“When mustard crackles in hot oil it releases its healing properties. That’s why tempering with spices like mustard, cumin, fenugreek seeds and adding turmeric is commonly used in Indian food. It is common to almost all recipes in Ayurveda,” says Gita Ramesh, author and entrepreneur. Her book, The Ayurvedic Wellness Cookbook: Recipes for Balance and Rejuvenation, won the best in the world Gourmand World Cookbook Award 2023 at UMEA Food in Sweden recently(July3). It was recognised in two categories —Vegetarian and Diet.
The Joint Managing Director of Delhi-based Kairali Ayurvedic Group, Gita did her Bachelor’s in Alternative System of Medicine and Master’s in Biochemistry. She has previously authored two books — The Ayurvedic Herbal Massage: with an easy to do self massage programme (1999), and The Ayurvedic Cookbook, Get fit in just two weeks (2013) — which were translated to various other languages, including Dutch.
