You are what you eat for centuries this has been the basis of most cuisines across the world. But it was Ayurveda, the 5,000 year-plus-holistic Indian health science, which first introduced the art of 'personalised cooking’ or cooking based on the individual body and mental constitution.
Cooking an Ayurvedic meal is a challenge in itself. Ayurveda does not view the process of cooking as separate from that of digestion and nutrition. The focus is on easier digestion and the body's capability of extracting the nutritional essence of the consumed food.
The four weeks Ayurveda nutrition course training and cookery program includes both theoretical and practical aspects of Ayurvedic Nutrition and immunity, Diet for three constitutions, Food Allergy & Dietary Management, Baby & Mother Nutrition, Customs & Manners of eating in Ayurveda, Geriatric Nutrition & Diet, Ayurvedic Diet for common diseases, Nutritional Deficiency Diseases, Ayurvedic Preparation of Malabar dishes, Preparation of Kerala vegetarian dishes.