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Ayurvedic Indian Cooking 
By Dr. Sunanda Ranade

Softcover 206 pages Published by International Academy of Ayurveda (First printed Sept 1997) Printed in India

Ayurvedic Indian Cooking is a unique book dealing with the basic principles of food, rules of eating, methods of preparation and various food recipes according to the Ayurvedic understanding.

It has been divided into three parts. The first part deals with basic principles of Ayurveda like concept of Tridosha, attributes, constitution & energetic principles of food.

The second part deals with nutrition, rules and regulations of eating as well as various other concepts like contradictory diet.

The third part deals with various recipes. These have been divided into 13 chapters like beverages, snacks, leafy vegetables, rice, chapatti, etc. Each recipe has been explained with it ingredients, method of preparation and its effects on doshas. More than 100 recipes have been described in this book.

Dr. Sunanda Ranade is working in the field of Ayurveda since the last 34 years. She has obtained her Ph.D. in nutrition in 1999. Her experience as an Ayurvedic academician is vast and she has written many articles on Ayurveda in various journals and newspapers. Dr. Sunanda Ranade is also the author of different books as “Ayurvedic Treatment of Common Diseases,” “Health and Disease in Ayurveda and Yoga” and “Ayurveda and Yoga Therapy.”

She is the director of the International Academy of Ayurveda, which has been imparting Ayurvedic education to foreigners for years in Pune, India. She is also a visiting professor to many institutes such as the American Institute of Ayurveda in San Francisco, SEVA Academy in Munich, Germany and Ateneo Veda Vyasa in Savana, Italy.


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Ayurvedic Indian Cooking by Dr. Sunanda Ranade AICpad$9.95pad
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