Ayurvedic cooking expert Kaushani Desai assures a ride to better health and lifestyle promising it is ‘very tasty’ food.
“Kitchens are buzzing with one simple trick: understand the right mix of spices and foods,” says 29-year-old Kaushani Desai, an SNDT food & nutrition graduate from Mumbai. She is an ayurveda cooking instructor with Art of Living for six years now. “The concept is about rediscovering the basic principles to understand what the body needs. Like, eating more fried, microwave-heated and processed foods may be an easier option, but it is not healthy considering it decreases immunity,” explains Desai.
While she emphasises on the “science behind ayurveda cooking”, it is important to understand food properties - what type goes with which spice - besides temperature and mixing right. It’s true that spices are crucial to cooking, especially in our Indian method of cooking, “but then, as per ayurveda, they all have medicinal properties”, says Desai.
Go through her recently released book, Sattva - the Ayurvedic Cook Book, and you see an interesting combination of cuisines. You also find Lebanese cuisine featuring under ayurvedic recipe methods. Explaining the how and why behind it, Desai says, “I want to break the perception that ayurveda form of cooking is boring and bland. Since I have travelled across the world, I would take the liberty of saying that if a person sticks to a region’s original cooking methods, the nutrients are maintained and it definitely helps the health of a person.” Read more
