Open Letter to Restaurants

By Vata Friendly

Dear Eating Establishments:

I commend you for taking the time and interest to learn more about how to make your delicious dishes easy for everyone to digest. I know that it’s very complicated to please everyone, and that the list of food sensitivities of customers seem to grow longer and longer, and that these can present roadblocks to your delicious creations. I assure you that Vata Friendly understands that you already serve wholesome healthy cuisine, with organically grown ingredients, and that you present a choice for your diverse clientele.

If you are wanting to alert your clients that you care about their dining experience, please consider the following guidelines, most of which I am sure you already adhere to:

1) There should be full disclosure of all ingredients every menu item, so that those with particular food sensitivities can choose what’s best for them. This would save your wait staff from running back to the kitchen to find out what ingredients are used.

2) Vatas appreciate warm stews cooked with appropriate oils, such as coconut, sesame (in small quantities), sunflower/sunflower oils or olive oil. Corn oil is not advised nor is peanut or any of the heavy oils.

3) Cooling spices such as cardamom, ginger, tumeric, fennel, cumin are preferred. Please no garlic, onion, mustard, chile or picante spices as they are “heating” and cause indigestion in many Vatas. Also, garlic and onion can produce unromantic odors in some people.

4) Nightshade vegetables such as tomatoes, eggplant and bell peppers are not as Vata Friendly as zuccinini, sweet potatoes, cauliflower, carrots, green beans.

Try starring the items on your menu that are deemed “Easy to Digest” and see the customer reaction.

Ask me for a free review of your menu.