Ayurvedic Cooking

The Ayurvedic cook derives his/her knowledge of spices, herbs, vegetables, legumes and so forth from the Ayurveda, which helps them maintain mental, physical, social and spiritual harmony.

The basic principles of Ayurvedic Cooking are the five Elements, the three Doshas, the three Gunas, the seven Dhatus 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 on consciousness.

Ayurvedic foods are flavourful, appetizing and aromatic and the way of offering love, it becoming healing when served in an inspiring atmosphere. The cleaning of toxins that have entered our body and the electrochemical vitalising of the body are the main objectives. So ayurvedic cooking is an art and a science at the same time.