Science of “Abhyanga-Snana” in Diwali

Diwali is festival of light. Diwali lantern, rangoli designs, fireworks, various delicious desserts, shopping , gifts etc is the common scenario at each and every household. But where we show this enthusiastic hustle-bustle in all preparations, there is one thing that everyone looks at it as a nightmare or a torture and it is the morning Abhyanga-snana ritual, where we have to get up early morning to get oil massage and bath. Though it seems a futile thing on outer side, have anyone wonder why our ancestors enjoined us to follow this ritual? If no then, lets take a brief look on this concept and lets know the science behind it.

Puranpoli - Science behind eating it in Diwali

India is a country rich in number of various cultures with full of festivals and rituals. There is legacy of speciality food preparations for all these festivals. Our ancestors apprised the method of preparations and the science behind these foods.

Now we are talking about festival foods and its Diwali time, so how can we forget about the delicious and famous “Puranpoli”. Yes Puranpoli is the royal dish of Maharashtra. So lets take a look why we eat puranpoli specifically during this festival? And what are the health benefits of it?

Coriander (Dhaniya) - Ayurveda straight from granny’s kitchen

Uses of coriander are astonishing when it comes for health. Lets take a look at it.

Ayurveda straight from granny’s kitchen – Daalchini (Cinnamon)

Daalchini (cinnamon) is widely used spice in Indian kitchen, because our ancestors knew its medicinal properties. Daalchini is mordant(tikshna) in nature so the people having Pitta prakruti  should consume it very carefully. Daalchini pacify vata and kapha dosha but aggravates pitta dosha.