Aryuvedic Cuisine


Eating is always worship in the sense that the body is our instrument of work and take care of it in terms of diet. Ayurvedic Cuisine revolves around five basic elements the three 'DOSHAS', the three 'GUNAS' the seven 'DHATUS' and six TASTES'. The ayurvedic cooking derives its knowl­edge from the herbs, spices, vegetables and legumes and Ayurveda itself which helps them maintain physical, mental, social and spiritual harmony. The individual consciousness that dwells within the body is part of the supreme consciousness, Ayurvedic food helps in making every part of the body pure and also helps its proper growth and development.

Ayurvedic foods are flavourful, appetising and aromatic and consid­ered as a way of offering love ,helping in healing when served in an inspir­ing atmosphere. The cleansing of the toxins that have entered the body and the electrochemical vitalising of the body is the main object. Hence ayurvedic cooking is considered both an art as well as a science at the same time in which cooking becomes 'Alchemy’ and food becomes ‘Tantra'.  Ayurvedic cooking attaches a lot of attention to the effect of the cooking method on the quality of the foods, right time for cooking and eating,cycle of seasons and the effect of foods consumed on the con-sciousness.
This cuisine which is now gaining a world wide recognition due to its distinctive features related to cooking as an offering and food as cleanser is part of the curriculum of the Post Graduate Diploma In Culinary Arts of­fered at Culinary Academy of India. PGDCA students are introduced to this style of cooking with special emphasis on the special practices and authentic recipes.

         By BRAND CAI-Faculty

Comments

Post a Comment

Popular posts from this blog

Image
TULU NADU CUISINE Mangalorean Cuisine (Tulu: ಕುಡ್ಲದ ವನಸ್ ) is a collective name given to the cuisine of Tulu Nadu which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine. Culture The influence of Hinduism can be easily seen in the region because of Udupi Krishna Temple.The Christian culture can also be seen due to the invasion of Portuguese. Muslims are very less in population and many are influenced by  Shafi Kerala school of Islam. Agriculture The main crops of Dakshina Kannada are Paddy, Coconut , Arecanut , Black Pepper , Cashew and Cocoa . Rubber , Banana and Vanilla crops are also cultivated in the Sullia taluk.Rice is generally cultivated three seasons in a year, Karthika or Yenel (May–Oct...
Read more

Image
DEAD DOUGH Dead dough is a edible medium for sculpture or showpiece made from a mixture of flour, sugar and water, basically. Molasses can be used, in case colour is desired for a darker shade.  The art of dead dough making is an ancient one, dating as far back as Egyptian times. Sugar and wheat (flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of most Egyptians. Dead dough, an artisan bread (no yeast) are used for decoration only, typically as centrepieces. In modern day, stencils are also been used for making sculptures. Stencils can be made out of simple paper chart or other materials such as metals like steel or any other medium can be used. The stencils have to be wrapped with silver foil before use. The dough takes the shape of the stencil or mould being used. Different sizes and shapes of cutters can be used too. These are usually made of metal such as steel. The dough i...
Read more
Image
LAMBADI CUISINE HISTORY Lambadi or Goar-boali , also called Banjari , is a language spoken by the once nomadic Banjara people across India and it belongs to Indo-Aryan group of languages. The language does not have a native script The language is known by various other names, including Lamani, Lamadi, and   Banjara, Banjari, Bangala, Banjori, Banjuri, Brinjari, and variants , Tanda . Regional dialects are divided between the Banjara of Maharashtra (written in Devanagari), Karnataka (written in the Kannada script) and Telangana(written in the Telugu script). Speakers are bilingual in either Telugu, Kannada, or Marathi. Hand craft Banjara art is rich and includes performance arts such as dance and music to folk and plastic arts such as rangoli, textile embroidery, tattooing and painting.The Banjara embroidery and tattooing are especially prized and also form a significant aspect of the Banjara identity. Lambadi women specialize in lepo embroidery which invo...
Read more