Warming Spices for Fall: The Heart of Pav Bhaji

Bhanu Patel
4 days ago
2 min read

As the air turns crisp and the leaves deepen into shades of amber and maroon, our bodies naturally crave warmth, nourishment, and grounding.

Fall invites us to slow down, to savor, and to support our digestion and immunity with foods that kindle our inner fire.

In Ayurveda, this is the season of Vata—cool, dry, and light—and what better way to balance these qualities than with warming, aromatic spices?

In our Fall Ayurvedic Cooking Class on November 23rd @ The Kitchen Melrose, we’re celebrating this seasonal shift through one of India’s most beloved dishes: Pav Bhaji – hearty, vibrant, and deeply aromatic.

Before the vegetables even hit the pan, the magic begins with the spices. We began by slowly roasting layers of spices—each group chosen not only for flavor, but for their digestive, warming, and Vata-balancing properties.

The Warming Spices for Fall:

✨ Star anise brings sweet warmth and soothes digestion.

🌶️ Whole red chilies and black peppercorns stoke Agni, the digestive fire.

🌿 Coriander, cumin, and fennel provide warmth without overheating—perfect for Fall.

🌸 Cinnamon, bay leaf, and cardamom offer sweet, earthy comfort and improve circulation.

🌱 Cloves and black cardamom add depth, grounding, and respiratory support.

Once cooled, we ground these toasted spices and blended them with Ayurvedic seasonal allies—amchur, dry ginger, Kashmiri chili, hing, and turmeric—each supporting digestion, immunity, and warmth from within.

This spice blend captures everything we love about Fall cooking: cozy, aromatic, nourishing, and grounding. It's a reminder that preparing food is not just a task, but a ritual. A way to care for the body, honor the season, and connect deeply with tradition.

Stay tuned for our class—where we’ll explore how ingredients we know, and love transform when approached through Ayurveda. Think warmth without heaviness, spice without heat, satisfaction without sluggishness.