For 5,000 years, Ayurveda has taught that food is medicine. Indian cuisine is deeply rooted in this philosophy — every spice combination, cooking method, and ingredient pairing has a purpose beyond flavour. Here's how your favourite curry is healing you.
The Three Doshas & Indian Food
Vata (Air/Space)
Needs: Warming, grounding foods
- • Lamb Rogan Josh (warming)
- • Chicken Korma (grounding)
- • Dal (nourishing)
- • Basmati Rice (calming)
Pitta (Fire/Water)
Needs: Cooling, mild foods
- • Chicken Korma (cooling cream)
- • Raita (yogurt cools Pitta)
- • Vegetable Biryani (balanced)
- • Coconut dishes (cooling)
Kapha (Earth/Water)
Needs: Light, spicy foods
- • Chicken Madras (stimulating)
- • Tandoori items (dry heat)
- • Vegetable Jalfrezi (light)
- • Ginger tea (digestive)
Ayurvedic Principles in Jaflong's Kitchen
- Six tastes in every meal: Sweet, sour, salty, bitter, pungent, astringent — a balanced curry hits all six
- Fresh ingredients: Ayurveda values freshness — we cook to order, no pre-made bases
- Digestive spices: Cumin, ginger, and fennel aid digestion — present in most of our dishes
- Seasonal eating: Warming curries in winter, lighter dishes in summer — natural Ayurvedic balance