The science of Ayurveda was inspired and developed by the great masters and seers of ancient India. Ayurveda is perhaps the oldest science of life, a system of diet, healing and health maintenance that is deeply spiritual in origin. In this indigenous Health science of our country, all the principles of the food and nutrition included in this time tested science is based according to atmosphere of our country. According to Ayurveda the health of an individual depends on tripods that is food, sleep ,and brahmcharya. In this tripods food occupies the first priority place.
Ayurveda sees medicine and diets as complementary rather than separate. No one can expect to retain vitality or recover from disease without the appropriate knowledge of the powerful effect of food has on physical health, mental clarity and spiritual progress.
Ayurveda described the human body and the body of the universe as composed of the Prana-energy, the vital life, force, which benefits in the form of earth, water, fire, air and ether. An imbalance of these elements in our body is experienced as illness, discomfort, or pain. These elements are kept in harmony by a healthy body that consumes them through breath, food, water, sunshine, exercise and sleep. Ayurveda perceived foods such as grains, fruits vegetables, seeds, beans, herbs and roots as vital carriers and balances of the energy of prana in the body. The power of these foods manifests only when they are used in proper combinations and in complete coordination with the unique conditions of each individual. This is where the the profound effects of Ayurvedic food reveal themselves.
Applying Ayurvedic principles to our food preparations create a higher state of health and freedom from sickness. Food preparation or Indian Cuisine through Ayurveda principles is as much scientific as a traditional scriptures. It is something more than a different collection of ingredient recipes. Food is essential to growth, but there is more to its preparation than recipes. The Ayurvedic preparation of recipes is most exquisite in its exotic tastes, aroma, and colours. When people try Ayurvedic recipes, they discover deep sense of fulfillment and satisfaction. Their whole system respond to the nourishment that comes from the subtle tastes and aromas of the special blend of spices. The subtle spices and aromas play a vital role in bringing us to a deeper level of health and wellbeing.
When the three elements of our body Vata, Pitta and kapha in balance and have harmony in the body, they promote optimal health. They are extremely harmful when they are out of balance. For this reason one must follow the Ayurvedic dietary system to keep these elements in balance. One should take diet having six Rasas ( Tastes) sweet, sour, salty, bitter, pungent and astringent for achieving proper health. Our traditional method of food preparation as well as intake also contains all these six tastes like spices, vegetables, flavours, juice etc. are generally bitter, pungent and astringent, which enrich our food with all the Rasa. Continuous intake of any one of this Six Rasa is also harmful like taking meal that has only Sweet and Sour Rasa.