Indian Festivals/ Foods balancing
Tridosha
In various Indian festivals different types of ingredients are used for preparing
foods. Different ingredients used in these foods are so well calculated to a balance
the Tridosh.

For example : In Cold days, the pitta is less which leads to slight increase in Vaat &
huge increase in Kaph. Kaph in turn influences jatara agni and reduces it slightly. During
those times the food that digests slowly needs to be taken like til, chana, gud,
groundnut, ghee etc, chana etc. And all these items are produced in abundant quantity
during that time.
Likewise In Summer the jatar agni is increased- so we need to eat things that digests
quickly & also consume cow’s ghee to control Pitt.
In Rainy days the jatar agni is medium hence only light food shall be consumed
like fried items, panipuri etc

Masala (Aushadi) balancing
Tridosha
Actually Masala is an arabic word. Moguls brought this word to India. There is no
mention of masala in ancient texts. The actual word is ‘Oushadi’
Since the influence of Vaat is more in the morning; Pitt is more in the afternoon &
Kaph is more in the evening, our oushadi’s are used to balance the Tridosh likewise.
For example: Ajwain is added to sabzi during after noon food to reduce Pitt/acidity.
But when the same sabzi is cooked for evening dinner, ajwain is not used. The
chronological order of potency in reducing Pitt is ghee, ajwain, jeera (kaala), hing, methi
dana, dhania (dry and fresh). Even iodized salt will cause acidity & high BP so replace
your iodized salt with rock salt (Sendha namak) or Black salt (Kala namak).
The chronological order of potency in reducing Kaph is gud, honey, ginger (dried
ginger better quality) & paan with dark green betel leaf, gulkund, sounf, laving, powdered
cinnamon (powdered is better than raw cinnamon).
The chronological order of potency in reducing Vaat is unrefined oil and anything
that contains water– ex: milk, curd, butter milk, all juices.