The Biryani Pilgrimage

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A world renowned dish, the Nawab of the Dishes is the Biryani. The aroma of the Basmati rice, steamed with authentic Indian spices, chunky pieces of Ghosht, Murgh, Fish or Soya is like Rambha of the culinary world. Initially introduced by the Hyderabadi Nizams, its taste was said to be so divine that it was presented as a reward to the soldiers, to those who would fight, win and were lucky enough to witness another sunset.
Each city has its own way of trademarking its Biryani, mostly varying on the method of cooking, that being the Pukka style and the Kutchi style. While in the pukka method layers of meat and rice are cooked together, in the kutchi style they are cooked separately and then later mixed together.

Whatever said and done, this King of food does a great job of satisfying its subjects and is therefore known for its prosperity. Hence, the battle still rages on, not on physical grounds but as to which Indian city plays host to the most luxurious Biriyani.


The bustling city, the land of pearls, Hyderabad, home to the Iconic Charminar, the heart burning Gongura chutney, is also credited with the greatest invention in the world in the field of culinary sciences, the one invention, that brought souls to their knees, and still does, and will do for generations to come, the sumptuous Chicken Biriyani.

The Chicken is marinated in a concoction of spices and curd, topped with dry spices like cardamom and cloves, then layered with Basmati rice (or Biriyani rice), topped with sauteed onions and garnishing, and a generous pour of biriyani masala, and is then layered with rice again.

Primarily a Muslim dish, its essence has lured people from every aspect of the social structure, breaking barriers, and developing a bond that is as firm as an anchor to the ground.


Once the proud capital of Awadh, then one that of the Delhi Sultanate, later the British Empire and now, the quaint capital of the state of Uttar Pradesh. A quaint city, once ruled by both the Hindu and the Muslim rulers, its mix of influence is magnificent to experience. The structures that stand today amidst the roaring metropolitan, is a great reminder of the wonders of history, long forgotten. One does not simply tour the city and browse around for fabrics, poetry, and utensils without having to taste its magnificent Awadhi cuisine, the all time favorite being, Lucknowi Dum Biriyani. 

Its recipe has been passed down to the family’s heir, from generations. Its pride is in its method of cooking and its satisfaction lies in witnessing the happiness of the public.
Cooked by the Kachchi style, the mutton/chicken is sauteed with wholesome Ghee (clarified butter) and Indian spices until cooked. The meat is then layered with cooked rice, one on top of the other, and cooked together, with a covering enclosing the vessel. This is known as the Dum Biriyani.


A land besieged by many a ruler, today stands as a symbol of unity and pride. The rock fort taking center piece, Dindugal is an agricultural district of the state of Tamil Nadu. Its market place is a wonder to witness, its architectural marvels, marvelous to gaze at and its biriyani, absolutely divine to engulf.
The Dindigul Thalapakatti Biriyani is one that is famous throughout the state. Its quality, unmatched by any.
Cooked in a South Indian style using, coconut milk and sauteed onions as garnish, as well for marination the method followed here is also of the kachchi style.
One thing that makes the dish more sought out for, and famous, is the Aattu Kaal Paaya. The aattu kaal paaya is a gravy, made using ghosht, and its broth. Its taste is most divine and wonderfully spicy.


Kolkata is a city which is a true example of the saying Unity in diversity, for one can find just any kind of person, food, culture, language or art here. The land of chivalry, we end our pilgrimage at this last site.

The throne and pride of the erstwhile British Empire, Kolkata is a city, that one is, for sure, not to miss. The food, influenced by various cultures, such as the Chinese, Mughlai, Bengali, Hindu, Islamic, Western and so on, is the pride of this cosmopolitan city. It’s filled with the memoirs of old poetry, the scent of freedom in the air, and the ambience of pure joy and acceptance. Wallowing in the happiness that the city provides, one is tempted to try the local cuisine, in this case, yes – you guesses it, the Calcutta Biriyani.

The Calcutta Biriyani, fills our stomach to our heart’s content. Surprisingly, the specialty of the Calcutta Biriyani is its simplicity. There is no special ingredients, no special method that it has to follow. The joy of eating a bowl full of biriyani, on a cold evening, gazing into the sunset of kolkata, reminiscing in the beautiful poems by Tagore, is one that is positively hard to beat, and the feeling of absolute content of gushing down that hot plate of biriyani with a Roshgulla is an experience that one can never miss.

Travel to these historic cities, experience their culture and cuisine, and let us know which according to you is the best city to have a hot, steaming plate of sumptuous Biryani.

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World Kebab Day

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There is something special about a kebab, that combination of meat and vegetables skewered on a bamboo spear roasted over coals. The smoky flavor, the fantastic array of seasonings, or just the combination of the carnivore’s favorite treat and the herbivore’s secret vice makes it a place where we all can meet.

World Kebab Day celebrates this delicious barbecue favorite and its origins, and of course, gives us an excuse to eat all the kebab we want!

Learn about World Kebab Day

World Kebab Day has been created so that we can celebrate this incredible meal! No matter whether you like to have a doner kebab after you have been clubbing with your friends or you are a fan of the shish kebab and often make them yourself, this is a day to celebrate.

There is only one thing that can be on the menu this evening! If you’re a vegetarian, fear not! You can easily make a vegetarian kebab. A lot of people have substituted the traditional meat with different ingredients, such as tofu, cheese, and vegetables over the years.

History of World Kebab Day

Kebabs have a long and august history, starting in the Middle East where initially they were simply grilled meat heavily seasoned. There are two particular varieties which those of us in the West are particularly familiar, being shish kebab and doner kebab.

Shish kebab is far and away the more commonly known term and refers to a variety that is popular in Asia. Most commonly made of lamb or beef, it has also been known to contain swordfish or chicken. While we usually see these dishes prepared with the vegetables and meat on the same skewer, they were initially done separately.

The doner kebab, on the other hand, is most commonly known as the source of the meat for gyros. Essentially it’s layers of meat stacked into an inverted cone and slowly roasted by turning next to a vertical cooking element. The outer layer is slowly sliced as it cooks and served, most commonly in a pita as the famous gyro. This isn’t the only thing a doner kebab is used for, but if the others top the gyro… we’d like to try them.

Other varieties you might find are Kebab Kenjeh, Kebab Halabi, Burrah, Kalmi, and Galouti, just to name a few!

How To Celebrate World Kebab Day

The easiest (and tastiest!) way to celebrate World Kebab Day is to go out and sample the delicious flavors that can only be found in the best of kebabs. You can also organize a barbecue at your home and have your friends bring all their favorite kind of kebabs and serve them up fresh!

These days people are putting everything on kebabs, from chicken and vegetables to pieces of pineapple. Anything you can imagine can be put on a kebab and prepared with rich flavorful seasonings over smoky coals. World Kebab Day encourages you to be creative and bring out the best in your kebabs, and let your skewers become vehicles for culinary deliciousness.

If you are someone who often makes kebabs art home, why not look for ways to take your creation to the next level? One thing we would recommend is dry aging the beef. Dry aging your beef is an amazing way to enhance the taste and quality. This is because dry aging can help to get rid of the moisture from the muscle of the meat. Doing so gives the beef a stronger taste.

In addition, the beef’s enzymes begin to weaken the connective tissue. Your beef will be very tender after the dry aging process. There are certain cuts of beef that you can dry age at your own home. However, you have to make sure that your refrigerator can maintain a temperature that is below 40 degrees Fahrenheit. It is a good idea to find boneless beef rib roast or prime lean roast.

Before you can dry age the beef, you will need to wash it. After it is clean, use a clean towel to pat it dry. You will have to pat the meat dry repeatedly throughout this process in order to get rid of any extra moisture. After the cut is dry, you will need to wrap the beef in cheesecloth. Place a rack on a sheet pan. Place the beef on the rack before transferring everything to the refrigerator.

On the next day, you will need to take the cheesecloth off the beef temporarily. Use a clean towel to remove any extra moisture. Once this has been done, wrap the beef in the same cheesecloth that you have been using and put it back in the refrigerator. Doing this each day gives you the chance to keep the cheesecloth from becoming attached to the beef cut.

You should repeat this process every day until the beef is ready for consumption. You must cook or freeze the beef within seven days of starting the dry age process. Most people dry age their beef for as little as three days and as much as seven days. If you want a stronger flavour, you should leave the beef in the refrigerator for seven days.

Remember that it is important for you to use the same cheesecloth. In addition, you might want to place a box of baking soda near the meat. This helps you ensure that your meat will not absorb any foul odours. After the dry age process, you will need to use a knife to cut off the edges of the beef that might be hard. Dry aging will often cause the outer edges of the beef cut to harden.

Cooking Tips

General Tips

  • Before making any food item, read the recipe carefully and keep all ingredients ready. Chop or slice vegetables if required. Measure the amount of liquid ingredients (like any sauce, milk, ketch up, oil, etc) and transfer them into small individual bowls. Prepare the paste or puree if required.
  • Peel and cut onion into two halves and soak in a bowl of water for 15 minutes before chopping them. This will save you from burning eyes and runny tears.
  • To keep each rice grain separate after cooking and to retain its white color, wash rice 4-5 times in water and add 2-3 drops of lemon juice while cooking.
  • Do not throw away the nutritious leftover water into which vegetables were boiled. Use it to make dough of paratha or chapati or for making gravies.
  • To make French fries crisp, first deep-fry them until half done and then store in a container or cover with a plastic wrap and place in freezer section of refrigerator for 4-5 hours. Deep-fry again just before serving.
  • To make chapatis and rotis soft, always bind smooth and soft dough and let it rest for at least 20-30 minutes before making them.
  • To peel the almonds easily, soak them in hot water for 10-15 minutes before starting to peel the skin.
  • To make your daily breakfast parathas more healthy and nutritious, add either crushed sweet corn, pureed spinach, grated radish, grated cabbage, fenugreek leaves or boiled and mashed vegetables while preparing the dough.

Curry Related Tips

  • To give extra richness to Indian curry, use cashew nut paste, milk or poppy seed paste as base for gravy.
  • To prevent diced eggplant (brinjal) and potato from turning brown, put them in a bowl of water.
  • If your curry or dal has become salty by mistake then do not throw it away. Just add peeled and diced half-raw potato in it and boil for 5 minutes and discard the potato. Potato absorbs the extra salt.
  • Peel and cut onion into two halves and soak in a bowl of water for 15 minutes before chopping them. This will save you from burning eyes and runny tears.
  • Add a pinch of sugar while boiling or cooking green leafy vegetables to retain their bright green color.
  • To make melt in the mouth paneer curry, soak paneer cubes in hot water for 10 minutes and drain them before using in recipe.
  • To retain the bright green color of spinach after blanching, immediately transfer them into a bowl of ice-cold water.
  • Punjabi curries taste best when you prepare it’s gravy a day before and use it to make a curry. Prepared gravy should be stored in refrigerator to allow flavors of spices mingle together well.

Food Storage Related Tips

  • To keep ginger-garlic paste fresh for long period, mix oil and salt while preparing it and store it in an airtight container in refrigerator.
  • To keep green leafy vegetables fresh for 5 to 7 days, chop them and store in a thick plastic container in refrigerator.
  • To remove the skin of garlic cloves easily, rub them with little amount of oil and dry them in sun for 20-30 minutes before peeling.
  • To keep green chillies fresh for long period, remove and discard its stem before storing in refrigerator.
  • Put 3-4 cloves in sugar tin (container) to keep ants away.

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Health benefits of Black Pepper Water: Helps in weight loss, improves skin texture and many more

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Some foods are considerably healthier than others from a nutritional point of view, and healthcare professionals and nutritionists consider certain foods to be extra beneficial, a case in point being black pepper.

It is not only a useful flavouring element but a rich source of minerals and nutrients. Most of everything, it’s easy to incorporate black pepper into your diet. If you are a fitness enthusiast looking to lose weight quickly, then you need to add black pepper to your daily menu.

However, the easiest way of consuming black pepper is to infuse it in drinks.

Other than weight loss, black pepper is highly beneficial in several sectors of one’s health. Read further to know the health benefits of black pepper-infused water.

This black pepper water is an easy-to-make recipe with several health benefits. Plus, being an easily available ingredient in any store or supermarket, it becomes easier to walk towards a healthy life.

Improves Immunity

A strong immune system helps avoid illness, and black pepper is popular for having properties that can boost one’s immunity. Its active compounds have a role in boosting white blood cells, which your body uses to fight off invading bacteria and viruses. Therefore, consuming black pepper-infused drinks can help fight mild illnesses.

Helps in Digestion

If you are one of those who suffer from indigestion very often, black pepper water may give you relief. As it is known to interact with digestive enzymes and fluids that aid digestion, it improves one gut health. It also has a beneficial effect on pancreatic enzymes, which intensifies the whole digestive process.

Promotes Gut Health

Gut problems can affect one’s mood, increase the chances of chronic diseases, affect immune function, and more. Studies have shown, that black pepper can help increase the good bacteria in the gut, which will fight against all possible diseases. Hence, this improves gut health. Nothing easier than consuming black pepper in form of water, as it also helps detoxify the body naturally.

Helps in Weight loss

Black pepper contains piperine, which is a compound that improves digestion and metabolic performance, thus reducing fat accumulation in one’s body. Therefore, adding black pepper tea or lukewarm black pepper-infused water to our daily diet can help in managing obesity.

Rich in Antioxidants

As mentioned earlier, black pepper is rich in piperine, and studies have found that it has antioxidant properties. This compound can help stop the damage caused by the free radicals.

Prevents Dehydration

Lukewarm black pepper water is very much beneficial for intestinal health. It replenishes skin cells and cures dryness hence, one’s skin feels hydrated and rejuvenated. It also keeps the body energized throughout the day.

Cleanses The Body

Warm black pepper water helps detoxify and cleanse the body from within. It secretes more hydrochloric acid in the stomach and improves the health of one’s digestive system. This allows the body to feel more cleansed and glow from within.

Improves Skin Texture

Not only drinking black pepper water but also applying it on the face, can improve the skin texture. If you are one of them who is facing tiny bumps on the skin; take a table spoon of coarse black pepper powder and mix it with a teaspoon of yoghurt. Apply it to the face and gently massage it. Leave it for 15 minutes before washing off with lukewarm water. This will help the skin regain the clear glass skin texture.

On the other hand, drinking a combination of peppercorn and warm water can help the skin cure itself from within.

Steps to make black pepper water:

Boil a few black peppercorns and boil them in one cup of water. When the water changes its colour to look a little concentrated. Off the flame and pour the water into a mug and have it.

The #1 Best Apple Cider Vinegar Habit for Weight Loss, Says Dietitian

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It’s unexpected that something found at nearly every supermarket can be so versatile with its functionality, but apple cider vinegar can be used in so many different ways—as a preservative, in recipes, to help skin conditions like acne and warts, and even as a natural deodorant. The vinegar, which is made from fermented apple juice, can also help you drop a few pounds through its effect on appetite and gut health when it’s consumed before mealtimes.

The best habit to develop with apple cider vinegar in order to result in weight loss is to drink it before mealtimes, according to Trista Best, RD, a registered dietitian at Balance Once Supplements. Best recommends mixing apple cider vinegar into a beverage, like a glass of water, or just drinking it on its own as a daily habit to help result in weight loss.

“This is the quickest way to get in the benefits of ACV without needing to break down capsules or powders,” Best says.

apple cider vinegar

That doesn’t mean that you should be pouring yourself an entire glass of vinegar to drink. A Japanese study found that participants who drank between one and two tablespoons of apple cider vinegar every day for three months saw modest weight loss after taking part in the study.

RELATED: I Drank Apple Cider Vinegar for a Month—and the Results Surprised Me

Registered dietitian Elliott Torsney, CPT, RDN, CDE says that the apple cider vinegar habit of drinking it before eating helps to lose weight because studies show that it works as an appetite suppressant, which can help you eat less at mealtimes. Torsney also said to be sure not to drink the mixture with meals, as it won’t be effective in helping your body to lose weight in that case. Instead, make sure to drink it before you eat a meal.

Best also notes that weight loss can occur after drinking apple cider vinegar because of the improved gut health that happens when the vinegar is regularly consumed.

“Apple cider vinegar may help repair or correct many gastrointestinal issues because of the antimicrobial, antiviral, antifungal, and pre and probiotic characteristics it exhibits,” Best says. “Each of these characteristics works together to improve and protect the gut’s health, which can result in effective weight loss efforts and more.”

This is effective because when the body’s gut isn’t working at its best, it can result in a slower metabolism and it can be more difficult to burn calories.

“When the gut isn’t working as efficiently as it should it can slow the body’s ability to digest and absorb nutrients, which can result in a slower metabolism and stalled weight loss,” Best says.

Similarly, when the gut is working effectively it helps to burn calories at a higher pace, and increase weight loss efforts, according to Best.

Keep in mind

While apple cider vinegar can result in weight loss, it won’t do the job alone and won’t serve as a substitute for any healthy life changes. A tablespoon or two of apple cider before meal times must be combined with a healthy diet and regular exercise to maintain any consistent weight loss.

Struggling With Body Odour? 7 Home Remedies to Get Rid of it

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The market is flooded with deodorants and perfumes to shield body odour, and many people are only interested in hiding it than paying attention to the real cause. There is an element of shame and embarrassment associated with body odour, and many don’t want to talk about it. It is a misconception that body odour is always a lack of hygiene. There can be several hidden factors that contribute to the foul body smell.Also Read – Summer Skincare: Struggling With Sweat-Induced Acne? 5 Ayurvedic Tips to Prevent it

As summer is a sensitive time, Dr Sanchit Sharma, Founder and Director, Ayouthveda shares some tips to take care of yourself and ditch the foul smell this season. Also Read – 5 Ways to Combat Body Odour While Running

  • Cold showers to beat hot days

Bath regularly and sometimes even twice a day. It is important to keep yourself clean. Cold showers are recommended to activate the body into regulating temperature and produce good hormones that keep you mentally and physically fit. If possible, add a few drops of essential oils like lavender, rosemary, and tea tree to eliminate the reasons for the unwanted foul odour. Also Read – No Time For Bath? Here’s How to Feel Fresh

  • Apply neem paste and raw tomato

One of the major causes of smell is bacterial growth on the skin. A mixture of ground neem leaves can be applied to the skin to keep the smell-causing microbes at bay. Take about 10-15 washed neem leaves and soak them in clean drinking water. Then grind them in a mixer-grinder to achieve a fine paste. Apply this paste on sweaty regions of the body like the armpits and feet for 10 minutes to do away with bad smells. Also, as a substitute, tomato slices or juice can be applied to the armpits and feet to kill surface bacteria, which would result in a reduction of the odour.

Not all food is nutritious when eaten raw. Here are 9 vegetables that are better cooked

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Raw food diets are a fairly recent trend, including raw veganism—the belief being that the less processed food is, the better. That’s wrong.

aw food diets are a fairly recent trend, including raw veganism. The belief being that the less processed food is, the better. However, not all food is more nutritious when eaten raw. Indeed, some vegetables are actually more nutritious when cooked. Here are nine of them.

1. Asparagus

All living things are made up of cells, and in vegetables, important nutrients are sometimes trapped within these cell walls. When vegetables are cooked, the walls break down, releasing the nutrients that can then be absorbed more easily by the body. Cooking asparagus breaks down its cell walls, making vitamins A, B9, C and E more available to be absorbed.

2. Mushrooms

Mushrooms contain large amounts of the antioxidant ergothioneine, which is released during cooking. Antioxidants help break down “free radicals”, chemicals that can damage our cells, causing illness and ageing.

3. Spinach

Spinach is rich in nutrients, including iron, magnesium, calcium and zinc. However, these nutrients are more readily absorbed when the spinach is cooked. This is because spinach is packed with oxalic acid (a compound found in many plants) that blocks the absorption of iron and calcium. Heating spinach releases the bound calcium, making it more available for the body to absorb.

4. Tomatoes

Cooking, using any method, greatly increases the antioxidant lycopene in tomatoes. Lycopene has been associated with a lower risk of a range of chronic diseases including heart disease and cancer. This increased lycopene amount comes from the heat that helps to break down the thick cell walls, which contain several important nutrients.

Although cooking tomatoes reduces their vitamin C content by 29%, their lycopene content increased by more than 50% within 30 minutes of cooking.

5. Carrots

Cooked carrots contain more beta-carotene than raw carrots, which is a substance called a carotenoid that the body converts into vitamin A. This fat-soluble vitamin supports bone growth, vision and the immune system.

Cooking carrots with the skins on more than doubles their antioxidant power. You should boil carrots whole before slicing as it stops these nutrients from escaping into the cooking water. Avoid frying carrots as this has been found to reduce the amount of carotenoid.

6. Bell peppers

Bell peppers are a great source of immune-system-boosting antioxidants, especially the carotenoids, beta-carotene, beta-cryptoxanthin and lutein. Heat breaks down the cell walls, making the carotenoids easier for your body to absorb. As with tomatoes, vitamin C is lost when peppers are boiled or steamed because the vitamin can leach out into the water. Try roasting them instead.

7. Brassica

Brassica, which include broccoli, cauliflower and brussels sprouts, are high in glucosinolates (sulfur-containing phytochemicals), which the body can convert into a range of cancer-fighting compounds. For these glucosinolates to be converted into cancer-fighting compounds, an enzyme within these vegetables called myrosinase has to be active.

Research has found that steaming these vegetables preserves both the vitamin C and myrosinase and, therefore, the cancer-fighting compounds you can get from them. Chopping broccoli and letting it sit for a minimum of 40 minutes before cooking also allows this myrosinase to activate.

Similarly, sprouts, when cooked produce indole, a compound that may reduce the risk of cancer. Cooking sprouts also causes the glucosinolates to break down into compounds that are known to have cancer-fighting properties.

8. Green beans

Green beans have higher levels of antioxidants when they are baked, microwaved, griddled or even fried as opposed to boiled or pressure cooked.

9. Kale

Kale is healthiest when lightly steamed as it deactivates enzymes that prevent the body from using the iodine it needs for the thyroid, which helps regulate your metabolism.

For all vegetables, higher temperatures, longer cooking times and larger quantities of water cause more nutrients to be lost. Water-soluble vitamins (C and many of the B vitamins) are the most unstable nutrients when it comes to cooking because they leach out of vegetables into the cooking water. So avoid soaking them in water, use the least amount of water when cooking and use other cooking methods, such as steaming or roasting. Also, if you have cooking water left over, use it in soups or gravies as it holds all the leached nutrients.

How To Turn Leftover Rice Into South Indian Appe In Minutes

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  • Appam is a thin, pancake-like south Indian flatbread.
  • You can easily make it at home with leftover rice.
  • Watch this recipe video to make appam easily in your own kitchen.

What pancake is to people living in western countries, appe is to south Indians. Appe is round in shape and is a popular delicacy in south Indian states. A south Indian food lover knows how important appe is as a part of the cuisine. If you also love the flavours of the foods from down south, we are sure you would love appe too. Did you ever try appe in a restaurant and its taste lingered on in your mind for a long time after, and you still sometimes crave for it? Then, we will help you make it easily at home with your leftover rice.

Often times, we make rice in bulk and a part of it is always left unused. Making appe out of it is a great way to utilise rice for your next meal. Bonus – you get a delicious dish too! The recipe video shared by food vlogger Alpa Modi on her YouTube channel ‘Something’s Cooking With Alpa’ demonstrates an easy way of making appe at home.

Blend your leftover rice with water in a mixer-grinder to make rice paste. Add suji (semolina) and some water and let it sit for some time. When you get a fluffed up batter, add onions, capsicum, coriander leaves and some common spices. Pour a tempering of mustard seeds and curry leaves and make appe in an appe pan. It’s that easy!

So, next time you are left with some rice from your last meal, don’t let it go waste. Make this authentic south Indian appe in minutes and enjoy a tantalising evening snack or morning meal.

Relation of yoga and vegetarian habits

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Are you in a dilemma whether to be vegetarian to practice yoga or not?

Modern yoga learners who effort with the question of eating meat can check out this page to solve their queries. Here, you can understand the relationship between yoga and vegetarian habits.

Have you ever heard to a group of people at a yoga class talking about the healthy food? Well, the food selections that stimulate a lot of yogis be inclined to be a little different compared to normal food followers.

Vegetarian Diet Is better for the Body

The key reason that people choose to practice yoga is for better physical health. Further, than harmonizing the arms and tightening the butt, yoga also plays an essential role to purify the internal organs keeping the digestive system active, enhances blood flow, Build up the immune system, and much more. In fact, a complete vegan diet comes up with lots of health advantages of yogis.

A veggie diet is also essential to decrease the risk of many diseases such that diabetes, cancer, heart disease, hypertension, obesity, and so on.  Foods that we get from plants are usually trouble-free to digest, rich in fiber, vitamin, and antioxidant, and lesser in sugar and calories. Vegan foods are also more expected to perk up your energy level.

On the other hand, taking animal products can obstruct the enhancement to your comfort. Animal-based foods conversely, can make a slow immune system, deplete your energy, and consider you down on the whole.

Yogi’s desire of feeling better choosing a healthy lifestyle. They understand that yoga is the awesome way to attain their desire and veggie diet harmonizes their healthy lifestyle.

Veggie Diet benefits the Mind

We perform yoga for the peaceful mind. The food you eat every day has the perspective to either assist in this procedure or it can have a contradictory consequence and amplify the influence of unhelpful feelings in your mind.

Based on the tradition, the most excellent diet for peaceful mind is called a Sattvic diet, and maybe not amazingly, it is vegetarian. The term Sattvic diet is derived from Sanskrit term Sattva which means clearness and precision. A Sattvic diet, consequently, encloses foods that help you survive a peaceful life with a calm mind. It consists of chiefly fruits, vegetables, nuts, grains and legumes.

Consistent with Ayurveda, the ideal foods are those that are grown-up in synchronization with nature. Consequently, fresh cow milk and fruits are the most Sattvic as they were provided enthusiastically. There are some useful herbs like tulsi, gingko and ashwagandha, saffron.

Vegetarian Diet following the Non-Violent Way

Most of the Yoga values also teach the idea of non-violence. For most of the yogis, this, too, expand to animals. This practice of livelihood mainly focuses on non-violence. It can be a common means to follow a vegetarian diet. It’s not rare for vegetarians to follow non-violence and the link between all living beings to an extent in which they eat foods in their most normal situation via a raw vegetarian diet.

To bottom line,

Maximum yogis consider you become whatever you eat. If you have natural foods from plans rich in dietary value and simply used by the body, the fragile inner balance can stay in check. It is a stability that expands to the mind.