Archives for November 2021

Ayurveda and Non-Vegetarian Diet

“Let food be your first medicine and kitchen be your first pharmacy.”
Ayurveda says “we are what we eat”. And as the saying goes “ A small amount of anything is considered a medicine, whereas too much of anything is considered poison.” and the same applies to Non-Veg food as well.
A common misconception is that Ayurveda is a vegetarian system, which is not really the case. Ayurveda believes moderation is essential for perfect health and does not restrict any particular type of diet.
This idea that Ayurveda and non-veg or animal proteins don’t go well together is simply not true. Ayurveda primarily prescribes Sattvic diet which is a simple balanced diet, mostly Lacto-vegetarian, freshly made with balanced tastes. In a few cases, meat and meat broth is prescribed as a treatment for a variety of diseases, especially during recovery.
Many ancient Ayurvedic texts have categorized all edible things on the planet in a more detailed manner than any other science could. This also includes various types of meats recommended mainly for medication than for feast.
Categories of edible things
Dhaanya varga (whole grains)
Shaaka varga (leaves)
Maamsa varga (meat)
Phala varga (fruits)
Kantha varga (tubers)
Lavana varga (spices)
Krithanna varga (prepared food)
Aushada varga (medicines)    
Now let’s understand why and how meat can be incorporated into an Ayurvedic diet to get the maximum benefit from it.
Changing to a vegetarian diet all of a sudden, especially if you are used to meats and eggs can cause lasting harm to the intestines. So one should understand that it can take years to make the switch to a vegetarian diet and any rash or sudden changes will only have adverse effects. Each animal product is characterized by quality in Ayurvedic writings, and meat is suggested as medicine for various disorders.
Ayurveda believes in a unique notion that “similar property substances or food promotes or increases the same qualities in the body.
For example, Meat, in general, can nourish rakta dhatu – i.e. blood and it also increases muscle tissues in the body. . Like bone marrow broth is advised to many people because it is helpful in recovery after a prolonged illness.

According to Ashtangahridayam, which is an important Ayurvedic text, it is suggested that we should keep a few rules in mind before consuming meat, some of them are:

According to Ashtangahridayam, which is an important Ayurvedic text, it is suggested that we should keep a few rules in mind before consuming meat, some of them are:
  1. Whenever possible, choose organic, hormone-free meat to get the maximum nutritional value of the meat.
  2. Prepare fresh meat with spices and minimum artificial substances.
  3. Eat it in moderation, meaning avoid eating meat on a regular basis if not necessary.
  4. Consume meat of young animals avoiding the meat of old, ill, and diseased indicating that only fresh meat should be used.
  5. Skip the milk, curd, buttermilk, etc just before or after eating non-vegetarian foods.
  6. Avoid eating more than one type of meat at a time.
  7. During the rainy season, abstain from eating fish, seafood, and meat.
  8. Try avoiding barbecuing, deep frying, and using alcohol while cooking.
  9. Cooking meat with mild spices and eating in the form of soup is considered best.
  10. You should also be mindful of your dosha type while including meat in your diet.
Still not sure of your Ayurvedic Dosha? Try our Dosha quiz to know more!
According to some ayurvedic concepts, meat increases muscle mass, thus the qualities of various meats can be employed to improve health, cure diseases, and maintain wellness in a specific situation.
Here are some commonly consumed meats and their Ayurvedic properties:
  • Fish: is considered Hot and heavy, reduces Vata Dosha, and enhances strength. If cooked in the wrong way, it can increase the unwanted Kapha Dosha.
  • Goat: This meat is thought to be the most compatible of human tissues, and it is included in a variety of dishes, including soup. This is the only type of red meat that Ayurveda recommends on a regular basis or as part of a medicinal diet.
  • Chicken meat: Chicken meat boosts strength and muscle mass. It can help to balance the Vata dosha.
  • Pork: Pork meat is hard to digest. Pork meat, when digested properly, is said to be nourishing and good for weight gain.
Ayurveda describes red meat as being particularly nutritious in terms of building muscular mass, strength, and endurance, among other things.
A few other points to keep in mind while following a non-vegetarian diet is:
  • Lunch is the ideal time of day to eat meat, as Agni, the digestive fire, is most active between 11 a.m. and 2 p.m.
  • Adding spices like cayenne and black pepper can be beneficial as they are digestive spices.
  • Consumption of meat should be done, keeping your dosha type in mind
Ayurveda believes that everything has both positive and negative consequences and that we can limit the negative impacts and reap the most benefits out of anything. And the same applies to a non-vegetarian diet as well.
Still, wondering about your dosha type and dietary routine? Read more here!

The 6 Tastes of Ayurveda: Road To Perfect Health

In Ayurveda taste or Rasa is considered an important part of the overall wellbeing of an individual.
Rasa is the Sanskrit word for “taste”. Ayurveda identifies 6 tastes in our diet: sweet, sour, salty, bitter, pungent, and astringent.
And each of the tastes is believed to be a combination of 5 natural elements of Space (Aakash), Air (Vayu), Fire (Teja), Water (Jala), and Earth (Prithvi) just like the human body and 3 doshas.
Each taste type has two or more life elements that make it an important factor while treating different doshas and each of which plays a significant function in our physiology, health, and well-being.
For Example, the sweet taste is a mix of Earth and Water elements, both of which are also part of the Kapha dosha. Hence, excess consumption of sweet taste can cause a rise in Kapha dosha leading to various illnesses. Whereas, on the other hand, for people with Vata dosha, when consuming sweet taste in moderation, can have a positive effect on health.
Here is a table to help you understand the 6 tastes better:
Tastes Elements Balances Aggravates
Sweet (Madhura) Earth & Water Vata, Pitta Kapha
Sour (Amla) Earth & Fire Vata Pitta, Kapha
Salty (Lavana) Water & Fire Vata Pitta, Kapha
Pungent (Katu) Fire & Air Kapha Vata, Pitta
Bitter (Tikta) Air & Space Pitta, Kapha Vata
Astringent (Kashaya) Air & Earth Pitta, Kapha Vata
Ayurveda suggests including all 6 flavors into each meal. It is believed that including all six tastes into your meals and adjusting the amounts based on your Prakriti (body constitution) can help you maintain balanced nutrition, good health, and overall well-being.
Still, wondering what is your Ayurveda Dosha Type? Take our Dosha Quiz to know more.

The 6 tastes of Ayurveda


Sweet taste is also known as “Madhura” in Sanskrit which means Pleasant and Sweet. Sweet taste is made up of >Water & Earth and helps in balancing Vata and Pitta Dosha.
In Ayurveda out of all the 6 tastes, Sweet is known to be the most grounded and nourishing. It improves longevity, energy, and promotes healthy bodily fluids and tissues when consumed in moderation.

Sweet taste is said to be is the flavor of energy due to which it enhances the Ojas, a vital element of life.

The sweet flavor is obtained from naturally occurring sugars and can be found in foods such as sweet fruits, root vegetables, mung dal, honey, rice, milk products, wheat, rice, pumpkin, maple syrup, cereals, dates, and Yashtimadhu (Glycyrrhiza Glabra), Shatavari (Asparagus racemosus), Bala (Sida Cordifolia), etc.


Sour taste is also known as “Amla”in Sanskrit which means Acidic and Easily Fermentable. Sour taste is made up of Earth & Fire and helps in balancing Vata Dosha.
According to Ayurveda, the sour taste is said to awaken ideas and emotions and promote metabolism, saliva production, and improve overall gut health.
It should be consumed in moderation because it can aggravate Pitta and cause hyperacidity due to its acid nature.
The sour flavor is found in unripe mango, green grape, lemon, tamarind, kiwi, yogurt, cheese, sour cream, vinegar, pickles, soy sauce, alcohol, fermented foods, and Amlaki (Emblica Officinalis), Dadima (Punica Gratum), Amlavetas (Garcinia pedunculate)


Salty taste is also known as “Lavana” in Sanskrit which means Salty in nature. It is made up of Water & Fire and helps in balancing Vata Dosha.
Because of its hydrating nature, salty taste is believed to sharpen senses, confidence, and courage, as well as add flavor to foods, stimulate digestion, cleanse tissues, and boost mineral absorption in the body.
It is recommended to be consumed in moderation as it is linked to hypertension, kidney stones, skin disorders and can cause the blood to thicken due to salt retention
The Salty flavor is found in all types of salt, sea vegetables, black olives, tamari, processed foods, and Shilajit.

Pungent (spicy)

The pungent or spicy taste is also known as “Katu” in Sanskrit which means Very Hot or Pungent in taste. It is made up of Fire & Air and helps in restoring Kapha Dosha imbalance.
Pungent Taste is the hottest of all Rasas, so it, improve appetite, detoxifies tissues, and improve blood circulation.

When used moderately, it stimulates Agni (Digestive Fire), promoting better digestion and absorption, and helps to clear the sinuses.

It provides zeal, stamina, and aids in the sharpening and focusing of the intellect, however, if taken in excess can cause you to be overly critical and cause disorders like diarrhea, heartburn, nausea, Peptic ulcers, and skin problems.

The Pungent flavor is found in Chillies, garlic, onions, and spices such as cayenne pepper, red chili, black pepper, mustard, and ginger.


The bitter taste is also known as “Tikta” in Sanskrit which means Bitter in taste. It is made up of Space & Air and helps to balance Pitta & Kapha Dosha.
It is characterized as the coolest of the six tastes. It is naturally detoxifying and aids in the removal of waste and toxic waste from the body.

Bitter foods also aid in mental purification by relieving you of any negative emotions.

It has cooling, anti-inflammatory, anti-toxic properties due to which kill germs and works as a laxative which It’s good for the pancreas and liver, thus it helps with skin problems and digestion.
If taken in excessive amounts it can induce dryness, roughness, anorexia, and loss of body tissue.
The Bitter taste is found in green leafy vegetables like spinach, kale, courgette, eggplant, aubergine, neem, turmeric, fenugreek, dandelion, aloe vera, coffee, tea, grapefruits, olives, bitter melon.


Astringent taste is also known as “Kashaya” in Sanskrit. It is made up of Air & Earth and helps to balance Pitta & Kapha Dosha.
According to Ayurveda this is the driest of all the six flavors due to which it supports wound healing and lessens swelling in the body.
Astringent flavor has anti-inflammatory, decongestant, and anti-diarrheal properties. It can also reduce fat and help in treating ulcers.
It is calming, stabilizing, and assists the mind in organizing itself but when consumed in excess it can cause confusion, sleeplessness, worry, and anxiety. It can also induce constipation, dryness, spasms, and vascular blockage.

The Astringent taste is commonly found in beans and lentils, pomegranates, pears, broccoli, cauliflower, artichoke, asparagus, turnip, rye, buckwheat, quinoa, turmeric, marjoram, coffee, tea.

Medhu Vadai

Medu vada are crisp and fluffy donut shaped lentil fritters made from urad dal. It is usually served with coconut chutney or hot sambhar and is a popular south indian breakfast option.

Good for Vata Dosha

Prep Time: 2 Hour
Total Time: 2 Hour 30 Minutes
Serves: 4-5 Person(approx)


  • 1 cup white urad dal (Black gram lentils), soaked for 2 hours
  • 1 inch ginger
  • 1 green chili, finely chopped
  • Small bunch of coriander leaves, finely chopped


  1. Soak urad dal for 2 hours and grind it with ginger into a smooth batter.
  2. Add very little water while grinding and transfer the batter into a big bowl.
  3. Add salt, green chilies and chopped coriander and mix well.
  4. Cover and let the batter rest.
  5. Preheat the oil for deep frying the vadais.
  6. Dip your fingers in water and take a small portion of batter.
  7. Make a ball and flatten it to make a doughnut shape.
  8. Poke a hole in center of vada and gently drop it into the oil
  9. Add 3-4 vada at a time depending on the size of your pan.
  10. Flip the vadais once they are light brown and let it cook from the other side too.
  11. Remove and enjoy with coconut chutney or sambar.

Serving suggestions


  • If you add too much water to the dough, the vadais will suck a lot of oil while frying.
  • Medu vada maker can be used to make the shapes for the traditional vadais.
  • It is important to allow the dough to rest to allow the batter to become soft and fluffy.
  • To check the heat of the oil before frying, drop a bit of dough into the oil; if it turns brown, the oil is ready for frying.

Check out the Ayurvedic benefits of ingredients used in this recipe

Lemon Coriander Soup

Soup is the best comforting food in the winter chills that helps you relax in a healthy way. This lemon coriander soup is simple yet delicious. It has clear consistency more like a broth and is lighter on the stomach. Serve this as an appetizer or as a healthy meal substitute for weight loss.

Good for Kapha.

Prep Time: 10 minutes
Total Time: 30 Minutes
Serves: 3 Person



  1. Heat olive oil in a soup pot and add ginger garlic and spring onions. Saute well for 1 min.
  2. Bruise the lemon grass with a wooden spoon and add it to the soup pot.
  3. Add grated carrot and cabbage and saute well.
  4. Add the vegetable broth and allow to boil.
  5. Simmer for 10 mins.
  6. Add lemon juice, lime leaves, and coriander.
  7. Add salt and pepper to taste.
  8. Mix well, remove lemongrass stalk and serve hot.


Avoid leftovers as the nutrients from the lemons/limes are lost.

Check out the Ayurvedic benefits of ingredients used in this recipe

Ayurvedic Sambar (Sambhar)

Sambhar is a unique side dish usually served with idli/dosa varieties in the southern regions of India. Every region in southern India has a unique way of preparing this dish and it is said that the recipe changes every 10 miles. Mostly, it is a lentil-based gravy (resembling lentil soup) traditionally made with toor dal, shallots, tomatoes, curry leaves, and a mix of robust spices combined in a powder form called Sambar Powder. This recipe has been modified by replacing some of the ingredients for more ayurvedic benefits.

Good for all doshas.

Prep Time: 15 minutes
Total Time: 35 Minutes
Serves: 4 Person


  • 1 cup Toor dal
  • ¼ cup Moong Dal
  • 2 shallots
  • 1 ½ chopped tomatoes
  • 5 to 6 curry leaves
  • 2 cups of your favorite vegetables chopped (cauliflower, carrots, radish, beans, bottle gourd, etc)
  • 1 T sambhar powder
  • 1 stalk of drumstick (moringa) cut into 3-inch pieces
  • 1 T coconut oil
  • 1 t ghee
  • 1 t mustard seeds
  • 1 t minced garlic
  • ¼ t asafoetida
  • ¼ t turmeric
  • 1 dried red chili
  • 1 T chopped fresh coriander
  • ½ T tamarind extract
  • ½ T fresh grated coconut
  • Salt to taste


  1. Pressure cook the toor dal and moong dal, mash well, and set aside
  2. In a saucepan, heat coconut oil and add mustard seeds.
  3. Wait till the mustard seeds sputter and add asafoetida, turmeric, curry leaves, grief chili and garlic
  4. Mix well and add shallots. Saute for 2 mins
  5. Add chopped tomatoes and saute well
  6. As tomatoes start to form a paste add sambar powder and about 1 T of water. Mix well
  7. Add the diced vegetables and drumsticks and saute well to coat with the masala paste
  8. Put a lid on the pan and steam for ⅔ minutes
  9. When the vegetables are half-cooked add the mashed dals and mix well
  10. Add 1 ½ cup of hot water and mix well.
  11. Add salt. Stir in the tamarind extract and allow the mixture to boil
  12. Let it simmer for 5 to 10 minutes. Add more water if required to get the desired consistency.
  13. Turn off the flame and add ghee, coriander leaves, and fresh coconut.
  14. Give it a mix and serve hot.

Serving suggestions

Serve hot with Rice, Dosa or Idli.

Check out the Ayurvedic benefits of ingredients used in this recipe

Vegan Thai Coconut Curry

This vegan coconut thai curry is a perfect meal for winter evenings. It is full of healthy and delicious vegetables covered in a coconut based gravy. Coconut milk helps strengthen the immune system and Alfalfa sprouts used for garnishing are full of vitamin C.

Good for Vata and Pitta dosha

Prep Time: 15 Min
Total Time: 20 Min
Serves: 1 Person


  • 1 carrot
  • 1 green zucchini
  • 1 yellow zucchini
  • small bunch of broccolini
  • raw coconut milk
  • small piece of fresh ginger
  • 1 lime (juice it)
  • 1 tsp turmeric
  • half tsp of red chili powder
  • 1 tsp of Celtic sea salt


  1. Cut carrot and zucchini into long thin slices
  2. Cut broccolini and cherry tomatoes into small pieces.
  3. Put these vegetables in a bowl.
  4. Blend together coconut milk, ginger, turmeric, lime juice, chili powder, and salt.
  5. Pour the sauce over vegetables and garnish with alfalfa sprouts.
  6. Add more lime juice if required

Check out the Ayurvedic benefits of ingredients used in this recipe