Farm-to-Table Ayurvedic Dining at Our Riverside Ashram
We live by the philosophy that food is medicine. Every meal served at our ashram is vegetarian, prepared from scratch, and sourced directly from our 18-acre organic farm and medicinal forest.
Meet Sita, one of our dedicated local farmers, harvesting fresh tomatoes. Her hard work and connection to the land are what make our farm-to-table meals so special and nourishing.
A quick tour of what's growing in our organic farm. From moringa and ridge gourd to eggplant, our garden is a living example of permaculture and provides the fresh produce for our daily meals.
See how we grow and harvest chia seeds right here at the ashram. From the beautiful blue flowers in the field to the seeds in our hands, we are excited to use them in our kitchen for healthy chia pudding.
From the farm to the kitchen to your plate. This video shows the journey of tapioca, harvested from our garden and prepared as a delicious and nutritious snack with mint chutney.
It's star fruit season at the ashram. This watery, sweet, and cooling fruit is rich in antioxidants and is a favorite healthy snack for our guests, picked directly from our trees.
Watch our team harvest tamarind, a staple in South Indian cooking. The pods are shaken from the trees, collected, and dried, ready to add its unique tangy flavor to our Ayurvedic dishes.
We make our own fermented organic fertilizer, Panchagavya, to nourish our soil and plants. This Ayurvedic practice ensures our pumpkins and other vegetables grow healthy and strong without any chemicals.
A behind-the-scenes look at our kitchen preparing a traditional South Indian breakfast. Freshly made idlis, vada, and sambar are served with love to start the day right.
About From Our Farm to Your Plate
You will notice the difference in our food immediately because it is harvested from our 18-acre farm just hours before appearing on your plate. We do not source from outside distributors. Instead, we cultivate everything from tamarind and star fruit to tapioca right here, using traditional practices like homemade Panchagavya fertilizer to ensure our produce is as nutrient-dense and clean as possible.
Living Ayurveda, Eating with the Seasons
At AyurYoga Eco-Ashram, our kitchen is an extension of our practice. We believe that what you eat directly influences your state of mind, which is why we strictly follow the principles of a Sattvic diet. Our meals are designed to nourish the body while balancing the three doshas: Vata, Pitta, and Kapha.
The Source of Our Ingredients
Because we are located on a riverside plot near Mysore, we are fortunate enough to grow our own vegetables, fruits, and grains year-round. Our medicinal forest provides herbs like Neem and Amla, which we use both for healing therapies and to flavor our dishes. This connection to the land is not just about sustainability; it is about knowing exactly what goes into your body.
Why Fresh Matters
- Seasonal Eating: We plan our menus based on what is ripe, whether it is star fruit season or the tapioca harvest.
- Nutritional Integrity: By harvesting at peak ripeness, we retain the highest levels of vitamins and minerals.
- Community Connection: Our kitchen is a communal space where the preparation of food—slicing vegetables, grinding spices, and fermenting grains—is done with mindfulness and care.
Whether you are here for a teacher training course or an Ayurvedic lifestyle immersion, the food is part of the education. You will learn to identify medicinal plants on forest walks and understand how specific local ingredients can correct imbalances in your own constitution.
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