🌿 What’s on the Menu? A Look Inside My Ayurvedic Summer Cooking Class

Bhanu Patel
Jun 16
2 min read

What’s on the Menu? Ayurvedic Summer Cooking with Bhanu Patel

When I plan an Ayurvedic cooking class, I begin with more than a recipe. I begin with the season. I ask: what is nature doing? What is the body asking for? What would bring balance, softness, and clarity at this time of year?

For our upcoming Ayurvedic Summer Cooking Class on Tuesday, June 17 in Melrose, I’ve chosen a menu that’s simple, sattvic, and designed to gently cool and restore the body.

These dishes are deeply rooted in the rhythms of summer and offer more than nourishment — they offer support for digestion, nervous system calm, and connection to the present moment.

Here’s what we’ll be preparing together:

🥣 Khichari

Khichari is Ayurveda’s classic comfort food — made with basmati rice, split mung dal, ghee, and carefully chosen spices. In summer, I adapt it to be especially light and easy to digest.

Why it supports summer balance:

Provides nourishment without heaviness
Calms the digestive fire (agni) without extinguishing it
Gently clears the gut, especially if Pitta has built up
Offers grounding for a season that often feels intense or depleting

We’ll cook it slowly, with intention — and you’ll get to experience how even the simplest ingredients can become deeply healing when prepared with awareness.

🍆 Ravaiya (Stuffed Baby Eggplant)

Ravaiya is a traditional Gujarati dish I love bringing into the summer kitchen. We stuff small, tender eggplants with a spice mix that includes coriander, turmeric, and sometimes a hint of sweetness. Then we slow-cook them to allow all the flavors to deepen.

Why it supports summer balance:

Eggplant has a naturally cooling, moist quality
The spices used support healthy digestion without overheating
It's satisfying and grounding — a beautiful balance to the lightness of Khichari
It brings joy! Ayurveda teaches us that food should also uplift the heart

Many people think Ayurvedic food is bland — but dishes like Ravaiya prove otherwise.

🥛 Takra (Spiced Yoghurt Drink)

Takra is one of Ayurveda’s most beloved digestive remedies, especially in the heat of summer. It’s made by blending yogurt with water, cumin, salt, and sometimes fresh herbs like cilantro or mint.

Why it supports summer balance:

Helps cool excess Pitta (heat) in the digestive tract
Aids in assimilation and absorption of nutrients
Supports the gut microbiome gently and naturally
Restores calm after a meal and reduces bloating or heaviness

Takra is traditionally enjoyed after meals — but it’s also a beautiful mid-afternoon support on a hot day.

💛 A Meal Rooted in Intention

Together, these dishes form more than a menu — they form a seasonal ritual. A way to reconnect to the wisdom of food, to pause in the middle of our busy lives, and to care for the body with love.

You don’t need to be an Ayurvedic practitioner to benefit from this class — just someone who’s curious about how to eat more in tune with nature.

📣 Join Me in the Kitchen for this Ayurvedic Summer Cooking Class

We’ll be cooking together on:

🗓️ Tuesday, June 17

🕕 6:00–8:00 PM

📍 The Kitchen, Melrose MA

Whether you’re new to Ayurveda or simply longing for a deeper connection to seasonal cooking, I’d love to welcome you into this warm, nourishing space.

With warmth,

Bhanu