How do you eat food that matches your temperament and keeps you balanced in mind and body? Perhaps Ayurvedic meals are the answer. A culinary experience tailored to suit each guest’s ‘dosha’ was curated by The Taj Mahal Hotel in Delhi recently. In Ayurvedic medicine, doshas are the three energies – Vata, Pitta and Kapha - believed to circulate in the body and govern physiological activity.
Dr Ipsita Chatterjee, Ayurveda expert at Forest Essentials, supervised the Ayurvedic menu that was prepared at the Taj Mahal’s rooftop Villa Medici restaurant. The dishes were finalised based on feedback to a common questionnaire given to guests earlier.
“In Ayurveda, we believe in both external and internal beauty. So what you eat should be natural, fresh, organic and seasonal. You must have noticed that some people may not be exceptionally beautiful, but have a natural aura, charm and vivacity. This is because of their inner beauty,” says Dr Ipsita. “Whatever you eat reflects on your skin. And whatever you eat should be put on your skin. This was the driving concept behind our collaboration with the Taj.”
Another myth that the dinner dispelled was that Ayurveda has no place for non-vegetarian cuisine. According to Dr Ipsita, it’s a misconception that Ayurveda encourages only vegetarianism.
Understanding doshas
25dmcDr. Ipsita Chatterjee
For those with Vata dosha, the body constitution symbolises air and space. “Meat meant for them needs to be cooked with plenty of butter and ghee,” says Dr Ipsita. “Vata dosha people are thin, have prominent jaw bones and can eat without putting on weight. They have dryness on their skin. They are creative, and intelligent people but can often be indecisive.”
Pitta, which represents fire, symbolises romanticism and commitment to work. People with Pitta dosha are born leaders. “They have a regal way of life and are passionate and intense about what they do. They take pride in their work but life is never stable. Their temperament can both hurt and enlighten,” says Dr Ipsita. “To douse this fire, Pitta dosha people must consume cold foods, herbs, salads and ice cream. They must avoid garam masala and chillies. Mint, fennel, and coriander should be used liberally in their food. Rose white tea is recommended. Other coolants are white coriander or a bit of candied rose petal (gulkand) with chilled milk,” she adds.
But what if there’s a craving for red meat? “Warming red meat is contrary to Pitta. So use mint and fennel in your meat portions. You can enjoy your meat and the mint will act as a cooling agent,” says Dr Ipsita. “After meat, have a glass of rose milk. Chicken is a light variant but chillies and mustard are to be strictly avoided. Egg whites can be eaten in moderation.”
Kapha people are like water and earth. Generally they reflect lot of water attributes, says Dr Ipsita. “These people are very loving and patient. They listen to people and are loyal friends. It’s difficult to break into their inner circle.”
Taste test
25dmcGulab Rice Cream
I got to taste a customised menu that was less on flavours but high on keeping me cool.
Aubergine Quinoa and Tofu Salad with mint dressing, steamed fish with mint and coriander and Gulab Phirni, kept me relaxed and in a happy state of mind. Even though I felt like tasting the Irani chicken with saffron rice that was being served to guests with vata dosha, I was advised not to deviate from the menu.
Apart from chicken, guests with the vata constitution, enjoyed including fresh pea soup with pumpkin seed pesto and Andhra sautéed sweet potatoes.
For the steady, cautious and stable Kapha personalities, the menu focused on fresh vegetables, fruits and legumes consisting of dishes like Chickpea and Pink Lentil Ragout, Buckwheat Pancakes, fish steamed with star anise and ginger and Spiced Apple and Walnut Phirni to complete the meal.
