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Indian Seasonal-Cooking Philosophy


In India, seasonal cooking follows the Ayurvedic system. An Ayurvedic cook is well versed in the different diets for different seasons.  The body needs to change and adjust to the outside environment and our food is one way to adjust to changes in season.   Cooking and eating seasonally creates health. Each season accrding to Ayurveda is ruled by different earth elements.

During summer, (Pitta -Fire) which is a pitta season, individuals are prone for sunburn, acne etc and so it is recommended that cool, light fruits and salads have to be consumed to pacify the imbalances caused by pitta.

During winter,  (Vata -Ether/Air) which is a vata season, people are prone to cold, arthritis, rheumatism etc and so it is recommended that people eat warm, oily and hearty meals like beans, whole grains and meats to lubricate the system against dryness of Vata season.

During spring and autumn, (Kapha -Earth/Water) which is a kapha season, people are prone to bronchial ailments and common colds etc. Ayurveda recommends foods like honey and millet and greens to be included in the everyday meal to dry the body of the mucus.

© Kavita Mehta

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