Madras Saravan Bhavan: spiced vegetarian fare from the far east

New Life Journal, April-May, 2003

Balance and harmony, the basis of Ayurvedic nutrition, are also at the heart of the cuisine at Madras Saravana Bhavan, an Indian vegetarian restaurant near Emory University in Atlanta, Georgia. Known for lentils and rice, steamed rice cakes, Indian pancakes, and crepes, cooking from southern India is some of the healthiest and most delicious.

In Ayurvedic cooking, healing spices like turmeric, coriander, anise, cumin, and cinnamon add flavor and aroma to meals, as well as balancing and toning the body's systems. You can experience the healing power of these Indian spices the next time you have a cold, says owner Narendra Patel. Drink a hot tea made from fresh ginger, garlic and cumin seed to cure the sniffles.

From fragrant curries to satisfying lentil dal and rice, from chutney to lime pickles, Madras Saravana Bhavan brings a delicious and healthy taste of the Far East to dinner guests. Make your own exotic meal with these recipes:

Cauliflower and Peas Curry
Recipe by chef Ram Nanjunda

1 cup cauliflower, cut into florets
1 cup shelled peas
1/4 cup chopped onion
1 tsp. chilli powder
1 tsp. coriander powder
1/2 tsp. turmeric powder
1/2 cup chopped tomato
salt to taste
2 Tbsp, ghee or oil
a few sprigs of coriander leaves
(cilantro)

Wash and cut the cauliflower, Heat the ghee or oil. Fry the onion
until transparent. Add chilli, turmeric, and coriander powder. Fry
for a few minutes. Add cauliflower and shelled peas. Fry for five
minutes.

Add cauliflower and peas. Fry for five minutes. Add chopped tomatoes
and a little stock or water and salt. Cook on a very low heat until
vegetables are well-cooked. Serve hot, garnished with coriander
leaves.

Vegetable Pulay
Recipe by chef Ram Nanjunda

2 cups pulay rice
1/2 cup shelled peas
1/2 cup green beans, stringless,
  sliced thin
1 cup carrots, cut into long, thin slices
1/2 cup tomatoes, chopped
1/2 cup onion, sliced
1/2 cup ghee or oil
1/2 tsp. each cardamom, cloves,
  cinnamon, bay leaf, peppercorn
salt to taste
4 cups vegetables stock or water *

Wash and drain rice. Heat ghee or oil. Fry onions until crisp and
remove. Fry vegetables slightly and remove. Add whole spice and rice
and fry well. Add vegetable stock and cook. When rice is three-fourths
done, make a well in the center. Add vegetables, cover and cook on a
slow fire with live coals on lid, covered in a slow oven.

Cook until rice and vegetables are tender. Mix well and serve hot,
garnished with fried onions.

* The amount of stock or water is approximate. The exact quantity
required will depend on the quantity of rice and strength of heat.