Cooling Ayurvedic Drinks for Summer Beyond Lassi: 8 Recipes That Actually Balance Pitta
Last July, I spent a week in Jaipur during peak summer heat. The temperature hit 44 degrees Celsius and my...
Ayurvedic articles on Ayurvedic cooking
Last July, I spent a week in Jaipur during peak summer heat. The temperature hit 44 degrees Celsius and my...
My uncle used to carry a small tin of spice powder everywhere. To restaurants, to relatives’ houses, even once to...
My grandmother kept a small copper pot on the back burner and called its contents “special ghee.” Family tradition assigned...
My grandmother never cooked bone broth. She cooked something arguably more nourishing: a slow-simmered pot of turmeric-laced moong dal with...
The first time I watched my teacher prepare Brahmi Ghrita, I almost interrupted him. He'd been stirring a pot of...
My grandmother kept seven clay jars along her kitchen wall in Thrissur, each filled with a different grain. As a...
Every kitchen in Kerala has a jar of green cardamom pods within arm's reach. Not in the spice cabinet, but...
Plain ghee is already treasured in Ayurveda as a nourishing cooking fat and as the base for many ghrita preparations....
In many South Indian kitchens, jars of achaar sit quietly on a shelf: cut fruit or vegetables, salt, sour juice,...
Golden milk deserves its place, but turmeric practice does not have to stop at a drink. In Ayurveda, turmeric is...