Abstract

A CRITICAL REVIEW ON AYURVEDIC CUISINE: BRIDGING ANCIENT CULINARY SCIENCE WITH MODERN NUTRITION, THERAPEUTICS AND BIOECONOMY

*Dr. Mahashweta Das, Prof. (Dr.) Khagen Basumatary

Abstract

Ayurvedic cuisine is a holistic dietary system that integrates nutrition, culinary practices, and therapeutics to promote health, prevent disease, and maintain physiological balance. Classical Ayurvedic texts regard Ahara (diet) as one of the Trayopastambha (three sub pillars of life) and describe food as Mahabhaisajya (the greatest medicine). Unlike conventional nutrition, Ayurvedic cuisine emphasizes on individual constitution (Prakriti), digestive capacity (Agni), seasonal adaptation, and appropriate food processing. This review critically examines the principles of Ayurvedic cuisine with special reference to classical culinary preparations mentioned in Samhitas along with Soopa Shastra, and explores their relevance in the context of modern nutrition, therapeutics and the emerging bioeconomy. Integrating these traditional principles into healthcare and food industries may support preventive healthcare, nutritional security, and sustainable economic development.

Keywords: Ayurvedic Cuisine, Soopashastra, Ahara, Nutrition; Therapeutics, Bioeconomy.