Abstract Food is regarded as one of the three pillars of life in Ayurveda, shaping health, vitality, and longevity. Classical texts present detailed dietary principles describing what to eat, how to structure meals, ideal timing, compatible combinations, and contraindications. This manuscript explores the historical foundations of Ahara, its conceptual framework, and key stages of transformation. It reviews principles that shaped classical dietetics, including the role of Agni, Prakriti-based food selection, seasonal adaptations, and compatibility rules, with emphasis on prophylactic, convalescent, functional, and curative foods. Integrating classical insights with challenges such as adulteration, processed foods, ecological changes, and lifestyle disorders, the paper highlights the scientific potential of Ayush Aahar. It also discusses the relevance of recent Food Safety and Standards Authority of India regulations that standardize Ayurveda-based foods to ensure authenticity and public safety. Rapid urbanization, technology, and shifting lifestyles have altered dietary patterns in recent decades, leading to a decline in traditional food practices. The COVID-19 pandemic renewed interest in nutrition and immune resilience, drawing attention back to Ayurveda’s dietary wisdom. In this context, examining the evolution of Ayurvedic Ahara and its transition into the modern concept of Ayush Aahar becomes relevant.
Rao et al. (2026) studied this question.