ayurvedic cookbook

The Ayurvedic cook derives his knowledge of herbs, spices, vegetables.

which helps them maintain physical, mental, social and spiritual harmony.

Ayurveda does not view the process of cooking as separate from that of digestion and nutrition. That is why Ayurveda always recommends an eating sequence. The focus is on easier digestion and the body's capability of extracting the nutritional essence of the consumed food.

Ayurvedic foods are appetizing, flavourful and aromatic and a way of offering love, becoming healing when served in an inspiring atmosphere. The cleansing of toxins that have entered the body and the electrochemical vitalising of the body are main objectives. Ayurvedic cooking thus is an art and a science at the same time, when cooking becomes alchemy and food becomes Tantra.

According to Ayurveda, the taste of food is an important piece of information for the body, since every taste has a specific effect. The six major Ayurvedic tastes are sweet (madhura), sour (amla), salty (lavana), bitter (tikta), astringent (kashaya), and pungent (katu). A balanced diet will have healthy combinations of these. Therefore, it is important to include these six while preparing an Ayurvedic meal.