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Eating agreeable (sattvic) food and eating in moderation have been emphasized throughout ancient Indian literature. For example, the c. 5th-century Tamil poet-philosopher Valluvar insists this in the 95th chapter of his work, the Tirukkural. He hints, "Assured of digestion and truly hungry, eat with care agreeable food" (verse 944) and ...
Mitahara (Sanskrit: मिताहार, romanized: Mitāhāra) literally means the habit of moderate food. [1] Mitahara is also a concept in Indian philosophy, particularly Yoga, that integrates awareness about food, drink, balanced diet and consumption habits and its effect on one's body and mind. [2]
[17] This may also allude to the philosophy's hedonistic precepts of "eat, drink, and be merry". [18] Others believe it to mean "agreeable speech" or pejoratively, "sweet-tongued", from Sanskrit's cāru "agreeable" and vāc "speech" (which becomes vāk in the nominative singular and in compounds). Yet another hypothesis is that it is eponymous ...
Manusmriti's discussion on flesh-eating contains 25 verses condemning the consumption of flesh, bracketed by 3 verses defending the practice in the context of Vedic sacrifices. [17] Commentators starting with Medhātithi interpret the verses to mean that flesh-eating is prohibited generally, and only permitted in the presence of mitigating ...
Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaji, cholai bhaji, chech bhaji, kanda bhaji, kheksi, kathal, kochai patta, kohda and bohar bhaji (Blossom of Lesuaa or Rasaulaa in Hindi, mostly used for making achaar).
Mahaprasada (also called bhandarā), [1] is the consecrated food offered to the deity in a Hindu temple which is then distributed and partaken by all the devotees regardless of any orientation. [2] [3] [4] Prasada is closely linked to the term naivedya, also spelt naivedhya, naibedya or naived(h)yam.
The traditional way of eating involves being seated on the floor, having the food served on a plantain leaf, and using the right hand to eat. After the meal the plantain leaf is discarded but becomes food for free-ranging cattle and goats. A meal (called saapadu) consists of rice with other typical Tamil dishes on a plantain leaf. A typical ...
The history of Indian cuisine consists of cuisine of the Indian subcontinent, which is rich and diverse.The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India.