“Ayurvedic Cooking” with Chef Diwakar Balodi, Head Chef Ananda in the Himalayas

A Gourmet Ayurveda Culinary Workshop with Chef Diwaker Balodi from Ananda Spa & Resort was organised by FLO Kolkata chapter. Members enthusiastically cooked along and created healthy and delicious dishes embedded with the wisdom of Ayurveda.

The workshop focused on curating mindful food choices based on 5 KEY CONCEPTS OF AYURVEDIC COOKING

Balanced digestion
Food Combination
Using Spices for Taste and Effect
Prana Full Foods
A Peaceful Mindset

A good melange of tender vegetables, right herbs and spices integrated with Ayurvedic principles and cooked with loving kindness does it all.
Chef Diwaker Balodi , Head Chef-Ananda Spa Resort, Himalaya brought to the fore his experience of mastering the Indian and continental cuisine, presented in a framework of using fresh produce and ayurvedic herbs, sourced from the Ananda herb gardens.

An alumnus of the prestigious Oberoi Centre for Learning & Development, Chef Diwaker, also works closely with the ayurvedic physicians at Ananda, to curate unique wellness menus, customized to suit the individual body types of the guests.

His personal philosophy is to pair seasonal ingredients together that work in conjunction with each other to nourish the body from within. The approach is to prepare wholesome meals in a sustainable manner that is devoid of any artificial flavoring or preservatives.