Ayurvedic Cooking

by Ramesh Patel

Ayurvedic methods go back thousands of years. You are what you eat is a fact frequently forgotten in the urgency of the modern world. People look for artificial remedies such as antibiotics when causes and cures are so natural, so obvious and so well proven. This book takes you back to the basics. It does not involve complicated recipes or hours of work. Fast food is available here too, but in an intensely vital and satisfying form. You can discover the simple pleasure of awareness, and appreciate the properties of the ingredients.

Within the Ayurvedic tradition, the food regime is a vital aspect. Wholesome meals are to be eaten calmly, followed by a short period of contemplation. Particularly recommended are energy-giving foods known as 'sattvic', whole milk, wheat-based products, rice and vegetable oil. Foods which sap energy, called 'tamasic', should be avoided. This book takes you back to the basic pleasure of awareness, and appreciate the properties of the ingredients.

Table of Contents:

• Introduction
• Ayurveda
• The Kitchen Doctor
• Vaghar and Movan
• Categories and Properties of food
• Food Combining
• Measurements
• Traditions
• Wheat
• Rice
• Beans and Dals
• Savouries and Vegetable Dishes
• Sweets
• Chutneys
• A Three Days Cleansing Routine
• An Ayurvedic Meals for Two
• Index of Dishes.

About the Author:

Ramesh Patel runs the Mandeer Restaurant in London. This restaurant, founded over 30 years ago, is still UK's only Ayurvedic Restaurant.