In an insightful new episode of The New Indian Podcast, Executive Editor Rohan Dua sat down with celebrated Ayurvedic chef and author Divya Alter, co-founder of New York’s acclaimed Divya’s Kitchen.
The conversation explored her deep connection with Sanskrit, her journey from Bulgaria to Vrindavan, and how Ayurveda shapes her culinary philosophy.
Early in the conversation, Rohan Dua pointed to the Sanskrit-rich menu at Divya’s Kitchen and asked how naturally the language came to her.
“Uh I believe the menu which I was just going through has a lot of Sanskrit names as well,” Rohan noted. “Did it come very naturally to you to know about Sanskrit?”
Divya Alter responded with warmth and clarity, tracing her relationship with the language back decades.
“Uh, I was always drawn to Sanskrit. So I love the Sanskrit language. I started studying even before I went to India,” she said. “And I deepened my studies when I lived in Vrindavan, at the Vrindavan Institute for Higher Education.”
According to Divya, Sanskrit isn’t merely an academic pursuit — it is foundational to how she understands Ayurveda, cooking, and wellness.
“Sanskrit is such a beautiful language and it’s a universal language, the mother of all languages,” she said. “It’s very difficult to translate many Sanskrit words into one English word.”
This linguistic depth, she added, is the reason her restaurant menu retains essential Sanskrit concepts.
“Because we are an Ayurvedic restaurant—Divya’s Kitchen is an Ayurvedic restaurant—and many people who come don’t know anything about Ayurveda but many people also do, we wanted to include the dosha names like vata, pitta, kapha,” she explained. “Just for people to get familiar.”
In a light moment during the conversation, Rohan teased her about her husband “haggling and fighting with her every day,” drawing a smile and easing into a discussion about running a business rooted in ancient philosophy while navigating the realities of modern life.
The podcast highlights how Divya’s personal spiritual journey, her formal study in Vrindavan, and her commitment to authentic Ayurvedic cooking have shaped her globally recognized restaurant. Through her Sanskrit-infused menu and Ayurvedic principles, Divya continues to introduce thousands to a deeper understanding of food, digestion, and wellbeing.
This episode is part of The New Indian’s growing long-form conversation series where Rohan Dua engages cultural icons, entrepreneurs, and thought leaders in candid, unscripted dialogue.
