Growing up in a household that was steeped in Ayurvedic cooking principles, she has come to believe that – “we are what we digest “- .

This holistic 8000 year old science of food revolves around Agni or the digestive system, tied to the individual Dosha or life state. The Doshas are derived from the Five Elements – Vata is composed of Space and Air, Pitta of Fire and Water, and Kapha of Earth and Water. This again when combined correctly with the gunas or food groups – satvic, rajasic and tamsic, creates a well balanced, nutritional, supportive, medicinal and joyful food experience. Taste or flavoring is a another key ingredient to Ayurvedic cooking and helps keep the doshas in check. The six tastes include – salt,sour,sweet, bitter, pungent and Astringent.

Anou has had the privilege of learning from her grand mothers, aunts and mother. She has further honed her skills from ancient scriptures and specialists.