~ Ayurveda Cooking Yoga Diet ~

4 Month

INR (₹) 20,000/ USD ($) 250

This teacher training course is available from Monday to Saturday. You can start the course as soon as you enroll.

A self-paced program is available. Please send an inquiry to Swasti Yoga Center for more information.

Swasti Paka Shastram (Ayurveda Cooking and Yogic Diet TTC)

Summary : Discover the harmonious blend of Ayurveda and yoga with our Swasti Paka Shastram (Ayurveda Cooking and Yogic Diet TTC) program. Immerse yourself in the ancient wisdom of Ayurvedic cooking and yogic nutrition as you learn to nourish your body and soul. Led by knowledgeable instructors, this transformative online training offers flexibility and personalized guidance. Join a supportive community and embark on a journey of wellness and culinary artistry. Enhance your well-being and inspire others through the healing power of food. The path to vibrant health begins here.

  • Certification : Upon completion, you will receive a certification accredited by Swasti Yoga Center
  • Duration: 4 months
  • Time commitment (hours per week) : 3-5 hours
  • Skill level: Beginner
  • Language: English
  • Syllabus: Ayurveda Cooking and Yogic Diet TTC Full Syllabus for (click here to check syllabus)
  • Pricing (INR): 20,000 INR


  • 100-hour online yoga teacher training
  • 20 contact hours
  • 80 non-contact hours
  • 2 hours per session with certified international faculty
  • Live online sessions will be held over Zoom
  • Complimentary lecture series (Global Yoga Festival) on different topics of yoga including yoga philosophy, classical yoga texts, Ayurveda, Yogic food, anatomy, and physiology, etc
  • Self-paced is possible upon discussion with the teacher
  • Personalized Guidance: Receive individualized support and guidance to tailor your diet according to your specific needs.
  • Transformative Experience: Immerse yourself in a program that will empower you to enhance your health and inspire others through the healing power of food.

What's not included

  • Accommodation
  • Food
  • Kitchenware, ingredients

Cancellation Policy

  • A reservation requires a deposit of 100% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.

“Ayurveda Meets French Culinary Excellence: Renowned Ayurveda Doctors of Swasti Yoga Center Teach Indian Cooking and Ayurvedic Food Principles in a French Culinary School”

Teaching Faculty


Dr. Vikas Chothe

Swasti’s founder, Dr.Vikas Chothe, holds an MD, PhD in Ayurvedic medicine with Yoga Certification from AYUSH and QCI India. He has worked as a Yoga Ambassador for the government of India and is currently an examiner for YCB Yoga examination at TQ Cert (TATA projects) for the Yoga Certification Board. He has been working as a lead examiner since the beginning of the Yoga Certification Scheme in 2016 and has conducted exams for more than 3,000 students till date. Dr.Vikas has been invited by Indian Embassy Austria, Malaysia and Armenia and has visited USA, China, Malaysia, Italy and European countries for propagation of Yoga and Ayurveda. He is also yoga school auditor for the Yoga Certification Board (YCB) creating quality standards in yoga schools globally.

Shwetambari Vikas Chothe

Dr.Shwetambari Chothe is a certified Level 3 Yoga Teacher and Evaluator by government of India, consulting homeopath, assistant professor in LMF Homoeopathic Medical College, Pune, and co-founder of Swasti Yoga Centre. Since childhood, she had a keen interest in yoga and Indian culture. She is a great chef with Ayurveda healthy cooking as her specialty. Qualifications: MD Homoeopath, Anatomy and Physiology expert, yoga teacher and practitioner for six years.

Ayurveda Cooking and Yogic Diet TTC Syllabus


Unit 1. Theory

1.1 The fundamentals of Ayurveda.

  • Dosha, dhatu (tissues & cellular metabolism) mala (waste), srotas (channels), ama (toxins)
  • The Three Pillars of Life

1.2 Ayurveda principles of Food and Nutrition.

  • Dravya guna (food quality studies): rasa (taste), virya (potency), vipaka (post-digestive effect), prabhava (specific quality)
  • The six tastes: madhu rasa(sweet), amla rasa (acid), lavana rasa (salty), katu rasa (pungent), tikta rasa (bitter), kashaya rasa (astringent)
  • Energy, proteins, lipids, carbohydrates, dietary fibers, minerals and trace elements, vitamins

1.3 Agni and Ama

  • Types of Agni
  • Prakruti parikshana (Assessment of Ayurveda constitution) and assessment of agni bala
  • Some Considerations for Self-Care of Agni and Prevention of Ama
  • Microbiome and agni

1.4 Food according to Prakruti (Ayurveda constitution).

1.5 Yogic and Ayurveda diet

  • Mitahar, Yuktahar
  • Upavas (Fast)
  • Food handling: hygiene, importance, application and disinfection

1.6 General guidelines for Ayurveda lifestyle.

  • Pathya and apathya
  • Virudha ahara

1.7 Food as Medicine

Unit 2. Yoga and Ayurveda Practical

2.1 Prayer: Concept and recitation of Pranava and hymns.

2.2 Cleansing Practice (Technique, Contraindications and Benefits):

  • Neti
  • Trataka
  • Kapalabhati

2.3 Chalana Kriya/Loosening Practice (Technique, Contraindications and Benefits):

  • Neck Movement (Griva Shakti Vikasaka I, II, III, IV)
  • Shoulder Movement
  • Bhuja Valli Shakti Vikasaka
  • PurnaBhuja Shakti Vikasaka
  • Trunk Movement (Kati Shakti Vikasaka I, II, III, IV, V)
  • Knee Movement (Janu Shakti Vikasaka)

2.4 Yogasana (Technique, Contraindications and Benefits):

  • Standing Posture- Tadasana, Vrikshasana, ArdhaChakrasana, Padahastasana, Trikonasana.
  • Sitting Posture-Bhadrasana, Vajrasana, Ardha-Ushtrasana, Ushtrasana,Shashankasana, Mandukasana, UttanaMandukasana,Vakrasana.
  • Prone Posture-Makarasana, Bhujangasana, Shalabhasana.
  • Supine Posture-Uttanapadasana, Ardhahalasana, Setubandhasana,Markatasana, Pawanamuktasana, Shavasana.

2.5 Pranayama (Technique, Contraindications and Benefits):

  • AnulmoaViloma/NadiShodhana
  • Ujjaye (without Kumbhaka)
  • Shitali (without Kumbhaka)
  • Bhramari (without Kumbhaka)

2.6 Dhyana (Technique and Benefits):

  • Body Awareness
  • Breath Awareness
  • Yoga Nidra

2.7 Ayurveda diet plan and consultation related to preventive health (minimum 5 cases)

  • Vata Menu: breakfast, snacks, lunch, dinner
  • Pitta Menu: breakfast, snacks, lunch, dinner
  • Kapha Menu: breakfast, snacks, lunch, dinner
  • Seasonal Menu for Vata, Pitta and Kapha

2.8 Observation and assistance in Indian kitchen understanding role of herbs, spices, and grains in Maharashtrian cuisine. Role of hygiene and sustainable practices of Ayurveda in kitchen.

2.9 Visit to Primary Health Care Center, Herbarium, Ayurveda College, Dissection Hall, Sharir kriya department, Sharir Rachna department, Swasthavritta department, Temple food, translation of cook book in global language (any 3)

2.10 Ayurvedic cooking practical workshop.

Unit 3 Indian Cooking

Maharashtrian cuisine

3.1 Nyahari/ Breakfast

  • Thalipeeth / Multi grain bread
  • Kande Pohe/ Rice Flakes Dish
  • Upit/ Upama/Semolina rice
  • Shevaya upama/ maharashtrian noodles

3.2 Main Course

  • Pithale Bhakari/ Zunaka Bhakari
  • Bharale vange/ stuffed brinjal recipe
  • Ayurveda Dal/ Multi pulses curry
  • Besan Poli/ Dhirade
  • Masala Bhat/ Multiveg rice
  • Palak Paneer/ spinach tofu curry

3.3 Salads/ side dish Of Maharashtra

  • Koshimbir
  • Khobaryachi Chutney/Coconut Chutney
  • Shegadana Chutney/ Peanut Chutney
  • Pudina Chutney/ Mint Chutney

3.4 Deserts

  • Prasadacha shira /Banana Shira
  • Ukadiche Modak/ Sweet momos
  • Tila vadi/ Sesame cubes

3.5 Masala Chai/ Chaha/ Tea


Ayurveda Cooking and Yogic Diet

Foundation Course

Level 1 - Yoga Protocol Instructor

Level 2 - Yoga Wellness Instructor

Level 3 - Yoga Teacher & Evaluator

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