We can come up with ideas like promoting cuisine based on Ayurvedic
principles, or Ayurveda-based cooking like catering as per individual’s needs,
as per their constitution (Prakriti), Age, Gender, etc.
With the clutter of utensils, to the sounds of grinders and the variety of smells of spluttering (tadkas), this place literally makes you wonder what’s cooking! I think this is what every Indian kitchen looks like! It is indeed a blend of traditional & conventional cooking! Ayurveda, the ancient medicine, has influenced this traditional way of cooking to a large extent. It has provided an in-depth knowledge of substances which enhance the flavors as well as provide health benefits. The spices and condiments that form an integral part of Indian cuisine are the best examples of this. Let’s have a deep insight of few of them-
- Haldi (Turmeric)
It is the best herb to detoxify the blood and thereby can be used in skin ailments. It also provides relief from productive cough and it can be used in warm water gargles in case of sore throat.
- Jeera (Cumin)
It helps in improving digestion and can be used when there is a complaint of indigestion, Diarrhoea.
- Sarso (Mustard)
Seeds of this are hot in potency, alleviating Kapha vata dosha and improving digestion, therefore it is good to use them1 in tadka, in limited quantities of course!!
- Laung (Clove)
It is an important spice which is cold I potency. It acts as an anesthetic, thereby can be kept in mouth in case of dental pain.
- Badisaunf (Fennel)
Seeds of this spice not only enhance the flavor of the dish, but also improve digestion, and act as blood purifiers.
- Methi (Fenugreek)seeds
It also improves digestion, relieves flatulence and constipation. It is one of the best sources of omega-3 fatty acid in vegetarian diets, hence can be used in sputtering in tadka for gravy, dal, etc.
- Dalchini (Cinnamon)
It’s a widely used aromatic condiment having use as a digestive aid. It can be added in the decoction for cough, cold, or fever.
- Elaichi (Cardamom)
There are two varieties: the smaller (used frequently in food) and the bigger (used in medicine). There are many essential oils in these seeds hence it is freshly ground and added at the end of cooking in the dish. It is good for relieving cough and cold.
- Dhaniya (Coriander)
It acts as a diuretic i.e., clears urinary ailments, and can be used in the complaints like burning micturition.
- Adrak (Ginger)
This tuber not only relieves cold, cough, fever but also improves metabolism. It forms an integral part of Indian cuisine.
Besides this, the way of cooking matters! Specific substances are put into specific tadkas, this not only creates magical flavors but also activates the active ingredients of those substances. Ayurveda describes eight factors when it comes to ways of food consumption, namely- Prakriti i.e. quality of food, Karan i.e. processes like heating, and washing, etc, Samyog i.e. different good and bad combinations of food items, Rashi i.e. quantity of food which differs according to individual, Desha i.e. quality of the area of cultivation or place from which the food substances are procured, Kala i.e. timely consumption of food, Upayoga samstha i.e. Methodology of preparing food, cooking specifications like certain items in certain vessels, sequential food consumption based on tastes, etc, and Upayokta i.e. the consumer of food, highlighting the importance of mindful eating by consumers. Besides all this, the way of eating is also what matters! Ayurveda states consumption of items having sweet (madhura) taste first (e.g.- rice etc) followed by sour (amla) and salty (lavana) taste, followed by pungent (katu), bitter (tikta) & astringent (kashay) taste. Our traditional way of eating is based on this concept from Ayurveda.
Ayurveda has certainly influenced the traditional ways of Indian cooking, maintaining the active constituents and nutritive quality of substances in food while cooking. Also, every Indian kitchen has a few substances that can prove helpful in an emergency e.g.- Honey or sugar dissolved in water act as hemostatic and can be used to stop bleeding. Honey is also a good antiseptic and can be applied on wounds along with turmeric. In my experience, one of my patients who was an abroad-based female suffered from acute sinusitis, alone at home, and needed instant relief from the symptom. In that emergency, I remember suggesting her home remedy of local application & immediate removal of dried ginger (Shunthi) powder with milk on her forehead. This got her instant relief in an emergency.
I must say this is how Ayurveda has influenced our kitchen and blessed our homes & lifestyle. Its motto itself states that it protects the health of healthy beings and treats the ones suffering from diseases. The need of the time is acceptance of this great age-old medicine and spreading awareness of its uses in daily life. We can come up with ideas like promoting cuisine based on Ayurvedic principles, or Ayurveda-based cooking like catering as per individual’s needs as per their constitution(Prakriti), Age, Gender, etc. After all, healthy cooking and eating is the need of time. As said by Hippocrates- “Let food be thy medicine, let medicine be thy food”. Let us eat right to stay right with the Ayurvedic influence of cooking. That is when we can truly and proudly say “Har Ghar Ayurveda”. Come let us protect our health by promoting and practicing Ayurveda in our daily regimen.
Note: – For long-standing ailments, do seek expert advice from your nearest Ayurvedic practitioner. Author does not promote any kind of Self-medication.
