Ayurvedic cook derives his knowledge of herbs, spices, vegetables,
legumes and so forth from the Ayurveda, which helps them maintain
physical, mental, social and spiritual harmony.
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.
The basic principles of Ayurvedic Cooking are
: the five Elements, the three Doshas,
the three Gunas,
the seven Dathus and the six Tastes.
It also attaches a lot of attention to the effect of the cooking
method on the quality of the foods, the importance of the
vibrations of the cook and of the surrounding atmosphere,
the compatibility of foods, the right time for cooking and
eating, the cycle of the seasons and the effects of foods
Also read the following texts on Ayurvedic
Vegetarian Recipes ? - Comments
on the Western Diet - Cooked
or Raw Foods - Why
to Cook without Tasting ? - Cooking
as Worship - Food
and Consciousness - The
Six Tastes - The
Three Doshas - The
Three Gunas - The
Taste is in the Tongue - Digestibility
of foods - Milk
in a vegetarian diet.
And try some of our free
indian vegetarian recipes !