Ayurveda-Kochkurse
Live & Interactive • Doctor-Approved Recipes • No Special Equipment Needed
What is Ayurveda Cooking?
Ayurveda cooking is the practice of preparing food according to classical Ayurvedic principles. It treats every meal as a daily intervention - choosing ingredients, spices and techniques that suit the eater's constitution (prakruti), current state (vikruti), the season, and the time of day.
It is not a single cuisine. Ayurveda cooking is a framework - the same one that informs the daily kitchens of Kerala, Tamil Nadu, Karnataka, North India and the European Ayurveda retreats - built around six tastes, three doshas, and a small set of essential techniques.
Done right, Ayurveda cooking is not restrictive. It teaches you to read your own body, your own kitchen and the season you are in, and to adjust accordingly. Our sessions show you how to do this with whatever ingredients you have.
What You'll Learn
The Six Tastes (Shadrasa)
Sweet, sour, salty, pungent, bitter and astringent. How to recognise them, how to balance them in a single plate, and why a meal that includes all six is the classical Ayurvedic ideal.
Cooking for Your Dosha
Vatha, Pitha and Kapha eat differently - and well. You'll learn how to adjust the same recipe for different health conditions, and how to cook a single dish that works for a family with three different doshas.
Seasonal Cooking
(Ritucharya)
What to eat in each season? Ritucharya - Ayurveda's seasonal regimen - is one of the most practical and underused parts of the tradition. Every session adjusts to the current season.
Classical Techniques
Tempering (tadka), slow simmering, the right use of ghee, when to soak grains and pulses, and the order in which spices enter the pan. The small craft choices that distinguish Ayurvedic cooking from generic "healthy" cooking.
Spices as Digestives
Why does every classical Ayurvedic kitchen keep the same handful of spices - cumin, fennel, coriander, ajwain, ginger - and how to use them in the everyday meals you're already cooking.
Cooking for Your Dosh
Vatha - Warm, Moist, Grounding
Cook with warming spices, healthy fats and longer cooking times. Soups, kichdi, ghee/oil-roasted vegetables, well-cooked grains. Avoid the cold and the dry - raw salads and crackers are not friends to Vatha.
Pitha - Cooling, Sweet, Calming
Cook with cooling spices like coriander, fennel and cardamom. Favour sweet, bitter and astringent tastes. Plenty of leafy greens, mild dals, coconut, ghee and cooling rice dishes. Go easy on chillies, garlic and fermented foods.
Kapha - Light, Warm, Pungent
Cook light and dry - millet, barley, lightly cooked vegetables, plenty of pungent and bitter tastes. Ginger, black pepper, turmeric and trikatu spice mixes. Less ghee, less dairy, smaller portions, longer gaps between meals.
How a Session Works
• Pick a date from the live calendar. You'll receive a Zoom link.
• The recipe sheet for the session will be sent in advance.
Step 1. Book Your Spot
Step 2. Set Up Your Kitchen
• Lay out your ingredients before the session starts. No special equipment is needed - a regular stove, a heavy-bottomed pan, and the spices listed in the ingredient sheet.
Step 3. Cook Along, Live
Step 4. Eat and Discuss
•Watch the demonstration carefully technique up close.
• The doctor will be explaining the recipe and the ingredients with their medicinal properties, followed by the demonstration.
•At the end, you can discuss your queries with the doctor.
Who You'll Cook With
Mr. Joshy Sebastian
Executive Master Chef
Fondly called as Chef Joshy, the executive chef of the iconic 'Vapika' Restaurant at the 'The Nattika Beach Ayurveda Resort'. Introduced to the culinary world in the year 1990 and since then he has been working in Ayurveda & local cuisine serving healthy and mindful recipes to our guests for the last 29 years. He worked in various culinary roles in different parts of India and Europe. He has been credited for introducing 1080 varied Ayuveda dishes at our Restaurant 'Vapika' and his recipes are specifically designed to balance each constitution, with an emphasis on simplicity, ease and sound nutrition. During his stint with the company, he has created a brand name for himself among our patrons mainly from Europe. He has written 3 books till date on Ayurveda and local cuisine. His books 'Healthy way to eat, 'Lovely way to eat' and the recent edition 'Sattva' is an authentic guide of the Ayurveda approach to food and tasty cooking. All of his 3 books continue to be a hot-seller among our guests
Who These Sessions Are For
Beginners welcome
You don't need any prior Ayurveda knowledge. You don't need to be a confident cook. Every session starts from the ingredients and walks through every step.
Anyone with a dosha imbalance
Tiredness, irregular digestion, stress, dry skin, restless sleep - the small everyday signs of dosha imbalance respond best to what you eat every day, not to what you take occasionally
Curious cooks
If you already cook, Ayurveda gives you a framework that makes sense of why some meals leave you energised and others leave you heavy. You'll never look at your kitchen the same way.