Functional Gastronomy

In the world today, different and unusual combinations of food,

In the world today, different and unusual combinations of food, prepared using innovative culinary-medicinal techniques are gaining more and more popularity. This new trend in cooking is called Nutraceutical gastronomy or in easy term “Functional Gastronomy” an application of “functional ingredients” in creating a meal.

Wholesome natural ingredients in functional food is an ancient call for modern health demand in nutrition since it contains ingredients that have a positive effect on our bodies, generally contribute to improve metabolism, may prevent from diseases, fight fatigue, reduce high blood pressure or cholesterol, diabetics, better health etc.

Medicinal properties of foods maybe a missing step during Medical Nutrient Therapy process and this culinary practice could enhance the effectiveness of dietary management of several health complications.


Culinary research, skills and passion towards amazing food with remedial beneficial turn our kitchen into a lab which produces a meal which gradually adapts into the dietary and may become remedial in long run to prepare and defend from unwanted prolong modern diseases.

Each ingredient carefully analyzed and picked accordingly to their level of functional capacities.

Every meal provided accordingly to right nutrient, calorie contains, natural sugar level, monitored cholesterol, sodium and most important adding the unique natural functional ingredients with right cooking techniques and skill from the chefs who wanted to transform the meal into tasty yet remedial for human bodies.

There are a lot of “Functional Food” products and ingredients that can be easily been provided by the food industry. Many of this ingredients only theoretically known for their benefits but hardly put into demonstrated dietary program for a busy lifestyle.

The demand for prepared meals especially cater to combat and manage diseases is growing rapidly every year.
Our Kitchen outsourcing the ingredients based on Alternative Medicinal practice such as from Traditional Chinese Medicine, Ayurveda and Natural Food Practitioners from all over the world.

Ingredients such as Mango leaves, guava leaves, Senegal Acacia, Bitter melon, Nigella sativa(black cumin), Curry leaves, Curcumin, Fenugreek, Indian gooseberry, Drumsticks(Moorongai) leaves etc. This golden ingredient then will be taken into a culinary process where natural other daily bases “Super Foods” will be combined.

Consuming the meals made from such ingredients never promise you to give the miracle healing but gradually help the body preventing from diseases and may biology act as remission or easing for many ailments.

Our Food is
Gluten free
No preservatives
No added flavour
No added Sugar
No added colours
No added hormones

Written by
Sivakumar Kanason
– Group Executive Chef of Ivory Kitchen

Superfoods VS Functional Food

‘Superfoods’ is a generic term used to describe a variety of different foods.

‘Superfoods’ is a generic term used to describe a variety of different foods. Its ‘super’ implies to the super nutrient composition of the foods that are rich in antioxidant and other natural occurring nutrients, mostly plant-based but also some fish and dairy. It is different to Functional Food as Superfoods only contain the natural occurring nutrients while Functional Food may play a role in improving overall health and well-being by benefiting certain inner body functions. It is probably accurate to say that functional foods are also superfoods but not vice versa, as both food groups are rich in antioxidant, vitamins, minerals, fiber that contribute to better general health and wellbeing.

Superfoods VS Functional Foods

Let’s make this easier to understand with the main functional ingredients categorized as important food groups that are significant to include in our daily diet


  • Omega

protects from heart disease, lower triglyceride levels, reduces inflammation, lowers the risk of some chronic diseases

  • Probiotics

found in yoghurt and some fermented foods; improves digestive system, promotes gut health

  • Vitamin E (Antioxidants)

builds strong immunity, lowers the risk of cancer, heart disease, diabetes and Alzheimer’s disease

  • Soy Protein (Proteins & Amino Acids)

substitute for dairy products reduces the risk of cardiovascular disease and lowers the risk of certain chronic diseases)

  • Phytosterols (Botanicals)

Help lower cholesterol, reduce risk of heart disease, stroke, heart attacks and reduce risk of cancer