44. Vasanta — Spring (mid-March to mid-May)

Spring is beautiful in Haridwar — mustard fields, flowering trees, Holi colours — and it is also the season when the Kapha that accumulated in winter melts under the warming sun. The result, classically, is congestion, allergies, heaviness, sluggish digestion and drowsiness. Agni weakens. The remedy is lightness: lighter, drier, warmer food; more activity; less sleep in the day.

Aspect	State in Vasanta	What it means for guests over 55
Weather	13–34 °C; warm days, cool nights	Layers; sudden changes bring colds
Agni	Weakening	Smaller, lighter meals
Doshas	Kapha aggravated	Bitter, pungent, astringent tastes; honey, barley
Common complaints	Colds, cough, allergies, heaviness, indigestion, drowsiness	Activity, light food, warm water, gargles

Daily routine adjustments

Practice	Vasanta guidance
Waking	5:00–5:30 am — the most important season for early rising
Abhyanga	Light oil or dry rubbing (udvartana) with gram-flour paste; warm bath after
Exercise	The most active season: brisk walks, longer yoga sessions (within limits)
Bath	Warm
Gargles	Warm salt–turmeric water or plain warm water
Sleep	No day sleep; early bedtime
Outdoors	Morning walks in gardens; avoid dust and pollen if allergic

Kitchen guide

Group	Favour	Reduce
Grains	Barley, old rice, millets, roasted grains	New grains, heavy breads, excess wheat
Pulses	Moong, masoor, horse gram	Urad, heavy pulses
Vegetables	Karela, methi, neem flowers (sparingly), drumstick, gourds, leafy greens (cooked)	Potato, sweet potato in excess
Fruit	Pomegranate, papaya, early mulberries	Banana, sour fruit, melons early in season
Dairy and fats	Thin buttermilk; ghee in small amounts	Curd, cheese, sweets, fried foods
Sweeteners	Honey (unheated)	Sugar, jaggery in excess
Spices	Ginger, pepper, turmeric, mustard, fenugreek	—
Drinks	Warm water with honey; ginger tea; barley water	Cold drinks

Signature dishes	Volume
Jau–moong porridge; lauki–chana dal; karela with jaggery and fennel; vegetable dalia khichdi; Holi thandai (warm)	Volume I, March
Yava yavagu; barley–vegetable soup; foxtail-millet upma; shukto; lemon rasam	Volume II