Aahara Kalpana

Indian food unlike many other continental food is prepared with different oil, spice, flavours, essence etc. These are not there attract the foody people. The process is there to secrete salive, create interest in food, eliminate distraction from food and properly digest the food taken.

Coming back from my last diversified article on Basanta ritu charya, today I write some thing about the proper guide line for intake of food.

There are seven Kalpana or program which are to be considered during intake of food.

Swabhava (say nature)- By swbhava some food are guru (heavy)/ laghu (light), snigdha (rich by ghee)/ ruksha (dry) etc.

Samjoga– By combination food behaves differently.

Samskara– By samskara or value addition food acquire new properties.

Matra (Quantity)- Amount of food is to be considered.

Desha (Geoclimatic condition)- Regionality of food and the person.

Kala (Time)- Kala waits for stages of disease, digestion and season.

Upyoga Bybastha– It says about the dos and don’ts during intake of food.