Nutritional retreat

Marketing Plan

founded on sattvic principles

 Historic, religious and cultural background of sattvic food habits

Divinising food by rst o ering it to the gods has been a ritual since time immemorial across all cultures.

Association of food with divinity is evident in these rituals, yet another question arises. Does food

become divine by virtue of its o ering to the gods? Does it lose its divine connection in the absence of

said o ering? Throughout time, all cultures have been promoting traditional, seasonal,

and local food that should be eaten in gratitude and remembrance of a higher power. 
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Historic, religious and cultural background of sattvic food habits

This ancient wisdom of sattvic diet touches upon a wide spectrum of matters related to our physical,

mental and spiritual health. At the core of this wisdom lies the idea that an ideal, balanced human

existence requires a restful soul, a regulated mind and a healthy body.

And it all begins with sattvic diet, which has always been a foundational human food habit, whether

consciously or unconsciously.
Sattvic lifestyle as foundation for holistic health

Sattva means quality of purity and sat means truth, so in its totality sattvic diet is interpreted as eating

simple, pure, wholesome food that is eaten of honest earnings and gratitude. Sattvic food synergises

with our inner prana or cosmic energy and resonates perfectly with our circadian rhythms. 

Consequently, the virtue that is sattva, becomes us when we consume sattvic food rich in energy and

nutrition; fresh from the source; light on seasoning; and of course, cooked with love. A lifestyle deeply

rooted in sattvic habits promotes longevity, keeps our minds relaxed, our spirits high and our souls at

peace. With such clarity and calm, we can achieve excellence in every action; after all isn’t that one of

the purposes of human life?

Sattvic lifestyle principles

Woods at Sasan provides holistic wellbeing experience that cares for our guests’ food habits - not just what but
how and when we eat.

Sattvic lifestyle promotes food habits that is pure, essential, natural, energy-giving, conscious, honest and wise.

Our care for the guests’ wellbeing is founded on

4 sattvic lifestyle principles.

living & wholesome food

food that comes straight from sources that are known, not processed
or manufactured so to not subtract its natural elements

promotes mindful food choices

increased awareness in on community involvement in ingredient sourcing

and nutritional and cultural properties of food

multi-sensory experience

immersive experience carefully considering - not just what but -

how food is enjoyed

circadian rhythm of food experience

living in tune with what nature offers – our inner body being in
synch with rising and setting of the sun to finetune our balance

 Woods at Sasan sattvic cuisine

is the purest form of diet - fresh, seasonal,
local, plant-based and organic

prepared in calm, pleasant environment

with lots of love

is more raw and whole foods with less

unnecessary cooking

provides the right amount of prana

(cosmic energy)

puts body and mind in state of calm and

energised clarity, therefore in balance
 Our Sattvic Food Pledge

1. Living, fresh & organic ingredients 6. Calm and pleasant kitchen

atmosphere
2. Ethical buying
7. Six tastes in every meal -
3. Wholesome food Sweet, Sour, Salty, Bitter, Pungent
Astringent
4. Non-toxin property
8. Herbal infused beverages
5. Use of good fats and plant based oils

9. Moderate food portions

Sattvic meal plan - 5 meals based on 14-hour fast

1. Optional pre-breakfast juices and alkaline water (upon request)

2. Breakfast - 930am

3. Lunch - 1230pm

4. Mid-meal - 430pm

5. Dinner - 730pm

Note: 13hrs. between 830pm and 930am

Celebratory, social, long lunch

Lunch is the most important meal of Sattvic diet. Our lunch is a

celebratory occasion when the community gather together for a

social meal enjoyed without being rushed.

Food presentation and service style would support this communal eating
style with bountiful and beautifully arranged sharing plates combined with
personally delivered courses.

 Silent dinner

Candlelight and hearth re icker as the table is set before you amidst the

calm. In our dinner our guests experience silence like never

Marketing Plan
experienced before - of calm and of intention. You eat as a

heightened awareness dawns inside you that will remain for months, even

years. Our guests disconnect to become truly awake. 

Service style aims to maximise this experience of silence by individual

plates quietly and timely delivered in three swift successive courses.

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Marketing Plan
Meal Plans and Model Menus
 UPON REQUEST - ANY TIME 9:30 AM 12:30 PM 4:30 PM 7:30 PM

SATTVIC OPTIONAL AFTERNOON

BREAKFAST LUNCH DINNER
FULL BOARD
PRE-BREAKFAST TEA
SWADESH OR MANGO LAWN SOM GARDEN OR MANGO LAWN
IN GUESTROOM TERRACOTTA (ROTATES) SOM (ROTATES)

8:00 AM 12:30 PM 7:00 PM

NUTRITIONAL
LUNCH DINNER
BREAKFAST
FULL BOARD

ANY OUTLET OF GUEST CHOICE

TERRACOTTA
TERRACOTTA (INCLUDING SWADESH)

8:00 AM 12:30 PM 7:00 PM

A-LA-CARTE BREAKFAST LUNCH DINNER

TERRACOTTA TERRACOTTA. SWADESH ALL OUTLETS

 Concept by meal period

Sattvic Full Board Nutritional Full Board

1. Optional Pre-breakfast in private 1. Healthy, nutritional breakfast with daily

selection of cook-to-order plates

2. Healthy, nutritional breakfast, at your own

pace 2. Light, three-course nutritional lunch

3. Celebratory, social, long-lunch 3. Course dinner at any outlet of choice

4. Afternoon Tea

5. Silent Dinner

Healthy and Nutritional Breakfast

 Bed and Breakfast (old CP) concept and operational standards Exceptions management

• Room only rate is not o ered at WaS. B&B is the base rate and
what travellers/industry commonly refers to as ‘best available
rate’ (BAR)
• Cuisine concept is healthy and nutritional breakfast. ‘Daily
Selection of three-course menu’ is freshly printed out each day
• If a guest prefer continental breakfast, cook-to-order is removed.
Guest can simply enjoy any items in the cold station
• If a guest doesn’t want Daily Selection, a-la-carte breakfast
menu is o ered

• First course is cereals, fruits and beverages from the cold station
and is shared with sattvic breakfast

• Second course is Daily Selection of nutritional or sattvic cook-

to-order plates. Three to four items are presented each day

• For Nutritional breakfast, third element is selection of fresh

co ee, teas and any fruit beverages on o er. For sattvic
breakfast, a desert is included.
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Nutritional Full Board - Breakfast model menu

SHARED COLD STATION

Fresh Juices / Almond & Date Shake
Pumpkin & Cashew Milk
Aloe Vera Bites / Fresh Cut Fruits
Green Lentil Sprouts & Orange Salad
Cashew / Almond / Walnut / Raisin
Chia / Sun ower/ Pumpkin / Flax Seeds

SHARED CEREALS & BEVERAGE

Hot Spiced Milk with Ghee
Ayuvedic Detox (Kadha)
Corn akes / Granola / Chocos / Wheat akes
Woods Signature Chai / Adrak Wali Chai

COOKED TO ORDER
Healthy and nutritional breakfast choices to be developed
3 to 4 items to be presented each days

BEVERAGES

Selection of fresh co ee, teas and any fruit beverages

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Sattvic Full Board - Breakfast model menu

SHARED COLD STATION
Fresh Juices / Almond & Date Shake
Pumpkin & Cashew Milk
Aloe Vera Bites / Fresh Cut Fruits
Green Lentil Sprouts & Orange Salad
Cashew / Almond / Walnut / Raisin
Chia / Sun ower/ Pumpkin / Flax Seeds

SHARED CEREALS & BEVERAGE

Hot Spiced Milk with Ghee
Ayuvedic Detox (Kadha)
Corn akes / Granola / Chocos / Wheat akes
Woods Signature Chai / Adrak Wali Chai

COOKED TO ORDER
Finger Millet Upma
Green Vegetable Moonglet
Beetroot & Olive Parantha
Pistachio Banana Pancakes
Cinnamon Spiced Oatmeal Porridge
Honey & Raisin Wa es

DESSERT

One Pot Sago Payassam

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Full Board - Cold, cereal and beverage station set up

Nutritional and Sattvic Breakfasts share the same cold, cereal and beverage station
Sattvic Breakfast model menu photos

INSER BRK PHOTO

Lunch
Lunch concept and operational standards

Exceptions management
Sattvic Full Board lunch • If a Nutritional Full Board guest doesn’t want Daily Selection,
• Lunch cuisine concept for Sattvic Full Board is communal she can simply order from Terracotta a-la-carte lunch menu
lunch served, shared and enjoyed at leisurely pace
• It is a three-course meal
• Communal lunch venue rotates between Mango Lawn and
Swadesh
• Communal lunch experience is introduced to Swadesh based on
key principles of ‘communal seating’ and sharing of (some)
plates’

Nutritional Full Board lunch

• Lunch is a light a air as the emphasis is in big dinner. 
• Lunch is served in Terracotta
• Simple three-course lunch with bu et style cold station plus hot
cooked-to-order from Daily Selection (three to four plates)
• Those three-four items are nutritional selections from Terracotta
a-la-carte menu

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 Sattvic Full Board - Mango Lawn lunch model menu

SHARED SALAD & APPETISERS

Palak Patte Ki Chaat
(Baby spinach fritters, served with mint coriander dip, dates & raisin dip & sweet yoghurt)
Vilayati Zaitoon Ka Paneer Tikka
(Olive tapenade stu ed cottage cheese, clay oven roasted)

SHARED MAINS
Aloo Matar Ki Sabzi
(Potato chunks cooked with green peas & tomato)
Dal Tadka, Steamed Rice,Tawa Roti, Parantha
Herbed Spaghetti with Baby Spinach & Cherry Tomato

DESSERT
Papay Pista Halwa
Mango Chia Cheese Cake
Ice Cream

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 Sattvic Full Board - Swadesh lunch model menu

WELCOME DRINK
Limbu Gud Nu Sharbat

KACHU 
Kachumbar
Athanu, Khichiya Papad 

Kobi Gajar Nu Sambharo, Bharela Marcha, Gud, Safed Maakhan

FARSAN SHARING STARTERS

Leelva Kachori
Patra
Khandvi

MITHAI INDIVIDUAL SWEETS

Shrikhand
Mohanthal

SHAAK SHARING VEGETABLE, LEGUMES, RICE & CURRIES

Bharela Bhinda 
Ringana No Oro
Chowli Kathod

Gujarati Kadhi, Gujarati Dal, Gujarati Khichdi, Sada Bhaat

ROTLI NI TOKRI SHARING  BREADS

Poori, Biscuit Bhakhri, Bajra Nu Rotla, Phulka

INSERT MODELDinner
MENU with PHOTOS
Dinner concept and operational standards

Sattvic Full Board dinner

• Dinner cuisine concept for those participating in Sattvic Full Board is ‘Silent Dinner’
• ‘Silent Dinner’ doesn’t require menu choices as the concept is in which three-course dishes are pre-determined and served
without any explanation
• Silent Dinner venue rotates between SOM and Mango Lawn

Nutritional Full Board dinner

• Dinner is the most important meal for Nutritional Full Board.
• Guest has the freedom to choose between Terracotta and Swadesh. This opens up the possibility that one can dine from
Swadesh multiple nights
• There’s no particular cuisine concept. Guest orders a-la-carte
• Guest on Half Board plan most likely will chose dinner, in which case same applies. Guest has the freedom to choose any outlet
• On high occupancy days (80%+), current standard is to operate bu et dinner rather than a-la-carte and this standard will
continue. This means that Nutritional Full Board customers will be o ered to join bu et dinner. Therefore it is important that
this dinner bu et is healthy and nutritional.
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 Sattvic Full Board - Silent Dinner model menu at SOM

Sattvic Tamatar ka Shorba

(mild spiced tomato broth avored with Indian spices)

Kacchi Ghiya ke Kofte

(bottle gourd dumplings simmered in creamy cashew gravy)
Bhindi ke sabzi
(A simple preparation of okra tossed in local ground Indian spices)
Hara Moong Dal
(Green lentils tempered with tomatoes with local ground spices)
Ghee Bhaat/ Chawal
Jowar ke Roti/ Sada Paratha

Rawa Sheera
(Cardamom spiced sweet semolina pudding cooked with clari ed butter, jaggery & nuts)

Yogic Peya
(Doodh -haldi, shakkar, kesar, elaichi)

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 Sattvic Full Board - Silent Dinner model menu at Mango Lawn

SOUP
Chick Pea & Spinach Soup

MAINS
(Western or Oriental O ering)

Thai Red Vegetable Curry

Basil Rice

DESSERT

Dark Chocolate Brownie (Vegan & Sugar free)

Lemon Pie
Lauki Halwa

Yogic Peya

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FF&E and OE materials

raw . earthy . natural

 Raw

Earthy

Natural

 Raw

Earthy

Natural

 Food service style

wholesome . chunky . bountiful

 Wholesome

Chunky

Bountiful

 Internal Launch
Marketing Plan

Nutritional retreat founded on sattvic principles

 requires separate set up

for Sattvic group

UPON REQUEST - ANY TIME 9:30 AM 12:30 PM 4:30 PM 7:30 PM

SATTVIC OPTIONAL AFTERNOON

BREAKFAST LUNCH DINNER
PLAN
PRE-BREAKFAST TEA
SWADESH OR MANGO LAWN SOM GARDEN OR MANGO LAWN
IN GUESTROOM TERRACOTTA (ROTATES) SOM (ROTATES)

8:00 AM 12:30 PM 7:00 PM

FULL-BOARD
LUNCH DINNER
BREAKFAST
& B&B PLAN

ANY OUTLET OF GUEST CHOICE

TERRACOTTA
TERRACOTTA (INCLUDING SWADESH)

8:00 AM 12:30 PM 7:00 PM

A-LA-CARTE BREAKFAST LUNCH DINNER

TERRACOTTA TERRACOTTA ALL OUTLETS

 Internal Launch Day Schedule

Program start time Program owner Location

D-1 rehearsal readiness review …2pm JP/GC Zoom

Breakfast rehearsal … 930am. GC, Culinary team Terracotta

All-hands announcement

a. Team members enter and tour breakfast set up. … 11:00am. MB Teracotta
b. Woods At Sasan- in the age of escapism …11:10am. MB
c. 3 Concept pillars, Nutritional retreat founded …11:25am JP
on sattvic principles and trial plan
d. Sattvic and full-board meal plans …12:00am GC

Celebratory, social long lunch rehearsal …1:30pm Host (GC) Mango Orchard Lawn

Communal lunch debrief immediately after (small group) Zoom

Team tours …3:30pm CM Program locations

a. Communal lunch set up in Swadesh Host (SB)

b. Silent Dinner set up in Mango lawn Host (GC)
c. Afternoon tea set up in SOM Host (BF)

Silent Dinner rehearsal …7:00pm GC, Culinary team SOM

Marketing Plan
Rehearsal set up standards
 Sattvic breakfast rehearsal

A. Set Up

Pre-breakfast menu corner

Full cold-station, cereals and beverage station

B. Rehearsal
Rehearsal covers - 4
Selection of cook-to-order hot mains (as per covers)
Hot sharing plates
Deserts

C. Key issues for review

Attractiveness of assortment and mix of cuisine
Need for hot sharing plates
Additional OE requirements

All-hands announcement

Set Up

A/V: Presentation-ready connected to speaker system / large projection screen

Seating: flexible / casual seating arrangement in Terracotta

Stations: Pre-breakfast and Breakfast cold station in the back for display and consumption

Estimated attendance 40 - 60 team members

Key issues - Education and excitement

Concept Pillars: holistic wellbeing, mindful rest and natural immersion

USPs: Modern design in remote refuge, Nutritional retreat founded on sattvic principles, best-in-class wildlife

Standards: Sattvic and full-board plan standards

 Communal lunch rehearsal

A. Set Up

As per model menu

B. Rehearsal
Rehearsal covers - 8
3 courses (salad/appetiser, main sharing, dessert)
Host - encourage communal ambience
storytelling on sattvic principles

C. Key issues for review

Attractiveness of assortment and mix of cuisine
Role of host
Additional OE requirements

 Team Tours

A. Set Up

Swadesh communal lunch set up (minimum 6 covers)

Lunch sharing starters and mains all displayed

Silent dinner set up in Mango Lawn (minimum 4 covers)

Afternoon tea set up in SOM (minimum 4 covers)

B. Key issues

3 groups, each group’s tour schedule need determined

Objective is for the team to visit and witness the all meal
period set ups, concept and style - participatory

Swadesh host explains Communal concept, how

traditional Swadesh cuisine has been adapted for
communal experience

SOM host explains concept

No Silent dinner host required

 Silent dinner rehearsal

A. Set Up

In SOM

As per model menu

B. Rehearsal
Rehearsal covers - 6
One course (<30min. duration)
No host - program starts on time and courses
proceeds silently

C. Key issues for review

Concept vs. ambience and style
Additional OE requirements