The approach Svatma takes centres around increasing demand for local varieties and focuses on a plant-forward approach. Among the dozens of varieties, Seeraga is the finest (and the most expensive) in the state, said to be rich in vitamin B complex with a low glycemic index. The rice takes its name from seeragam or cumin, as it resembles the small, oval seeds of the spice, while samba refers to the season in which the rice is grown - August to January. All the masalas that go into the delectable dishes at Svatma are freshly ground in the kitchenĪnd Seeraga Samba is the rich, starchy, short-grain rice that is at the heart of the conscious culinary journey at Svatma. Their 100-mile policy is a welcome change - they only incorporate products that are grown and supplied by farmers within a 100 km of the property. Especially, all our spices are hand ground to bring an authentic and fresh flavor in every dish,” elaborates Krithika.Īt the wellness retreat, the food is vegetarian and sourced locally, doing away with any produce that needs to be imported.
Embodying the principles of ‘Good, Clean and Fair', our menu is curated with locally sourced ingredients and eliminates all packages and processed food.
“Svatma’s food is a remarkable representation of the Indian culinary heritage, from sourcing, preparing, cooking to presenting a dish to our guests. The Ark aims to save everything, especially traditional products endemic to a particular region, the know-how of which resides with local communities that have been consuming them for generations. In India, Sujan Jawai and Svatma nominated ingredients to the Ark.
Its cultivation is confined to Vellapallam and Keevalur taluks in Nagapattinam district Uppiliyapuram panchayat union in Trichy district and parts of Thanjavur district. This bowl is of the delicious Seeraga Samba - a rice indigenous to Tamil Nadu. At Svatma, Seeraga is incorporated into the menu in various forms A bowl so unique, it found a place in the Slow Food International’s Ark of Taste, an online catalogue of over 5,500 foods facing extinction, during the Food For Change campaign organised in association with Relais & Châteaux. What brought us to Svatma is a bowl of rice. A proud member of Relais & Châteaux, an association of independently owned unique hotels and restaurants throughout the world, everything here - from their plastic-free service, a unique sound spa and an evening dedicated to arts - sings of a deep commitment to the environment and community. Svatma is a boutique resort in Thanjavurĭeep in the heart of the temple town of Thanjavur, Svatma marries the warmth and individuality of a boutique property with culture and heritage of the locale. Svatma, a century-old house that has been lovingly restored by Krithika Subrahmanian, dancer and architect of exacting standards, offers an insight into the culture of Tamil Nadu from a mirror of sustainability. Nonetheless, sustainability is the buzzword in the hospitality business and many small, boutique players have kept the environment at the core of their operations. Yet, one can’t help but feel conflicted when we take into account their environmental footprint. Luxury resorts are aplenty, almost in every corner of the country now.
0 kommentar(er)
