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News and Articles on Ayurveda, Yoga, Kundalini and other Indian way of health and medicines.
Siddhānna Prakaraṇa: The Ancient Indian Science of Cooked Food in Bhojanakutūhalam
This is not a casual cookbook. It is a serious work of Indian dietetics where food is studied as nourishment, medicine, discipline, taste, ritual and daily health practice. In the Indian tradition, cooking was never seen as merely the transformation of raw ingredients into meals. It was the refinement of nature through fire, water, ghee, spices, timing, vessel, season and digestive intelligence. Siddhānna Prakaraṇa preserves this worldview with great clarity.
Camphor in Ayurveda: Karpura, the Fragrant Cooling Jewel of Indian Medicine
The Sanskrit name Karpura refers to camphor, traditionally obtained from the camphor tree, botanically known as Cinnamomum camphora. In Indian homes, it is often called Karpooram, Kapur, Karpuram or Pachai Karpooram, depending on language and region. Ayurveda values Karpura for its strong aroma, subtle action, cooling impression, lightness and ability to awaken the senses. It belongs to the group of substances where even a tiny quantity carries powerful influence.
India Crosses 5 Lakh Organ Donation Pledges, Marking a Major Milestone in Life-Saving Healthcare
Organ donation is one of the most powerful acts of humanity, offering patients with organ failure a renewed chance at life. The latest milestone shows that more citizens are recognising the importance of donating organs and tissues after death, especially at a time when the demand for life-saving transplants continues to remain high across the country.
Bhojana Kutuhala: The Ayurvedic Book That Turned Food Into a Complete Science of Health
The text is attributed to Raghunatha Ganesa Navahasta, also known as Raghunatha Suri, a 17th-century Maratha scholar. He belonged to a period when Sanskrit learning, Ayurveda, temple culture, royal patronage and regional culinary traditions were all active. Bhojana Kutuhala stands at this meeting point. It gathers the older wisdom of Ayurvedic classics and combines it with practical knowledge of cooking, diet, food processing and daily eating.
Horse Gram in Ayurveda: Kulattha, the Ancient Pulse of Strength, Warmth and Deep Cleansing
The botanical identity of horse gram is Macrotyloma uniflorum, also historically recorded under Dolichos biflorus. It belongs to the legume family and grows well in dry, difficult conditions. This hardy nature reflects its food character. It is dense in strength, warming in action, and suitable for people who need energy, lightness and stimulation of sluggish digestion. Traditional communities used it especially in rainy and cold seasons, after heavy meals, in states of excess Kapha, and in food routines meant to reduce heaviness.
Prime Minister Modi Leads 12th International Day of Yoga Celebrations at Kolkata’s Red Road
The Prime Minister also appreciated the people of Kolkata for their participation in the “Swachhta Se Swagat” initiative. He said the civic responsibility, hard work and dedication shown by citizens in maintaining cleanliness had set an inspiring example for the rest of the country.
India Emerges as One of Asia-Pacific’s Most AI-Ready Healthcare Markets
India’s digital public infrastructure gives the country a strong foundation for this transformation. Digital health IDs, electronic health records, telemedicine platforms, online pharmacies, digital payments and health-tech startups are creating a more connected healthcare ecosystem. When these systems are combined with AI, they can support better triaging, appointment planning, patient education, preventive care and follow-up management.
Bhavaprakasha Nighantu: The Ayurvedic Materia Medica That Preserved India’s Living Pharmacy
Acharya Bhavamishra wrote at a time when Ayurveda had already developed a vast intellectual foundation. Earlier classics had explained the principles of life, disease, diagnosis, surgery, pharmacology, rejuvenation, purification and dietetics. Bhavamishra’s achievement was to collect, arrange and refresh this knowledge for the needs of his own age. His work preserved the authority of the ancient tradition while also showing awareness of new diseases, new drugs, new trade routes and new medical interactions.
Lentil in Ayurveda: The Strength-Giving Dal That Nourishes Without Heaviness
In Sanskrit, lentil is commonly known as Masura. It has been used in traditional Indian food for centuries as a strengthening pulse. Ayurveda describes Masura as laghu and ruksha, meaning light and dry in quality. Its taste is mainly kashaya and madhura, astringent and mildly sweet. Because of this nature, it is useful for balancing excess Kapha and Pitta, while people with strong Vata tendency should cook it with enough ghee, warming spices and moisture.