Celebrity nutritionist Rujuta Diwekar expounds on a practical eating plan for the general public
Renowned nutritionist Rujuta Diwekar is back with her latest book, Mitahara, published by DK (Dorling Kindersley Publishing). The book delves into the traditional Indian concept of mitahara, a term that signifies "measured food" that is mindful and attuned to the needs of the body and mind, the seasons, and sustainability.
In Mitahara, Diwekar advocates for a holistic, seasonal approach to eating, emphasizing simple recipes using natural, local ingredients aligned with different seasons throughout the year. She encourages eating in balance with our bodies' needs, not being controlled by food but practicing gratitude and mindfulness about what and how much we eat.
Diwekar promotes seasonal eating, where intake varies according to the natural cycles of monsoon, summer, winter, and seasonal transitions, embracing the rich variety of nature’s harvests. She also emphasizes the importance of incorporating traditional and community-rooted foods, such as forgotten ingredients like green garlic, and staples like homemade curd and dal preparations.
Home cooking is seen as an act of self-love and attentiveness in Mitahara, with a well-set kitchen that encourages family involvement and efficient use. Diwekar favours desi (traditional Indian) foods like khichdi, poha, parathas with ghee, mangoes, and simple, easily digestible meals over fad diets or imported superfoods.
Diwekar does not consider sugar as inherently harmful and suggests enjoying it in moderation. She also discusses the concept of a "light kitchen", where every family member contributes to cooking regardless of gender or pay cheque. The book is not against sherbets, snacks, local produce, or seasonal fruits in meals.
Mitahara is both a practical cookbook and a guide to making sustainable, balanced food choices based on Indian wisdom and seasonal rhythms, aiming to nourish body, mind, and soul in a culturally rooted way. Diwekar encourages understanding different types of appetites to promote diversity in diet, discussing three types of appetites according to Ayurveda: Hitbhuk (eating in a diverse manner), Mitbhuk (eating in a state of balance), and Ritbhuk (eating as per season).
Diwekar, who has worked with Bollywood actress Kareena Kapoor Khan and entrepreneur Suparna Handa, was in New Delhi to promote her book, Mitahara. She advises against giving up on milk or yogurt based on viral claims, and encourages listening to one's body and grandmothers' advice instead of influencers. She believes that inspiration and influence come from having adequate food.
In essence, Mitahara is a celebration of traditional Indian food and culture, offering a practical and sustainable approach to eating that is rooted in tradition and nourishes body, mind, and soul.
- Rujuta Diwekar's new book, Mitahara, published by DK, delves into the traditional Indian concept of measured food that considers the body and mind, seasons, and sustainability.
- Diwekar advocates for a holistic, seasonal approach to eating, promoting simple recipes using natural, local ingredients.
- She encourages balancing food intake with the body's needs, enjoying food mindfully and gratefully.
- Diwekar advocates for seasonal eating, emphasizing traditional and community-rooted foods like green garlic, homemade curd, and dal preparations.
- Home cooking in Mitahara is seen as an act of self-love and attentiveness, encouraging family involvement and efficient use of the kitchen.
- The book does not consider sugar as inherently harmful and encourages moderation, also discussing the concept of a "light kitchen" where every family member contributes to cooking.
- Mitahara is both a practical cookbook and a guide to making sustainable, balanced food choices based on Indian wisdom and seasonal rhythms.
- Diwekar, who has worked with Bollywood actress Kareena Kapoor Khan and entrepreneur Suparna Handa, advises against giving up on milk or yogurt based on viral claims, and encourages listening to one's body and grandmothers' advice.
