What makes
Yogi Plate awesome?

First of all, we are not a restaurant. We chop, grind, cook, pack, clean and go home. At YogiPlate, each meal is cooked from fresh raw ingredients from scratch, following traditional principles of cooking and spicing. The food is delivered within 2 hours to retain the vitality. The food, full of freshness, is digested quickly and nourishes the body, mind, and soul. We do not use any leftover curries or gravies because we don’t keep any leftovers.



YogiPlate: The Fundamentals of Sattvic Food

- FROM Radhavallabha Das - (Published by Penguin India)
This book is about Ayurvedic and sattvic cooking principles applied at the ISKCON Mumbai Ashram and Govinda's restaurant from former ISKCON monk and YogiPlate founder Radhavallabha Das. Ayurvedic diet varies by body type, a person's nature, their lifestyle and the food they grew up eating. In this book, we learn how to identify our unique body type, the vegetables, fruits, grains, and spices that will suit us, and how Sattvic food nourishes the body, mind and inner soul. Some food combinations can be toxic for a certain body type. In his simple style, Radhavallabha Das shows us how to pair the correct ingredients, avoid the ones that are harmful to us, and also focus on the oil, salt and water we cook with. This book will teach you how to tailor a unique diet that will nourish you to lead a happy and healthy life.