Even as Shravan ends, here are some innovative fasting menus and recipes you can explore year-round

Kadalika Raw Banana Chaat Avocado Chutney Khakra

For many, the month-long fasting during Shravan ends today, but not before another fast surfaces. The practice of abstaining from certain foods or drinks, is also adopted into healthy regimes and not just festive observances.

It's here that innovation steps in. At Ishaara, a crisp menu titled Shravanam, runs throughout the year. It's a special Sattvic menu with a conscious intent. Completely free of onions and garlic, it channels the ancient principles of clarity and calm without relying on fasting observance. Classic meets contemporary in dishes such as foxnuts (makhana) pomme (apple) tikkis and sago pearl croquettes.

Fasting dishes also pop-up on modern Indian tasting menus with light offerings in a long-course meal. Chef Sanket Joshi, head chef, Avatara India, explains, "Shravan fasting has not changed a lot. Earlier, there were many ingredients but people weren't entirely aware of them. Now, with better understanding, social media influx, and easy availability, almost everything is available, from kuttu atta to sendha namak and rajgira. People are rustling up offbeat dishes with fruits. At home, my family relishes the samak ka chawal and rajgira roti that my mother makes. On his tasting menu (Rs 5500), the dish Kadalika is a raw banana chaat, avocado mousse and khakra. "We layer the dish with butternut, avocado mousse and serve in a banana flour tuile," he says.

Sanket Joshi

Shital Kakad, chef founder of food studio Shitalsfoodcottage loves to cook up a storm in her test kitchen, and is always up for experimentation. "The new generation wants to eat fancy, modern food even at home. While ingredients remain authentic, we attempt a twist with classics. Buckwheat Sweet Potato Risotto with Peanut Sauce takes on the most-loved khichdis made in Shravan by using sabudana, sama (barnyard millet), buckwheat and sweet potato; this lends creaminess to the risotto. Buckwheat is a lesser-used, nearly forgotten grain that can be incorporated with a new-age twist for youngsters. It is protein-rich and gluten-free," reveals Kakad.

Shital Kakad

Fruit Sago Pudding

Pic courtesy/Guntas Sethi Bhasin

INGREDIENTS
>> 1/2 cup sago (sabudana)
>> 2 cups water
>> 1 cup fresh mixed fruits
>> 1 cup coconut milk
>> 2 to 3 tbsp jaggery powder
>> 1/2 tsp cardamom powder
>> A few chopped nuts (almonds, cashews, or pistachios)
>> Pinch of saffron strands

METHOD
Rinse sago in water. Soak it in enough water for 2 to 3 hours. Drain excess water. In a saucepan, add soaked sago to 1 cup of water. Cook for five minutes on low-medium heat, stirring frequently for 10 to 15 minutes. Add water to avoid sticking. Pour in milk. Add jaggery powder and stir well until jaggery dissolves completely. Cook for 5 minutes on low heat. Sprinkle cardamom powder and stir.

Chop the mixed fruits into small bite-sized pieces. Add half the fruits to the pudding and gently mix. Let the pudding cool down. Garnish with remaining fresh fruits and chopped nuts. Soak saffron strands in a tablespoon of warm milk and drizzle over the pudding. Serve warm or chilled.

Guntas Sethi Bhasin, chef and content creator

Buckwheat Sweet Potato Risotto with Peanut Sauce

Pics/Kirti Surve Parade

INGREDIENTS
>> 1 cup buckwheat granules
>> 1 tsp ghee
>> 3 boiled sweet potatoes, chopped
>> Salt and pepper to taste
>> 1 cup peanuts
>> 1 cup coconut milk
>> ¼ cup white sesame
>> 2 tbsp coriander leaves
>> 1 tsp green chilli paste
>> 1 lemon, squeezed
>> 1 pinch of sugar
Sago pearls and sweet potato chips for garnish (optional)

METHOD

Soak one cup of buckwheat granules in water for 30 minutes. Boil till it is cooked and soft. Heat ghee in a pan, add boiled sweet potato, salt, pepper and cook for five-seven minutes. Add the cooked buckwheat with two cups of milk. Cook on a medium flame till the mixture is smooth. For the peanut sauce, peanuts, coconut milk, white sesame, coriander leaves, green chilli, salt, lime juice and sugar. Blend in a mixer. On a plate, spread peanut sauce. Place the risotto on top. Drizzle more peanut sauce and garnish with sago pearls and sweet potato chips

- Shital Kakad, chef-founder, Shitalsfoodcottage

CALL 8928268436
COST Rs 450 (serves two)

Pumpkin & Almond Kofta

Pic Courtesy/Sherry Mehta

INGREDIENTS
>> 11/2 cups grated red pumpkin (kaddu)
>> 1/2 cup powdered almonds (blanched & ground, or use almond flour)
>> 2 tbsp singhare ka atta (water chestnut flour) or rajgira atta (amaranth flour)
>> 1 green chili, finely chopped (optional, per fasting preferences)
>> 1/2 tsp crushed black pepper
>> 1/2 tsp rock salt (sendha namak) - to taste
>> 1/2 tsp cumin seeds

A pinch of grated ginger (optional, depending on your fasting rules)
>> A few chopped coriander leaves (optional for garnish)
>> Oil for shallow or deep frying (use ghee or fasting-approved oil like peanut or sunflower)

For the gravy:
>> 2 cups bottle gourd (lauki), peeled and chopped
>> 1/2 cup coconut milk
>> 1 tsp crushed ginger
>> 1 to 2 green chilies (optional)
>> 1 tbsp almond paste (or cashew paste for creaminess)
>> 1 tsp cumin seeds
>> Rock salt to taste
>> Ghee or fasting-approved oil, peanut sauce and garnish with sago pearls and sweet potato chips

METHOD

For the koftas, grate the pumpkin and lightly squeeze out excess water (don't discard it - you can use it in the gravy). Dry roast or lightly sauté the grated pumpkin for three-four minutes to remove moisture. In a mixing bowl, combine the sautéed pumpkin, almond powder, and fasting flour. Add salt, pepper, cumin seeds, chopped chili, and optional ginger. Mix into a soft dough. If too wet, add a little more flour or almond powder. Shape into small lemon-sized balls. Heat oil or ghee in a kadhai. Shallow fry or deep fry on medium heat until golden and crisp. Remove and drain on kitchen paper.

For the gravy, boil bottle gourd with a little water and blend it to a smooth puree. In a pan, heat ghee, add cumin seeds, then green chili and ginger. Add the lauki puree and cook for four-five minutes. Stir in almond paste and coconut milk, cook gently. Season with rock salt. Simmer until the gravy thickens slightly. Add koftas just before serving to retain their crispness. Pour the gravy over the koftas and garnish with a few toasted almonds and coriander. Serve with Rajgira puri or Samvat rice.

Sherry Mehta, chef consultant, documents recipes on @agirlfromthehills

Sherry Mehta

Also try

Kadalika on the tasting menu
AT Avatara, 7th Floor, Krishna Curve Building, Junction of Linking Road, Juhu Tara Rd, opp. Juhu Garden, Santacruz West.
CALL 9152600123

Shravanam
AT Palladium Mall, Senapati Bapat Marg, Lower Parel.
CALL 86575 31989