Ayurvedic knowledge is based on Vedic writings, especially those in the Charaka Samhita. However, Vedic science should not be equated with the present-day definition of science. The knowledge contained in it did not originate from theories, lengthy studies or research. Freed from human imperfection, this knowledge was revealed to us by a higher entity. It is therefore pure and unadulterated, and holds true for all eternity.
„That (science) is designated as Ayurveda where advantageous and disadvantageous as well as happy and unhappy (states of) life along with what is good and bad for life, its measurement and life itself are described.“
Caraka Saṃhitā, Sū. I. 41
Food that is cooked in accordance with Ayurvedic principles is varied, easy to digest and extremely tasty. A wholesome Ayurvedic menu includes all six types of flavour. This ensures that the body is supplied with all the nutrients it requires. When preparing food, not only a person's individual constitution, the time of day and the season are taken into account, but other environmental influences too. This philosophy can be applied to any cuisine or form of nutrition. Once it has been adapted and internalised, this approach to nutrition invariably leads to improved health and quality of life - both for oneself and for the environment.