whose food we eat, their song we sing

We have been away to a place where there are no signals (as yet!) to connect us to the mobiles or internet. In a setting where the connection that is nurtured is only with oneself. Set in the lap of nature is an Ayurvedic resort at Mulshi in Pune, India. Every scene that meets the eye is picture perfect.

At the lotus pond at Kare! Srivatsa Shandilya, our photographer, had a field day at Kare with his camera.

This place is KARE, which stands for Kerala Ayurvedic Research and Rejuvenation Centre. A place built with aesthetics and a vital sense of space. Our next book on Ayurvedic recipes is researched at Kare. And our stay there was so wholesome and enjoyable that we recommend it wholeheartedly to those who want to take some time to attend to themselves, to the body, mind and the inner being.

The visionary of this place is Dr. Prakash Kalmadi, who is with us in the photo above, a previously practicing allopathic doctor who found his own resurrection in Yoga and Ayurveda. Intense in his beliefs, he is also blessed with an unassuming sense of humour. He is fun to be with, with his simple perceptions and sharp intuition. His own life and his transition from allopathy to ayurveda is a story we have heard many times, yet are riveted everytime we hear it.

A photo with some of the staff and doctors at Kare, including Uttam who cooks as well as serves the food there along with Raju. His cousin Ashok is the main chef at Kare. Ashok cooks with the flair, ease and care that comes from years of practice and comfort in the kitchen. Snehal is the in-house dietician, a person who really made us comfortable in the kitchen and encouraged us to check out each recipe till we were satisfied.

Dr. Kalmadi and Ragini with some of their team at Kare. Dr. Rohit, Dr. Roli and Dr. Nayana (who is in the pic above, 2nd person from left) are so dedicated that we actually asked Dr. Kalmadi what was the secret of his selection of people suited to their tasks. He simply said that you have to believe in yourself and God. We also met Dr. Shetty this time and enjoyed discussing ayurvedic philosophy with him in the evenings. In the centre is Jessica, who takes care of administration.

At Kare, the yoga practices are inspired by Iyengar Guruji, Dr. Kalmadi’s master & inspiration. We attended classes held alternately by Dr. Kalamdi and Mr. Shah. Their explanations and keen eye with which they watch each and every person, their reiterating that yoga is not a physical exercise, but one of mental steadfastness and strength resounds in our ears after we have returned and during our morning practices.

Kare is nestled in undulating hills that surround the pristine mulshi lake. To say it is a paradise on Earth is no exaggeration. In the picture above, we are seen enjoying a meal with Dr. Kalmadi, Ragini, his ever cheerful wife and the guests at Kare.

The rooms are spacious, comfortable and decorated with windows and doors that open to scenic perfections created by God.

This wonderful lady, Ragini is the pleasant and warm person whose pride and faith in the work at Kare is indeed the spirit that guides her doting husband. An excellent cook herself, she has trained and continues to supervise and assist the chefs at Kare. We love mealtimes there, as do the other guests, for the simplest, healthiest and tastiest of food.

Mealtime Thali – what you see in the pic. above is our lunch - Spiced Rice, Jowar Roti, Fenugreek vegetable, Drumstick Vegetable, Dal, Kheer (Dessert), Salad, spicy Flak seed powder, buttermilk and herbal water.

As we delve deeper into the insights that were passed on to us by the Great seers of centuries gone by, it is fascinating to realize how much these Ayurvedic insights were daily knowledge and practice for our elders. Our grandmothers instinctively knew the qualities of spices and vegetables and legumes. They knew that mangoes must be soaked in water for a couple of hours before eating, they knew when to add fenugreek and when to avoid coconut, they knew that almonds soaked overnight and consumed the next morning helps memory and learning. In our few years of learning from Pedatha, we were constantly amazed at the knowledgable tips she shared with us of food, ingredients and cooking methodology.

It is sad that this rich tradition is no longer a part of our daily gyaan, rather, we now refer books to know that which should have been in our bloodstream. In this fast pace of life and technological growth, like gigantic trees we seem to have stretched ourselves to the skies, tearing ourselves away from our very roots. This is probably the price we pay for modernization. But we are not unhappy. Ironically, thanks to modernization, we now have the means & the tools to still make the choice of falling back on ancient Indian wisdom every now & then for longevity, peace and good health.

This recipe is a tribute to the great seers who gave us texts like Charaka Samhita and Bhava Prakash Nighantu that have kept alive a precious storehouse of knowledge. At a personal level, it is also our humble way of saying thanks to Ragini for reviving health and simple taste at kare.

DRUMSTICK VEGETABLE
Sweet and astringent in taste, drumstick reduces Kapha Dosha and Pitta Dosha, relieves abdominal pain, heals skin disorders and clears worms. It is defined as ‘deepanam param’ in Sanskrit, which means digestive fire at its highest.
Drumsticks, 2 large, chopped into 2 inch pieces
Rock salt, powdered, to taste

The tempering:
Cow’s ghee, 1 tsp
Cumin seeds, ½ tsp
Garlic, 4 cloves, crushed
Turmeric powder, a pinch
Chilli powder, ½ tsp

Method:
· Peel off the outer fibrous skin of the drumsticks.
· For the tempering, heat the ghee in a wok. Add cumin seeds and crushed garlic.
· As the garlic starts browning, add the turmeric and chilli powder.
· Add a cup of water, rock salt and chopped drumsticks. Cover and cook for 5 minutes. Take off the lid and continue to cook until the vegetable turns soft and the water evaporates.

POSTED BY Pratibha & Jigyasa