Volume III · Part IV-B · Chapter 45
Grishma — Summer (mid-May to mid-July)
The Six Seasons in Depth
About 2 min read
Summer in Haridwar is hot and dry until the monsoon breaks: loo winds, temperatures near 40 °C, harsh afternoon sun. The body loses strength and fluid; Vata accumulates from dryness and Pitta rises with heat. Agni is low — the body conserves energy. Older adults are especially vulnerable to dehydration and heat exhaustion. The classical prescription is cool, sweet, liquid, unctuous food and plenty of rest.
| Aspect | State in Grishma | What it means for guests over 55 |
|---|---|---|
| Weather | 25–40 °C; hot winds; humid by month-end | Heat exhaustion and dehydration risk |
| Agni | Low | Light, liquid, cooling meals |
| Doshas | Vata accumulating; Pitta rising | Sweet, cool, liquid, a little ghee |
| Common complaints | Dehydration, fatigue, burning, acidity, heat rash, sleeplessness | Fluids hourly, shade, rest, coolers |
Daily routine adjustments#
| Practice | Grishma guidance |
|---|---|
| Waking | 5:00 am — do outdoor tasks before 8 am |
| Abhyanga | Coconut oil; short; or foot massage only |
| Exercise | Light only, early morning; swimming or gentle walking |
| Bath | Cool (not cold) baths, even twice a day |
| Clothing | Loose, light cotton; head covered outdoors |
| Rest | A short afternoon rest is classically allowed for all in summer |
| Evening | Sit in moonlight or on a cool terrace; sandalwood paste traditionally |
| Fluids | 150 ml every hour from 10 am to 6 pm; earthen matka water |
Kitchen guide#
| Group | Favour | Reduce |
|---|---|---|
| Grains | Rice, wheat, barley, ragi, jowar | Bajra, maize, buckwheat |
| Pulses | Moong, masoor (lightly) | Horse gram, urad |
| Vegetables | Lauki, torai, tinda, parwal, ash gourd, cucumber (cooked or in raita), pumpkin | Chilli, raw radish, excess tomato |
| Fruit | Mango (soaked, at lunch), melons (alone), bael, jamun, litchi, pomegranate | Sour and unripe fruit |
| Dairy and fats | Milk, ghee, sweet thin buttermilk, rose phirni | Sour curd, cheese, fried foods |
| Sweeteners | Mishri, gulkand | Jaggery in excess, honey in excess |
| Spices | Coriander, fennel, cardamom, mint, cumin | Mustard, chilli, fenugreek, dry ginger in excess |
| Drinks | Aam panna, bael sharbat, sattu, panakam, kokum, khus, rose–fennel, coconut water | Iced drinks, alcohol, coffee, very sour drinks |
| Signature dishes | Volume |
|---|---|
| Lauki–moong dal; tinda masala; vegetable rava idli; aam panna; gulkand–rose phirni; bael sharbat; vegetable stew with idiyappam | Volume I, April–June |
| Laja peya; majjige huli; ash-gourd soup; curd rice (lunch); neer mor; khus sharbat; lauki kheer | Volume II |