FOOD COMBINATIONS

One of the topics I’m most passionate about because I’ve seen it work in practise, both in my favour when I follow these principles, and against me when I choose to ignore them.

The idea of correct and incorrect food combinations has been passed down to me by family during my time spent in India. However during my study of Ayurveda I have gained a more comprehensive insight into this topic.

Understaning your dosha

A brief introduction into the concept of ‘dosha’ within Ayurvedic philosophy

Sauerkraut recipe

This is a traditional sauerkraut recipe but with an Ayurvedic twist: I have added some spices that increase digestion to enhance this already wonderful side dish

parantha recipe

How to make punjabi paranthas. This is how my nan (Bibiji) used to make them….

Garam masala recipe.

This is a basic garam masala recipe which you can tweak according to your taste and/or Ayurvedic body type. I also give you a brief overview of its benefits and how/when to use it…

Beetroot chutney

Here’s a recipe for one of my favourite homemade chutneys. This recipe was inspired by my time at Benares in Mayfair. This chutneys uses local ingredients together with spices and jaggery- which all work together to provide a dish with a multitude of the Ayurvedic tastes: sweet, sour, salty and pungent