Nourish & Thrive: Cooking with Intention – Pulao & Raita Ayurvedic Cooking Workshop Recap
- Bhanu Patel
- 4 days ago
- 3 min read
What a week! Last week’s Ayurvedic cooking workshop was a beautiful gathering of community, creativity, and conscious nourishment.
In collaboration with Herbstalk, we gathered in The Kitchen to prepare a vibrant Ayurvedic Vegetable Pulao and a refreshing Raita—delighting in their flavors while also exploring the deeper healing qualities of each ingredient. Food was truly our medicine. 🌿 If you missed it and would like to participate in the next cooking class, leave me a comment below or reach out to me directly and I'll add you to our waiting list!
Soon, we'll post the video of the cooking class in our Resources section on my website! Come back soon and check it out!
Ayurveda in the Kitchen
Ayurveda teaches us that food is not just fuel—it’s one of the most powerful tools for cultivating balance and health. In this class, we leaned into that philosophy by using spices and herbs not only for taste but for their profound healing qualities.
Here's a glimpse at some of the Ayurvedic wisdom we infused into our cooking:
Bay Leaf: A quiet digestive stimulant that gently kindles agni (digestive fire) and supports the breakdown of heavier foods.
Cumin: Helps awaken sluggish digestion and enhances the absorption of nutrients—an unsung hero in many spice blends.
Cardamom: Aromatic and bright, this spice helps clear mucus, soothes sore throats, freshens breath, and offers a calming effect on the stomach. (Bonus tip shared in class: A pinch of cardamom with ginger in your coffee can help offset its effects on the adrenals!)
Cinnamon: Warming and circulatory—it brings energy to cold hands and feet and supports heart health by helping lower cholesterol.
Clove: Small but mighty, clove supports digestion, eases nausea, and is a known remedy for toothaches.
Coriander: Light and sweet, it uplifts the spirit and heart while being a gentle detoxifier that clears heat and toxins from the blood.
Ginger: A cornerstone of Ayurvedic cooking—this fiery root boosts digestive strength, absorption, and assimilation of nutrients. We also talked about enjoying Ginger Pickle before meals to awaken agni—find the simple recipe in the free ebook here.
Garlic: Bold in flavor and action—it strengthens immunity, supports cardiovascular health, and stokes the digestive fire.
Celebrate the Season with Ayurveda
We also talked about being seasonally and intuitively creative with your Pulao. While the recipe we made together was a spring-inspired version, I encourage you to explore other combinations using what’s fresh and available. Spring vegetables like asparagus, radish, and onion are perfect additions. You can also try making your Pulao with a mix of basmati rice and quinoa—a lovely way to bring in more fiber and protein while keeping it light and easy to digest.
And remember: Ayurveda isn’t rigid. It invites playfulness, experimentation, and a return to your own senses. Tune in to your body and what it needs.
A Recipe, A Ritual | An Amazing Ayurvedic Cooking Workshop
Making Pulao & Raita together wasn’t just about technique—it was a chance to slow down, connect with the rhythm of the kitchen, and nourish ourselves in a holistic way. Thank you to everyone who joined, asked thoughtful questions, and brought their full presence. The energy in the room was warm, bright, and deeply supportive.
I’ll leave you with this: Every time you cook is an opportunity to heal. Whether you're sautéing cumin seeds or whisking yogurt into raita, you're creating something sacred—something alive with intention.
Stay tuned for more seasonal cooking classes to come, and keep experimenting in your kitchen with love. Here is a recipe for you from our cooking class to try! Please let me know how it goes and send me a photo!
With warmth and spice,
Bhanu
