Indulging in Ayurveda’s six tastes, Indian-style
Purvi Kamaliya, a travel enthusiast from India, still remembers the healthiest lunch of her life. “It was in the state of Gujarat, India. The lunch plates there are typically prepared, keeping the six tastes mentioned in Ayurveda, in mind. The food is wholesome, including grains, pulses (any dry legume that grows in a pod), dairy items, and perfectly balanced oil, combined with ghee (clarified butter). This food isn’t just healthy, but also unbelievably lip-smacking,” she says. The delicious, wide-ranging variety of lunch foods in this region include cooked, green vegetables seasoned with Indian spices, known locally as undhiyu, lentils cooked with a perfect blend of sweet, sour, pungent, salty, bitter, and astringent tastes, rice, and soft chapatis, cooked on an open fire, and greased with ghee. “Barley chapatis, seasoned with curry made from spiced up curd, (dhokla), are a distinctive dish. This scrumptious meal ends with a glass of buttermilk, mixed with cumin seed powder.” Spices and ingredients typically used in the preparation of these foods include dried fenugreek leaves, and seeds, ginger, coriander, cinnamon, cloves, garlic, chili powder, turmeric powder, lemon juice, and bay leaves.