Before being considered an art, hobby, or profession involving culinary skills, India has viewed food through the lens of ‘Rasas’ and ‘Doshas’. In Ayurveda, there are three doshas (body constitutions): Kapha, Pitta, and Vata. Additionally, there are six tastes (Rasas): madhur (sweet), amla (sour), lavana (salty), katu (pungent), tikta (bitter), and kashaya (astringent).
These tastes master the tongue, and balancing them corresponds to balancing the doshas in the body. In simple terms, what you eat determines your health.
India’s culinary tradition is a blend of science and art. According to Ayurveda, every ingredient is made of some combination of the five elements (Panchamahabhuta): Air, Fire, Water, Earth, and Space. Different combinations of these elements create the six tastes. Each taste demonstrates qualities attributed to two of the five elements. For example, the sweet taste is made up of Earth and Water, making it heavy, dense, and moist. Eating sweet foods in excess increases Kapha dosha, as it shares the same elemental qualities.
A balanced diet includes a healthy combination of all rasas, tailored to the dosha of the individual. The traditional Indian Thali is a perfect example of a meal balanced in all rasas.
When eating, follow the right order to reap the benefits of each rasa. Start with madhur rasa (sweet foods), as they are heavy and take longer to digest. Then, move on to sour and salty foods, followed by pungent, bitter, and astringent foods.
The three doshas are sensitive to the circadian rhythm, the sun, and seasonal changes. Therefore, lifestyle and diet should be adjusted accordingly to stay healthy.
By understanding and applying these principles, you can achieve a balanced and healthy life through your diet. Embrace the Ayurvedic art of eating, and let it guide you to better health and well-being.
