Jigyasa Giri

We are what we eat. In the fast paced life, we have lost touch with our roots and age old wisdom that has been passed down the ages from Mother to daughter. Tradional cooking habits were developed according to the region, environmental conditions etc. "Sukham Ayu" is an excellent book for someone who wish to benefit from this vast ocean of traditional knowledge.
Ayurveda tells us that food has to be eaten in proper quantity, keeping seasonal and regional availability in mind, and with all the six rasas present in every meal. This would seem like a rather tricky balancing act! How does one remember so many rules and yet eat without anxiety? Is ideal eating at all possible, one may ask. From its vast ocean of wisdom, Ayurveda gives us a simple, magical answer: balance a meal in the proportion of ½ portion solid, ¼ portion liquid and ¼ portion air. This means that a meal must include solid preparations like rotis, vegetables and rice, liquid preparations like soups and dals and little sips of water as well. For air to move in the last quarter, one must stop eating just before the stomach is completely full.
Presented in uncomplicated fashion, easy to comprehend and practical for everyday usage, this is a must for everyone who wish to cook keeping in mind the ayurvedic insights. The books’s subtitle “Cooking at Home with Ayurvedic insights” is so appropriate. It makes the tenets of Ayurveda easy to follow in your home with ingredients to be found in most Indian kitchens. Exotic ingredients are certainly not a prerequisite to great cooking! It is how we use the simple ingredients available in our kitchen wisely, that is imporant in day to day cooking. Sukham Ayu just tells us that!… (meer)