Food from different parts of India, the history and heritage behind authentic Indian foods.
Ayurvedic literature uses several words connected with rice. Vrihi and Shali refer to classes of rice, Dhanya may indicate the harvested grain or paddy, Tandula refers to the dehusked rice grain ready for cooking, and Odana refers to cooked rice. These distinctions reveal the depth with which Ayurveda examined rice from cultivation to digestion.
The rose commonly associated with classical Gulkand preparations is the cabbage rose or hundred-petalled rose, botanically accepted as Rosa × centifolia L. The multiplication sign reflects its hybrid origin. Plants of the World Online recognises it as an artificial hybrid involving Rosa canina, Rosa gallica and Rosa moschata. It belongs to the Rosaceae family.
The accepted botanical name is Lablab purpureus (L.) Sweet, while Dolichos lablab L. is an older botanical synonym frequently retained in Ayurvedic publications and traditional food compendia. The plant belongs to the Fabaceae family. The Sanskrit name is written as Nishpava, Nispava or Nispavah in different transliteration systems.
Patha is a herb of movement, digestion, cleansing and correction. It is used in classical Ayurveda for abdominal pain, diarrhoea, vomiting, fever, itching, skin disorders and disorders connected with breast milk impurity. Its bitter-pungent taste, sharp quality and heating potency make it a powerful herb for clearing stagnation, supporting digestion and purifying channels.
This root is famous for its strong, characteristic aroma, slightly bitter taste and warming action. In Ayurveda, Kustha is not treated as an ordinary herb. It is a powerful dravya connected with the respiratory system, skin, blood purification, vata-kapha balance and external medicinal oil preparations. Its presence in classical medicine shows how deeply Himalayan herbs shaped India’s healing knowledge.
The word Pippali refers mainly to the dried fruit spike of the plant. It has a slender, elongated shape and a pungent taste. Though it is sharp and warming, Ayurveda gives it a special place because it combines digestive stimulation with nourishing and rejuvenative potential. This makes it different from many other hot spices.
The Sanskrit name Punarnava means “that which becomes new again.” This name reflects the nature of the plant. Even after drying in harsh conditions, it grows fresh again with the arrival of rain. Ayurveda sees this renewing quality as a symbol of its medicinal action. Punarnava helps clear stagnation, reduce heaviness and support the body’s natural ability to regain balance.
Ayurveda honours Shunthi as a daily kitchen medicine. It improves appetite, supports digestion, reduces heaviness, helps clear Ama and brings warmth to the stomach. Because of its sharp, aromatic and heating nature, it is widely used in food, decoctions, churnas, buttermilk preparations and classical formulations.
In Ayurveda, Katphala is mainly valued for disorders involving Kapha accumulation, throat congestion, cough, cold, heaviness, sluggish digestion and excessive secretions. The bark is the most commonly used medicinal part, while the fruit of the plant is also traditionally known in Himalayan food culture.
Saindhava Lavana is valued because it brings flavour without overwhelming the body. Ayurveda treats salt as more than seasoning; it is a substance that affects Agni, doshas, appetite, water balance and tissue softness. Saindhava stands apart because it is considered ruchikara, deepana, vatanulomana and comparatively mild.
