Our approach and philosophy on spa-food is a healthier alternative to regular meals consumed while on leisure travel without having to go hungry. The basic foundation is: low-calorie, high nutrition meals, exotically flavoured and aesthetic in presentation for the guest to fully enjoy. 

Each menu has been devised by creating dishes that provide maximum nutrition and a high and constant release of energy.  When devising menus, the spa's in-house nutritionist is consulted to calculate the nutritive values of dishes and to give advice of the effects on the body when lowering certain energy intakes. A well calculated low-fat, low-sodium and high-fibre diet is the corner stone to Ananda delicacies.
 
This simple concept of Ananda Rejuvenation Cuisine uses the following guidelines:

• Whole grain and other high-fibre carbohydrates are the essence of a spa meal. Either one of the following ingredients should be included in every meal: potatoes, bran or oat bran muffins, whole wheat or buckwheat pasta, bulgur couscous, and/or stone ground whole wheat bread.
• Foods high in cholesterol are severely restricted. For instance, omelettes are made with only one whole egg and two egg whites, wherever possible butter is substituted with olive oil (monounsaturated fat) or cold pressed sunflower and corn oil (polyunsaturated fats). Use non-stick pans for sautéing vegetables and poultry to minimise the need for fat.
• Fresh fish from the nearby rivers and domestic shellfish from the south are recommended to use as often as possible while turkey, and poultry can be used moderately. No beef, pork or veal is served, lamb in served in small quantities or on Thalis and Indian menus.
• A large vegetarian selection and salads ('the broom of the stomach') must be on all daily menus, forming a substantial part of each guest's food composition. Desserts are mostly prepared from fresh fruits and with sugar substitutes.
• Expert recommendations are that a healthy and energetic body needs between 1250 - 1550 calories a day minimum. Anything below that can cause the body to enter a 'deprivation zone', which makes a person feel hungry all the time and could trigger off an unhealthy cycle of overeating and guilt.
• Distribution of calories amongst the three main nutrient groups is recommended as per the following allocation formula:
  55 -60% Carbohydrates
  30% or less Fats (healthy and unsaturated)
  10 - 15% Protein 
  The menus emphasize grilled, roasted, broiled, steamed and poached dishes.
• Cooking times are kept short to preserve more of the vitamins and minerals.
• Sauces should be thickened with arrowroot or vegetable purees rather than flour, cream or butter.
• Design the dish preparation to make the most of each individual ingredient in terms of colour, texture, flavour and aroma.
• Healthy food is never very spicy.  Alternatively, food is seasoned using fresh herbs, spices, peppers and garlic, lemon juice and double-rich stocks (reduced twice to intensify their flavours) to ensure flavourful dishes. Salt is avoided.

• Top quality produce is a key concern when selecting the ingredients for the menus; absolute freshness is a must, i.e. garden grown herbs from Ananda's own organic farm using lettuces and vegetables along with natural, fresh, organically raised chicken (fresh farm) and fresh, chilled fish from nearby rivers.  Ananda's cuisine avoids foods tainted with additives or preservatives.
   
  Ananda's objective is to provide a rejuvenation cuisine for guests, who, whilst relaxing, desire to re-vitalise their body and soul from the daily stress at work, through a healthy approach to diet and lifestyle.