Combining food that we put on our plate and planning meals lot of times seems to be a mystery.
Our guest Divya Alter, who owns the famous Manhattan restaurant Divya's kitchen, and co-founder of Bhagavat Life, an Ayurvedic culinary school, talks about aspects of food combining in this episode.

Vai and Divya discuss how best one can do this across different cuisines of the world. 
Here are some areas we focus on, in this wonderful dialogue -

Divya’s introduction to Shaka Vansıya Ayurveda, her journey and what it isMixing and matching ingredients the correct way to create delicious meals in any cuisineEating based on seasons, geography and crucial factorsExamples of good food combinations and common mistakes Cultures and eating habits and role of habitual, routine eating practicesRole of spices(across the world) in ensuring digestive compatibilityAutoimmune conditions and eatingImpact of bad eating practices on healthEasy ways to resolve and achieve food compatibilityBody types and feeding according to one's needsCreating meals ideal for everyone in the familyReasons why cooking fresh and eating warm meals is necessaryAbout Divya's book "What to Eat for How You Feel : The New Ayurvedic Kitchen" and her upcoming book release "Joy of Balance  An Ayurvedic Guide to Cooking with Healing Ingredients"Her upcoming Master Class on everything relating to cooking healthy and feeling one's bestDivya's website (http://www.divyas.com) and information on workshops, classes

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