With Sukham Ayu, a new book on Ayurvedic recipes, authors Pratibha Jain and Jigyasa Giri reveal the secrets of longevity through food-health compatibility

Just as a strong and beautiful relationship grows out of compatibility between individuals, so is good health gained when we eat foods that are compatible with our system. According to Ayurveda, ayu or life is an orchestra of body, senses, mind and soul; balance, moderation and compatibility are the conductors of this heavenly orchestra that steer life away from sickness and suffering, thus leading to an existence full of happiness and contentment.

Sukham Ayu, researched at KARE, is a collection of recipes that brings Ayurvedic insights into the underlying relationship between humans and the food they consume. It consists of daily, simple, vegetarian dishes that all Indian homes are familiar with. “Most of the recipes are for daily cooking; home-style recipes are the first step towards bringing Ayurveda and healthy, flavoursome cooking into one’s home,” says Pratibha Jain, who has co-authored the book, along with Jigyasa Giri.

Beginning with a platter of sweet recipes, the book explores the importance of nature insynchronising our lives, doshas, elements, seasons, planetary influences and substances into harmonious co-existence. “The highlight of the book is its simplicity and systematic interpretation of the great tenets of Ayurveda in a way that facilitates easy understanding. The book also acts as a cooking guide, with a detailed description of ingredients and their significance, thus bringing the ancient knowledge into our kitchens,” says Jigyasa Giri.

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