Sourced from local producers and created by celebrated chefs, the Ashiyana Goa restaurant offers two mouth-wateringly, delicious meals per day; post-Yoga brunch and evening dinner. Inspired by the finest home-grown ingredients, our two chefs, Rathi and Tek, prepare unique, flavour-filled creations that fuse Indian, Nepalese and Thai recipes with western cuisine.
Our mostly vegetarian, buffet menu includes an abundance of fresh fruit and seasonal vegetables, with seafood dishes offered twice a week. Wonderfully balanced, nutritious meals for all tastes and dietary needs; dining with us is unquestionably a highlight of any visit.
Guests, staff, teachers and therapists all join together at mealtimes as one big family. Our large dining table provides the perfect opportunity to join in the group conversations and make new friends. Alternatively, seek out the gazebo and other more private, dining areas for more intimacy.
Fresh, triple-filtered drinking water, masala chai, hot ginger lemon and a selection of herbal teas are available by self-service throughout the day.
Non-residential guests are welcome to join us for meals – please book first at reception.
Brunch or Dinner 800/- INR
7-Meal Pass 4,900/- INR
14-meal Pass 9,100/- INR
Meal times
BRUNCH: 10:00 – 11:00AM
Feast on a large selection of fresh fruits; muesli; porridge; curd (yoghurt); fresh coconut milk; freshly baked breads; raw seed crackers; fruit jams and nut butters; guacamole; sprouted lentils; traditional south Indian idli and sambar; egg dishes; fresh juice or smoothie and other daily specials. All dishes are lovingly homemade and baked in-house.
DINNER: 19:00 – 20:00PM
The vibrant colours and flavours of our evening buffet meal delight all palates and tantalise the senses. Choose from a selection of local and western cuisines with freshly prepared salads, rice, dhal and vegetable dishes to accompany. Your dining experience completes in delight with one of our delectable deserts – our legendary chocolate balls are always a cherished favourite!
A typical dinner menu
- Leafy green salad with avocado, beetroot, cherry tomatoes, pomegranate, red pepper, carrot and toasted sesame and pumpkin seeds
- Local rice
- Channa Daal (chickpea and lentil indian stew)
- Vegetable Curry
- Spinach Pie (a baked ‘pie’ of sweet potato and carrot mash, topped with spinach)
- Sautéed vegetable stir-fry
- Chocolate Balls
- Selection of dried fruit and nuts
