Source: lite.epaper.timesofindia.com
NEW DELHI, INDIA, December 4, 2009: Taking grandmas home remedies to a grander level, ayurvedic cooking – all about the right mix of spices and foods is the new buzz in the kitchen.
Cooking the ayurveda way is sheer chemistry: Food properties, what type goes with which spice, how to snap the time, temperature and mix right and mapping all this to a persons constituency. Its about rediscovering basic principles, says 27-year-old Kaushani Desai, a Mumbai SNDT Food & Nutrition graduate, now ayurveda cooking instructor.
Modern-day nutrition paradigm is fundamentally flawed, says Desai. It categorizes people on the basis of their disease. So all diabetics are clubbed together , as are heart patients. But thats not how it is in real life. Ayurveda works on the principle that every individual is unique in how he responds to food.