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A sattvic diet is a type of plant-based diet within Ayurveda [1] where food is divided into what is defined as three yogic qualities known as sattva. [2] In this system of dietary classification, foods that decrease the energy of the body are considered tamasic , while those that increase the energy of the body are considered rajasic .
Alwan-e-Nemat is a book of 101 recipes from the kitchen of Mughal emperor Jahangir. [ 35 ] [ 36 ] It also dedicates a chapter to dining etiquette. The book describes the method for laying out Dastarkhan : a process that starts with spreading a leather mat spread over the ornate carpet to protect it, and then spreading a cloth over the mat ...
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Sattva (Sanskrit: सत्त्व, meaning goodness) is one of the three guṇas or "modes of existence" (tendencies, qualities, attributes), a philosophical and psychological concept understood by the Samkhya school of Hindu philosophy.
David Frawley was born to a Catholic family in Wisconsin and had nine siblings. [6] Frawley is largely an autodidact. [6] He studied ayurveda under B. L. Vashta of Mumbai for a span of about a decade, and obtained a "Doctor of Oriental Medicine" degree via a correspondence course from the International Institute of Chinese Medicine, Santa Fe, New Mexico, [5] a school for acupuncture which ...
Delhi: India Book Store. Scientific details of all the ingredients other than herbs used as rasayana in ayurveda are given. Tillotson, Alan Keith; Tillotson, Nai-shing Hu; Abel, Robert Jr. (2001). The One Earth Herbal Sourcebook: Everything You Need to Know About Chinese, Western, and Ayurvedic Herbal Treatments. Kensington press.
The formulation of the Ayurvedic medicine Rajamrgankarasa as given in the Ayurvedic treatise Rājamṛgāṅka (Internet Archive) There is a tradition according to which the author of the Āyurveda text Rājamṛgāṅka is King Bhoja. [ 3 ]
Rajasthan is known for its Royal Rajwaadi cuisine (also known as Raajsi cuisine) which emanated from the culinary traditions of Royal courts and temples. [6]The Rajwaadi cuisine is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole ...