Then appetizers are served which are outstanding. ‘Panira Bhappa’ is one of the signature appetizers - fresh cottage cheese marinated in lemon juice is coated with spices made of coriander, freshly grated coconut and mustard seeds, wrapped in banana leaves and cooked for
Feb-Mar ’21
