Inspired by the ancient Sanskrit word for “vigour of life,” Aujasya by The Leela is our signature wellness programme—an elevated expression of holistic wellbeing, blending time-honoured traditions with contemporary practices.

From nourishing Aujasya menus to sound healing, mindful movement, bespoke mattresses, and curated pillow menus, every detail is thoughtfully designed to awaken vitality. Rooted in sustainability, we harness solar and wind energy, while our in-house water bottling initiative eliminates ~3.2 million plastic bottles each year.

Available across all our hotels, Aujasya breakfast and à la carte menus feature nutrient-rich, harmoniously balanced dishes crafted for mindful indulgence.

Aujasya unfolds in two transformative actions

 

Drawing inspiration from ancient traditions, this is a journey that harmonises wisdom with the natural rhythms of your body and soul. Embedded in The Leela’s warmth and graciousness, it’s an invitation to rediscover joy and connection, within and around you.

Restore

Nourish your body with nature’s finest. Fresh seasonal ingredients bursting with flavour form the foundation of our menus. Each dish is crafted to satisfy your senses and remind you that nourishment is both a pleasure and a necessity.

Renew

Your body craves movement and mindfulness, and Aujasya helps you find your flow. Whether through the calming stretch of yoga, a refreshing swim, or a serene walk through lush gardens, our experiences guide your body and mind toward balance and serenity.

DIY Wellness

 

Try out these easy-to-follow recipes that can be made and enjoyed at home.

Cowpea and Mushroom Succotash with Wilted Spinach

Serves - 4
Ingredients:
  • 160gms Cowpeas
  • 200gms Button mushrooms
  • 200gms Spinach
  • 20gms Garlic
  • 50gms Tomatoes
  • 40gms Onion
  • 5gms Black pepper
  • 20ml Olive oil
  • Thyme (Optional) - a sprig
  • Salt - To taste
Method
  1. Wash and soak cowpeas overnight. Boil with salt until cooked.
  2. Wash and slice half the mushrooms, pan fry with seasoning and reserve aside. Cut the remaining mushrooms in quarters.
  3. Heat oil in a pan, add quartered mushrooms and cook on high heat until they start browning. Add sliced garlic and chopped onions along with thyme and season with salt and pepper.
  4. Add boiled cowpeas, vegetable stock or water and simmer for 20 minutes, stirring occasionally. Using the back of a spoon partially mash the beans which naturally give a creamy body to the simmering ragout.
  5. Add diced tomatoes and further cook for another 5 minutes until the ragout is creamy.
  6. Wilt cleaned and washed spinach leaves with sliced garlic and remaining olive oil in a hot frying pan and season with salt and pepper. Add the reserved grilled mushrooms to the plate.
  7. Spoon out the ragout into a deep bowl and top with wilted spinach and mushrooms. Garnish with herbs and serve warm.
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Basil and Chia Seed Pudding

Serves - 1
Ingredients:
  • 10gms - Chia seed
  • 10gms - Basil seed
  • 135ml - Almond milk
  • 20gms - Himalayan honey
  • 5ml - Vanilla bean extract
  • 2gms - Kosher salt
Garnish:
  • 10gms - Pumpkin seed
  • 5gms - Flax seed
  • 25gms - Fresh strawberries
  • 3gms - Microgreens
Method
  1. In a medium bowl, whisk to combine chia and basil seeds, almond milk, sweetener of your choice, vanilla extract, and salt.
  2. Cover and refrigerate until thick (up to 2 hours or overnight).
  3. Serve with suggested garnish or toppings of your choice.
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