Naivedyum: A Taste of Ayurveda That Stays With You

We recently had the chance to savour a winter-inspired Ayurveda Thali lunch at Naivedyum, and the experience began the moment we stepped through the door. Our table was lovingly set with fresh flowers and thoughtful little details, immediately creating a sense of warmth and welcome.

It felt intimate—almost like being invited into someone’s home for a private meal prepared just for us. Every element seemed intentional, adding to the inviting atmosphere and setting the tone for what became a beautifully mindful dining experience.

This thali is crafted around the philosophy of the five elements—earth, water, fire, air, and space. Each dish is designed to bring balance through the six Ayurvedic tastes: sweet, sour, salty, pungent, bitter, and astringent. Together, they support digestion, nourishment, and overall harmony within the body.

Before we began, Chef Shraddha personally walked us through each component of the thali. She explained the ingredients, the choice of spices, and even how each chutney contributes to different aspects of our health.

She encouraged us to eat with our hands—the traditional Ayurvedic way—sharing that our fingertips help activate the senses, allowing the body to receive nourishment more consciously.

Our meal began with seasoned plantain fry dusted in house-made chutney powders of kadi patta (curry leaves), moringa, and karela (bitter gourd). Despite being fruit-based, the savoury-salted flavour was unexpectedly addictive—I kept reaching for more without even realising it.

Next came the light crunch of apalam papad and khakhra, perfect for scooping up the vibrant array of chutneys on the table.

A beautiful selection of signature chutneys followed: green, red, ginger, amrood (guava), mooli, alongside amla (gooseberry) achar and fresh turmeric pickle. Each had its own story, purpose, and distinct character.

The amrood chutney stood out to me—it felt familiar yet new, offering a unique blend of sweet, tangy, and subtly spicy notes.

The thali also featured a variety of wholesome vegetable preparations—bean stir-fry, pumpkin sabji, sweet potato stir-fry, spinach dal tadka, sambar, rasam, and a calming fresh brahmi salad. The sweet potato dish was a revelation; I’m so accustomed to potato-based Indian dishes, and this version felt lighter, sweeter, and far more flavourful than expected.

To bring it all together, we had beetroot thalipeeth and a bowl of soft steamed rice, grounding the meal with comfort and simplicity.

They say all great meal ends on a sweet note. The final touch was the warm vegan payasam, which we all dove into the second it hit the table. It is a vermicelli delight made with coconut milk and naturally sweetened with coconut sugar and topped with dry figs, nuts, and delicate petals.

What made this whole experience feel even more special was learning about Shraddha's culinary journey.

She began cooking healthy, plant-based meals in 2004 when her eldest daughter was born with a dairy allergy. That turning point sparked her motive to learn how to create meals that were not just vegan but also truly delightful.

This thali, for Shraddha, is deeply personal. She says, "It represents all that I believe in: clean, mindful, seasonal eating to nourish the body and soul." She adds, 'I’ve always wanted to make a space where food feels safe, healing, and honestly joyful. This thali is just part of that"

There is something profoundly beautiful about food made with intention. You can feel the care in every bite—and at Naivedyum, that intention shines through wholeheartedly.