Restaurant India News: Six Senses Vana Launches Anayu Cookbook Showcasing Its Culinary Philosophy

Six Senses Vana has announced the release of Anayu – Recipes and Stories from Vana, a cookbook that captures more than a decade of culinary practice developed within the retreat’s kitchens and makes it accessible beyond the Vana ecosystem. The publication translates the retreat’s food philosophy into a format designed for home kitchens, marking an extension of the brand’s approach to wellness-led hospitality.

Positioned differently from conventional recipe collections, the book documents how food is conceptualised and prepared at Vana as nourishment, care, and part of a broader ecological and human system. This approach, referred to as the Vana cuisine philosophy, originated from the vision of Veer Singh, Founder of Vana, who viewed food as generous and attentive rather than restrictive or trend-driven. Guided by Ayurvedic principles and shaped through collaboration between Vana’s doctors and chefs, the cuisine evolved through daily practice instead of external influences.

The title Anayu draws from Anna, meaning food, and Ayu, meaning life or longevity, expressing the idea of Food for Life. At Vana, this philosophy is built on the belief that food functions as medicine. Ingredients are selected deliberately, recipes are evaluated for their impact on the body, and meals are aligned with each guest’s wider wellness programme. Sensory elements such as presentation, aroma, texture, and taste are treated with equal importance while maintaining functional intent.

“On my early visits to Vana, I was struck by the beauty of the food before I understood its deeper thinking,” says Meher Varma, author of Anayu – Recipes and Stories from Vana. “Over time, it became clear that nothing on the plate is incidental. Anayu grew from that realization and from years of dialogue, testing, and learning about how we eat, where food comes from, and who it affects.”

The book reflects a long-standing plan by Veer Singh to share Vana’s food philosophy beyond the retreat. Developed over time in close collaboration with Meher Varma, the content was refined through repeated review before being released in its current form.

For Vana’s culinary team, the book represents a translation of everyday kitchen practices into written form. “Cooking at Vana has always been about listening,” says Chef Rajesh Sharma, Six Senses Vana. “Listening to the body, to the seasons, and to the ingredients themselves. The recipes in this book come from that quiet attention. They are meant to be cooked without hurry, adjusted with intuition, and shared with care.”

“Anayu – Recipes and Stories from Vana comes from years of that listening,” says Jaspreet Singh, General Manager, Six Senses Vana. “Over time, I have seen how deeply people respond to this food, how it comforts them, steadies them, and often stays with them long after they leave. This book reflects the way we eat here and offers a way for that feeling to continue beyond Vana.”

The recipes featured are those served at the retreat, alongside adapted versions suitable for everyday kitchens. Written for non-specialists, they rely on accessible techniques, limited ingredients, and simplified processes, while remaining conscious of waste, water usage, and excess. Ayurvedic concepts such as seasonality and individual constitution are woven throughout, encouraging readers to understand their dosha and make food choices that support both personal health and environmental balance.

Beyond cooking, the book addresses broader issues within modern food systems, including the effects of monoculture, industrial farming, and ethical sourcing. It places the reader within a wider network that includes farmers, ecosystems, animals, and communities.

Designed to function as both a kitchen companion and reflective read, Anayu combines recipes with short essays, observations, and practical guidance. Rather than prescribing fixed rules, the book focuses on building a long-term, attentive relationship with food. Through this release, Six Senses Vana extends its culinary philosophy beyond the retreat, positioning food as an ongoing practice shaped by awareness and responsibility.