I went in a skeptic but came out a sattvic convert.  And what is a sattvic convert’? You ask. Allow me to explain. A sattvic convert believes in the purity of taste, the sanctity of fresh ingredients and above all the ability of food to transform people. That’s the kind of philosophy that’s at the heart of The Higher Taste. This new, chic restaurant located in Bangalore’s ISKCON temple complex is the first of its kind in the city, and it promises to be one of the best vegetarian restaurants of the metropolitan. Blending together age old flavours with new modern techniques, a visit to The Higher Taste is a culinary journey unlike any other. It is a whole new realm of vegetarianism, yet its roots are based in India’s antiquity. The ancient Vedas classify food into three categories: tamasic, rajasic and sattvic, those born of ignorance, pa Beverley Restaurants ssion and purity. Of the three, sattvic food is considered the purest. It is said to create positive vibrations, nourishing both body and mind. Certain ingredients such as garlic, onion, eggs, mushrooms or any type of meat are not considered sattvic. Food is therefore prepared at The Higher Taste without any of these ingredients, a challenge faced head on each day by Aditya Fatepuria, the restaurant’s Head Chef. However, this challenge has turned out to be a blessing in disguise in many ways. In order to capture the flavours of many of India’s classic dishes, without that all essential king of the kitchen onion (or its equally necessary side-kick garlic) The Higher Taste has come up with many clever cooking techniques. One bite of the food and you will know that the flavours are in fact more enhanced by the omission of these ingredients.