EXPLORING AYURVEDIC PRINCIPLES IN TRADITIONAL REGIONAL INDIAN DIETS: A COMPREHENSIVE REVIEW

Ayurveda being the shashwatha deals with many concepts which are applicable at all times. As the prayojana of the Ayurveda is maintaining of the health of healthy and curing the disease of diseased person. Ayurveda emphasizes that food and medicine are interconnected concepts essential for preventing and treating diseases. Ayurveda, India’s ancient medical system, highlights food as a primary determinant of health through concepts such as doshas, agni, gunas, rasa, and ritucharya. Traditional regional Indian diets-shaped by ecology, culture, seasonal cycles, and indigenous crops-naturally reflect these principles. This comprehensive review explores the intersection between Ayurvedic nutritional theory and regional Indian cuisines, integrating modern scientific evidence, sustainability perspectives, and personalized nutrition innovations. A narrative synthesis of classical Ayurvedic literature and nutritional science shows that regional diets inherently promote balanced digestion, metabolic stability, and ecological resilience. However, modernization has disrupted these patterns. This review proposes a new conceptual framework linking Ayurvedic dietary logic, regional food practices, and health outcomes, paving the way for digital Ayurveda and future interdisciplinary research.