Purna Dining Hall

We believe that removing most animal products and processed foods from the diet promotes health and well-being and leaves a smaller ecological footprint. Therefore, our menus emphasize vibrant fruits and vegetables, whole grains, plant-based proteins, healthy oils, and unrefined sugars. 

We are committed to creating balance and harmony through food—a central idea in Ayurveda. Per Ayurvedic guidance, we avoid onion (including leeks, shallots, chives, scallion, etc.), garlic, mushrooms, eggplant, and eggs as they are considered to have negative prana. 

We understand that people come to us from all walks of life and with varied dietary needs and preferences. For these reasons, we seek to satiate their palettes through delicious dishes, familiar flavors, and an aesthetic presentation. At the same time, we aim to inspire our guests to expand their minds and embrace vegetarian cuisine if it is new to them. We also provide varied options for vegan guests and those with food allergens and sensitivities, such as nuts, dairy, and gluten. 

For these reasons, we aim to source organic, seasonal, and local products whenever we can. In addition, we keep sustainability at the forefront of our decision-making process when sourcing ingredients, planning menus, preparing meals, and handling food waste.

 Because the emotions and energetics of the person preparing the food influence the food, we lovingly feed our guests with an attitude of service. We want them to leave with happiness on their faces and love in their hearts.