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Online course

Diet according to Ayurveda and Food Compatibility (Ahara Kalpana)

All about the principles of compatibility and the nature of foods in Ayurveda

Starting date — July 3, 2024
Duration — 34 hours
2 webinars, 15 video lessons

Course format
The course takes place online in the form of webinars and video lessons. All lessons will be available in a personal account for viewing at a convenient time.

In traditional Ayurvedic medicine, eating incompatible food items has a special term, Viruddha Ahara.

We often find Viruddha Ahara in the description of the causes of disease (Nidana) in classical Ayurvedic texts, along with other provoking factors. According to Ayurveda, the regular inappropriate combination of foods in the diet leads to the formation and accumulation of Ama (products of incomplete metabolism), the blockage of Srotas (channels) and the formation of common diseases.

This online course will provide you with an analysis of foods from the point of view of their guna-karma nature, the main groups of products with examples and explanation of the logic of their application, universal principles of combining products.

During the course you will:

become familiar with the concept of "food" in Ayurveda and the idea of nutrition in traditional Indian medicine, including the perspective of sense organs;
learn about the nature of the main types of food: grains, legumes, meat, dairy products, vegetables, fruits, herbs, oils, honey, beverages, alcohol;
master the universal Ayurvedic principles of the right combination of products, which you can apply independently with local products of your area;
understand a variety of cooking and processing methods (samskara);
study the concept of raw and cooked food (paka and apaka) in Ayurveda, learn the main types of dishes;
learn how to choose the right utensils and cutlery for cooking, storing and eating.

This course will be beneficial for:

Practicing specialists in health improvement, healthy lifestyle coaches
Specialists in proper nutrition, diet therapists, integrative nutritionists
Wellness specialists working within the framework of traditional medicine approaches (Ayurveda, Chinese and Tibetan Medicine)
Anyone who is interested in the topic of healthy nutrition and food compatibility


Yashaswini Bharadwaj

  • B.A.M.S., M.S. is a post graduate from the renowned S.D.M. College of Ayurveda, Udupi, Karnataka, affiliated to Rajiv Gandhi University of Health Sciences, Bangalore, India;
  • She has an experience as an Ayurveda and lifestyle consultant for over 6 years and has treated variety of patients at multiple locations;
  • She has also contributed in clinical research and served as a lecturer under the same university;
  • Her scientific articles have been published in renowned journals;
  • She works as a member of editorial board for peer reviewed International Ayurvedic Medical Journal and participates in community service activities.

Course program

Module 1. Introduction to Ahara & Pathya Kalpana
Principles of food compatibility and its nature

  1. Cereals (porridges) and legumes
  2. Meat, Green vegetables, Fruits, Green herbs
  3. Alcoholic and other beverages
  4. Milk, milk products, Sweets (including honey)
  5. Oil, butter, ghee, salt & spices. Other useful foods

Module 2. Ayurvedic principles of cooking
Recipes of traditional Ayurvedic dishes

  1. Introduction. Food and cooking- Definition, purpose, contents of complete meal, concept of pakwa and apakwa food, concept of pathya
  2. Methods of cooking, Fire and Water - samskAra of food - guna and karma. Cooking & dining - utensils, suitability, methods. Food and 5 sense organs
  3. Types of food in Ayurveda- ashita, khAdita, pIta, lIdha etc.Seasoning
  4. Preparation of various types of porridge - maNDa, paya, yavagU, vilepi
  5. Preparation of various types of Anna (cereal porridge), Krushara (porridge + bean porridge), Rusha (bean porridge), Supa (cream soup)
  6. Preparation of Dadhi (yogurt), Takra (buttermilk), Kurchika (milk curd), Navanita (butter)
  7. Preparation of traditional flavored yogurt and buttermilk dishes: rasala, rAga, ShADhava, khaDa, kAmbalika
  8. Preparation of traditional dietary dishes: sakthu, Pruthuka and Pupa
  9. Cooking meat dishes according to recipes: Shaktu, Vishyandana, Mamsarasa, Vesavara
  10. Other miscellaneous, Q&A


Certificate by VedaEducation