The connection between who we are and what we eat has already been established. Dietary experts have long realized that food doesn’t only sustain us—it can actually shape the way we experience the world around us. Nutritional consultant and educator Divya Alter often stresses that food is much more than a means of sustenance: “It is a friend that has transformed and uplifted me on levels way beyond the physical,” she writes on her blog.
Her cooking and lifestyle in general leans on the Shaka Vansiya Ayurveda tradition, a healthy lifestyle system that people in India have used for more than 5,000 years. According to this ancient medical science, food can actually restore our innate ability for healing and wellness. Its practice teaches us how to link our physical and mental needs with the foods and seasonings that will balance us accordingly.
“I grew up in Plovdiv, Bulgaria, and my conscious relationship with food began when I was 18, while interning at the kitchen of an underground yoga ashram,” writes Alter on her blog. “I’ve been a vegetarian and a cook since then (27+ years).” Having studied Ayurveda in India, over the years Alter’s cooking evolved from a fun hobby to a full-time job and a health necessity.
“I’ve always been drawn to Ayurveda, food, and healing in general, but I dedicated my life to the study and practice when I faced some serious health challenges years ago,” Alter further explained in an interview with Golubka Kitchen. “Vaidya Mishra and Shaka Vansiya Ayurveda answered the questions no one else could and equipped me with personalized self-care practice that made a big difference in my life. There is no way I can keep this precious knowledge to myself—I must share it with others!”
These days, Alter is the cofounder of Bhagavat Life, the only Ayurvedic culinary school in New York. She and her husband launched North America’s first Ayurvedic chef certification program and Divya’s Kitchen, an award-winning, authentic Ayurvedic restaurant in Manhattan. The restaurant also sells products aligned with the Ayurvedic teachings online—anything from special teas to spices and blends.
“I’ve been a lacto-vegetarian for the past 30 years,” says Alter. “Thanks to my occupation, I have the luxury to prepare fresh seasonal meals and I rarely eat leftovers. The ingredients vary with the seasons, but here are a just a few things I enjoy. My life is fast-paced, and I need a lot of grounding and Vata balancing.”
If you’re in NYC, make sure you visit Divya’s Kitchen, and follow her blog for recipes and other resources!
