For many, the month-long fasting during Shravan ends today, but not before another fast surfaces. The practice of abstaining from certain foods or drinks, is also adopted into healthy regimes and not just festive observances.

It’s here that innovation steps in. At Ishaara, a crisp menu titled Shravanam, runs throughout the year. It’s a special Sattvic menu with a conscious intent. Completely free of onions and garlic, it channels the ancient principles of clarity and calm without relying on fasting observance. Classic meets contemporary in dishes such as foxnuts (makhana) pomme (apple) tikkis and sago pearl croquettes.

Fasting dishes also pop-up on modern Indian tasting menus with light offerings in a long-course meal.  Chef Sanket Joshi, head chef, Avatara India, explains, “Shravan fasting has not changed a lot. Earlier, there were many ingredients but people weren’t entirely aware of them. Now, with better understanding, social media influx, and easy availability, almost everything is available, from kuttu atta to sendha namak and rajgira. People are rustling up offbeat dishes with fruits. At home, my family relishes the samak ka chawal and rajgira roti that my mother makes. On his tasting menu (Rs 5500), the dish Kadalika is a raw banana chaat, avocado mousse and khakra. “We layer the dish with butternut, avocado mousse and serve in a banana flour tuile,” he says.