Naad is a caffeine-free zone, which means that we do not serve tea and coffee. Some of the alternative concoctions we create instead are brews made with ginger, hibiscus and my personal favourite, lemongrass.
Lemongrass is a multifaceted herb that has been in use for centuries. It is used as a flavouring agent in Asian cuisine, as mosquito repellents and even in cosmetics and medicines. In fact, Ayurveda recommends its use in the treatment of several conditions such as varicose veins, fever, weak digestion, menstrual cramps, headaches and more. It is also known to alleviate excess kapha and pitta dosha thereby useful to those suffering from obesity.
At our wellness centre, we have a large patch of lemongrass growing in our vegetable gardens since it is used in abundance. Lemongrass 'tea' is a favourite amongst our guests with their post-therapy refreshment and as a pre-bedtime beverage. Our staff relish it too since most of them have reduced caffeine after joining our team!
Here are few ways in which you can brew lemongrass tea at home easily. All you need is some boiling water, fresh or dried lemongrass (I usually prefer fresh) and a few additional ingredients to give you that little extra boost.
- With a pinch of black pepper is great to overcome menstrual cramps and nausea
- Brewed with grated ginger to improve your immunity, especially during Varsha Ritu
- Sweetened with a bit of honey to help your cold get better
- Another way of helping your cold is to add a couple of mint leaves and then add honey to reduce to bitterness of the mint.
- Brewed with a few leaves of tulsi to help calm an anxious mind.
If you have any questions on how lemongrass can be used in cooking, please feel free to write to me on email@example.com and I will be happy to address them.
About the author: Chef Sahajan is a graduate of the Institute of Hotel Management, Bhubaneswar and brings with him over 16 years of culinary experience. He specialises in the 'tridosha' form of cooking, based on the principles of Ayurveda. Chef firmly believes in cooking fresh, seasonal produce that are aligned with the cycles of nature. In fact, he nurtures his small kitchen garden on the Naad estate and often cooks with herbs and vegetables sourced from our own backyard. A keen photography enthusiast, he is also a member of several industry associations including the Indian Federation of Culinary Association (IFCA), World Association of Chefs (WACs) and the Chef Guild of India.