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Organic Pakoda Kadhi With Plain Basmati Rice

Welcome

Welcome to DivineTaste! I'm Anushruti, a food writer and presenter, health and well being consultant, recipe creator and photographer based in Mumbai, India. My cooking style stems from ancient ayurvedic and sattvic cooking principles, incorporating dishes from around the world using fresh, seasonal and local ingredients! I'm here to help you create magic in your kitchen with dishes that will inspire and nourish you and your loved ones! Together, let's discover the joys and benefits of food that will delight your senses, invigorate your mind and touch your soul!

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Recent Posts from Anushruti's World

Shravan Maas and Food traditions
National Handloom Day
Ayurvedic Superfoods: Cumin
Ayurvedic Superfoods: Coriander
Mental and Physical Well-being Talk for AIESEC India
Ayurvedic Superfoods: Ginger
Vegetarianism for a well rounded lifestyle
Guest of honour at MATS Institute of Hotel management
Ajji
Ayurvedic Food: Proper Nourishment to Combat COVID-19
Divine Taste Of Dussehra: Healthy Cooking Masterclass
Spicy Chili recipe published in What's in your Dabba? celebrity cookbook
Panel Discussion: Secrets of Iskcon Kitchens
Asia Food Congress: Sustainable Food Strategy For A Better Future
Asia Food Congress Awards

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Recent Posts from Divine Taste

Quick and Easy No Cook Burfi | Janmashtami Special Recipe
Healthy and Delicious Vegan and Gluten Free Cauliflower Pizza Crust
Mango Shrikhand | Aamrakhand
Cauliflower Curry
Baked Yogurt Cheesecake
Aralittu or Alittu | Quick and Easy Popped Sorghum Flour Breakfast
Gasgase Payasa | Khus Khus Kheer| Poppyseed Payasam
Sugar free Date and Nut Laddus | Energy Balls
Whole Wheat Laddu | Godi Hittina Laadu
Baby Corn Masala
Drumstick Coconut Curry
Quick and Easy Eggless Mango Mousse
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Anushruti on Golden Turmeric Milk – Immunity Boosting Ayurvedic Drink
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It’s been pouring down heavily in Mumbai and aft

It’s been pouring down heavily in Mumbai and after a weekend out, all I needed was some Rasam and rice to start the week.

A nice pot of Rasam is particularly good when the rains are lashing out and the weather is nice and damp outside.

Earlier I used to go all out and make my Rasam in a Eya Chombu, a traditional vessel made of tin that is used to make Rasam. My cousin Raksha @starreyed_soul had very kindly procured this magnificent utensil for me when she was living in Chennai way back in 2005 or 2006. I got to know recently that there are very few artisans left who are making eya chombu now.

Food cooked in tin is good for the gastrointestinal tract and builds strength and immunity as per Ayurveda.

The intrinsic taste of Rasam and other foodstuffs in olden days was always procured from cooking in traditional cookware.

Those of you who know me well, would know about my love for natural cookware. Happy to be sharing one such treasure from my kitchen with you all today!

Find the recipe for rasam on divine taste: https://www.divinetaste.com/rasam/

Im not just draped in a Paithani saree here, but w

Im not just draped in a Paithani saree here, but wrapped in my maternal grandmother’s love and blessings. Ajji had specifically selected this saree for me as a gift during my pregnancy for my seventh month ceremony. I somehow never got to drape this saree before and wore it for the first time yesterday in her honour and memory!

The saree is further accentuated by heirloom pearls that belonged to my mother in law’s grandmother and were some of the things that were passed on to me again during my seventh month ceremony.

I also shot and edited (editing courtesy Hari) a beautiful modak 54 second reel yesterday only to realise that my reels are still at a 30 second limit. Praying to the Instagram gods that they somehow restore my reels to their expanded 60 seconds soon, as I would love to post it without splitting it into two reels.

Hope everyone had a happy Ganesh Chaturthi!

#ganeshchaturthi2021 #familyheirloom #sareestories

I was overcome by a flood of emotions as I bit int

I was overcome by a flood of emotions as I bit into thambittu, a uniquely shaped Laddu made during the Nag Panchami festival in Karnataka and some parts of Andhra Pradesh. This was very special for me as it was made by Viju Mavshi, Ajji’s younger sister and reached me in one of the mothership’s constant couriers. Every morsel had the taste reminiscent of Ajji’s thmabittus and made me so grateful for having learned it from her.

Śrāvaṇa maas is the fifth month in the Hindu calendar and is considered to be a very holy month. It is dotted by many festivals like Krishna Janmashtami, Balaram Poornima, Rakshabandhan, Nagpanchami and many other celebrations.

Food and traditions are always tied to Indian festivals. In Shravan maas an array of regional delicacies are made tied to the local culture of the region. And such foods are great for the body and the mind as they are nutritious and make us happy!

Although Shravan maas this year is over, the taste of these laddus will linger on as long as I live.

If you want to know more about these unusually shaped nutrient loaded laddus, you can find them on my website www.divinetaste.com https://www.divinetaste.com/thambittu-roasted-gram-jaggery-laddus/ or google divinetaste thambittu to find them.

In Ayurveda there is a lot of emphasis on choosing

In Ayurveda there is a lot of emphasis on choosing intelligent foods that are rich in phytonutrients. Intelligent foods are also charged with prana or positive energy. Sattvic foods like fresh vegetables, fruits and nuts, grains and legumes are rich in prana.

Paying attention to how we feel after eating food also helps us to tap into our inner guidance system that knows what is good for us. This helps is to choose our food intelligently. Certain foods like instant and packaged products may feel good in the moment, but the after effects can be felt in the form of uneasiness, erratic sleep and digestive issues if one pays attention.

After staying away from quinoa for a very long time, I have embraced this seed during my grain free days when I came across locally grown quinoa. The bowl pictured here has red quinoa and a vegetable curry made with cauliflower, carrot, snake gourd and potato. If you want to try the recipe, I have a similar recipe on my website. Google search divine taste cauliflower curry for the recipe.

#intelligentfood #choosewisely #youarewhatyoueat #prana

Monday 🤍 Had my second dose of covid vaccine on

Monday 🤍
Had my second dose of covid vaccine on Friday and the first thought that came@to me after the shot was that I could now travel freely. Travelling from one state to another in India was like travelling from one town to another in the precovid era, but not anymore with changing norms each day!

Coming back to the vaccine, I experienced minimal side effects after the second dose as relayed by fully vaccinated friends and family. I did feel extra sleepy and hungry so weekend was all about much needed R and R.

Looking forward to an exciting week ahead!

#fullyvacinnated #covishield

Lunch today was udon noodles with lots of vegetabl

Lunch today was udon noodles with lots of vegetables. Infact this was more vegetables than noodles. I used red cabbage, red bell pepper, carrots and oven roasted tofu.

The flavourful yet simple seasoning was made of sesame oil, fresh ginger, chili, fresh coriander (cilantro), a generous sprinkling of pepper, a dash of brown sugar, lemon juice and light soy sauce.

Love veggie loaded uncomplicated meals like this! What about you?

My heart is full today with deep gratitude and joy

My heart is full today with deep gratitude and joy as I cooked an elaborate traditional feast after a long time!

There is a very beautiful Sanskrit shloka which says that we are all born in ignorance but receive knowledge and enlightenment through teachers. When I was in the kitchen today, I remembered with gratitude all my teachers due to whose grace, I could prepare this feast today.

Today is also a very special day! Nandotsav is the day after Janmashtami when Nandamaharaj celebrated the birth of lord Krishna with great jubilation, the details of which are described in our Vedic literature. Today is also the 125th birth anniversary of my spiritual preceptor Srila Prabhupada, the inspiration behind @theakshayapatrafoundation and many other food relief programs around the world.

Although I celebrate many festivals throughout the

Although I celebrate many festivals throughout the year, Janmashtami is the festival that I celebrate most elaborately. Many years ago, ajji was there with me to celebrate janmashtami and we prepared 108 special items together.

One of the sweets I had made was this burfi. The recipe was simple and ajji had loved it so much that she wanted the recipe. While I don’t recall if I ever shared the recipe with her, I want to do so today with all of you, in her memory as an offering to the lord on the auspicious occasion of janmashtami.

The offering of bhog to the Lord has been a sacred ritual in India for thousands of years and to this day this unbroken practice is followed in temples and homes of devotees across the world. In the Bhagavad gita, (chapter 9 verse 26), Lord Krishna says:
patram puspam phalam toyam
yo me bhaktya prayacchati
tad aham bhakty-upahrtam
asnami prayatatmanah
which is translated as: “If one offers Me with love and devotion a leaf, a flower, fruit a water, I will accept it.”

But the devotees of the Lord love to offer a wide variety of food based on sattvic principles made with love. Food offered this way is known as “Prasad”. According to the Srimad Bhagavatam, food offered to the Lord belongs to the category of shuddha sattva and transcends sattvic, rajasic and tamasic gunas or the modes of nature and has a unique spiritual energy to it. It is also important to remember whether it is one item or 56 items, it is the love and devotion with which a dish is prepared, is accepted by the Lord.

Based on religion and region, different kinds of foodstuffs are offered to the lord. Many temples follow the ritual of offering food that has six kinds of taste:sweet, sour, salty, bitter, pungent and astringent and 4 types of textures: food are offered to the lord- charvya (chewed) chushya (sucked), lehya (licked) and peya- (drunk).

The secret ingredient in this recipe is the chutney dal also known as daliya or phutana which is nothing but roasted bengal gram dal.

This burfi is very easy to make and requires no cooking. Find the recipe on my website divinetaste.com https://www.divinetaste.com/quick-and-easy-no-cook-burfi-janmashtami-special-recipe/

I love pizza and it's one of those dishes that I e

I love pizza and it's one of those dishes that I enjoy with all its carbs and cheese. So when I heard about cauliflower crust pizza and read about how delicious it tastes, I was not convinced enough to try something that sounds as disparate as this.

One beautiful April morning came my grain free day (ekadasi is the day I fast from grains and beans) and with it the urge to feed something different to my family and I thought why not give cauliflower crust pizza a try!

I still remember it was the first lockdown during the ongoing pandemic and many ingredients were hard to come by, so I counted my blessings to have some cheese in my refrigerator and when I saw that I had other ingredients too, there was no stopping me!

I’m so glad I made this dish on that day as I still remember the taste of this pizza and it is easily one of the most exquisite dishes to emerge from my kitchen.

Find the recipe for this pizza on my website https://www.divinetaste.com/healthy-and-delicious-vegan-and-gluten-free-cauliflower-pizza-crust/

#newpost

In Ayurveda each day is divided into six parts and

In Ayurveda each day is divided into six parts and ten am to 2 pm is when pitta energy associated with fire is predominant. This is also the time when the digestive fire or Agni is the strongest and this is why lunch and not breakfast should be your largest meal of the day taken before 2 pm.

Our digestion is strongest around 12 noon and lunch should ideally be had before 1 pm. Altering our habits and schedules to match the body’s circadian rhythm has immense benefits on digestion, sleep and energy levels.

The kid loves paratha, so I made parathas, a simply cooked lauki or bottle gourd Sabzi and paneer bhurji made from yesterday’s split milk for lunch today and relished it with the mothership’s homemade mango pickle!

Savouring simple home cooked meals is one of the true delights of life!

Way back in 2007 when I was about to launch my web

Once when I was in Bangalore and I was visiting my

Once when I was in Bangalore and I was visiting my grandmother, she gave me a bowl of shrikhand that she had lovingly made with nutmeg and cardamom and charoli seeds. I cannot make Shrikhand and not think of her, more so now since she passed on in december.

Ajji was a phenomenal cook and whoever ate her food had lingering memories of the taste for days and years on end. I still feel a tug in my heart to refer to her in the past tense and it only emphasises the ephemeral nature of life. I was fortunate to learn the art of cooking from ajji and she magnanimously passed on the wisdom and the tips and tricks that were passed on to her from her elders.

As the mango season has come to an end, I made aamrakhand with the last alphonsos of the season in June. Although the aromatic fragrance of the alphonso mango works best for aamrakhand, you could use any variety of mango that is still available to make this delicacy.

P.S- I get many queries about combining mango and yogurt. Mango and yogurt has been consumed for hundreds of years and if the mango is sweet it is not incompatible or viruddha ahaara when combined with yogurt. However, if the kapha dosha is aggravated and there are symptoms of cough and cold, it is best to avoid yogurt in all its forms until the dosha is in balance again. Do note that the ideal time to have yogurt is in the daytime and it is best consumed at noon when the digestive fire or agni is the strongest.

Find the recipe on my site, link in bio

https://www.divinetaste.com/mango-shrikhand-aamrakhand/

#mango #mangomango

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A study published in the 'Journal of Happiness Studies' has found that fruit and vegetable consumption and exercise can boost your levels of happiness! https://recipes.timesofindia.com/articles/food-news/its-official-these-three-things-can-make-you-happy/photostory/86390752.cms?utm_source=twitter.com&utm_medium=social&utm_campaign=TimesFood

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Sᴜᴢᴀɴɴᴇ Bᴇʀɴᴇʀᴛ@suzannebernert·

Saree is not smart casual?!?...
Celebrities and Politicians wear them...
They can cost up to more than a car ... Heirlooms and Tradition ...handed down from Mothers to Daughters ...
Maybe not smart for you but beautiful for everyone else 🙏#saree https://twitter.com/mvmeet/status/1440581125932412928

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