Recipes from the World of Ayurveda
What do you long for?
Ayurveda recipes from Larimar
Published: June 22, 2026
In Ayurveda, great importance is placed on proper nutrition. As an Ayurvedic proverb states: “If your diet is wrong, medicine cannot be effective. If your diet is correct, you don’t need medicine.”
An Ayurvedic retreat at Larimar in Austria essentially consists of the following elements:
- authentic Ayurvedic treatments with specialists from India,
- Hatha Yoga with an Indian yogi,
- an extensive supporting program as part of a wellness holiday in Burgenland, Austria and
- Ayurvedic food and nutrition.
Indian Ayurvedic chef Sudheesh spoils Larimar guests with his authentic Ayurvedic dishes. To help you recreate his Ayurvedic cuisine at home, he shares his favorite recipes for breakfast, lunch, and dinner.
Indian Ayurvedic recipes for breakfast, lunch and dinner
Ayurvedic Breakfast:
- Uppma (semolina porridge): Toast the semolina in ghee until dark. Briefly sauté the carrot strips and ginger in ghee, season with salt, pour in water, and add nutmeg and curry leaves. Slowly stir the browned semolina into the boiling liquid and let it cook. Serve creamy. It thickens significantly if left to stand for a long time.
- Grilled Bananas: Cut the bananas into pieces with the peel on and place them on the grill; grill until blackened on both sides. Carefully peel the bananas and serve.
- Masala Chai: Bring water to a boil. Add cinnamon, cardamom, star anise, cloves, and raw sugar. Boil for about 10 minutes. Finally, add black tea, let steep for 5 minutes, and strain.
Ayurvedic Lunch:
- Ghee Rice: Sauté the rice in ghee, then add finely grated carrots and almonds. Season with cinnamon, Assam pepper, and salt, and cook until done.
- Kohlrabi with Dahl: Boil the washed lentils and kohlrabi in water until tender, skimming off the foam frequently. Toast cumin, curry leaves, and turmeric in ghee, then add to the lentil dahl. Season to taste with black salt and Assam pepper.
- Cucumber Olan: Remove the seeds from the cucumber, cut into half-moons, and bring to a boil once with coconut milk. Do not use any spices.
Ayurvedic Dinner:
- Palak Panner: Heat the ghee, briefly toast the garam masala spice blend, then sauté the finely chopped onion and fresh spinach leaves. Add water and season with salt and Assam pepper; thicken with cornstarch if necessary. Cut the paneer into cubes and fry in ghee, then add to the spinach curry. Bring to a boil again and serve.
- Samosas: Prepare the dough for the samosas: Mix flour, salt, and oil, then knead into a smooth dough. Roll out the dough thinly. For the potato filling, boil the potatoes until tender, sauté the onion, and add spices such as ginger, chili, salt, and pepper. Spread the mixture onto the dough, form the samosas, and lightly fry them in ghee.
- Date balls: Warm the dried dates and almonds in a steamer, chop them coarsely, knead the mixture, and shape into balls.
At Larimar, enjoy your authentic Ayurvedic meal in the stylish ambiance of the Larimar restaurant. Discover our Ayurveda offers now!
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