With the changing scent of summer to monsoon around the corner and the land coming alive with a variety of plant based ingredients that are perfect monsoon delights, certified plant based chef and Yogisattva founder Raveena Taurani has collaborated with Chef and Owner of Commis Station Divesh Aswani to bring a limited edition monsoon menu offering the warmest dishes that celebrates the freshest local ingredients synonymous with this cozy weather available for dine-in at the Yogisattva Cafe.
After successfully collaborating with Mumbai’s beloved chefs like Vikram Arora of Tamak, Seefah Ketchaiyo & Karan Bane of Seefah, Chef Raveena Taurani pushes the boundaries yet again with Chef Divesh Aswani who is known for creating indulgent food through his passion project Commis Station by working together to present a limited edition vegan, gluten free & refined sugar free monsoon menu – a first of a kind venture for him.
With Chef Divesh Aswani’s experience with food and love for experimentation and Chef Raveena’s knowledge and skill of how to give indulgent food a healthy plant based spin , this absolutely delicious limited menu features everything from plant-based and gluten-free appetizers and mains alongside vegan, gluten-free and refined sugar-free desserts that can be enjoyed at the rooftop café with a beautiful view of the rains.
The collaboration menu comprises of monsoon favourite ingredients that feature through the appetisers like Quinoa & Corn Cakes with a Fermented Green Chilli Cashew Cream – that are then finished off with Ishka Farms Caper Sprinkle; Pumpkin Wasabi Gyoza, Chilli Ponzu Sauce - Made with Organic Rice & Tapioca Flour and a filling of Organic Pumpkin, Wasabi and Spinach which is then served with a House-Made Chilli Ponzu Sauce and a special Divesh's Mezze Platter which includes Chilli Walnut Pesto, Barbeque Tempeh, Fermented Green Chilli Cashew Cream, Grape Salsa & Handmade Za'atar Spiced Crackers. Choose from mains like a Vietnamese crepe Black Rice Banh Xeo in Chilli Ponzu Sauce made with Organic Black Rice & Tapioca Flour & Organic Coconut Milk with a filling of Mixed Mushrooms, Vermicelli Noodles and Vegetables served with a Chilli Ponzu Sauce; BBQ Tempeh, Carrot Quinoa, Vegan Tzatziki, Dukkah Crumb offering a House-made Organic Barbecue Sauce flavoured Tempeh served on a bed of Carrot flavoured Quinoa with Vegan Tzatziki, Almond & Pistachio Crumb and a monsoon favourite Miso Ramen, Zucchini Noodles, Teriyaki Eggplant, Smoked Tofu where the Miso Ramen is made with Zucchini Noodles, Teriyaki Eggplant, Smoked Tofu and served with a House-made Vegan Miso Broth along with Nori garnish to top it off.
All desserts at Yogisattva are made with natural organic, unrefined sweeteners and gluten-free flours! The Yogisattva x Commis Station menu features an indulgent Blue Pea Panna Cotta with Mango & Almond Crumble and Flourless Cacao & Date Slice, Vanilla Ice Cream, Miso Caramel made with Organic Almond Flour, Organic Dates & Unrefined Coconut Sugar and served with a scoop of Vanilla Ice Cream, Organic Miso Caramel, Organic Walnut Crumble
Indulge in the warm comforting food while the rain pours outside with a menu that celebrates seasonal ingredients to satiate your monsoon cravings.
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