Ayurveda, the ancient Indian healing art, knows how to restore the balance of the doshas - the life energies Vata, Pitta, and Kapha - thereby harmonizing body and mind. In the realm of nutrition, this is primarily achieved through the use of spices and the six tastes: sweet, sour, salty, pungent, bitter, and astringent. Johannes Baumgartner has learned the Ayurvedic culinary art, combining ingredients and spices in such a way that a dish has a balancing and harmonizing effect, over many years in Indian temples. His book "Ayurvedic Cooking in Harmony with the Seasons" offers an introduction to the fundamentals of Ayurveda, particularly the 7 constitution types (doshas) and the 6 tastes (rasas); it presents 108 traditional dishes - such as Chapati, Dal, Sabji, Baji, Chutney, Raita, Pakora, Samosa, beverages like Lassi, various sweets, and much more.