The great Indian heritage of thousands of centuries has inspired Indian cuisine to be the most fulfilling, levitating, energizing and medicating cuisine in the world. Encompassing the broad spectrum of flavours, aromas and textures, Indian cuisine is the most comforting and delightful cuisine all over the world.
The delight and comfort of Indian cuisine are inspired by ancient Ayurvedic Science and practices. Ayurveda translates to the Science of Life. It teaches us the art and science of how we should live and eat to live a healthy and happy life. It is a gem given to India by Charaka Muni and is still practiced today in the entire world as a natural treatment.
Ancient Hindu scholars recognized the medicinal significance of the simplest ingredients and derived ways for how we can make the most of every meal of the day to stay energetic, healthy and happy.
Rice
Rice is an integrated part of the Indian cuisine from North to South. It's said that for Indians, a meal is not complete without it. Rice is enriched with essential carbohydrates and proteins. Rice is one of the oldest cereals in the world and being versatile, it can be made in hundreds of different ways and rice recipes such as idle, album, rice cakes, rice cookies, etc.
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It's a good source of energy and has a cold potency, therefore it's only favourable to eat during the day before sunset for good digestion. To make its potency warm, just add bay leaves and black pepper while cooking and you can eat it in the evening. As per Ayurveda, to properly digest rice and gain its nutritional benefits it must be chewed 25 - 30 times until it becomes a paste in the mouth before swallowing.
Dal
Legumes are a staple of nearly every meal in the Ayurvedic diet. Even snacks and desserts are made with them. Legumes have a significantly different type of protein than fish, eggs, cheese, meat products, and poultry. It takes work to digest vegetarian proteins, so if you're not familiar with legumes, cooking them with digestive spices can be beneficial. Beans, dals, and lentils are highly nutritious and serve as a vital source of protein, complex carbohydrates, fiber, and vitamins for vegetarians. These legumes are not only delicious but also incredibly versatile. They can be utilized in various ways, including salads, appetizers, soups, main courses, side dishes, and even desserts. They complement the other ingredients in the thali and enhance the overall flavour and nutritional value of the dishes they are used in. For every occasion, you can make a finger-licking dal recipe with the vast variety of dal recipes available.
Roti
In Ayurvedic texts, Wheat is mentioned as a grain that provides strength to the body and vitalizes the Vigour of the Body, referred to as Ojas. Whole Wheat Roti decreases Vata and Pitta doshas of the body, but due to its gluttonous nature, it is not as favorable for Kapha dosha. Wheat is a good source of nourishment and repairs joint problems.
Vegetables
Ayurveda has described Vegetables and their properties and has vastly divided its categories into various Prakrutis and Doshas. Vegetables contain Prana-Shakti or Life Supporting Energy. According to Ayurveda, vegetables must be cooked well before eating for proper digestion.
Ayurveda has recognized that in nature, foods resemble the shape of the human body part that it's associated with. For example, broccoli looks like little lung sacs and it aids in dealing with several kinds of chronic cancers and diseases associated with the lungs, walnut looks like a little Brain, and its primary benefit is also associated with improving brain functionality. Several other foods such as kidney beans are linked with improving the Kidney, sweet potatoes look like the pancreas and can help improve a diabetic’s glycemic index and so on.
Vegetables, according to Ayurveda, must be cooked on medium to low heat with little ghee or oil and steamed in a little water. Vegetables are great for adding in other dishes like rice and lentils to make a different dish.
Curry
Ayurveda tends to balance all the 3 energies of the body namely Vata, Pitta, and Kapha with its practices. Authentic Indian curry demonstrates just that. Ayurveda forms the basis of spices for most Indian curry recipes we see today. Indian curry usually starts with a tomato or onion paste, seasoned with spices like chilli powder, turmeric, cumin powder, and garam masala.
Curd
Curd is the most widely consumed dairy item and it is known for its Ayurvedic digestive properties. Curd contains active probiotics which boost digestive processes and clean the gut. It also said that eating curd may help the elderly's immune system respond better. Curd has less lactose and galactose than milk and is a good source of bioavailable vitamins, minerals, and folate. Despite being so medicinal, it is necessary to eat it as directed in the Ayurveda to get the most benefits out of it.
Curd's unctuous and sour properties are mostly favourable for Vata dosha. But its sourness can upset Pitta, and its cold potency might irritate Kapha. Thus, it is essential to comprehend one's Prakriti, or constitution. Ayurveda recommends cur to be consumed during the day, especially at lunchtime. Curd has qualities that increase Kapha, but you can counteract this by adding a pinch of black pepper or cumin powder. This mixture facilitates digestion and keeps mucous from building up.
Sweets
Ayurveda says, “Begin your meal with a sweet delight.” And it has its scientific reasons. Usually, we eat the dessert after the meal as sweet dessert releases good hormones to make us feel satisfied after the meal. But Ayurveda says the opposite. According to Ayurveda, the order of the meal should begin with something sweet to create a sweet outset, followed by something sour and salty in the middle, and something pungent, bitter, or zesty in the end.
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Sweets, to be nourishing and beneficial, should be made with brown sugar or jaggery powder, as white sugar is not a good choice for healthy meals. Some of the most nutritional sweets in Indian cuisine are Khajur Katli, Khowa-gud Gulab jamun, Besan Sheera, Shrikhand, Moong Dal Halwa, Almond Kheer, etc.
Oil
Oils that are available today in supermarkets, packed in plastic and kept on the shelf to showcase the crystal clear and radiant appearance, marketed with labels such as “Refined”, “Heart Health”, “Gamma Oryzanol”, etc. are not suitable for human consumption. According to Ayurveda, for cooking, one must use Ghee, Butter, or Cold-pressed oils like coconut oil, groundnut oil, mustard oil, and sesame oil.
Traditional Indian thali is principally made with cold-pressed oils, following the guidelines of Ayurveda. In the North, Cold-Pressed Mustard Oil or Kachhi Ghani Sarso Tel is used for making dishes like Sarso Ka Sag, Mango, and several other kinds of pickles, Achari Bhindi, Masala Katahal or Jackfruit Sabji, etc. In the South, Cold-Pressed Groundnut Oil or Coconut Oil is more commonly used to make South Indian dishes like Idli Sambhar, Coconut Chutney, Rassam, Mendhu Vada, etc.
Use Of Spices
Like many other civilizations across the world, Ayurveda kitchens are fundamentally centered around the spice box. An average dish can be transformed into a wonderful feast for the senses with the help of spices and their powerful scents. Every Indian household smells different with the unique aromas of spices that also reflect their true nature of cultural integrity.
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For thousands of years, Ayurveda has extolled the virtues of spices as superfoods. Additionally, the majority of spices provide health benefits like boosting immunity and facilitating digestion. Every meal that incorporates spices has the potential to improve well-being and health.
Spices are used in almost every dish in the Indian thali and it fuses all the dishes to make it a harmonious and flavorful rollercoaster of mixed emotions that we experience. Through spices, the Lentil Soup gets its enriching flavor, Curry gets its depth, and Sweet and Sour elements at the beginning and the end of the meal leave its everlasting reminiscence.
Conclusion
Even though Indian cuisine and thali are a vast topic, we tried to mention some of the key elements of Ayurveda included in Indian thali and how one can make the most out of their meals.
Indian thali is truly a Garland of Ayurvedic gems that, when worn correctly, can amplify the beauty of our body, mind, and soul.