ABSTRACT
India has a rich tradition in culinary arts exemplified by Pāka Darpaṇam (Mirror of Cookery) penned by King Naḷa of Mahābhārata fame. Aṣṭāṅgahṛdaya also follows this tradition. Moderate amount of compatible food is to be consumed at the appropriate time, by one who wants to lead a life free from diseases. Adjustments also need to be made in dietary patterns during various seasons. Modern research shows that dietary habits influence disease risk. While some foods trigger chronic health conditions, others offer strong protective qualities. Therefore, it is not surprising that Aṣṭāṅgahṛdaya makes use of food and beverages as vehicles for transporting medication. Many foods or food ingredients such as gruels, churned gruels, milk, curd, buttermilk, butter, sweets, cakes, chutneys, curries, broth, wine and beverages are considered as matrices for delivering the therapeutic agents. The concept of medicinal foods enshrined in Aṣṭāṅgahṛdaya is very similar to the trend of food fortification popular globally due to rise in incidence of diseases such as obesity, diabetes mellitus, cardiovascular diseases and rheumatoid arthritis. Giving greater importance to medicinal foods and beverages in clinical practice will enhance the role of Ayurveda in contemporary healthcare.
