ARTICLES: The First Dessert” — A Story of Taste, Time & Transformation & The NOT Rogan Josh- Indian Food
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The First Dessert” — A Story of Taste, Time & Transformation & The NOT Rogan Josh- Indian Food
By Guruji Shrii Arnav | 9:12 Way
Close your eyes.
Now Imagine with your limitlessness
What is the first dessert you remember from your childhood?
A spoonful of warm kheer served on a brass plate?
A mango so ripe it dripped gold down your chin?
A chocolate wrapped in shiny foil, saved for special occasions?
The Sinful Sharlotka or not the so humble warm apple pie coming out of the oven
Pause. Breathe. Let it return.
That, right there, is association—your soul’s first contract with pleasure, security, and divine indulgence.
Important: What memory does it bring. or memories. does it bring 9 memories- Note them down- that is your sacred key map for legend level and realising the life of your dreams.
Good happy morning and wish you a great Friday- another Venus day to celebrate and bring in abundance, wealth, style, sensuality and luxury effortlessly- just by celebrating.
Also
TGIF- Thanks God Its Friday.
You Are What You Eat — Literally.
But to Be a Legend, It’s the Way You Eat It That Makes the Difference.
What if I told you that your food doesn’t just fill your stomach — it writes your destiny?
Before you ever walked, your first experience of sweetness and safety came not through words or sight, but through liquid memory.
For nine sacred months, you floated in amniotic water, absorbing not nutrients, but frequencies.
Yes, you were already a super-sopper of signals, attuned to sound, scent, thought, and intention.
And that hasn’t changed. Your natural environment when you became the first alive life form determines nearly everything in life including good or bad fortune- AND you have been negelecting that all the time.
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Water, Venus, and the Way of Wellness
The most powerful beings in history—those with unforgettable magnetism—never eat mindlessly.
They understand that:
- The water they drink shapes their mind (Moon)
- The presentation invites prosperity (Venus)
- The timing, temperature, and texture determine energy (Mars–Mercury–Shukra trine)
Luxury isn’t money.
Luxury is awareness.
That’s why, at the Montien Riverside Hotel in Bangkok, the refined General Manager, a fine human of elegant intuition, offered me something truly sacred:Crushed ice in bone china, with rose petals flown from Morocco and mogra blossoms floating gently.
One sip before tasting anything else.
A reset of the senses.
A portal to clarity.
The sip of this water is the master reset before you are ready to experience and enjoy the decadent culinary explosion of what follows.
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Enter Daphne Laurent: Blue-Blooded Culinary Alchemist
Daphne Laurent is no ordinary tastemaker.
Raised in legacy, schooled in sophistication, and revered by Monaco’s royals, UAE’s magnates, and the world’s finest culinary circles, she now walks the 9:12 Path.
Once an opponent in argument, she is now a lifelong student.
Today, at the École Française de l’Art Culinaire and elsewhere in Michelin Star establishments- she integrates my teachings, using food as a sensorial activation sequence.
She speaks of Tiramisu served with The Fairy Over Ice — a 360° burst of taste, sound, scent, sight, and soul.
The presentation alone is now patent-pending.
- You know who she is. Her ancient name starts with A and Ends with E and not many know how to indulge and consume her Let alone present her.
Because even among chefs and curators, there is reverence for the one who made plain rice taste like 9 divine avatars.
Yes, Guruji can and that is because of you- I am
Nothing but your beautiful reflections and I want you to have the best of everything-especially around me.
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Food is Frequency. Style is a Portal. Venus is the Gatekeeper.
Every fruit has a face.
Every dessert, a deity.
Every plate, if served in love and beauty, becomes a return to the womb of memory—a re-parenting of the soul.
To activate your Venus, you must:
Curate not just what you eat — but how you receive it
Honor the Triple T: Temperature, Timing, Toasting — the secret code of Titans
Drink water with awareness — it is the mind’s motherboard
Let meals become sacred, sensual rituals — not survival transactions
A Gentle Invitation
Today, remember your first dessert.
Write it down. Taste it again. Smell its memory.
Then ask yourself:
Have I been feeding my power… or just my pattern?
Now try this:
Pour some chilled water into a bone china cup.
Float a rose petal from Morocco, a mogra blossom from Rajasthan.
Take one sip — slowly.
And let the real you return.
And Yes- before you come up with the ordinary conditioned response of being an obedient zombie- do NOT defeat yourself- with how and how’s that possible.
Yes In comes MANAS- Your imagination. get your own rose petals from Morocco and feel how special, rich , abundant and Blessed you are.
─────
**Because food is not fuel.
It is your frequency.
And Venus is watching.**
— Guruji Shrii Arnav 9:12 Way
Okay, here's the text with added emojis to make it more engaging:
The NOT Indian Food & NOT Rogan Josh:
Perhaps the two dishes from India that have a global recall outside of India are butter chicken and Rogan Josh, winning encompassing recognition. One is- The philosophy of simplicity is genius, and the other genius is simplicity.
For most, the perception of Indian food is a red , yellow , green , oily , greasy curry loaded with spices and condiments.
That is NOT India food!
Allow me to correct you, that is plain, ordinary fare served in the name of Indian food to cater to the perception and pocket of a regular, non-discerning consumer.
Allow me to share two data points.
Up north in India, the food culture is deeply influenced by the Turk-Afghan taste and also the Mogul style of cooking , in addition to the initial food taste that existed for several centuries.
Instance, I case and point: Basmati rice used in cooking Biryanis or Yakhni, used to be stored for a minimum of nine years! Ideally stored for 80 to 90 years between the gates of the fort.
The rice used to get tinted with a shade of grey or black , but it had the perfect aroma and taste to make the ideal biryani. So now you understand that the Biryani being served to you is NOT the Biryani!
Now, a couple of years back, I was sitting in a tasteful and well-done dining area of an up-market restaurant , where the food items were fairly expensive .
After some time, a dish was served with the announcement: "Here is our signature Rogan Josh. Please enjoy!"
I quietly requested the waiter to call the Chef , and then I told the chef, "This is a nice dish . This is a tasty dish, but it’s NOT Rogan Josh! Why? "
Because I can speak on Rogan Josh every second for 360 days non-stop with each fact being a truth bomb , but let me tell you just two things, or rather three, about the Rogan Josh:
- The original Rogan Josh is made with lamb meat, NOT goat.
- Second, the consistency is such that neither is it dry nor does it have too much gravy . The underlying foundation of the complex spices and condiments makes a very thin layer that just sticks to the meat.
- And the third and most important thing is that the red chilli from Kashmir has the speciality that it is never too spicy or overpowering. The red chilli from Kashmir gives a brilliant reddish-orange colour to the gravy and masala, making it ideal to be consumed with roti or bread.
So next time you really want to enjoy Indian food, you know what to do ?
Mentor of Mentors | Founder, Gemstone Universe | Architect of the Taste of Consciousness
Featured: Wall Street | Forbes | House of Lords UK | Culinary Circles Worldwide
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Closing Note
On the sidelines, I make it my quiet mission that whoever shares a moment, a meal, or even a sip of water with me, walks away not just satisfied—but transformed.
I do my very best to rekindle their motivation, to remind them of their divine taste, and to awaken their conscious choices.
And when I see them later doing the same for their own guests, with intention, beauty, and kindness — I smile.
Because I know the vibration has been passed on.
To explore more on food, frequency, and karmic nourishment, read:
“When Food Astrology Fails: You Are What You Eat — No More!”
Also Note: Today in my story section is a heartfelt mentor moment to receive warm greetings from a legend like Vitthal V Kamat- the CEO of orchid hotels and also The Kamat Group underlines- The fact that God is good. Food is great, life can be wonderful only if we can make a start this Friday. Thanks, God. It’s Friday. Have a lovely time, my lovelies- CELEBRATE
Today’s collage also has the GM of montien riverside.
Finally- You can be anything in life- If you know your water
And, If I am so particular about food- what would be my approach and commitment to Gem Therapy or Life.
THINK and then THANK
Do Gems Work| Astrological Gem Impact| Celebrity Reviews| Gemstoneuniverse
#Hashtags for Luxury, Wellness, and Culinary Wisdom
#DaphneLaurent #CulinaryAlchemy
#MontienMoments #VenusElegance
#TripleTProtocol #FoodIsFrequency
#YouAreWhatYouEat #SpiritualGastronomy
#AwakenYourTaste #SacredServing
Copyright notice
Notice: No copyright violation or infringement intended or otherwise. All material presented here is completely original and belongs to me.
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From the desk of Revered & Beloved Guruji Shrii Arnav
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May you be happy, healthy and protected! – Guruji Shrii Arnav
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Spiritual Guru, Mystic, Mentor, Astrologer & Author. He is one of the leading experts & professionals in the field of gems and Gemology. He is also an Accredited Jewelry Professional from the GIA (Gemological Institute of America). He is the horoscope columnist and astrologer of the Deccan Herald-a Leading English Daily Published from India. He is widely credited with standardizing Gem Therapy & spreading the knowledge of Jyotish Gemstones at a larger scale.
He is the author of the internationally acclaimed book The Secrets of Jyotish Gems.
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