Combining two seemingly different worlds yoga and Sattvic cooking Food for the Soul brings together thousands of years of wisdom and a time-tested approach to health. In an age when people are searching for direction on exercise and diet, tradition comes to the rescue. Drawing from his years of immersion in yoga, Arun Pandala offers what he calls "recipes for life and for the dining table".

The book meshes Kerala cuisine and a few dishes from North India all from his mother's treasury of home cooking, with the yogic insights of right eating and living. These are recipes commonly served at his yoga retreats and residential training programmes.

From the warmth of Ericheri and the comfort of Avial to the lightness of Thayir Saadham and the festive spread of an Onam Sadya, the dishes reflect a cuisine that is both grounding and restorative. Alongside the recipes, the author weaves in reflections on Sattvic principles, the three doshas of Ayurveda, the six tastes, the power of fasting, and the quiet medicine of habits.

This is more than a cookbook. It is a guide to a way of living, where nourishment extends beyond the plate into a more mindful, harmonious life.