Ayurvedic food: Good for health?

In Ayurveda, every food has its own taste (rasa), a heating or cooling energy (virya) and a digestive consequence (vikapa). Ayurvedic food is generally sathwik. This food is said to calm the mind, purify the body and improve the state of consciousness. The food is preserved with pure ingredients; it’s cooked with care and love while there is a blend of spices to make food palatable but not spicy and salty.

Ayurvedic food depends on three doshas namely — Vata, Kapha and Pita. All humans have one or a mixture of these three doshas. These three are a combination of the five elements (Earth, water, air, fire and ether). Ayurvedic food is eaten in accordance to a person’s nature and balance out one’s personality. Vata defines hyperactive and fast individuals, Pita is for fast and perfectionists, Kapha involves calm and stable people. If you know your dosha you can eat accordingly. Vata is a combination of air and ether, pita is of fire and water and kapha is earth and water combined.

People with pita, eat sweeter fruits and cooling foods like mint and bitter gourd. People with Kapha eat light foods like salad and fruits other than banana, mango and chikoo. While those with vata dosha can eat sweet and slightly heavier foods as they’re rather light in personality. Mango, chikoo and banana are examples of foods people with vata dosha can eat.

The utensils used for cooking are mud pots, stainless steel, brass, wood, stone and bone china. Aluminum and non-stick utensils are generally avoided because of its carcinogenic effects. The fruits and vegetables used to make ayurvedic food are fruits and vegetables available fresh in the market.

Ayurvedic food should never be overcooked and the time of cooking should always be kept in mind. The course organised by Kaushani Desai, who teaches Art of Living’s Ayurveda Cooking Course, talks about simple yet effective tips while preparing a scrumptious yet nutritious meal. For instance:

Use black pepper instead of using red chilli powder
Add methi (fenugreek) to pumpkin to aid digestion
Add ajwain to roti or rice if you are eating it with spicy vegetables or even to reduce indigestion problems.

NIMBOO PANI

1 glass water Half a lemon 1spoon mint paste 2 spoons jaggery 1/4th tsp black salt Grated pumpkin and yellow pumpkin to taste Mix the ingredients in a container. Add some ice if required and serve the ayurvedic refreshing drink.