Food has to be digestible. In Ayurveda one understands the art to create an easily digestible, delicious and energizing dish out of raw, indigestible foodstuffs. Thereby the awareness of the food is obtained and transmitted, that is the task of the spices. Be surprised by the diversity, the marvelous smells, the taste and unique digestibility of classical recipes of the ayurvedic kitchen.
About Ravidas Korn:
Ravidas Korn lived in India for 7 years and studied Yoga and Ayurveda with Vaidya Shri Balaji Tambe. Since 1993 he has been director of the Santulan AUM health resort for Ayurveda in Pfedelbach-Gleichen, certified psychologist, psychotherapist and alternative practitioner. Since 1987 he has been president of the registered association Santulan Veda and since 2007 vice president of the European Ayurveda Association (EUAA).About Ishwari:
Ishwari Thornton studied the art of ayurvedic-vegetarian cooking at Atmasantulana Village/India, with Smt. Veena Tambe, and for 30 years she imparts her enthusiasm in regular cooking courses.