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Strict Madhva Brahmins avoid onion, garlic, red lentils, and even carrots, radish, brinjal and a few other vegetables and spices. They usually only eat food (prasāda) that is offered (naivedya) to one of the Vishnu deities, and fast on Vaishnava Ekadashi days (twice a month) without taking any food or water. Fruits and milk are usually allowed ...
Some Brahmins—Kashmiri Pandits and Bengali Brahmins—have traditionally eaten meat (primarily seafood). However, in regions with strong Jain influence such as Rajasthan and Gujarat, or strong Jain influence in the past such as Karnataka and Tamil Nadu, Brahmins are strict vegetarians. Bal Gangadhar Tilak has described Jainism as the ...
Satvik Brahmin (sub-set of Saraswat Brahmins), which is a strictly vegetarian cuisine that does not use vegetables that grow underground, such as onions, potatoes, garlic, etc. Dishes such as Savalem raandaap are prepared among the Bhats (Priests), conservative Goud Saraswat Brahmins and Chitrapur Saraswat Brahmins.
The term Brahmin appears extensively in ancient and medieval Sutras and commentary texts of Buddhism and Jainism. [12] Modern scholars state that such usage of the term Brahmin in ancient texts does not imply a caste, but simply "masters" (experts), guardian, recluse, preacher or guide of any tradition.
A number of Hindus, particularly those following the Vaishnava tradition, refrain from eating onions and garlic, either totally or during the Chaturmasya period (roughly July to November of the Gregorian calendar). [39] In Maharashtra, some Hindu families do not eat any eggplant preparations during this period either. [40]
Shivalli Brahmins are famous for Udupi hotels (vegetarian restaurants) known for serving typical south Indian dishes like idli, vada, dosa, shira and upma etc. [3] Shivalli Brahmins have a unique style of cooking, serving and eating meals. The meal is served on a plantain (banana) leaf and is usually eaten by hand, seated with padmasana like ...
The eating habits of Hindu royals and Brahmins have historically had a heavy influence on Andhra cuisine. Andhra Pradesh's proximity to Western, Central, and Eastern India influenced the diversity of those border regions' cuisine as well, as the Telugu-speaking population spread into neighboring states. Different communities have developed ...
Rajasthani Jains do not eat after sundown and their food does not contain garlic and onions. Rajputs are usually meat eaters; however, eating beef is a taboo within the majority of the culture. [ 62 ] [ 63 ]