Rasa Gurukul is not an Ayurvedic treatment centre. It is not a nature resort. It is not a training centre for young chefs. It is not a place where you can take Yoga classes. Or meditate on the banks of a river. Rasa Gurukul is not a place where you can learn the art of pottery from a master potter or that of bronze castings in a smithery. It is not a place where you can visit for a day or stay for a month to renew your relationship with mother earth. It is not a place that takes you back to the lost art of true organic cooking and the colourful world of spices.
Rasa Gurukul is not just one thing, it’s all these and more. It’s the life’s work of Das Sreedharan, chef extraordinaire whose quest to revive traditions and regain one’s connect with nature finds fulfilment here.,
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Food is the essence of life. Food is about the nutrients . It’s about flavours and taste. At Rasa Gurukul, it’s most of all about love. Food holds centre stage at Rasa. The word Rasa itself is from Sanskrit and defines the finer aspects of this enjoyment. The cooking style at Rasa is subtle, the flavours mix with each other without overpowering or overwhelming the senses. The ingredients themselves are organically grown. So the love begins there. Lovingly tended vegetables,the finest natural soil, a river that carries the freshest mountain water and organic fertilisers that make these vegetables juicy and succulent.
All of this is where it begins. Now add the finest of spices, bring on the gourmets chefs and you have food that can not only please your senses but is a feast for the Gods.
The difference in this form of traditional cooking practised at Rasa and modern cooking is that the traditional cooking adheres to the belief that the importance is in the energies that we imbue the food with while modern cooking is sometimes an assault on your senses. So step back, enjoy your stay at Rasa and let Rasa bring you back to the lost art of eating well.
As a boy, he spent much of his free time helping his mother in their vegetable garden and then in the kitchen, turning the plants they’d grown into sumptuous meals and enjoying the ultimate secure and happy, busy childhood.
As a young man, he moved to London to study accountancy, but food was always Das’s destiny. After managing a vegetarian restaurant for a while, he opened the first Rasa in 1994.
It was an instant success, the now-trademark pink walls providing a uniquely serene and uplifting atmosphere for guests. In just a year, Rasa had become the most famous vegetarian restaurant in London. It won many awards and twice clinched the title of Time Out Best Vegetarian Restaurant.
Since then, seven new Rasa restaurants have been added to the chain, and there are plans for more. They all offer wonderful vegetarian dishes, but specialize too in their own unique representation of authentic south Indian meat and seafood cooking.
Filled with such passion for food, it has not been enough for Das to stop there.
“The staffers are friendly, the prices are low and the food is first-class. I had one of my most enjoyable meals of the year here. Dishoom well encapsulates the current trend for quality without fuss.”Richard Vines
“The staffers are friendly, the prices are low and the food is first-class. I had one of my most enjoyable meals of the year here. Dishoom well encapsulates the current trend for quality without fuss.”Parker
“The staffers are friendly, the prices are low and the food is first-class. I had one of my most enjoyable meals of the year here. Dishoom well encapsulates the current trend for quality without fuss.”Ravi P