Ayurvedisch kochen

Ayurveda, the ancient Indian healing art that has been practiced for thousands of years, knows how to restore the balance of the doshas - the life energies Vata, Pitta, and Kapha - thereby harmonizing body and mind. In the realm of nutrition, this is primarily achieved through the use of spices and the six tastes: sweet, sour, salty, pungent, bitter, and astringent. Johannes Baumgartner has learned the Ayurvedic culinary art, combining ingredients and spices in a way that creates dishes that are balancing and harmonizing, over many years in Indian temples. His book "Ayurvedic Cooking in Harmony with the Seasons" offers an introduction to the fundamentals of Ayurveda, especially the 7 constitution types (doshas) and the 6 tastes (rasas); it presents 108 traditional dishes - such as Chapati, Dal, Sabji, Baji, Chutney, Raita, Pakora, Samosa, beverages like Lassi, various sweets, and much more.