Food &
Ayurveda

Light, dry, mobile. Vata types thrive on warm, oily, grounding foods — soups, ghee, root vegetables, warm milk with spices. Avoid cold, raw and dry foods.

Sharp, hot, intense. Pitta types are balanced by cool, sweet, bitter foods — coconut, pomegranate, coriander, cucumber. Avoid excess spice, fermented foods and alcohol.

Heavy, stable, slow. Kapha types need light, spicy, warm and dry foods — ginger, turmeric, lentils, honey. Avoid dairy excess, sweets and heavy oily foods.

Ayurveda aligns meals with the sun's position. Breakfast at sunrise, largest meal at noon (when Agni is strongest), light dinner before sunset. This alone can transform digestion.

All disease begins with weak Agni (digestive fire). Ginger tea before meals, cumin-coriander-fennel tea after, and avoiding cold drinks during meals protect and strengthen Agni.

Every meal should include all 6 tastes: Sweet, Sour, Salty, Pungent, Bitter and Astringent. This ensures nutritional completeness and natural satiety.

Eat in silence or pleasant company. Avoid screens, arguments and reading while eating. Chew thoroughly. Your emotional state while eating affects how food is metabolised.

Foods that cultivate mental clarity and spiritual awareness: fresh fruits, vegetables, whole grains, ghee, honey, milk and natural sweeteners. The diet of yogis and meditators.

Ritucharya — seasonal dietary regimens — protect immunity across the year. Spring detox, summer cooling, monsoon digestive support, winter nourishment.