Six Senses Vana Launches Anayu, a Cookbook Rooted in Mindful Nourishment

Translating over a decade of wellness-led culinary practice from retreat kitchens to everyday homes

Six Senses Vana has announced the release of Anayu – Recipes and Stories from Vana, a thoughtfully curated cookbook that captures more than ten years of lived culinary practice at the retreat. Designed for use beyond the retreat environment, the book makes Vana’s philosophy of nourishment accessible to home kitchens—extending its wellness ethos into everyday life.

More than a traditional recipe collection, Anayu documents how food is understood at Vana: as care, balance, and long-term wellbeing rather than trend-driven “wellness cuisine.”

A Culinary Philosophy Shaped by Time, Not Trends

The book is grounded in the Vana cuisine philosophy envisioned by Veer Singh, Founder of Vana, where food is approached as nourishment and medicine. Guided by Ayurvedic principles and refined through daily practice by doctors and chefs at the retreat, the philosophy prioritises generosity, balance, and attentiveness to how food affects the body over time.

At Vana, cuisine is not restrictive or prescriptive. Instead, it evolves through listening—to the body, the seasons, and the ingredients—ensuring that nourishment remains intuitive, restorative, and deeply personal.

The Meaning Behind Anayu: Food for Life

The title Anayu is derived from two Sanskrit roots: Anna, meaning food, and Ayu, meaning life or longevity. Together, the word reflects the idea of “food for life”—nourishment that supports wellbeing across time.

This philosophy treats food as medicine, with careful consideration given to ingredient sourcing, seasonality, texture, fragrance, taste, and presentation. Every element on the plate is intentional, ensuring that meals engage all the senses while remaining purposeful and supportive of health.

Voices Behind the Book

Anayu – Recipes and Stories from Vana has been developed in collaboration with author Meher Varma, drawing directly from the retreat’s kitchens through years of dialogue, testing, and learning.

Chef Rajesh Sharma, Six Senses Vana, describes cooking at the retreat as an act of listening—listening to the body, the seasons, and the ingredients themselves. The recipes, he notes, are meant to be prepared without hurry, adjusted with intuition, and shared with care.

Jaspreet Singh, General Manager, Six Senses Vana, adds that the food at Vana often leaves a lasting impression on guests—comforting, steadying, and memorable long after their stay. The book offers a way for that experience to continue beyond the retreat.

Recipes Designed for Real Kitchens and Everyday Life

Alongside dishes served at Six Senses Vana, Anayu includes simplified adaptations suitable for home cooking. Written for non-specialist readers, the recipes use accessible techniques, limited ingredients, and practical methods—while remaining mindful of waste, water use, and responsible consumption.

Ayurveda’s emphasis on seasonality and individual constitution runs throughout the book, encouraging readers to understand their own bodies and make food choices that support personal health as well as environmental balance.

Beyond Recipes: Reflections on Food Systems and Sustainability

Anayu extends beyond the kitchen to explore broader questions around modern food systems. Through short essays and reflections, the book addresses sourcing, sustainability, monoculture farming, and the ethics of consumption—inviting readers to see themselves as part of a wider ecological and human network that includes farmers, ecosystems, and communities.

Designed to move seamlessly between kitchen and bedside, the book blends recipes with reflective reading and practical guidance. Its purpose is not instruction, but relationship—helping readers cultivate a more attentive, informed, and sustainable way of eating over time.

Extending Vana’s Wellness Philosophy Beyond the Retreat

With the launch of Anayu – Recipes and Stories from Vana, Six Senses Vana shares its long-standing culinary philosophy with a wider audience. The book reflects the retreat’s belief that mindful nourishment is not confined to a destination—but can be practiced, adapted, and lived every day.