Eats
Divya’s Kitchen in East Village offers tasty, vegetarian dishes
BY GABE HERMAN
Divya’s Kitchen is an East Village restaurant
that offers healthy vegetarian food, but without
sacrifi cing one bit of fl avor.
It opened in 2016, at 25 First Ave., as the city’s fi rst
authentic Ayurvedic restaurant, meaning it’s based on
a traditional medical system of India called Ayurveda.
The goal of Ayurveda is to maintain a holistic balance
in all aspects of life, including the physical, mental,
emotional and spiritual. What we eat is an important
part of the balancing process, noted Divya Alter,
co-owner and chef of the restaurant.
“Ayurvedic cuisine is all about balancing our bodies
and mind through food,” said Alter. “It addresses the
seasonal changes and individual’s needs for balance by
helping us make personalized choices, based on what
we need in the moment.”
Alter said that key features of Ayurvedic food include
always being freshly prepared, which includes
not reheating anything; using ingredients in each dish
that follow food compatibility based on Ayurveda; and
being “pleasant and delicious.”
Everything in the restaurant is made from scratch,
Alter noted, from milling fl our to squeezing almonds
for milk, and juicing 200 limes every day.
“I want our guests to experience true enjoyment and
nourishment with our food, feel energized after their
meal, and feel more balanced for hours and days after
their meal,” Alter said.
Alter taught vegetarian and vegan cooking classes
for eight years at the nonprofi t Bhagavat Life, which
emphasizes holistic living. It was located at the Bhakti
Center in the East Village, which is in the same building
as Divya’s Kitchen.
Three and a half years ago, the landlord offered
Alter the restaurant space on the ground fl oor, and
she and her husband Prentiss decided to open the
Ayurvedic eatery.
“We love the neighborhood, and our freshly cooked,
home style fi ts in perfectly,” Alter said.
She has fi rst-hand experience with the health benefi
ts of Ayurvedic diet and lifestyle, she said, when she
was helped by them to heal from chronic illness. Alter
felt the cuisine was missing from the city’s offerings.
Alter’s interest in Ayurveda began in 1999 when she
was living in India for fi ve years. She started in-depth
studies with teachers about nine years ago.
“Ayurveda is a life-long study, so I continue to learn
and share with others through my restaurant, cookbook,
classes, and blog,” Alter said.
Sunflower Beet Hummus.
The restaurant has gotten positive feedback from the
community, noted Alter. “I meet so many people who
thank me for providing healthy and delicious food.
Some consider our dining room a home away from
home—when they don’t have time to cook at home,
they know they will fi nd fresh, healthy, and nourishing
food at Divya’s.”
She noted that Open Table recently listed them
among the best restaurants for vegetarians in the
country, for the second year in a row.
“We’re so grateful to our patrons for their reviews,
support, and encouragement,” Alter said.
PHOTO BY GABE HERMAN
Some popular dishes at Divya’s Kitchen include
appetizers like Sunfl ower Beet Hummus and Vegan
Mozzarella Plate; starters such as Jicama Avocado
Salad and Spinach Cheese Cutlets; main dishes like
Vegetable Curry in Cashew Sauce and Lasagna; and
desserts including Chai Chocolate Truffl e and Orange
Carrot Cake.
They also offer Ayurvedic teas, and a soothing environmental
that feels minimalist yet warm, with plants
everywhere.
More information can be found at divyaskitchen.
com.
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