Abstract

A CONCEPTUAL STUDY TO EXPLORE THE HEALTH BENEFITS OF AHAR KALPANA WSR TO KRITANNA VARGA

Dr. Minaxhi Mujalde*, Dr. Salil Jain, Dr. Rohit Jadhav and Dr. Pooja Badadwal

Abstract

In Ayurveda, Āhāra (diet) is considered a pillar of health (Trayopasthambha) and a primary tool for both disease prevention and management. The concept of Āhāra Kalpanā—methodical preparation and administration of food—is central to Ayurvedic dietetics. Among various food categories, Kritanna Varga comprises cooked formulations like Manda, Peya, Yavāgu, Vilepī, and Yusha, which are designed to nourish tissues (Dhātu), balance Doṣas, and stimulate Agni (digestive fire). This study explores classical references from Bṛhattrayī, Laghutrayī, and Nighantus, highlighting the significance of Pathya Ahāra in maintaining health and aiding recovery during therapies like Pañcakarma. Unlike modern nutrition that emphasizes macronutrients, Ayurveda tailors food based on Agni, Prakṛti, Ritu, and disease condition, ensuring a more personalized and holistic approach. Classical Ayurvedic preparations are systematically analyzed, including their preparation methods, therapeutic indications, and physiological effects. The paper emphasizes that food is not merely sustenance but a therapeutic agent—when properly selected, processed (Samskāra), and administered, it can serve as Mahābhaisajya (supreme medicine).

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