Join Karen Page and Chef Divya Alter, author of What to Eat For How You Feel, At Rizzoli April 13th in NYC
“Connect with what’s going on for you right now,
and then choose something that will help you balance that.”
—Chef Divya Alter, as quoted by Rachel Sugar in Bon Appetit
Want a virtually foolproof way of feeling better after your next meal? If you live in New York City, get yourself to dinner at Divya’s Kitchen, the new acclaimed Ayurvedic restaurant in the East Village owned by Bulgarian-born chef Divya Alter.
And if you’re not fortunate enough to find yourself in Manhattan, you’re still in luck: Alter just released her first cookbook entitled What to Eat for How You Feel (Rizzoli, 2017), and it’s a beauty — which you can pick up at better bookstores near you, or on Amazon.com.
Divya is a certified nutritional consultant and educator in the Shaka Vansiya Ayurveda tradition. She is the cofounder of Bhagavat Life, the only Ayurvedic culinary school in New York City, where she and her husband launched North America’s first Ayurvedic chef certification program. The couple also cofounded Divya’s Kitchen, an authentic Ayurvedic café.
Manhattanites can join Karen Page, who wrote the Foreword for What to Eat for How You Feel, in conversation with Divya Alter this Thursday, April 13th, from 6-8 pm, at the Rizzoli bookstore at 1133 Broadway (at 26th St.). In addition to hearing about Ayurvedic cuisine, and how it helped Divya completely turn her health around, you’ll be able to taste some of the dishes whose recipes are featured in the book, which are invariably as delicious as they are healthful.
This event is free, and no RSVP is required. Hope to have the delicious pleasure of seeing you there!
Divya’s Kitchen is located at 25 First Avenue (at 1st Street) in Manhattan. 212.477.4834. divyaskitchen.com
What to Eat for How You Feel draws on Divya Alter’s many years of vegetarian cooking, catering, and teaching. It features 100 recipes for breakfasts, soups, salads, main dishes, one-pot meals, treats, and beverages in three seasonal chapters. It also includes an ingredient guide along with recipes for staples such as cultured ghee, fresh cheese, yogurt, nondairy milk alternatives, dressings, chutneys, and spice blends. Alter offers practical ways to bridge the ancient wisdom of food with modern living beyond the bound- aries of India. Dishes such as Asian-style Stir-Fried Red and Black Rice, Italian-style Spinach Risotto, and French-style Braised Root Vegetables are accessible to all and carry the healing benefits of Ayurvedic cooking.