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INDIA – Food, Diversity and Ayurveda

Food is a significant element of Indian ethnicity, a lot more vital during festivals. Mostly, everyday meals consist of two to three main course dishes, varied side dishes such as chutneys and pickles, as well as desserts. Food is not just imperative for eating, but it is also a way of socializing, getting together with family, relatives and friends.

Indian cuisine varies from region to region, reflecting the people of the ethnically diverse subcontinent. Every region bringing its own specialty and hence mostly categorized as North, South, East, and West Indian food. Regardless of this diversity, some integrated threads emerge such as use of spices, which is a vital part of food preparation, adding a different flavor to the recipes created with unique aromas. Ayurveda ( Ayur-Life veda- studies) and Ayurvedic cooking has seen its inception in India as early as the Indus valley civilization. With powerful nourishment to both body and soul.

Ayurvedic Cooking: The basic principles of Ayurvedic Cooking:

Vital is the effect of cooking method on the quality of the foods, importance of ambiance, compatibility of foods within different ingredients, appropriate time for cooking meals and eating, the cycle of the seasons and the effects of food on mental as well as physical health. The knowledge and use of ingredients, primarily – herbs, spices, vegetables, legumes to maintain physical, mental, social and spiritual harmony. Ayurvedic cooking makes food more appetizing, flavorful and aromatic and offer healing and nutrition when served in a stimulating atmosphere. Ayurvedic cooking works as a treatment which helps to clean the accumulate toxins (due to improper digestion)Ayurvedic cooking tips rejuvenate the body as each dish is cooked keeping all nutrition, minerals, proteins and vitamins intact, therefore attaining maximum digestibility.


Two factors are very important in food preparation. The first is to begin with the best quality food, ie. organic, whole foods that are freshly prepared. The second factor relates to our process of digestion and assimilation, or how effectively our body transforms what we have eaten into healthy tissues. Ayurveda refers to this quality as “Agni”, the digestive “fire” that transforms the food into our body tissues. This is where spices play an important role in our health. They help us maintain a healthy, balanced Agni. The heavier the food (ie. high in protein, fat, or sweet) the more important it is to spice it properly. Without spices, these foods will quickly produce Ama (toxicity), that will result in heaviness and blockages of the micro-circulatory channels (shrotas) and physiology.

Ayurveda has particularly emphasized the subtle, and yet, incredible healing properties of herbs and spices that are readily available and can be used on a daily basis. The following easily obtainable spices are possibly some of the best sources of botanical healing available today.