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Spa Recipes from Ananda in the Himalayas

Spafinder Team2 min read
Fresh cherries and almonds on a wooden surface, with a mortar and pestle.

Ananda in the Himalayas is a destination spa devoted to holistically healing the mind, body, and spirit through its philosophy of combining Ayurveda, Vedanta, and yoga. Nestled near the shores of the River Ganges, Ananda, once the residential palace of a maharajah, has created a spiritual oasis against the backdrop of the majestic Himalayas. Offering cuisine designed to rejuvenate, Ananda’s food concept incorporates the fundamental principles of Ayurveda and is created to suit each of the body constitution type —Vata, Pitta, and Kapha. The following is a popular recipe for the Vata dosha type, courtesy of the Ananda Kitchen.

Click here to sample Ananda recipes for the Pitta and Kapha constitution types as well.

Courtesy of Ananda:
The Vata Constitution

Vata is a force conceptually made up of elements ether and air. The proportions of ether and air determine how active Vata is. The amount of ether (space) affects the ability of the air to gain momentum. If unrestricted, air can gain momentum and become forceful such as a hurricane.

The negatively affected Vata person can become emaciated…The result always is a poor digestive system, which is unable to digest any heavy food items. And emotional imbalance adds to a very poor digestion. So, normally, these personalities are skinny and hyperactive. They are also prone to dry skin and hair, prominent clicking joints, short temper and are easily fatigued.

Cherry Steamed Pudding

Photo courtesy of Ananda in the Himalayas

Cherry Steamed Pudding with Apricot Sauce – For 8 persons
Chef: Arvind

INGREDIENT DESCRIPTION UNITS QUANTITY REQUIRED
Double Cream gm 425
Butter gm 275
Egg Yolk tsp 200
Egg White gm 300
Castor Sugar gm 310
Refined Flour gm 60
Almond Powder gm 300
Fresh Cherries gm 100
Apricot Puree ml 30
Cream ml 20

Preparation:

  • Boil cream, add butter; leave mixture to cool. Add egg yolk and mix well
  • In another bowl, whisk egg white and sugar to meringue; fold with initial mixture.
  • Add flour and almond powder, fold again.
  • Cook in double boiler at 170 C for 20 minutes
  • Make apricot sauce with apricot puree and cream; serve with pudding.