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India's Healing Cuisine Of Ayurvedic Cooking

Ayurvedic Cooking - India's Healing Cuisine

In India, roughly 80% of the population is cared for under the auspices of ayurvedic medicine. It is estimated that about 70% of the population lives in rural country. It is not surprising then that most of India's population also has its cuisine tied to the properties of ayurvedic cooking.

Ayurvedic cuisine is also called by some the 'Healing Cuisine.' Still others call it 'Yoga Nutrition.' Other labels for this unique kind of cuisine are the 'Asian System of Tastes' and 'Individual Body Type Nutrition.'

Don't be confused, however! Ayurvedic cuisine is not a fad diet or a flash in the pan theory about nutrition. This basic lacto-vegetarian diet that is so widespread throughout all regions of India is truly a way of life.

This cuisine is very complex and has many ties in spiritualism and the overall care of one's body, mind and spirit. I am giving an overview of this fascinating and complex Indian cuisine.  Seek out more information if you are interested at



Photo Credit:  Flickr BEP PHOTO


Photo Credit:  Flickr EmmyBoop

Tridosha Theory of Ayurvedic Cuisine

One of the main tenets of ayurvedic cuisine is the tridosha theory and how it describes individual temperaments.

What does this have to do with cuisine? The dosha theory isolates certain characteristics in people and uses food to create a positive balance in the individual's life.

It should be noted that people can be different doshas on any given day which may be caused by life circumstances or imbalances - but the attributes for each dosha remain the same. The foods that one consumes is then meant to stabilize that individual dosha for the time being.

Pitta Dosha Characteristics:
- Passionate about many things
- Determination
- Good digestion
- Initiates
- Energetic
- Strong willed

Vata Dosha Characteristics:
- Flexibility
- Agile mind
- Creative
- Mentally and physically always on the go

Kapha Dosha Characteristics:
- Strength
- Endurance
- Fluid in movement
- Calm
- Focused or grounded
- Stamina

It is the belief that these 3 life forces or energies control the activities within a person's body. It is further believed that certain diseases or maladies are directly related to the way the doshas are balanced within the individual, the person's physical state and mental and lifestyle factors.

Through food combinations and proper nutrition using ayurvedic cuisine principles, it is believed that illness can be cured or at least kept in check and wellness will fluorish.


Photo Credit:  Flickr Kirti Poddar

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The Six Tastes and Other Theories

In ayurvedic cuisine, it is believed that there are 6 tastes - and that as much as possible, these 6 tastes should be consumed at every main meal. The 6 tastes are as follows:

  • Sweet
  • Sour
  • Salty
  • Bitter
  • Pungent
  • Astringent

Note: Chutney has 5 of the 6 tastes in it! The only one lacking is salty. Indian spice blends also can have all 6 of the tastes in them but most often, meals are a combination of foods from each group to assure balance.

Another way that ayurvedic cuisine classifies foods and applies them to eating habits is by the effect they have on non-physical aspects of the body - the mind, heart, senses and spirit. There are 3 such classifications:

Sattvic Foods:
1. These foods are the purest form of foods.
2. They evoke mental clarity, emotional well-being, sensual balance and help to coordinate function between body, mind, heart, senses and spirit.
3. These foods should be prepared fresh and consumed whole as much as possible.
4. These foods are good for overall fitness and balanced energy.
5. Sattvic foods include cereals, honey, herbs, sprouts, seeds, nuts, legumes, butter, milk, fresh fruits, fresh vegetables, leafy greens, juices, whole meal bread.

Rajasic Foods:
1. These foods are salty, dry, sour, hot and bitter.
2. They are not necessarily good for mind and body balance.
3. These tend to over-excite the body and cause restlessness of the mind.
4. Rajasic foods include chocolate, sharp spices, tea, coffee, eggs, salt, fish.

Tamasic Foods:
1. These foods are not good for the body or the mind.
2. These foods can cloud the mind and take away energy. They also cause a feeling of lethargy.
3. These foods can destroy disease immunity.
4. Overeating is a tamasic manifestation.
5. Tamasic foods include alcohol, meat, tobacco, onions, garlic, over-ripe foods and any food that has been fermented.

Note: Even though rajasic foods are not as 'good' for the individual as sattvic foods, they are a necessary part of the ayurvedic diet to incorporate some of the 6 tastes.

It is recommended that sattvic food choices be selected at every meal to promote a healthy diet and nourishment for all the senses.

Certain foods are also classified as best eaten in autumn and winter months to fortify immunity and prepare the body for the coming spring and summer. This is called the cycle of nature. (See table below)

Still further, there are foods for each day of the week that are consumed according to color because of their astrological associations. (See table below)


Photo Credit:  Flickr Joisey Showaa

Cycle of Nature - Foods by Season


(March 21-June 20)

(June 21-September 21) 

(September 22-December 21) 

(December 21-March 20) 

Apples, bananas, mangoes, pears

Apricots, bananas, berries 

Barley, maize, rice, wheat 

Buckwheat, millet, wheat 

Barley, buckwheat, wheat

Bitter melon, cantaloupe, grapefruit

Mung beans, peas, red lentils

Garbanzo beans, kidney beans

Garbanzo beans, lentils

Grapes, honeydew melon, lychees

Split peas, urad beans

Mung beans, red lentils

Mung beans, split peas

Mangoes, peaches, pineapple

Cabbage, cauliflower, cucumber

Split peas, soybeans, urad beans

Asfoetida, cardamom, cumin seeds

Plums, water chestnuts, watermelon

Egglant, mustard greens, squash

Arwi root, bitter melon, carrots

Fenugreek, honey, mustard seeds

All juicy fruits 

String beans, tomatoes, zucchini 

Green vegetables, mushrooms 

Oregano seeds, saffron, turmeric

Squash of all kinds

Apricots, bananas, berries

Onions, peas, plantain, potatoes

Bitter melon, cucumber, eggplant

Salads with celery, kohlrabi, spinach

Coconut, dates, figs

Red beets, spinach, string beans

Ginger, pumpkin, radishes, zucchini

Salads with lettuce, radishes

Mangoes, melon

Winter squash, turnips, butter




Buttermilk, cheese, ghee, kheer




Cream, milk, rabri

Foods for Each Day of the week

Sunday Sun Gold/Brown 



Moon Color/Pale Blue 






Pear Green 









Black/Dark Blue


Photo Credit:  Flickr Missy and the Universe

Cooking Utensils for Ayurvedic Cuisine

Very few utensils are used in the preparation of ayurvedic cuisine. 

In many parts of India, plates and eating utensils are not used.

Breads are used to scoop up foods and only 2 fingers (usually the first 2 on the right hand) are used to eat with.  Food may be presented on palm leaves and eaten from there.

Some common utensils used in India in preparing ayurvedic cuisine are:

  • Heavy wok
  • Cast iron skillet
  • Mortar and pestle
  • Rolling pin (thin, tapered kind)
  • Round rolling board
  • Tongs
  • Ladle or large cooking spoon
  • Skimmer or perforated spatula
  • 4-sided grater
  • Cheesecloth or cotton tea towels
  • Bread cloths

Another theory in ayurvedic cuisine and in keeping with the tenet of eating sattvic foods is that bread that is older than 8 hours old is becoming a rajasic food and within a short period of time will also become a tamasic food. The theory behind this is that foods should be eaten in as fresh a state as possible to promote health of mind, body and spirit. Foods should also be eaten in as pure a form as possible - or as near to their natural state as possible.

Grains, nuts, and other nonperishable foods are considered sattvic because they are still in their natural state, although ayurvedic principles dictate that you not store beans or flours for long periods of time. They, too should be consumed as soon as possible.


Indian Food


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Photo Credit: Flickr avlxyz
Photo Credit: Flickr Rainer Ebert
Photo Credit: Flickr avlxyz
Photo Credit: Flickr Purdman1

Foods - The Basis of Ayurvedic Cuisine

Milk- This can be converted into cheese, yogurt and buttermilk. It is also used to make up many dishes such as the basic 'butter' called ghee and help make up sweet dishes such as kheer. Milk is also used as a milk fast for curative purposes for many ailments.

Grains - Wheat is a staple but is not consumed raw. It is made into wheat flour which in turn makes the many natural breads. It is ground just prior to using to ensure freshness.

Rice - Brown rice is regarded as healthier because the husk is still intact.

Dals- These are the beans and legumes that make up the bulk of the Indian ayurvedic protein source.

Fruits- Apricots, bananas, coconut, dates, figs, grapes, grapefruit, lemon, mangoes, papayas, peaches, pineapple, plums, pomegranates, raisins are all part of ayurvedic cuisine. They are all used for their taste properties from tart to sweet. Most desserts come from fruits.

Vegetables- Arwi Root (taro), bitter melon, red beets, sweet carrots, cucumbers, plantains, white potatoes, spinach, sweet potatoes, tomatoes, turnips are all used with the same eye to maintaining the 6 tastes.

Sweetners - Honey and raw cane sugar.

Nuts - Nuts are used to make nut milk, nut oil, and nut butter. Almonds are used to make almond paste, almond milk, almond milk yogurt, almond butter and almond oil. Cashews are used to create cashew nut milk.  Pistachios are used in cooking though not in great quantities to prevent indigestion. Walnuts are used but sparingly as well.

Flavorings and Spices- These can be categorized into sattvic, rajasic and tamasic and are each used for their properties according to recipes. (See table below for categorization)


Photo Credit:  WikiCommons Flickr Deepak

Flavorings and Spices of Ayurvedic Cuisine

Flavorings and Spices- These can be categorized into sattvic, rajasic and tamasic and are each used for their properties according to the recipes.



Ajwain seeds 


Cardamom/Green cardamom




Bay leaves 


Cumin/Black cumin

Black peppercorns



Fenugreek seeds


Flax seeds

Fenugreek leaves

Rose water







Photo Credit:  Flickr Eliazar

Some Ayurvedic Cuisine Tenets

  • Mealtime should be pleasant - stones, flowers and garlands should create a beautiful atmosphere
  • Serve guests, elders, and children first - offering grace to God for the food
  • Wear loose-fitting garments to aid in digestion and promote health
  • Eat when relaxed - wash hands, face and even feet before eating
  • Only use clean utensils
  • Eat only freshly cooked food to absorb its energy
  • Eat only when hungry - lukewarm water should be taken between meals and meals set at 6 hour intervals (except for the ill or children)
  • Avoid between-meal snacks - even liquids - except lukewarm water
  • Do not take water with a meal or before - avoid it for 1 hour after eating
  • Do not eat too slow, do not eat too fast - thoroughly chew all food
  • Eat at regularly scheduled times of day - even 2 meals a day, breakfast and a meal before sunset are acceptable
  • Rest after lunch and walk after dinner
  • Eat fruits, nuts, seeds, cream, yogurt, rice, cereal or sprouted grains for breakfast
  • Eat freshly cooked breads, boiled or sauteed vegetables, curries, dals, sweet dishes for main meal
  • Regularly consume milk, yogurt, cheese or cream
  • 1/4 of the stomach should be filled with grains, pulses, legumes, nuts, seeds, and 1/4 with fruits and raw foods, 1/4 with water - the rest should be left empty to allow digestion
  • More liquids need be consumed in summer and more solid food in winter
  • Brushing teeth after meals is essential
  • Avoid eating before sunrise and after sunset
  • Do not eat facing south as this drains energy and creates anger - according to Hindu scriptures
  • Do not eat or drink while walking
  • Cooked food should never be reheated
  • Avoid canned foods
  • Do not mix temperatures in the same meal
  • Do not laugh while eating
  • Do not sleep within 2 hours of eating
  • Avoid tea and coffee for 1/2 hour before meals and after meals
  • Avoid physical or mental exertion or concentration for 2-3 hours after meals
  • Do not drink hot milk before going to sleep - lukewarm is okay
  • Add lemon zest to tea or lukewarm water to aid in digestion
  • Avoid ice or ice in drinks at all costs
  • Bring aromas to the table - 30 minutes prior to eating, aromas should be used to stimulate appetite and calm the senses
  • Drink room temperature water or warm water throughout the day and plenty of it
  • Avoid eating on the run or while doing something else - take time to sit at the table or somewhere to simply enjoy the food and eat it leisurely


Photo Credit:  Flickr Sean Rogers1

Summing up Ayurvedic Cuisine

This is a cuisine that is at least 5000 years old and is still most prevalent in India. It has become integrated into a way of living that has endured for centuries and is a holistically balanced cuisine and diet.

This is a cuisine that does not focus on fats, carbs, proteins, calories, vitamins and minerals.  Instead, it focuses on the tissues that make up the body, aeration, salt levels, balance of body chemistry, and the inherent properties of individual foods and how they interact with each other within the individual body.  It also focuses on the tastes and quality of foods and how the body absorbs these foods.

In short, it is a very well thought out diet that is simplistic in many ways and still teaches principles of good, sound nutrition and advocates healthy eating. Even though this is a cuisine that is thousands of years old, the tenets it supports are still true today in many ways.

Some of the ideas are perhaps singular to the Indian culture, such as not eating facing south, but the overall message of this cuisine still has much to offer Western cuisine, especially when it comes to eating fresh and whole foods.

I have but briefly touched on some of the aspects of this holistic Indian cuisine. There are many, many recipes available but most are based on a few simple 'starters' such as Indian ghee and other key elements of their cuisine. There are many sources for recipes for Indian breads, dals, vegetables, grain dishes and desserts. Check out the links to recipes below. 


Ghee (clarified butter)


- 8 ounces unsalted butter
- 4 whole cloves


Place butter in heavy pan and melt over medium heat until foam rises to the surface. Be careful not to burn the butter.

Add cloves which will help clarification and lend flavor - gently stir. Reduce heat to low and continue cooking uncovered until milk solids collect on bottom of pan and turn golden color.

Remove any crust that rises to the surface and set it aside. Ladle off the ghee, taking care not to disturb milk solids at bottom of pan.

Solids can be combined with reserved thin crust to use later for making parathas (griddle-fried whole wheat bread) or for serving with steamed vegetables or cereals.

Recipe for Garam Masala (spice mixture)

Recipe for Chapatis (bread)

Recipe for Parathas (bread)

Recipe for Paneer (like cottage cheese)

Recipe for Moong Dal Soup

Recipe for Kheer (dessert)

More Information on Ayurvedic Cuisine

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Ayurvedic Cooking

How to Make Indian Bread (Roti)

How to Make Ghee (Clarified Butter)

Whole Grains in Ayurvedic Cooking


Audrey Kirchner (author) from Washington on October 17, 2013:

Thanks for the comment and for stopping by Toytasting~

Toy Tasting from Mumbai on October 16, 2013:

Really found your hub insightful. I knew about the Saatvik and other forms. But, they can be linked to foods as well, came as a new information. Thanks for sharing the information. :)

punamdharkar from India on January 25, 2012:

Really like this Hub and the gentle way in which you have indicated best practices. Sharing and voted up.

chandra on December 25, 2011:

Akircher, This is awesome information and presentation. I have psoriatic arthrtis for the past 10 years. Nothing has been working out so I took path of ayurveda. Present I am taking treatment in ARYA VAIDYASALA JOTTAJJAL KERALA INDIA. This is 28 days intensive treatment. Your website is of a big help for my future lifestyle. Thank you one more time.

Audrey Kirchner (author) from Washington on November 29, 2011:

Thanks, Kris - for the read and leaving a comment.

Kris Heeter from Indiana on November 29, 2011:

I love many of the Ayurvedic cuisine tenets that you list! Thank for sharing this.

kerlynb from Philippines, Southeast Asia, Earth ^_^ on November 04, 2011:

Talk about a well-written and very detailed hub. I had to read everything from the start to the end to appreciate ayurveda. I would like to incorporate into my diet all the bases of ayurveda cuisine, except for milk perhaps.

Thelma Alberts from Germany on August 21, 2011:

This is a very informative hub. Although I am doing ayurvedic massages, I still have to learn more about ayurvedic cooking. I have learned a lot from this hub. Thank you. Voted up.

Audrey Kirchner (author) from Washington on June 21, 2011:

Gary Neal - I am pleased to receive your kind comments and glad you liked~

Gary Neal on June 21, 2011:

Thanks so much for the post. I absolutely love Indian food, and this may possible be the best post I've ever come across in my long search of the internet for good Indian food. Thank you, thank you.

Audrey Kirchner (author) from Washington on August 10, 2010:

Thanks so much for stopping by, Ago - glad you liked it!

ago on August 10, 2010:

Thanks for the information on India's healing Cuisine.

Audrey Kirchner (author) from Washington on August 03, 2010:

Ken - Thank you for your detailed comment! I'm so glad I could aid in encouraging you to go to the restaurant to get your favorite food!

I am not a curry fan myself though I'm trying to talk myself into trying it more. I love pita though and have recently found some little tiny ones that are just perfect for some of my recipes. Of course, I look at them and think hmmm - I can make those.

By the way, there is nothing sexier than a man with a vacuum in one hand and a spatula or mixing spoon in the other....or so I tell my Bob.....after 35+ years of marriage though, it hasn't worked all that well. He BBQ's and that is it. He is my most ardent taste tester, however, and for that, I am eternally grateful! (And he does vacuum - it doesn't get much better than that!)

Enjoy your cuisine holiday! It is making me hungry now and I am waiting on breakfast time! It may be a long, long day!

saddlerider1 on August 03, 2010:

I can see how you would have a brain freeze numbness after all this beautiful work of art was completed. I loved it all, wonderful dialogue and pictures then the videos to top it all off.

I love Indian cuisine and have enjoyed many dishes over the years. Something about always feeling healthier than when I came in. I especially love chicken curried, but most curried anything:0)...Pita I eat often and love stuffing different veggies and meats into them. I am so hungry now for Indian food:-) thanks for this great hub. I rate it UP big time. I'm off to my favorite restaurant, you didn't think I was going to try to make the above dishes did you? LOLLL no way..

Audrey Kirchner (author) from Washington on August 03, 2010:

Thanks so much for commenting, Candle62! Glad to be of service.

candle62 from London on August 03, 2010:

I have learned a lot from this hub thankyou

Audrey Kirchner (author) from Washington on July 11, 2010:

Thanks for stopping by, Micky - and if you can't do it at home, restaurants are the next best thing!

Micky Dee on July 10, 2010:

There's only me at home so I can't do all this for me but I'm hankering to go to an Indian restaurant!

Audrey Kirchner (author) from Washington on July 02, 2010:

De Greek - no one would ever expect a De Greek (especially one as wise as you) to bite their proverbial tongue. Thanks so much for stopping by - long time, no see. Hope to be back to writing one of these days soon and appreciate the tag. I am not a curry fan myself but was fascinated by the cuisine. I do not plan on 'not laughing' though ever while I eat - it is part of life for me!

De Greek from UK on July 02, 2010:

Following a trip to India about which I have written a hub, when it comes to a choice between Indian curry and arsenic, as far as I am concerned arsenic is always my first choice by a mile and Indian curry an also run. Now this tendency of mine to be spacious with comments appears to have caused me the loss of Indian friends, but the De Greeks are an impulsive lot and cannot keep their mouths shut. Wonderfully written hub, child :-)))

Audrey Kirchner (author) from Washington on July 01, 2010:

I wondered if that statistic was true or not - so I truly appreciate you bringing that to my attention~! I shall have to go back and fix that or ammend it because I hate giving false statistics! I probably should have added 'as of this date' or from 'this source'....thanks so much for taking the time to point that out though. I actually found the cuisine so interesting (and overwhelming in all its many aspects) that I ended up not covering ALL of it because I did not want to lose everyone in the name of trying to give the basics! I am glad that it meets with your approval!

Shalini Kagal from India on July 01, 2010:

Wow! That's a very informative and detailed hub! I'm amazed at the various aspects of the ayurveda in our food that you've covered! Just one little comment if I may - over 60% of the country are non-vegetarians and contrary to popular belief, there's a vast amount of beef eaten in the country :)

Audrey Kirchner (author) from Washington on July 01, 2010:

Maita - Thanks so much for your kind comment and for stopping by.

Fetty - It is a fascinating cuisine and I had no idea it was so complex when I started researching it. Like you, I certainly have learned a lot! Thanks so much for stopping by and for your kind comments as well.

Money Glitch - That, too is fascinating. I barely touched the surface of some of the philosophies that go along with the cuisine and you should do a hub on the doshas! Thanks so much for stopping by and your kind comments as well. Audrey

Money Glitch from Texas on June 30, 2010:

Great hub, I began learning about the Doshas last year and have started listening to a few cds that contribute to helping the 3 stay within balance. However, have not taken the time to venture into the food yet, but it is my intention to do so.

This hub is a great place to start. Bookmarking for future reference. Thanks for sharing your insight and congrats on being a contender for this week's contest. :)

fetty from South Jersey on June 30, 2010:

Amazing hub. Could not be more thorough. I know very little about this cusine; so I have bookmarked this and will be trying my hand at a few of your recipes. The photos, the history and all the extra knowledge is so well presented. Congratulations on a magnificent job!

prettydarkhorse from US on June 30, 2010:

Congrats my dear, truly deserving, I have learned a lot from this hub, Maita

Audrey Kirchner (author) from Washington on June 30, 2010:

Charanjeet - Thanks for your colorful and kind kudos....many brain cells were destroyed in the making of this hub....I am after all blond. Thanks again!

charanjeet kaur from Delhi on June 30, 2010:

Holy Sh*t, lol this was my first reaction after reading this hub. It is such a comprehensive hub, though it was long to read enjoyed the level of detail in this hub. Kudos for such an informationa hub.

Congrats on this weeks nomination, Wishing you all the luck and hope you win. It is a difficult choice of all well deserving hubbers but My vote goes to you :). Cheers and happy hubbing.

Audrey Kirchner (author) from Washington on June 30, 2010:

Thanks, Ocean - appreciate your stopping by.

Holle - As always, thanks for commenting - and it is an amazing cuisine. I particularly enjoy the 'to do's' and 'not to do's' but don't plan on giving up laughing when I eat - yet.

Loren's Gem - Thanks so much for your kind comments and for stopping by.

Loren's Gem from Istanbul, Turkey on June 30, 2010:

Your hubs really amazes me akirchner! This one's just another of your wonderful hubs with great information. Haven't known so much about India's healing cuisine (though I've just heard roughly about it) until you wrote this comprehensive hub.

Congrats on the nomination and keep up the good work! Rating this up! :-)

Holle Abee from Georgia on June 30, 2010:

Beautiful hub! I especially liked the seasonal section!

Paula from The Midwest, USA on June 29, 2010:

Hello Akirchner, this was a very informative and interesting hub. There is a lot one can learn here, thank you for sharing it! Great hub, Ocean

Audrey Kirchner (author) from Washington on June 29, 2010:

Katie - Thanks so much for your kudos. As usual, you always manage to tag me at the best time to boost my spirits.

Katie McMurray from Ohio on June 29, 2010:

Girl, this is fantastic, I love vegetarian food and these fantastic Indian lacto-vegetarian tips are exciting for new are fresh ideas to a vegetarian diet. This is a great wealth of information. love Love LOVE IT! Voting it all things that are good! Thanks :)

Audrey Kirchner (author) from Washington on June 28, 2010:

Thank you Apricot for stopping by - I don't think I'm going to apply that one to my own lifestyle - it would be impossible!

Bengali Bratisha from Italy on June 28, 2010:

Fascinating! And very extensive! I was interested to read the Ayurvedic tips for eating - I didn't realise laughing while eating was a no-no! Oh dear, I'm going to have to revise again!

Audrey Kirchner (author) from Washington on June 25, 2010:

Thanks so much for your kind words, Prasetio.

prasetio30 from malang-indonesia on June 25, 2010:

I like Indian food. Especially curry. It can use a goat meat or chicken. This time I found something complete about Indias healing Cuisine. Nice presentation. Good combination between text, table, pictures and video. This was very rare hub. I think this information useful for us. Thank you very much. I really learn from yours. I rate this Up.


Audrey Kirchner (author) from Washington on June 23, 2010:

Exactly - it is an incredibly complex yet unbelievably simple way of life! I think it would take us all a while to adapt if we could but I enjoyed learning it all.

Pamela Oglesby from Sunny Florida on June 23, 2010:

I think it would take a long time of living in India to learn all of that stuff. You covered a great deal of information in great detail and I loved the pictures along with the explanations.

Audrey Kirchner (author) from Washington on June 23, 2010:

Judy - Thanks so much for commenting - my buttons were not working before - appreciate the tag and yes, it was confusing learning about it. I wonder if I could live it!

Myawn - thanks for the tag.

myawn from Florida on June 23, 2010:

love the choc chip cookies nice hub informative about Indian foods

Audrey Kirchner (author) from Washington on June 23, 2010:

Thanks again, BJ - is it possible to fry those brain cells though with too much in-depth thinking? Seriously, after all that I think I should get some chocolate chip cookies but alas, I shall have to 'settle' for oatmeal!

Thanks for all the are the wind beneath my I know I'm going over the edge when I start up with it will be the Beer Barrel Polka!

drbj and sherry from south Florida on June 23, 2010:

Audrey - you head-weary? Doubtful. Where others have a handful of brain cells, maybe 25 or 30 at most, I am convinced you have at least 31! :)

Humor is my favorite subject - next to choc. chip you know what's.

And again - this is an AMAZING HUB. From someone who knows what it takes.

judydianne from Palm Harbor, FL on June 23, 2010:

Wow! is all I can say. Very informative hub. It seems it would be difficult to remember all the rules and what day to eat what. The Indian culture is so colorful.

Audrey Kirchner (author) from Washington on June 23, 2010:

BJ - Can you tell that I'm getting weary in the head? Now I'm mixing up my words - I need to WRITE about something else - oy vey!

Audrey Kirchner (author) from Washington on June 23, 2010:

Feline Prophet - Thanks so much for your kind words and I do hope I covered it 'pretty well'. There was more to say but I was worried that it would become a blur if I kept on!

Thanks, Sandy - appreciate you stopping by.

Hello, hello - I do think my brain has been worn out especially by all that research! You do yours as well so you probably know what I mean! I may have to give my brain a rest for a while. As always though, thanks to you for your sweet remarks.

Crewman6 - Thanks for your kudos as well. It was fascinating studying up on it all. As I said, there was more to cover and many recipes but I felt I was going to muddy up things if I kept on going! Thanks so much for stopping by....I may have to take a vacation after all this studying!

Crewman6 on June 23, 2010:

That was a magnificent hub. I loved seeing a window into another culture, especially as it pertains to diet and health. I can't imagine how you manage to do all that work and still have a life! Great work.

Hello, hello, from London, UK on June 23, 2010:

I am being lazy but drbj said it all. There is not possible way of adding or stating something else. Your are just great, Audrey. Thank you very much for doing this fantastic research.

Sandy Mertens from Wisconsin, USA on June 22, 2010:

Thanks for the information on India's healing Cuisine.

Feline Prophet on June 22, 2010:

Well done - that was a truly comprehensive hub. I don't think most of us in India are aware of half of these things...typical taking things for granted!

Audrey Kirchner (author) from Washington on June 22, 2010:

BJ - you never cease to lift me from the doldrums called my little blonde brain! I actually am so exhausted after doing that one that I think I'm doing 1 more and may give it up for the contest....I think I smelled my brain frying while I worked on this - or was that the ghee?

Ghee whiz....the thought of chocolate chip cookies and ghee, now that might cure me of dreaming about my missing chocolate!

And yes, the graphics were the icing on my dosha - I was going to try and do a comprehensive overview of Danish cuisine seeing as how I'm Danish but now that I've burned all those brain cells, I'm only left with cheese...cheese and ghee....I think I need to take a serious break from food and right about something I know about - humor! Thanks for dropping in and giving me a laugh!

drbj and sherry from south Florida on June 22, 2010:

What a fascinating, revealing, mind-blowing hub, Audrey. Educational, attractive, more than informative and simply over the top. Those graphics and those videos are the icing on the cake. Oops. I mean the flavoring on the dosha. You must have worked your mind muscles to the bone creating this work of art. And thanks for letting me know that Sunday is my day - brown and gold food

Of course - chocolate chip cookies made with ghee.

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