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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 ...
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 ...
Tasting during preparation or eating the naivedya food before offering it to the god is strictly forbidden. In its material sense, prasada is created by a process of giving and receiving between a human devotee and the god. For example, a devotee makes an offering of a material substance such as flowers, fruits, or sweets.
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 ...
Gongura and calabash is extremely popular with the Telugu community in South Africa. It is also eaten by Acholi and Lango people in northern Uganda, where it is known as malakwang . In the Bodo Community of Assam too, 'Gongura' called as 'Mwitha' is taken very frequently, it is prepared as curry with pork, 'Mwitha-Oma', with pond fish as ...
Ariselu (Telugu: అరిసెలు) or Arisa (Odia: ଆରିସା) is an Indian sweet from Andhra Pradesh, Odisha, Telangana.It is also called Kajjaya (Kannada: ಕಜ್ಜಾಯ) in Kannada, Adhirasam (Tamil: அதிரசம்) in Tamil Nadu, Neyyappam (Malayalam: നെയ്യപ്പം) in Kerala,Anarsa in Marathi, arsa or anarsa in Uttarakhand, Bihar and Jharkhand.
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Telangana cuisine is the cuisine native to the Indian state of Telangana.The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes.