A 4-course Ayurvedic menu

Appetizer: Papadams with Cucumber Raita
Papadams are a thin flatbread variation that you can find in any Asian grocery store. They are deep-fried individually in ghee or coconut oil at high temperature for a few seconds on each side. Afterwards, drain the oil on a paper towel.

For the cucumber raita, put the yogurt in a bowl and whisk until frothy. Add cucumber, mint, cumin, salt and pepper and mix well. Transfer to a serving bowl and sprinkle with a pinch of cayenne pepper. Garnish with mint leaves.

Dessert: Mango Coconut Cream à la Govardhana
Boil down water and sugar together with ginger over medium heat until reduced by half. Peel and cube the mango. Add mango pieces, orange and lemon juice, and ground spices and simmer for 5-10 minutes until soft.

Mix vanilla powder with coconut milk and cream, then carefully stir in with a whisk. Bring to a boil until slightly thickened. Add rose water and let the cream cool. For an extra smooth cream, briefly purée before cooling. Decorate with whipped cream and garnish with strawberries or raspberries.

Main Course: Shri Keshav's Masoor Dal
Tomato-Apricot-Fig Chutney "Durgamata"
Masoor Dal: Sort and thoroughly wash red lentils. Heat 2 tsp ghee in a deep pot and fry the lentils for 3-4 minutes, stirring constantly. Add water and stir until everything boils. Reduce to medium heat and continue to cook. In parallel, wash, clean, and dice vegetables. After 30 minutes of cooking time, heat the remaining ghee in a separate pot, let the mustard seeds pop, and add the ground spices. Sauté briefly and add the vegetables. Cook for five minutes, stirring constantly. Then add the dal and cook everything together until tender. Season with a pinch of rock salt and a little sugar. Refine with cream, finally add the marjoram.

Tomato-Apricot-Fig Chutney: Scald the tomatoes with boiling water, peel off the skin, remove the seeds, and cut into fillets or cubes. Then dice the dried fruits into medium-sized pieces (remove the stem from the figs first). Grind the spices in a coffee grinder. Heat ghee in a deep pot and sauté the spices with sugar over medium heat until the sugar lightly caramelizes. Now add the tomato pieces and dried fruits, continue to cook over medium heat, stirring constantly with a wooden spoon. After 5 minutes, add lemon juice, tamarind paste, and coconut cream. Finally, add fresh basil and salt.

Serve with: white Himalayan fragrant rice and fennel-zucchini mix nature

Finish: Coconut Lassi
Mix the yogurt with water, coconut cream, and spices, then whisk well for 2-3 minutes.