Niruha Basti (also known as Kashaya Basti) is a core Panchakarma therapy in Ayurveda that uses herbal decoctions to cleanse the colon, balance Vata, and remove deep-seated toxins (ama).

In Hindu mythology, the most intense divine intervention did not happen in broad daylight or deep night. It happened at twilight.

In ancient Indian households, healing never began with complex foods. It began with Peya — rice cooked slowly in abundant water, offered first to the sick, the fasting, the elderly, and even to deities.

Coriander Panjiri, also known as Dhaniya Panjiri, is a traditional Ayurvedic nourishment made from roasted coriander seeds blended with ghee, mishri, nuts, and sometimes wheat flour.

Jaggery or palm sugar, commonly known as gud in Hindi, is more than a traditional sweetener. Unlike refined sugar, it is unprocessed and retains natural minerals that support digestion, immunity, and overall vitality.

Curd rice is one of India’s most comforting foods, but in Ayurveda, its effects on your body depend entirely on your dosha and digestive fire.

Ghee has been part of Indian cooking and Ayurveda for centuries.

Ghee has been part of Indian tradition for thousands of years. It is more than just clarified butter.

Vibhuti, also known as sacred ash or Bhasma, holds a significant place in various spiritual practices and traditions.

Maha Shivaratri is one of the major Hindu festivals celebrated honoring Lord Shiva.