Swaminarayan Menu

Featuring dishes compatible with a strict Swaminarayan diet

Swaminarayan cooking is a culinary tradition closely associated with the Swaminarayan sect of Hinduism, founded by Lord Swaminarayan in the early 19th century. This style of cooking reflects the sect's principles of purity, vegetarianism, and simplicity. Swaminarayan cuisine emphasizes the use of fresh, unprocessed ingredients, and it avoids onions, garlic, and root vegetables, which are believed to increase worldly desires and impurities. The cooking methods are gentle, often involving steaming, boiling, and mild spices to preserve the natural flavors of the ingredients. Sweets, particularly dairy-based ones, hold a special place in Swaminarayan cuisine, with many festivals and gatherings featuring a variety of delectable desserts. At Chakra we substitute dairy for coconut milk and other plant-based ingredients. Overall, Swaminarayan cooking is a reflection of the sect's commitment to spiritual purity, self-control, and adherence to a vegetarian lifestyle. Swaminarayan food is a delight to the senses and we invite you to experience our selection of dishes designed for a Swaminarayan diet.

Salads

Our selection of salads

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  Papaya Salad 15

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  Mango Salad 15

  Shredded mango, zucchini and pumpkin with chili, lime, tomato, cashew nuts in a tangy spicy dressing.

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  Glass Noodle Salad 15

  Mung bean noodles, roasted rice powder, chili flakes, lime, mint, lemongrass, cashew nuts in a tangy spicy dressing.

Soups

Our selection of soups

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  Spicy Sour Soup (Tom Yam) 15

  Spicy sour clear broth with cabbage, peas, squash, tomato, chili, lemongrass and lime leaf.

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  Noodle Coconut Milk Soup 15

  Creamy spicy soup with cabbage, squash, tomato, peas, coconut milk, chili, lemongrass, lime leaf and rice noodles.

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  Pumpkin Soup 15

  Asian pumpkin, coconut milk, Marjoram and white pepper blended into a light healthy soup.

Starters

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  Summer Rolls (Fresh Spring Rolls) 15

  Lettuce, cabbage, avocado, cucumber and cilantro wrapped in broad rice noodle. Optionally add ginger. Served with peanut sauce, cashew sauce or vinaigrette dressing.

Side Dishes

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  Steamed Vegetables with Tofu 15

  Cabbage, squash, green bean and tofu. Served with cashew sauce, peanut sauce or vinaigrette dressing.

Curries

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  Green Curry 17

  Slightly sweet, spicy curry with squash, green bean, bell pepper, lime leaf, lemongrass. Served with steamed brown- red rice or white jasmine rice.

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  Red Curry 17

  Creamy curry with red chili, cabbage, squash, bell pepper, pineapple and basil. Served with steamed brown-red rice or white jasmine rice.

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  Massaman Curry 17

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  Haw Mok (NE Thai style curry) 18

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  Lentil Curry 17

  Lentils, chili, coconut milk, squash, peas, turmeric, cardamom, cumin seed, coriander seed, mustard seed, mace, cloves, fenugreek seed. Served with steamed brown- red rice or white jasmine rice.

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  Mountain Curry 18

  Thick curry made with snow peas, tofu, dried coconut pulp, cabbage, tree chestnuts. chili, cumin, dill, lime leaf, ground into a thick paste. Served with steamed brown-red rice or white jasmine rice.

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  Gaeng Som (Orange Curry) 18

  A delicious sour curry made without coconut milk or oil. A great filling yet no oil option.

Rice and Noodles

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  Pad Thai 17

  Steamed version of the classic Thai dish with kale, tomato, cashew or peanut.

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  Clay Pot Glass Noodles 17

  Mung bean noodles, asparagus, celery and black pepper in a slightly spicy, savory sauce.

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  Pad See U 17

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  Pad Kee Mao (Drunken Noodles) 17

Additional Notes: