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Modak is considered to be the favourite sweet of the Hindu deity, Ganesha. [2] From it, he gets the moniker modakapriya (one who likes modak) in Sanskrit. The word modak means "small part of bliss" and it symbolises spiritual knowledge. [13] During Ganesh Chaturthi, the puja usually concludes with an offering of 21 or 101 modaks to Ganesha ...
The reverence for food reaches a state of extreme in the renouncer or monk traditions in Hinduism. [14] The Hindu tradition views procurement and preparation of food as necessarily a violent process, where other life forms and nature are disturbed, in part destroyed, changed and reformulated into something edible and palatable.
[7] [8] These crops grow well in this dry and drought-prone region. In the coastal Konkan region the finger millet called ragi is used for bhakri . [ 9 ] [ 10 ] The staple meal of the rural poor was traditionally as simple as bajra bhakri accompanied by just a raw onion, a dry chutney , or a gram flour preparation called jhunka .
The other prominent chain of Udupi restaurant is the Dasaprakash group, founded by K. Seetharama Rao, who gave up a low-grade salaried position in Mangalore to join his brothers' snack food business in Mysore in 1921. [13] In 1923, a major flood devastated Udupi and caused mass migration of male workers and professionals to large cities.
Ganesha's earliest name was Ekadanta (One Tusked), referring to his single whole tusk, the other being broken. [60] Some of the earliest images of Ganesha show him holding his broken tusk. [61] The importance of this distinctive feature is reflected in the Mudgala Purana, which states that the name of Ganesha's second incarnation is Ekadanta. [62]
The Parashurama Kalpasutra [1] (Sanskrit: परशुरामकल्पसूत्रम्, romanized: Paraśurāmakalpasūtram) is a Shakta Agama, a Hindu text ...
According to legend, the sage Narada once visited Shiva at his abode of Kailash, and presented the jnana palam to him. Shiva chose to present the divine fruit to one of his two sons, Murugan or Ganesha, and set forth a contest: The first one able to circle the world thrice would be awarded with the prize. [3]
The food of Andhra Pradesh is known for its heavy use of spices, and the use of tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries.