Raise your vibration

Heart is the connection center. Need to connect with people as well as deities from here. All energetic condition happens from heart. भाव तो ची देव...

Rise early and drink warm water and stretch. Clean yourself and bathe. Perform Pranayama for half an hour.

Always pray for guidance and try to act from the center of the guided one. Not from your own estimation of yourself i.e. your ego and relationship to others.

A person living in a slum is concerned about when he will get the money for drinking and enjoying. He will not think of improving his life.

The life of a middle class worker is better, because his vibration is higher than the slum dweller. But his vibration is lower than that of industrialist which does not let him see things which can make him wealthier.

If we have aspiration of greatness, we need to work hard as well as have better thoughts. The thought process itself has a relationship with the vibration we are at. This is influenced by the content we consume and the ideas we entertain. All needs to improve.

"I cannot do it" is just a limited reality. Internally change it as though its part of play. Do it more often and things will start to align as you want them to. Along with this, work harder on actions which can change your reality. The big stone in front of you will slowly start moving, and vanish one fine day. You will say, it was possible all the while, but the reality is, there is always a time for everything. The fact that you are reading this and feeling the need to change means, the time is now.

The Relative nature of Good Taste

We often say Indian food is the tastiest, but what is Indian food? Is it Mughlai, Punjabi, dosa, or fafda?

Making a general statement like "I love Indian food" isn't entirely accurate. Within our own country, people have a vast range of what constitutes good taste:

• The Mustard Oil Debate: One person may absolutely love Bengali food, while another might intensely dislike the smell of mustard oil.

• The Coconut Oil Divide: Many Malayalis love coconut oil-based sweets and dishes, but others may not appreciate the flavor profile.

• The Spice Myth: Statements like "If you like spicy food, you will love Indian cuisine" are fundamentally flawed. Not all Indian food is spicy! Many regional natives prefer bland, minimally spiced food.

• The Sweet Element: Certain communities in Gujarat and Maharashtra add sugar to most of their curries, viewing sweetness as a basic component of savory taste.

With all of this background, the central question emerges: What constitutes the basic definition of good taste?

Unfortunately (or fortunately), there is no single answer. Taste is deeply tied to an individual's conditioning and cultural upbringing. The cuisines of each region and culture have been shaped over centuries by a variety of dynamic factors:

Climate & Availability ➔ Unexpected Migrations ➔ Intermingling of Food Cultures

There are a few key points we should appreciate regarding the science behind Indian food. Our ancestors were incredibly intelligent. They didn't just cook for flavor; they engineered a cuisine based on two pillars:

1. Natural Abundance & Influence: They utilized the resources available around them while absorbing the rich culinary influences that arrived over time.

2. Medicinal Prevention: They understood that food, while nourishing, can cause side effects that vary based on climate and geography.

The Big Misconception: We often think certain spices are added purely to enhance taste. In reality, the food culture was engineered to hone our taste buds from childhood toward locally available ingredients that mitigate the after-effects of the meal.

Flavor vs. Function

Ingredient	Common Companion	True Functional Purpose
Asafoetida (Hing)	Potatoes / Lentils	Reduces flatulence and aids digestion
Cumin (Jeera)	Heavy Vegetables	Stimulates digestion and cools the gut
Carom Seeds (Ajwain)	Starchy Foods	Relieves bloating and gas

Our appreciation for these flavors is a cultivated taste, born out of a cultural necessity for health and balance.

Ultimately, taste is an entirely cultural phenomenon and cannot be subjected to generalized assumptions. Because food habits are so deeply personal and regional, one should never take it as a prestige issue if someone from a different culture is unable to appreciate their native cuisine.