World Health Day -Nutritional Retreat (Woods At Sasan)

1. Nutritional retreat founded on sattvic principles Marketing Plan

2. Historic, religious and cultural background of sattvic food habits Divinising food by first offering 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 offering to the gods? Does it lose its divine connection in the absence of said offering? Throughout time, all cultures have been promoting traditional, seasonal, and local food that should be eaten in gratitude and remembrance of a higher power. 

3. 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.

4. 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 virtuethat 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?

5. 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. 4 Our care for the guests’ wellbeing is founded on sattvic lifestyle principles.

6. living & wholesome food food that comes straight from sources that are known, not processed or manufactured so to not subtract its natural elements

7. promotes mindful food choices increased awareness in on community involvement in ingredient sourcing and nutritional and cultural properties of food

8. multi-sensory experience immersive experience carefully considering - not just what but - how food is enjoyed

9. 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

10. 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

11. Our Sattvic Food Pledge 6. Calm and pleasant kitchen 1. Living, fresh & organic ingredients 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

12. 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

13. 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.

14. Silent dinner Candlelight and hearth fire flicker as the table is set before you amidst the calm. In our dinner our guests experience silence like never experienced before - of calm and of intention. You eat as a Marketing Plan 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.

15. Meal Plans and Model Menus Marketing Plan

16. UPON REQUEST - ANYTIME 9:30 AM 12:30 PM 4:30 PM 7:30 PM OPTIONAL PRE-BREAKFAST AFTERNOON TEA SATTVIC BREAKFAST LUNCH DINNER FULL BOARD SOM GARDEN OR MANGO LAWN (ROTATES) SWADESH OR MANGO LAWN (ROTATES) TERRACOTTA IN GUESTROOM SOM 12:30 PM 8:00 AM 7:00 PM DINNER LUNCH NUTRITIONAL BREAKFAST FULL BOARD ANY OUTLET OF GUEST CHOICE (INCLUDING SWADESH) TERRACOTTA TERRACOTTA 8:00 AM 12:30 PM 7:00 PM BREAKFAST TERRACOTTA LUNCH DINNER ALL OUTLETS A-LA-CARTE TERRACOTTA. SWADESH

17. 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

18. Healthy and Nutritional Breakfast

19. Bed and Breakfast (old CP) concept and operational standards Exceptions management • Room only rate is not offered at WaS. B&B is the base rate and • If a guest prefer continental breakfast, cook-to-order is removed. what travellers/industry commonly refers to as ‘best available Guest can simply enjoy any items in the cold station rate’ (BAR) • If a guest doesn’t want Daily Selection, a-la-carte breakfast • Cuisine concept is healthy and nutritional breakfast. ‘Daily menu is offered Selection of three-course menu’ is freshly printed out each day • 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 coffee, teas and any fruit beverages on offer. For sattvic breakfast, a desert is included.

20. 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 / Sunflower/ Pumpkin / Flax Seeds SHARED CEREALS & BEVERAGE Hot Spiced Milk with Ghee Ayuvedic Detox (Kadha) Cornflakes / Granola / Chocos / Wheatflakes 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 coffee, teas and any fruit beverages

21. 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 / Sunflower/ Pumpkin / Flax Seeds SHARED CEREALS & BEVERAGE Hot Spiced Milk with Ghee Ayuvedic Detox (Kadha) Cornflakes / Granola / Chocos / Wheatflakes 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 Waffles DESSERT One Pot Sago Payassam

22. Full Board - Cold, cereal and beverage station set up Nutritional and Sattvic Breakfasts share the same cold, cereal and beverage station

23. Sattvic Breakfast model menu photos INSER BRK PHOTO

24. Lunch

25. 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 affair as the emphasis is in big dinner.  • Lunch is served in Terracotta • Simple three-course lunch with buffet 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

26. 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 stuffed 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

29. 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

30. INSERT MODEL MENU with PHOTOS Dinner

31. 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 buffet dinner rather than a-la-carte and this standard will continue. This means that Nutritional Full Board customers will be offered to join buffet dinner. Therefore it is important that this dinner buffet is healthy and nutritional.

32. Sattvic Full Board - Silent Dinner model menu at SOM Sattvic Tamatar ka Shorba (mild spiced tomato broth flavored 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 clarified butter, jaggery & nuts) Yogic Peya (Doodh -haldi, shakkar, kesar, elaichi)

34. Sattvic Full Board - Silent Dinner model menu at Mango Lawn SOUP Chick Pea & Spinach Soup MAINS (Western or Oriental Offering) Thai Red Vegetable Curry Basil Rice DESSERT Dark Chocolate Brownie (Vegan & Sugar free) Lemon Pie Lauki Halwa Yogic Peya

36. FF&E and OE materials raw . earthy . natural

37. Raw Earthy Natural

38. Raw Earthy Natural

39. Food service style wholesome . chunky . bountiful

40. Wholesome Chunky Bountiful

41. Internal Launch Marketing Plan Nutritional retreat founded on sattvic principles

42. requires separate set up for Sattvic group UPON REQUEST - ANYTIME 9:30 AM 12:30 PM 4:30 PM 7:30 PM OPTIONAL PRE-BREAKFAST AFTERNOON TEA SATTVIC BREAKFAST LUNCH DINNER PLAN SOM GARDEN OR MANGO LAWN (ROTATES) SWADESH OR MANGO LAWN (ROTATES) TERRACOTTA IN GUESTROOM SOM 12:30 PM 8:00 AM 7:00 PM DINNER LUNCH FULL-BOARD BREAKFAST & B&B PLAN ANY OUTLET OF GUEST CHOICE (INCLUDING SWADESH) TERRACOTTA TERRACOTTA 8:00 AM 12:30 PM 7:00 PM BREAKFAST TERRACOTTA LUNCH TERRACOTTA DINNER ALL OUTLETS A-LA-CARTE

43. 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

44. Rehearsal set up standards Marketing Plan

45. 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

46. 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

47. 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

48. 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

49. 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