Ayurvedic Hospital Kitchen & Pathya Ahara

Sree Nandanam Ayurveda Hospital

Ayurvedic Hospital Kitchen

Our kitchen follows strict hygiene and traditional cooking practices to ensure purity and safety.

Kitchen Standards

Clean, sanitized cooking area
Fresh vegetables & herbs daily
No artificial flavors or preservatives
Use of rock salt, ghee, and herbal spices
Separate cooking for special diets

Cooking Principles

Freshly prepared meals
Oil and spice controlled
Boiled & steamed foods when required
Seasonal and local ingredients

An Ayurvedic hospital kitchen is not just a cooking space — it’s a part of the treatment itself. In Ayurveda, food is considered medicine (Aushadha) 🍲

Here’s a clear, simple guide you can use for planning or explaining an Ayurvedic hospital kitchen.

Purpose of an Ayurvedic Hospital Kitchen

To prepare Pathya Ahara (therapeutic diet) according to:

Patient’s Dosha (Vata, Pitta, Kapha)
Disease condition
Digestive strength (Agni)
Season (Ritu)

Main Sections in the Kitchen

Raw Material Storage

Separate shelves for:
- Grains (rice, wheat, barley)
- Pulses (green gram, horse gram)
- Herbs & spices
Cool, dry, pest-free room

Preparation Area

Washing & cutting vegetables
Grinding herbs & spices
Stone grinder / mixer
Separate veg & medicated prep area

Cooking Area

Traditional + modern mix:

Gas stove / steam cooker
Heavy-bottom vessels (iron, bronze, clay)
Separate vessel sets for medicated food
No aluminium

Serving Area

Warm food only
Clean, calm environment
Copper or steel vessels
Timely serving as per doctor’s order

Pathya Ahara – Food as Medicine

In Ayurveda, food is not just nourishment — it is powerful medicine.
At Sree Nandanam Ayurveda Hospital, we follow the principle of Pathya Ahara, a therapeutic diet system that supports healing, balances doshas, and strengthens digestion (Agni).

Every patient receives a personalized diet plan based on:

Body constitution (Prakriti)
Disease condition
Digestive strength
Treatment phase

Our goal is to help the body heal naturally by choosing the right food, at the right time, in the right way.

Kitchen Rules (Ayurvedic Principles)

Fresh food only (no reheating)
No fridge-stored cooked food
No deep-fried, stale, frozen items
Calm, clean, quiet kitchen
Cook with positive mindset 🧘

Common Diets in Ayurveda Hospitals

Condition	Food Example
Fever	Manda, Yavagu
Digestive issues	Buttermilk, rice soup
Joint pain	Garlic soup, medicated kanji
Skin diseases	Bitter gourd curry, barley
Panchakarma	Light gruels, boiled veg

Special Diet Section

For:

Kanji (medicated gruel)
Yavagu
Manda
Takra (buttermilk)
Kashaya rice
Pathya soups

Each patient may have a different diet!

Why Therapeutic Diet Is Essential?

Medicines and therapies work best only when supported by proper food.
Pathya Ahara helps:

Remove toxins (Ama)
Improve digestion and metabolism
Balance Vata, Pitta, and Kapha
Reduce inflammation
Speed up recovery
Prevent disease recurrence

It is an essential part of Panchakarma and long-term Ayurvedic treatment.

Personalized Meal Planning

Each patient is guided by our doctors and diet team.
Meals are prescribed according to the treatment stage:

Detox diet during Panchakarma
Light & easily digestible foods
Dosha-balancing meals
Sugar & salt controlled diets
Special thyroid & diabetic meals

No packaged or outside food is encouraged during treatment.

Calm & Hygienic Dining Environment

Patients dine in a peaceful and clean space that supports digestion and relaxation. Soft lighting, quiet surroundings, and fresh food aromas help create a healing atmosphere.

Food That Heals

At Sree Nandanam Ayurveda Hospital, your diet is your first medicine. Through Pathya Ahara and our Ayurvedic kitchen, we nourish the body, calm the mind, and restore natural balance.