Slow Food Jo’burg held an educational Ayurvedic cooking demonstration at Miele’s demonstration kitchen in Bryanston on 29 June 2010.
Our host for the evening was Ishvara, a yogi, cooking teacher and culinary adventurer with a background in philosophy and comparative religions. Ishvara prepared a simple Ashram style vegetarian meal comprising rice, dhal, chapatti, and so on. It was a fascinating as Ayurvedic cuisine aligns closely with Slow Food principles by using only fresh, seasonal, and regional produce because these foods harbour the most vitality.
Slow Fooders sampled a tasty 5-course vegetarian meal designed to illustrate typical Ayurvedic ingredients, cooking techniques, and eating according to Ayurvedic principles.
Read the full report Ayurveda Report here.
