Resources

The Label Is the Whole Story Buying sattvic poha in a physical store used to involve a kind of implicit trust — you knew the temple kitchen it came from, or you recognized the aunty who made it. Online, that trust has to come from somewhere else. It has to come from the label. The problem is that “sattvic” is not a...

The Difference Shows Up Before the First Bite Pick up most packaged poha mixes from a general grocery shelf in 2026 and the ingredient list tells you exactly what you’re getting: onion powder, garlic powder, or both — often buried after the rice flakes and spices, but there. For the majority of Indian households, that’s fine. But for anyone eating Sattvic, observing...

Poha Nutrition Facts: The Numbers People Actually Want Poha is one of those foods where everyone assumes they know the calorie count, and almost nobody agrees on the number. That’s because the number genuinely varies — and by more than you’d expect. Raw poha (flattened rice) carries roughly 350–370 kcal per 100g, but a cooked serving with vegetables lands closer to 250–320...

Iron in an Unexpected Place Most conversations about iron in Indian diets go straight to spinach, rajma, or organ meats. Poha — the flat, ivory-coloured flakes of flattened rice that appear on breakfast tables from Indore to Nagpur — rarely gets credit for its iron contribution. That oversight is worth correcting, because the numbers are more meaningful than most people realise. The...

The Dish Is the Same. What Changes Is Everything Around It. Poha is poha — flattened rice, soaked briefly, tossed in a hot pan with mustard seeds and turmeric, finished with lemon. The grain itself doesn’t change based on whether you add onion and garlic or not. So at first glance, comparing ‘sattvic poha’ to ‘regular poha’ might seem like a distinction...

A Grain That Carries a Philosophy Walk into any ISKCON temple kitchen — in Bangalore, Vrindavan, Mumbai, or Chennai — and you will almost certainly find poha on the breakfast menu. Not kanda poha, the popular Maharashtrian version made with onions. Something simpler: flattened rice tempered with mustard seeds, curry leaves, green chillies, a little turmeric, peas, and fresh coriander. No onion....