As a food writer, I have been exploring the science of Ayurveda and nutrition for more than a decade and it was wonderful to be a part of yogathon along with other yoga and wellness experts, organised by YogLove http://www.yoglove.in and share my knowledge and creativity with a splendid audience today.
I spoke about certain tenets of Ayurvedic cooking, the benefits of Sattvic food, nutritional aspects and immunity building properties of some foods and showcased a lovely date and nut Kheer with black raisins, pistachios and dried rose petals.
It was a day well spent…thanks to everyone who was a part of the audience and for sharing great feedback.
Although I wanted to pull out a purple Kanjeevaram since I was working in the kitchen in hot and humid Mumbai, I decided to wear a beautiful light purple Mysore silk saree that was a gift by a family friend at my wedding. And I wore it only now after so many years and I’m glad I inaugurated it finally! Dussehra and Mysore silk are an apt combination reminiscent of the Dussehra festivities in the Mysore palace.
