Ah, you’re diving into a really intriguing part of Ayurveda! Cooking’s not just about ingredients, but also how they play together - Like harmony or chaos in a dish. Ayurveda calls these “viruddha ahara,” which means incompatible foods. Mixing certain foods can disturb your body’s natural balance, messin’ with digestion and everything.
Okay, let’s break it down based on what you asked. Milk and bananas in the smoothie? Yeah, that’s kinda no-go. Both heavy on digestion, might create toxins (ama) because the body finds it tough to process them together. If you love smoothies, try using almond milk instead.
Curd with parathas or adding it to fish with rice, well, that’s another sticky situation. Ayurveda sees curd as hot and sour, and milk more cooling, so when curd gets mixed with hot foods or cooked with fish, it sparks digestive fire imbalances (agni issues). Swapping curd with lassi or buttermilk (they’re easier on digestion) could help.
Dal makhani with curd isn’t great either, both are heavy and can lead to sluggish digestion—kinda why you’re feeling bloated or tired after such meals. Opt for lighter dals or salads maybe, and save the curd for another meal.
For fruits like mango? Better to eat them alone. Mixing them with milk or yogurt might slow digestion. Plus, mango’s naturally sweet and heavy, not the best duo with milk.
And speaking of dairy, mixing it with radish, fish, or melons is a classic case of no-no in Ayurveda.
No need to panic though! Start by easing these out of your diet gradually. Yogic practices or digestive teas with ginger can help counteract any imbalance and flush out toxins. Keep an eye on how your body feels, and trust your gut over time—literally!
Don’t think of giving up your fav foods completely. Moderation’s always key. Ayurveda encourages tuning into your natural wisdom, so listen to your body’s signals. 일’ll tell you more than I ever could.



