News and Articles on Ayurveda, Yoga, Kundalini and other Indian way of health and medicines.
In Ayurvedic thought, food is never seen only as a source of calories. Every grain, fruit, spice and herb carries a specific effect on the body. Barley holds a special place because it gives strength while also reducing heaviness. It nourishes the body while helping clear excess Kapha, fat accumulation and sluggishness.
The ripe mango is praised as sweet, nourishing, strengthening and pleasing to the senses. The raw mango, on the other hand, is treated with greater care because of its sourness, sharpness and strong effect on digestion. Classical food traditions therefore prepared raw mango with spices, salt, jaggery and cooling ingredients to make it more balanced and suitable for seasonal use.
In Ayurveda, pomegranate is loved because it combines taste, nutrition and therapeutic intelligence. It is pleasant to the tongue, light on digestion, supportive to the heart, useful for appetite and helpful in restoring strength. Its unique balance of sweet, sour and astringent taste makes it a rare fruit that can refresh the body while also supporting digestive stability.
Hapusha occupies an interesting place in Ayurvedic medicine because it is connected with digestion, Vata-Kapha balance, abdominal disorders, urinary function and the clearing of stagnation from the body’s channels. It is not a sweet nourishing herb like Shatavari or Yashtimadhu. It belongs to the category of herbs that awaken sluggish systems, kindle movement and assist the body where heaviness, coldness, obstruction and accumulation dominate.
In healthcare, data standardization is not merely a technical requirement. It directly affects patient safety, clinical accuracy, medicine availability, prescription quality and the ability of hospitals and digital platforms to communicate with each other.
In Ayurveda, carom seed is valued as a powerful Deepana-Pachana dravya, meaning it helps kindle digestive fire and supports the proper digestion of food. It is especially loved for its role in reducing gas, heaviness, abdominal discomfort and sluggish appetite. This is why ajwain finds a place in everyday foods such as parathas, pakoras, digestive drinks, spice blends, post-meal powders and medicinal buttermilk preparations.
The work is traditionally associated with Mahakavi Shri Krishnaram Bhatta, a scholar-physician known for combining Ayurvedic knowledge with poetic expression. He belonged to a learned Ayurvedic family tradition and is remembered as a physician, teacher and literary figure. His strength lay in presenting medical knowledge in a memorable and refined style, making difficult ideas easier for students and practitioners to understand.
The title itself is meaningful. “Abhinava” means new, fresh or renewed, while “Chintamani” refers to the mythical wish-fulfilling jewel. In the Ayurvedic context, the title suggests a new jewel of medical reflection, a work intended to guide physicians with useful, tested and carefully organised knowledge. It is a book of health, disease management and medical wisdom, created within the Sanskrit intellectual world but preserved through Odisha’s rich palm-leaf manuscript tradition.
The dashboard is being managed by the National Institute of Social Defence, an autonomous body under the Ministry of Social Justice and Empowerment. NISD is also responsible for training geriatric caregivers, making the platform a direct bridge between trained human resources and elderly citizens who need care services.
The title itself is beautiful. Kṣema means welfare, health, well-being, safety and auspicious living. Kutūhala means curiosity, interest or wonder. Kṣemakutūhalam may therefore be understood as “the curiosity for well-being” or “the delightful inquiry into health.” This is a fitting title because the book is not merely about recipes. It is about the complete relationship between food and human life. It asks how food should be selected, cooked, served, eaten, digested and adjusted according to season, constitution, appetite and health.
