Ayurvedic Food Isn’t Just Indian Food
Universal Wisdom on Every Plate
When it comes to Ayurveda, many assume it’s all about Indian cuisine—curries, dals, and spice-filled thalis. But Ayurveda isn’t a cuisine at all; it’s a science of balance. Its principles show up across cultures, in dishes you might never expect. One of the most beautiful examples? Chimichurri, Argentina’s beloved green sauce.
Ayurveda Beyond Borders
At its heart, Ayurveda teaches us to harmonize the six tastes—sweet, sour, salty, pungent, astringent, and bitter—so that every meal nourishes digestion, restores equilibrium, and connects us back to nature. These principles aren’t confined to India’s borders; they live everywhere food is prepared with care and intuition.
Take Chimichurri, for example. This vibrant condiment, often paired with grilled meat, is Ayurveda in action. In Ayurvedic terms, meat is considered madhura rasa (sweet taste). While grounding and nourishing, it can be heavy to digest on its own. Enter Chimichurri—bursting with bitter greens, pungent garlic, and sour vinegar. These tastes awaken agni, the digestive fire, making the body’s work a little easier, a little brighter.
This isn’t coincidence—it’s ancestral wisdom. Across cultures, grandmothers intuitively knew how to pair foods so meals were not only delicious but digestible. Ayurveda simply gives us the language to describe what they already practiced.
While we must always honor and respect Ayurveda’s deep Indian roots, its wisdom is universal. It reminds us that balance belongs to everyone, everywhere—whether in a Gujarati kitchen or a Buenos Aires backyard.
Ayurveda isn’t Indian food. Ayurveda is the art of balance.
Chimichurri Recipe
Ingredients
½ cup olive oil
1–2 tablespoons apple cider vinegar
½ cup chopped parsley
4 cloves garlic, minced
2 small red chilies, finely chopped
¾ teaspoon pink Himalayan salt
½ teaspoon fresh ground black pepper
Directions
Mix all ingredients together in a bowl.
Set aside for 4–6 hours to let the flavors infuse.
Store in an airtight container in the refrigerator for up to 5 days.
Before serving, let it sit at room temperature for about an hour to allow the oil to liquefy.
Ayurvedic Taste Profile: Chimichurri
Sweet: Traditionally paired with meat, sweet potatoes, rice, corn tortillas
Bitter: Parsley, olive oil
Astringent: Black beans, broccoli, cauliflower, spinach (pairing options)
Pungent: Chili peppers, black pepper, garlic, olive oil
Sour: Apple cider vinegar
Salty: Pink Himalayan salt
SOMA Reflection
At SOMA, we celebrate Ayurveda as a bridge—connecting cultures, generations, and the rhythms of nature. Food becomes more than fuel; it becomes medicine, memory, and meaning.
What’s a dish from your culture that intuitively balances the six tastes? Share it—we’d love to learn from your table.
