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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 ...
Thadal: is a cooling and energizing drink, used by the pehlwan (wrestlers), prepared using ground char magaz, dry fruits, pepper, almonds and poppy seeds - khashkhaash). [12] Sharbat: drink made from rose petals or sandal wood. Falooda: vermicelli and ice on top of an Ice cream. Lassi: Dahi (yogurt)-based traditional drink.
The introduction should start by defining the extent of the specific cuisine, whether it be delimited by geography, ethnicity, nationality, religion or social status.
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]
Satui or Sattu (Bhojpuri: सतुई; Hindi: सत्तू ; Nepali : सातु) is a type of flour, mainly used in Nepal, India, Tibet and Pakistan. Satui is a type of flour made up of dry roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes.
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.
The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi, [7] [4] [8] sarsav nu shaak in Gujarati, [9] and sariso saag in Maithili. [10] Sarson, sarhon, sareyan, etc. derive from the Sanskrit word sarṣapa "mustard. [11] Saag/shaak derives from the Sanskrit word śāka "greens; vegetable leaves". [12]
According to Kane, one who is about to eat food should greet the food when it is served to him, should honour it, never speak ill, and never find fault in it. [ 14 ] [ 15 ] The Dharmasastra literature, states Patrick Olivelle , admonishes "people not to cook for themselves alone", offer it to the gods, to forefathers, to fellow human beings as ...