Ayurvedic cuisine: holistic medicine
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. 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.
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.
Fresh delights from Traumhotel’s Ayurvedic cuisine
Our Ayurveda chef, Balvinder Walia, from Punjab/India is sure to put a smile on your face with his outstanding culinary delicacies. With over 30 years of experience in Ayurvedic cooking, he delights with the finest nuances of taste and a rich selection of flavours. All meals are prepared with home-made Ghee and fresh herbs, and always according to the principle of the three doshas. Spices also play an important role. They give the dishes their unique flavour and, at the same time, have a therapeutic effect.
Our tips for your Ayurvedic diet
Ayurvedic cuisine is known for its unparalleled healing properties, which it owes not least to the spices used. Fennel, for example, is cooling and sweet. It detoxifies the body, purifies the excretory organs, relieves the spleen and liver, and helps to break down fat. Even people with respiratory problems benefit from this spice. Then there is curcuma, which purifies the blood, strengthens the organism, and supports protein digestion. It also helps with skin problems. Cardamon provides clarity and fresh breath. Added to milk, it neutralises its mucus-forming effect. Laurel strengthens the immune system, which is perfect for the cold season. Just like ginger, which also counteracts nausea, intestinal problems, and sore throat.
Other important and traditional spices in Ayurvedic cuisine are fenugreek, asafoetida, ajwain, coriander, and neem, a natural antibiotic. Each of them, when used correctly, can alleviate physical and emotional ailments. We will be happy to tell you more about them during your yoga holiday in Austria, so that you can also take advantage of the knowledge at home.