Yavagu Kalpana has been described in Charaka Samhita as a significant food that can be prescribed either as a routine Ahara or under conditions such as poor digestion, fever, or following therapy to regain strength. Being a unique blend of Ahara & Aushadha, Yavagu Kalpana plays a vital role in the field of Ayurvedic Pathya Kalpana. Classical texts describe Yavagu Kalpana as a laghu, sadrava, easy to digest preparation made using mainly rice and water/medicated preparations, which have found their application in Samsarjana Krama, Jwara, and Agnimandya. This article presents a critical review of Yavagu Kalpana in light of classical literature, with special reference to commentary of Chakrapani. One of the unique concepts introduced by Chakrapani is that of viewing Peya & Vilepi as variations of Yavagu on account of fluidity. Such a concept introduces a novel idea of graded food progression, called as Ahara Krama, to aid in sequential restoration of digestive fire. Review on use of Yavagu as a therapeutic medium has revealed its unique feature of incorporating medicinal substances to treat diseases according to their requirement. Dosage considerations according to virya of medicinal substances also contribute to individualization of the concept, making it similar to contemporary ideas of functional foods and nutraceuticals. Thus, Yavagu Kalpana remains to be a highly useful tool, combining nutrition and pharmacological aspects, of ancient times as well as modern age.
1*Dr. Rahul Hanumantrao Kale, 2Dr. Sambhaji Shivaji Gosavi, 3Dr. Shital Hanmanlu Thakrod (Sat,) studied this question.