Healing Art of Ayurveda Cooking

Ayurveda Cooking...The Healing Art
Ayurveda Cooking...The Healing Art
Cooking is an Art! Ayurvedic cooking is the art of balancing ingredients while inducing prana. The relationship between the six tastes and the three dosha is at the root of Ayurvedic dietetics. Most importantly in Ayurveda, all six tastes are balanced during the cooking.


Ayurveda recommends light and slow cooking under low flame heat using heavy non reactive pots and pans. In order to preserve prana(nutrition) overheating and losing the original color and nascent taste of the vegetable is not recommended. For example, the okra needs to be radiant green and not dripping with oil and still somewhat be crunchy.

Ayurveda also lays lots of emphasis on seasonal rhythms, geographical location of where the food is grown, digestive capacity of the individual and other holistic factors. It doesn't define nutrients on the quantities of calories, fats, carbohydrates and proteins. Getting healthier, is about eating holistically. Ayurveda does not categorise food into groups, like carbs, proteins and fats. The satiating potency and pranic food value are based upon the singular axiom that the whole is much greater than the sum of its parts, just like the wholeness of the body.

In Ayurveda Cooking and meal planning choosing the right combination of food groups and cooking them optimally to retain their high pranic vibrations is nourishing when all six tastes are also balanced. Even the selection of right ingredients in measured proportions and the feelings added by the cook are also important.

We recommend you explore the art of ayurvedic cooking under the guidance of an expert, so that you can experiment with the recipes.

Ayurveda Cooking is Healthy, Healing and Holistic in its Approach!

Enquire About Ayurveda Cooking Courses:
Art of Living
Ayuskama Ayurveda Clinic & Panchakarma Center,Rishikesh
Haritha Ayurveda Rishikesh
The Healthy Food Awareness Program

Some Reference Ayurveda Cooking Books: