The Ayurvedic cookbook is not only a set of proven recipes, but an insider's look into one of the world's oldest food cultures. Traditional Indian cuisine is famous for its originality and emphasis on health, which is reflected in it thanks to Ayurveda - the oldest surviving medical tradition in the world. Its tireless contemporary promoter, Vinód Verma, is an almost ideal mediator for sharing the millennia-old knowledge of the Orient to the modern rational reader: although she has been practicing authentic Ayurvedic healing for several decades, she has also worked for many years in pharmacological research, and is therefore very well versed in Western medical approaches to diet. In her book, you will find an emphasis on rational justification for what, how and when to eat properly. Although her recipes are based on thousands of years of Indian wisdom, the ingredients for their preparation can be easily obtained throughout the Western Hemisphere today. And if you don't lack a pinch of culinary invention, knowing the eight golden principles of Ayurvedic nutrition will be enough for you to be able to conjure up a dish from even a few local ingredients that will not only have a nutritional but also a regenerative and therapeutic effect on your body.