Given my interest in Indian cuisine and culture, I was, of course, aware of Ayurveda. I had seen it mentioned and read a little. I never delved deep.
Perhaps because I am not Indian, I keenly felt what I perceived as my shortcoming. Ayurveda was far away, out there somewhere, high above me — residing on a plane beyond the realm of my understanding.
I was so wrong.
Cooking at Home with Pedatha brought the delights of traditional Andhra cookery within anyone’s reach. All you needed was a stove and pot, a few spices, and a willingness to learn — you, too could make Pedatha’s vangi bath!
With Sukham Ayu, in similar fashion, dear Jigyasa and Pratibha have lifted the veil of mystery from Ayurveda.
With their trademark ease, they have showcased the beauty and simplicity of age-old principles; making Ayurveda accessible to anyone with an open mind so that we may all reap the benefits of this ancient art.
The ability to bridge, through printed word, a world full of physical and cultural divides is truly a gift, and Sukham Ayu is truly a spectacular book. Once more I feel honored to be invited to the table — not only as a guest, but as an eager participant in the kitchen aforehand. All the while, I am embracing Ayurveda, and breathing deeply of the soul-food found in the lush greenery of the Western Ghats, above Mulshi Lake.
soya pulav from Sukham Ayu, served with oat-bran pita and spicy gongura pickle to temper my kapha and vata doshas