Indian cooking has absorbed many foreign influences within the Ayurvedic philosophy of balance.
India boasts one of the world's most sophisticated and diverse culinary traditions but the philosophy behind it goes back to texts about 5,000 years old. In Sanskrit, "ayur" means "life" and "veda" means "science." Ayurvedic diet is the Hindu science of eating to promote long life and optimum health. Add this to my Recipe Box.
A Balance of Energies
In Ayurvedic belief, all foodstuffs have positive (warming), negative (cooling) or neutral energies and must balance with the energies of each human body. Food, not medicine, constitutes the first defense against ailments caused by imbalances. Ingredients used in cooking vary widely in different regions but many foreign influences (Moghul, Greco-Roman, Portuguese, British) have been Indianized to incorporate Ayurvedic philosophy.
The Healing Properties of Tastes
In Ayurvedic diet, six tastes each possess specific healing properties: sweet, sour, salty, pungent, bitter and astringent. It makes no difference whether a diet is vegetarian or non-vegetarian; traditional meals incorporate all of them.
Seasonal Cooking
Seasons are governed by earth elements and food helps the body adjust accordingly. In summer, when "pitta" (fire) dominates, cooks emphasize cooling foods such as salads. In winter, "vata" (air) rules, so to protect against ailments like arthritis, diets are rich in warming foods like beans, grains and meat. In spring-autumn, "kapha" (earth/water) holds sway and foods such as honey, greens and millet ward off bronchial complaints.
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