GOVINDA ISTANBUL RESTAURANT
The finest Indian cuisine in the very heart of Istanbul
Govinda Istanbul restaurant is the first and the only pure vegan-vegetarian sattvic Indian restaurant of Türkiye established in 2010. Vedic indian cuisine’s philosophy is quite simple so it can be deceptive and it can cause a surprise to see the vast extent of the variety of dishes and tastes it offers us.
Besides Govinda Istanbul is a very unique location where the richness and 5000 years old history of local vegetarian indian cuisine is presented because it adds this heritage a spiritual spark as well. That is why every meal in Govinda becomes a celebration in itself.
Our Vedic Cooking Style
Our cuisine is an extraordinary combination of flavours, delicate seasonings, in house freshly ground spices, marinades, and complex tastes. We can give our dal as an example for that.
In vedic culinary tradition the generic name for all members of the dried pea and bean family , and the dishes made from them are called dal. The vedic traditions suggests that to obtain the maximum nutritional value from dried dals you should combine them with other protein-rich foods,such as grains, nuts , yogurt or milk. The harmonious blending of these simple ingredients will not only produce delicious meals but will also round out the full potential nourishment dormant in the dal. Although the world’s agriculturists have produced numerous strains of dried beans, it was the Vedic vegetarians who cultivated the best ones- easily digested, highly nutritious and quickly prepared. And they also made a “chaunk”.
The fried seasoning called “chaunk” is especially important with dals because it stimulates the digestive processes and enhances the flavor, aroma and appearance of the dish. Fresh ginger root, long recognized as a digestive calmant , is invariably present. The chaunk is added sometimes at the beginning of the cooking , sometimes at the end. We are following the same tradition.
Following the basic principles of Vedic tradition and using fresh and locally sourced ingredients as well as organic vegetables from heirloom seeds grown in our own farm , we are cooking our dishes. Head Chef Gizem Şen reinterprets the very best of nostalgic indian cuisine with an openness towards global techniques and influences, highlighting distinctly Indian flavours.
Our Vedic Cooking Style
Our cuisine is an extraordinary combination of flavours, delicate seasonings, in house freshly ground spices, marinades, and complex tastes. We can give our dal as an example for that.
In vedic culinary tradition the generic name for all members of the dried pea and bean family , and the dishes made from them are called dal. The vedic traditions suggests that to obtain the maximum nutritional value from dried dals you should combine them with other protein-rich foods,such as grains, nuts , yogurt or milk. The harmonious blending of these simple ingredients will not only produce delicious meals but will also round out the full potential nourishment dormant in the dal. Although the world’s agriculturists have produced numerous strains of dried beans, it was the Vedic vegetarians who cultivated the best ones- easily digested, highly nutritious and quickly prepared. And they also made a “chaunk”.
The fried seasoning called “chaunk” is especially important with dals because it stimulates the digestive processes and enhances the flavor, aroma and appearance of the dish. Fresh ginger root, long recognized as a digestive calmant , is invariably present. The chaunk is added sometimes at the beginning of the cooking , sometimes at the end. We are following the same tradition.
Following the basic principles of Vedic tradition and using fresh and locally sourced ingredients as well as organic vegetables from heirloom seeds grown in our own farm , we are cooking our dishes. Head Chef Gizem Şen reinterprets the very best of nostalgic indian cuisine with an openness towards global techniques and influences, highlighting distinctly Indian flavours.
The best of Indian cuisine in the heart of Istanbul.
GOVINDA ISTANBUL RESTAURANT
BLOG
SAMOSA RECIPE
