And finally, the cook looks at the many finished dishes and takes a kind of mental inventory to see that all of the tastes, qualities, and categories are represented. At this point some last-minute adjustments can be made by adding condiments, pickles, or perhaps a quickly prepared warm side dish to balance the meal further and increase the variety. Add a little more of the bitter taste with a bouquet of shortened celery sticks with the leaves left on or some sour coolness with a bowl of lime and lemon wedges. If bitter, pungent, and astringent tastes are underrepresented (a common lack in American cooking), make a small bowl of wilted lettuce by quickly sauteing chopped lettuce with minced ginger for 30 seconds in a little hot oil. When you are satisfied that the menu offers enough balanced choices, serve the dinner with pride and be ready to accept all the justified compliments you’ll receive.
Every kitchen should be filled with appetizing smells. Then when the guests arrive they can’t help but say, Everything smells great. Without any other appetizers they are ready to eat.
Although we’ve discussed many general ideas to get you started practicing this traditional but new science of life, including identifying your body type, how to eat, and what it means to be an Ayurvedic cook, you may have some other questions. Questions and Answers About Ayurveda (pages 277-281) may have the answers. The questions in the Appendix are commonly asked food questions that Dr. Kasture and Richard Averbach, M.D., a Maharishi Ayured physician, answered when they were teaching an Ayurvedic diet course at Maharishi International University. If you have other specific questions about your health and diet, please consult a competent Ayurvedic physician. A list can be found on pages 291-292.
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