INTRODUCTION

Water’s ability to heal is the very basis that runs through the explanations of how the
word ‘SPA’ came into existence. This reflects the importance of ‘Water’ not only in the
ancient centres of healing but also in the early European spa culture. There have been various
suggestions by experts that the word ‘SPA’ was an acronym for a number of Latin phrases
such as ‘Solus Per Aqua’, ‘Sanitas Per Aqua’, or ‘Sanus Per Aqua’. All of these phrases have
a similar meaning which is ‘health through water’. Even graffiti found in Roman baths –
‘Salut Per Aqua’ has a similar meaning and can be traced down to have formed this word.

The modern spas can be termed as establishments that integrate a range of

professionally administered health, wellness and beauty treatments and services with various
fitness components, an emphasis on the awareness of ‘Self’ and a focus on nutrition, which
is also the area of focus for this topic.

Spa Cuisine explores the way how the food is prepared in Spas with the aim of
inspiring a human being to get back the balance in his body, detoxify his system, and
optimize his energy in a manner that is both nutritious and delicious. Spa cuisine also aims at
providing helpful and easy methods to teach how to cook good food at home and what to eat
for a good, well balanced and well maintained lifestyle.

“A balanced meal in a spa goes beyond providing nourishment for the body. The taste,
texture, fragrance and freshness of the ingredients also contribute to the pleasure of the
experience felt by your entire being.” - Spa Style Europe (2004)
THE NEED FOR WELLNESS
The origin of spas can be traced back to as early as 2000 B.C. where the ancient Egyptians
used baths for therapeutic purposes. This shows that the need for wellness has always been
prevalent amongst the human beings and today, with the healthy lifestyles of people
declining, this is being felt even more. Spas are based on a science of healing which varies
from one place to another. This science, no matter to whatever country or region it belongs,
focuses on the health and wellness of the people, ranging from acupressure in Japan and
China to ‘Ayurveda’ in India to ‘Jamu’ in Java and so on. All these involve various
treatments and therapies for people that provide relaxation and rejuvenation to their bodies
and souls and re-energise them by spreading positivity all around.

Food has an important position in this too as, a balanced diet is designed to optimise the
levels of energy, detoxify the system and balance the body with meals that are merely low in
fat, low in calories and low in salt, yet delicious. Such a diet provides purity, lightness and
energy all together to oneself. Meals in spas are designed in all these ways and with people’s
growing concern for health this has led to the formation of a new cuisine called the Spa
Cuisine or Wellness Cuisine. Today, we have restaurants coming up with such menus that
aim at offering a healthy diet to the customers, which is the need of the hour.

According to Fiore K., medpagetoday.com, “Far fewer Americans are engaging in healthy
lifestyles than there were just two decades ago.” And this is not the case only with Americans
but also with the rest of the world. People today have busy schedules and disturbed lifestyles
with increased workloads and a world full of tensions so there is hardly any time for people
to concentrate on their health and keep fit. Alongwith this there are other activities that have
led to a decline in the health of people such as smoking, alcohol consumption, improper
eating habits, etc. These activities have correspondingly have given rise to diseases such as
hypertension, cardiovascular problems, diabetes etc. But now steadily and slowly, people,
specially adults are experiencing the need for improving and maintaining a healthy body and
soul and thus more and more spas are coming up to re-enforce these people.

Another notable thing considering the need for Wellness cuisine is that it has moved out of
traditional spa settings and is now moving onto the menus of luxury hotels and restaurants,
other specialized health-based food joints and with more and more books becoming available,
it has also become easy to implement such diets at homes. Even the diets of a lot of
youngsters today have been affected with the growing popularity of junk foods which
initially originated from America and Europe, giving rise to what we may somewhat call an
obesity epidemic. According to Horwath Spa Consulting, the increase in fat-saturated
ingredients – and subsequently waistlines of people over the last two decades caught the
attention of health officials worldwide and nutrition regulations started getting enforced
alongwith the spreading of awareness amongst the people for a healthier lifestyle. It began in
America with state signed legislations that banned restaurants and other local food retail
establishments from using artificial trans-fats from oils, butter and shortening in cooking.
This move radically transformed food preparation in thousands of restaurant kitchens around
the globe and was also a basis for shooting up a new cuisine called the Spa Cuisine – A
cuisine which was led by the aim of cooking the healthiest food with minimum possible use
of fats and the maximum health benefits to the followers. Alternately, many restaurants
successfully transitioned from cooking with partially hydrogenated oils, to healthier oils such
as canola and soybean, which made foods not only free of trans-fats, but also lower in
saturated fats.
THE ESSENCE OF THE SPA CUISINE
Spa Cuisine is a cuisine derived out of the need of wellness of the people. The essence of this
cuisine lies very much in its ingredients. Spa cuisine comprises of a variety of well matched
and well prepared food items that are balanced and rejuvenating. The cuisine offers organic
foods, whole foods, which are natural, fresh and clean. Such type of food is what should also
be started to be consumed regularly as they comprise the type of food that was initially eaten
by man. All these flavourings, seasonings, chemicals processing, genetic modifications
started being done and used much later on.

Organic foods refer to foods that are produced according to certain production standards. For
most of our history, agriculture had always been organic; only with the 20th century there
came in a lot of new synthetic chemicals into the food supply. This new production method,
with the use of such chemicals started being called “conventional” which has degraded the
farms, the produce and the entire ecosystem. As a result of the need of revival today, stress is
being laid on the comeback of Organic foods in whose production, the use of conventional
non-organic pesticides, insecticides and herbicides is greatly restricted and hence such foods
restrict toxins from entering our bodies.

Along with the use of organic food products, spa cuisine uses food in whole form which
retains its nutritional values and imparts maximum benefit to the person who consumes it.
Whole grains and whole fish for instance are used. The use of plant based foods in this
Cuisine is also essential as it is the plants which contain vital elements that help to flush out
antioxidants and detoxify our toxic bodies. Spa cuisine also restricts the use of ‘Food
Supplements’ and products that are tinned, irradiated or chemically treated and have added
preservatives or are processed. These have no place in the dishes that form a part of the
cuisine. Products only in their very natural form, provided they are fresh and clean, form a
part of the ingredients chosen in this cuisine worldwide.

Fat in the cooking process is not needed. Once the oil is heated, the chains in the fat change
and what is naturally considered a ‘good’ fat changes to a carcinogenic one. Saturated fats are
considered as ‘bad’ fats. They come mostly from animal foods; Unsaturated fats on the
contrary are healthier fats, and they come from plant sources. They are usually liquid at room
temperature and include monounsaturated and polyunsaturated fats. Good sources of
monounsaturated fats are canola, olive, and peanut oils and that of polyunsaturated fats are
safflower, corn, and sunflower oils, soybeans, and many nuts and seeds also come under
these. An important polyunsaturated fat is omega-3 fatty acid, which comes mostly from fish
sources. Thus we see that only the fats that are ‘good’ should be consumed but that too
sparingly. Regular fats in this cuisine should be replaced by cooking
with such fats or by using stocks to lubricate and by cooking in non-
stick pans.

Sugars and artificial sweeteners are another concern for the Spa
cuisine. Stevia, which is remarkable non-caloric herb, native to

Stevia
Paraguay, has been used as a sweetener and flavour enhancer for centuries. Cooking with
stevia does require a skill, but seeing its advantages of reducing sugar in the diet as well as
eliminating consumption of aspartame and other artificial sweeteners, it is another item that is
entering the ingredient list of the Spa Cuisine. Stevia can be used with other sweeteners, like
honey or maple syrup.
Below: Rock Salt
Sodium performs many essential functions in the body. It regulates
fluid balance by controlling the flow of liquids in and out of each
cell. It sparks nerve impulses and helps the body to process and
digest proteins and carbohydrates. Sodium in the diet is measured in
milligrams (mg). Though there is no recommended dietary
allowance (RDA) for sodium, it should be somewhat around at least
500 mg per day, adults otherwise should consume it within the
range of 1,100 to 3,300 mg a day. But sodium in excess of this bad
as it shoots up the blood pressure and can give chronic diseases.
Salt, being a sodium compound is available in many forms. In Spa
cuisine, regular table salt is avoided due to it being refined thus making it inorganic; instead
more natural (organic) forms of salt from plants and minerals are used. These are found in
high levels in the following foods: soy sauces, spinach, celery and seaweeds. Other natural
forms of salt include sea salt like maldon, rock salt etc.

Moving towards the cooking methods adopted in this cuisine, we see that they are just as
important as the ingredients that are used. The equipment used for cooking should not be the
modern technology items such as microwaves, deep fryers and aluminium pots and pans.
What should be used instead should be the regular cooking aids that have been used by man
for centuries. The methods of cooking used in this cuisine thus include steaming – one of the
most important method in this cuisine, poaching, grilling, gas stoves and Tandoors come
next. Masticators are used for squeezing juices; Stainless steel, glass, copper or earthen pots,
pans and other regular utensils are also used.

Source: Ban Sabai Spa Village, Chiang Mai, Thailand

THE GLOBAL SPA CUISINE – Recipes from across the nations

The Spa cuisine is not restricted to one particular region but varies from nation to nation
according to the availability of ingredients as well as the eating styles, which are different
from one place to another. Spa cuisine is basically well balanced and designed to be easily
digested while providing the body with an optimum amount of energy and encouraging a
healthier way of living anywhere it is found. Spas, globally aim at providing a proper,
balanced intake of calorie, protein, carbohydrate, and fats and also cater to special dietary
requests. Some spas even use organic produce, which are often from their own gardens and
include a variety of herbs and vegetables. Food serving style in spas employ smaller portion
sizes, but regular meals after shorter intervals which include healthy snacks in between such
as yoghurt preparations etc.

The best spas are said to be found in the continents Asia and Europe. The continent of Asia
boasts of spas from the Southeast (Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia,
Singapore and Brunei) and Southwest (China, Korea and Japan) then follows the Northeast
(India, Pakistan and Sri Lanka). The new Asian Spa Cuisine is a fusion of cuisines from
across Asia paired up together. Some ingredients and dishes are common to all. Spices are
invariably used, curries are served commonly, and rice and noodles form a part of the staples.
Yet the cuisine in each area remains distinct as the use of ingredients and preparation
methods differ. For instance, curries in Northeast and Southeast Asia are generally coconut-
milk based while those from the Southwest are yogurt-based.

In the ‘New Asian’ Cuisine, Asian ingredients and dishes are used and prepared in ways
commonly regarded as Western. Ingredients from different cuisines are prepared alongside
each other and the influences of different countries’ cuisines can be found within a meal.

Food from China is based on balancing the Yin-Yang and Qi. Yin and Yang are broadly
described as two opposite forces of a central life force and these opposites extend to food as
well. Foods which come under Yin are supposed to have a cooling effect on the body. Such
foods include bamboo shoots, cucumber etc. whereas foods which come under Yang are
supposed to warm the body e.g. Chicken and ginger. Some famous foods from the Chinese
Spa Cuisine include:

o Chinese Vegetable Salad

o Double – boiled Guinea Fowl Soup with Chinese herbs
o Stir Fried Shrimps With Honey Beans
o Fresh Ginseng And Chinese Wolfberries

Source: The Hilton, Shanghai

Food from India is based on Ayurveda, which records the use of spices and foods for
different body types and the curative properties of food. Foods that form the basis of the Spa
Cuisine in India include organic products such as rare herbs, brown rice, baby potatoes and
even the cottage cheese is replced by Tofu. Items from the Tandoor may feature in the Indian
spa menus. Some dishes from the Indian Spa kitchens include:

o Tandoori Lotus Stem

o Brown Rice and Subzi Shorba
o Pahaadi Kebab with Lachcha Parantha
o Jhangora Pudding
o Chaanch

Source:Ananda-In the Himalayas

Spices like nutmeg, clove and pepper were the main reasons why traders from china were
drawn to Indonesian the early days. Later on these spices even attracted the European traders
as they had medicinal properties and could be used to preserve food. Many of the spices used
in Indonesian cooking are also common to other cuisines.Rice in Indonesia is a staple and
meat, fish, and vegetables are condiments that are meant to flavour the staple. Hot chillies,
coconut milk and spices are a must. Some famous dishes from the Indonesian spas are as
follows:

o Chicken Satay
o East Javanese Chicken Soup
o Rice Custard
o Grilled Mackerel on Balinese Sauce
o Warm Ginger Milk

Source: Javana Spa,West Java, Indonesia

Japanese cuisine, besides being unique, is also famed forits careful attention to the detail,
form and balance of every dish served. Even the humblest of fish is served and presented in
an elaborate fashion. The traditional Japanese diet has a healthy reputation – it is one of the
world’s lowest in fat. Japan being a predominantly coastline country, it is no wonder that fish
is such an important ingredient in the Japanese diet.Most Japanese meals are prepared with
with very little or no oil and hence are very light as compared to other Asian and Western
Cuisines. For instance, Sushis from Japan are world famous and this cuisine too. Some foods
from the Spas of Japan include:

o Seared Maguro Loin An Daikon Salad

o Chilled Tofu And Light Miso Soup
o Buchwheat Soba With Dashi Broth
o Fruit Sushi Roll

Source: Chef Jimmy Chok, Salt, Singapore

Thai Cuisine offers food that is a mixture of hot, sour, sweet, salty and bitter. Thai dishes are
either stir-fried or steamed in a wok. Thai cuisine is distinctively hot as Thais believe that
eating chillies is good for health. Rice and noodles are a staple and raw vegetables are
preferred for their natural crunchiness and flavour. Some dishes that feature from the Thai
spa cuisine include:

o Glass Noodle Salad

o Tom Kha Gai
o Green Chicken Curry
o Herbal Lemon Grass Tea
o Steamed Custard In Pumpkin

Source:Chiva-Som, Hua Hin, Thailand

Some other world famous dishes from the Spa Cuisine include:

o Thai Spiced Chicken Breast

o Fresh Mango Soup With Berries And Yoghurt Ice Cream
o Fresh Guava And Lime Crush
o Spinach, Avocado And Sun-Dried Blueberries With Coriander Mint Dressing
o Carrot, Broccoli, Tomato And Tofu Soup
o Orange Poached Pieces With Lime Sherbet
o Steamed Sea Bass Fillet And Suteed Spinach Leaves With Horseradish Sauce
o Parsley Chicken
o Eggs With Caviar
o Saffron-Steamed Turbot With Anchovies

Source: Spa Style – Asia and Europe

Critique
Spa cuisine is as multi-disciplined as any of the culinary arts and as varied as any spa
treatment menu today. If we look at the need of the hour, it is our health that needs to be paid
attention to and it is these rising health issues that have given rise to a new form of cuisine
called the ‘Spa Cuisine’. Spas refer to places which provide mental and physical relaxation to
individuals by incorporating a variety of arts of body and mind healing which come from
ancient traditions and Civilizations that have prevailed over the years. Food forms an
important part of every individual’s life and it is the food that we consume that can provide
energy or make us feel lazy and drowsy. The art of balancing this food to provide our bodies
with exactly what they want is what Spa Cuisine does. The main aim of this cuisine is to
detoxify our bodies and enrich them.

So what exactly brought about the need for Spa Cuisine? The answer is the degraded world
that we all today live in. The lack of time, the increased preference for fast foods, the
introduction of chemicals into foods, the invention of genetically modified foods, the crazy
lifestyles of people may be noted as a few reasons which have brought about the popularity of
this cuisine as a ‘Saver’. All these reasons listed above are also the sources for chronic
diseases such as cardiovascular problems, asthama, diabetes, hypertension, increased blood
pressure levels etc. Thus, it is all these problems that are now forcing people to change their
lifestyles and focus more towards health and wellness. And good health is not at all possible
without having a good intake that is good food and so it is what we have in front of us today
– The Spa Cuisine, with all its goodness intact.

Spa Cuisine today features globally, be it Europe or Australia, with its need being felt all
over. Spas, today are offering foods from all over the world to provide people with the
goodness from all the cusines and wide varieties for their palettes. And now, it is not just the
Spas where such dishes are available, this cuisine is now going out from the spas with the
opening up of more and more health-based joints which are offering a cuisine called the
wellness cuisine which is also almost same as the Spa cuisine.

According to the international Spa Association(ISPA), “Spa cuisine trends for 2010 show that
now you can order up a sampling of spa treatments to try out. These mini services at lower
price points are popular ways to get a taste of treatments offered at many spas. With 46
percent of ISPA member spas seeing an increase in shorter (30 minutes or less) treatment
bookings, and 86 percent offering shorter treatments, it's the perfect recipe for consumers
seeking small treats to help lift their spirits.”
Conclusion
Spa cuisine goes beyond being low in calories, low in fat, and low in salt. And it is not just
Brussels sprouts, fruits, and bottled water but much more beyond this. Today’s spa cuisine,
which is based on wellness, is as varied as the menus for spa treatments. Although its
definition may differ from one spa to another and the cuisine itself may vary from one
country to another, there are common qualities that the health-conscious people can count on.
Spa cuisine aims at promoting optimal health and well-being through a sensible strategy for
lifelong healthy eating habits. It exemplifies variety, moderation and balance through the
meals, features seasonally fresh, clean, whole foods with high nutritive value and minimal
processing such as whole grains, legumes, beans and fresh fruits and vegetables and also
promotes the sustainability of agricultural resources. Thus we see that foods offered in this
cuisine are pleasurable and satisfying to all senses. Today, Spa cuisine is not limited just to
spas, it can also be and should be enjoyed in the comfort of home which would provide a
better life to individuals by helping to reduce stress, rejuvenating their bodies, detoxifying
their bodies, and re-energising them – That’s the goodness of the Spa Cuisine!
BIBLIOGRAPHY
Web Refrences:

http://www.spaindex.com/CUISINE/CUISINE.htm

http://www.destinationspagroup.com/cuisine_recipes.asp

http://www.charlietrotters.com/store/books/product.asp?catID=2&productID=150

http://www.spafinder.com/spalifestyle/spaathome/cuisine/index.jsp

http://www.spachefs.com/

http://www.theworldwidegourmet.com/hints-and-tips/spa-cuisine/

http://spas.about.com/od/spacuisine/Spa_Cuisine.htm

http://www.healinglifestyles.com/index.php/SpaCuisine

http://www.experienceispa.com/

http://www.horwathspa.com/news/2009/03/18/the-wellness-cuisine-revolution/

http://www.hinduonnet.com/thehindu/mp/2003/12/18/stories/2003121801460300.htm

http://www.dreamcatchercoach.com/4.html

http://telebisyon.net/balita/Celebrate-life-and-wellness-with-a-spa-cuisine/artikulo/72700/

http://www.thecompletedetox.com/Detox-Food/Detox-Food.php

http://www.thecompletedetox.com/Detox-Food/Organic-Diet.php

Books:

Spa Style Asia(2002); Thames & Hudson

Spa Style Europe (2003); Thames & Hudson