Eating in Style : The Ayurveda Way

A lot is being spoken about eating in a sustainable way, reducing wastes including waste water, being conscious about dumping toxic chemicals into our environment and being able to recycle stuff. As I sit back and ponder along these lines, I can't help but think how the traditional way of eating food served on banana leaf met all these requirements. 

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CURRY LEAVES : The little green miracle

Curry leaves are a staple tempering ingredient in many South Indian dishes, yet it's mostly never consumed. Many believe it's part ends once it has been thrown into hot oil, imparting its strong and unmistakable 'curry' flavour and it need not be consumed thereafter. Well, maybe by the time you are done with this blog, you may never fish out that humble curry leaf to be thrown away ever again! The curry tree is a tropical to sub-tropical tree, native to India and Sri Lanka. Its leaves are used in many dishes in India, Sri Lanka, and neighbouring countries. Often used in curries, the leaves are generally called by the name 'curry leaves', although they are also literally 'sweet neem leaves' in most Indian languages, as opposed to ordinary neem leaves which are very bitter.

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TURMERIC: A Golden Spice

In Indian cooking, that pinch of turmeric is believed to impart colour more than flavour or anything else. Yet, Ayurveda recognised the potential of this spice ages ago and today, herbalists, naturopaths and a host of holistic Doctors rave about turmeric being a wonder spice, with almost miraculous health benefits. Back in India it is still common practice to go to bed with a warm glass of milk and turmeric.

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