FIRST DEFINATION OF AHARA FOOD AS PER AYURVEDA
FIRST DEFINATION OF AHARA FOOD AS PER AYURVEDA
Ahara in Ayurveda
In Ayurveda, ahara—meaning “diet” or “what is consumed”—is one of the three pillars of life, along with proper sleep and a balanced lifestyle. More than nourishment, ahara is regarded as Mahabhaishajya (the supreme medicine), the foundation of health and vitality.
Key aspects of Ahara:
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Holistic classification: Foods are grouped by form (Ashit, Khadit, Pit, Lehya), taste, therapeutic qualities, and compatibility.
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Personalization: Diets are tailored to body constitution (prakriti), season, and lifestyle.
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Mindful consumption: Eating without distraction—no talking, reading, or laughing—enhances digestion and well-being.
The Art of Eating with Hands
Eating with hands is more than tradition—it is a mindful practice. The tactile connection heightens awareness, slows eating, and may even improve digestion. Research suggests food tastes better when eaten this way, making meals both nourishing and satisfying.
At our café, inspired by these principles, we celebrate mindful eating—serving dishes rooted in ancient wisdom and modern flavors.
A Family of Cooks
Cooking has been the heartbeat of our family for generations. Our surname, Bhatt, traces back to 1942, when my granduncle was honored with the title Bhattji by leaders of India’s independence movement for successfully managing food arrangements for thousands at the Indian National Congress Conference. My father, too, was a gifted cook, often called upon to oversee weddings and community feasts in and around our village. My aunt, after marrying into a farming family, mastered the art of turning fresh harvests into flavorful meals cooked in clay pots over wood-fired stoves—flavors that still stir nostalgia. My mother refined these traditions, while my siblings carried them forward. Today, nieces, nephews, and even the youngest children continue to perfect our family’s signature dishes.
Introducing Yamini Joshi
Among us, my sister Yamini Joshi has become the torchbearer. Originally from Mumbai and now based in Kew Gardens, New York, she is a renowned cooking instructor and culinary enthusiast.
Immersed in food from childhood in a large joint family, Yamini learned from her mother, aunts, and grandmothers. By ten, she was already cooking family meals. Inspired by our father, whose passion for food brought diverse cuisines into our home, she developed an appreciation for flavors beyond our Rajasthani roots. Marriage expanded her skills further, especially with South Indian cooking.
In 1999, Yamini moved to New York with her husband and daughters. What began as sharing homemade lunches with colleagues grew into a catering business in 2009. Today, as a grandmother of four, she continues to teach and inspire—with a repertoire spanning Indian, Chinese, Italian, Malaysian, and Thai cuisines.
Yamini also has taught and brought joy to every member of the family an interest in cooking different cuisine like Chinese, Italian, Malaysian, Thai, you name it and our upcoming generation professionals like doctor, lawyer, engineers and PhD .
Yamini’s culinary expertise has earned her recognition in Saveur, Food & Wine, The Late Show with Stephen Colbert, Travel + Leisure, Oprah Magazine, MSNBC’s Your Business, WNYC, CBS New York, and more.
