Traumhotel’s Ayurvedic cuisine: a holistic diet
Ayurveda sees each person as a unity of soul, mind, and body. Its nutritional teachings are based on the principles of the three doshas: Vata, Pitta, and Kapha, which exist in all of us. Just like for our international and regional cuisine, we use fresh, organic products from local markets and farmers for our Ayurvedic recipes with a European touch. This allows us to do without long transport routes and to support local producers. Of course, this is not only in line with Ayurveda consciousness, but also with our philosophy. We not only turn our fresh ingredients into Ayurvedic cuisine, but also into other specialities, classics, and creations from our region and from all over world. Our hotel combines Ayurveda, regionality, and nature to create an exciting culinary mix.
Our Ayurvedic specialities
Our Ayurveda chef Gaurav Parchha prepares every menu with love, care, and ancient Ayurvedic knowledge. Starters such as “dahi ke kabab” (yoghurt kebab), “tandoori pineapple” (grilled pineapple with chilli sauce), “dahi puri” (grilled yoghurt balls with herb sauce) or “potato vatata” (Ayurvedic potato patties with tamarind sauce) are a delicious start to your culinary experience. These are traditionally followed by soups, including “pineapple rasam” (pineapple and tomato soup), the Indian “Mulligatawny” lentil soup with vegetables, or a beetroot soup. The main courses are just as varied, with dishes such as “paneer makhani”, vegetable and coconut stew with quinoa, Indian rice and vegetable stir-fry, or tofu butter masala. For a sweet finish, there is of course a dessert – whether “pistachio shirkhand” (Indian yoghurt dessert), “coconut ladoo” (coconut pralines with strawberry purée), almond panna cotta, or “saffron kheer”, a coconut-milk rice pudding with saffron.
Ayurvedic nutrition
Although Ayurvedic cuisine doesn’t fully exclude meat, we recommend a healthy, meat-free diet if you want to free yourself of emotional baggage. This way, your body needs less energy during digestion, which in turn makes you feel free, strong, and vital. Nevertheless, we want to integrate the versatility of our region and use the best meat from regional farmers for our non-vegetarian Ayurvedic recipes.
