| Agni and ama (Ch. 7) | Moong yusha; Sankranti khichdi; pepper–jeera rasam; CCF tea | Section 1 pathya kitchen (manda to yusha); ajwain–saunf water | |
| Six tastes (Ch. 5) | The thali plate model; seven-day menus | Shukto (bitter); inji puli (pungent-sour); amla chutney | |
| Spice pharmacy (Ch. 10) | Sattvic garam masala; digestive churna | Til and flax podi; mukhwas; spices catalogue (D2.8) | |
| Grains (Ch. 12) | Ratios table; soft phulka | Millets section; breads section; staples scaling (C5) | |
| Pulses (Ch. 13) | Dals in every month | Dals, kadhis, sambars & rasams (Section 3) | |
| Dairy (Ch. 16) | Ghee; spiced takra; golden milk | Neer mor; curd rice; date milk; fortified milk | |
| Water (Ch. 19) | Jeera–ginger water | Coolers and kadhas (Section 9) | |
| Food combining (Ch. 20) | House rules | Research A6 (viruddha) | |
| Cooking for each dosha (Ch. 22) | Season cards per month | Ingredient profiles (C3) | |
| Freshness and storage (Ch. 23) | Food-safety flowchart | Receiving and storage flowchart (D1) | |
| Eating rules (Ch. 26–31) | Daily rhythm; portion table | Recipe finder; IDDSI textures | |
| Fasting (Ch. 32) | Vrat recipes (Appendix B) | Vrat & phalahari (Section 12) | |
| Seasons (Ch. 38, 43–48) | Twelve month chapters | Season tags on every recipe; monthly plans (C1) | |
| Guest programme (Part V) | Meal policy, timings | Festival thalis (C2); tools and service ware (D3) | |