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Introduction To Ayurvedic Cooking

Cooking is the art of selecting, measuring and combining different ingredients in an ordered procedure to achieve the desired result. Ayurveda is a holistic science which stresses healing of body, mind and spirit through diet, lifestyle, medicinal herbs, and revitalizing therapies. Thus, Ayurveda cooking refers to the method of cooking in which ingredients are combined to prepare the food that ensures optimal health of body, mind and soul as well.

Food plays an important role in our health and fitness. According to Ayurveda, cooking is not just about palatable food and flavorful dishes, rather it is the key to continuous good health. Ayurveda is based on the system of five elements: air, fire, water, earth and ether that combine in humans in a myriad of ways, and categorized by three "doshas", or energies: Vata, Pitta and Kapha. A proper balance of all these doshas is mandatory for the health of an individual.

Every individual has a unique balance, and the health and well being of an individual depends on the proper balancing of the three doshas. Our doshas can become aggravated or imbalanced due to inappropriate or inadequate diet, change of seasons, climate or lifestyle, and result in disease in the body. Ayurveda cooking provides great insight into foods that suit and balance you according to your constitution, dosha imbalance, and season.

Ayurvedic cooking includes the knowledge and use of herbs, spices, vegetables, legumes etc to maintain physical, mental, social and spiritual harmony. Ayurveda foods are appetizing, flavourful and aromatic and offer healing and good health. Ayurveda foods help to clean the accumulated toxins (which are a result of improperly digested food) and rejuvenate the body as each dish is cooked and spiced to achieve maximum digestibility.

The fundamental principles of Ayurvedic Cooking are:
The five Elements - Air, Fire, Water, Earth and Ether (Space)
The three Doshas - Vata, Pitta and Kapha
The three Gunas – Satvik, Rajasik, Tamasik
The seven Dathus - Rasa or plasma, Rakta or blood, Mamsa or muscle, Meda or fat, Asthi or bone, Majja or marrow and nerves, Shukra or reproductive tissues.
The six tastes – Sweet, Sour, Salty, Pungent, Bitter, and Astringent

Ayurveda's principles guide the cooking processes, food combinations, uses of different food items, quantity of intake of food, etc. Every individual has a unique body constitution (Dosha) and needs different foods to maintain overall health. For example, Vata is a cold dry dosha, hence person with Vata as predominant dosha needs warm, nourishing foods, while the Pitta person requires cool food to balance his fire element. Ayurvedic cooking also takes into account the effect of cooking method on the quality of the foods, the feelings of the cook and of the vibrations of surrounding atmosphere, the compatibility of foods, the time of cooking and eating, the cycle of the seasons. Ayurveda considers food as a stimulant to a higher consciousness.

Thus, Ayurvedic cooking is both an art and a science. Food properly cooked and consumed work as a great medicine and helps one to lead a long, energetic and healthy life.