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TIMES OF INDIA | Jan 8, 2012, 06.57AM IST — Outside , a hearty kirtan welcomes devotees from the Tirumala Devasthanam who are making a short stopover at the temple. Inside, the chink of cutlery against expensive table-ware creates a subtle background to hushed conversations and appreciative murmurs, while diners sink into plush highbacked sofas.
The Higher Taste, the vegetarian fine-dining restaurant situated within the premises of the Iskcon temple can be seen as a bit of an anachronism – like something that has landed here from a different time-zone . But the fact is no one who dines on the gourmet sattvik fare at the popular restaurant finds it strange in the least; they are usually too busy licking their fingers.
The Higher Taste, which remains a closely guarded secret among residents from neighbouring areas and Iskcon devotees and regulars, has been in business for more than a year. It was the brainchild of Sri CC Dasa, a senior functionary at Iskcon Bangalore, and most of the research for the dishes was done at the food lab here. “The genesis of the idea lay in offering different varieties of prasadam to devotees. According to sattvik principles of cooking, prasadam has to be vegetarian and shouldn’t contain certain ingredients. So it can range from puliyogare and pongal to pizzas and pastas,” says Sri Dasa.
source: THE TIMES OF INDIA
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