Cinnamon apple cake
| Photo Credit: Anushruti
When you flip through an Ayurvedic cookbook, you do not expect to see recipes for risotto, hummus, souvlaki or waffles. Food writer Anushruti RK’s new book, however, explores Ayurvedic eating through global recipes. Titled The Sattvic Way it delves into the concept of sattvic food, offers a wellness plan, and has over 100 recipes. The book was launched in Bengaluru on September 13 by captain G.R. Gopinath.
“I started food writing in 2008 on my website, divinetaste.com,” says Anushruti who currently lives in Bengaluru. “At that time there was no social media, but food blogging was very popular.” Having studied nutrition, she is a certified nutritionist. She learnt food photography to showcase her recipes on the website. Her interest in food and cooking, however, began much earlier. “I grew up loving my mother’s and grandmother’s traditional food. I was very inspired by that food. I used to make pickles with them.”
Author Anushruti RK
What is sattvic food?
The book defines sattvic food as vegetarian food cooked with no onion, or garlic, and minimal use of oil and spices. Importance is placed on freshly cooked food using organic ingredients. “The book has three sections. The first section is all about rediscovering Ayurvedic philosophies while the second deals with nourishing your body, mind and spirit. This part has the recipes.”
People often think that sattvic food is dull and boring, Anushruti says. “I wanted to showcase international recipes that are made using fresh produce and local ingredients that is still cooked using these principles.”
The third part of the book has daily rituals and a 21-day wellness plan that one can follow. The recipes range from light, convalescent meals to celebratory meals for festivals. Anushruti has taken all the photos in the book. The design is interesting and engaging and explains the concepts for laymen.
The Sattvic Way bookcover
The recipes are peppered with anecdotes, for example the recipe for Ukrainian borscht starts with a story about the author meeting a couple from the country and learning about the dish.
“Earlier, we ate locally and used to make our own cuisine. Today because of travel and the internet, we can no longer stick to our regional cuisine. That is why it was important for me to include all these recipes.”
In the salad section there is Mexican bean salad, a quinoa tabbouleh, bruschetta and other global dishes. The book also has Indian temple cuisine. She recalls how she went to Vrindavan and was mesmerised by the kheer, made using a recipe that has been followed for over 100 years in the Banke Bihari Temple.
“I went into old Ayurvedic texts for my research for the book. And wherever it is applicable I have also cited scientific studies that back up the claims I am making in the book.”
The Sattvic Way is published by Harper Collins and is priced at ₹699. Available online and in bookstores
Published – September 19, 2025 01:37 pm IST