Ayurveda In Kitchen- Review of The
Ayurveda Cookbook in Ayurveda Sutra

An delighting review of The
Ayurvedic Cookbook by Kairali Ayurvedic
Group?s Joint Managing Director of the Mrs
Gita Ramesh was published in the magazine Ayurveda Sutra?s October 2013 issue. The article says that the book is all about
Ayurvedic cooking and healthy living.

Ayurveda Sutra is a perfect Ayurveda magazine that deals with the
collective wisdom of the east and also keeps you abreast with latest and worthy
scientific trends and researches
form all around the globe. The
articles are usually supported and supervised by deep spiritual understanding
of the nature of the things of this existence.

Ayurveda In Kitchen

In Palakkad, far away from the
hustle and bustle of daily life, a beautiful man-made village has been set up
to provide Ayurvedic treatments in a serene environment. Kairali- The Ayurvedic
Healing Village is the brainchild of Ayurvedic physicians Gita Ramesh and K.V. Ramesh. With years of
experience in her stride, Gita Ramesh has penned The Ayurvedic Cookbook (published by Roli Books)
, that provides recipe that can help lose weight and impart complete nutrition.

Ayurvedic recipes intend to use absolutely fresh vegetables and fruits.
One can?t use preserved or canned items. The book provides a host of options
ranging from soups, salads and main course.

The book has recipes of salads like beetroot and gherkin (pickled
cucumber) salad, white radish salad, tangy papaya salad and mixed vegetable and
fruit salad. Recipes of soups like mulligatawny, spinach soup, tomato and yellow
pumpkin are also found in the cookbook.
Vegetable- based soups combine
lots of vitamins and minerals and are low in calories. But isn?t the Ayurvedic
way of cooking aversive to spices? ?Not at all. We use whole spices like
cloves, cardamom and black pepper, but in a limited proportions. WE can?t make
it immensely spicy because there is use of very little or no oil,? she says.

In Ayurveda, there are three primary life forces in the body- vata (air
& ether), pitta (fire) and kapha (water and earth). The recipes are intended
to suit all body types whether vatta, pitta or kapha. Ayurvedic cooking
completely relies on vegetarian dishes since it is easily digestible. One
cannot use cream, butter or nut paste as well. The main course dishes mentioned
in the book include sambhar, red amaranth rice with green gram curry, thorans, avial
and mixed vegetable curry. There are no deserts that are ayurvedic cooking friendly. Jaggery is used in few
dished to give inherent sweetness.

Published on: October 2013

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