Saga of Indian Food: A Historical and Cultural Survey |
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Page 45
... season . Of the oils , sesamum oil is the best . Clarified butter was considered best of all . But the excessive use of food cooked in butter was discour- aged . Caraka thinks that the pre - Aryan people were very healthy because they ...
... season . Of the oils , sesamum oil is the best . Clarified butter was considered best of all . But the excessive use of food cooked in butter was discour- aged . Caraka thinks that the pre - Aryan people were very healthy because they ...
Page 57
... season or out of season . The cooking utensils were the same as before . Kings sometimes used precious stones for plates and servers . The general rules of etiquette were the same as before regarding not having any head - dress or shoes ...
... season or out of season . The cooking utensils were the same as before . Kings sometimes used precious stones for plates and servers . The general rules of etiquette were the same as before regarding not having any head - dress or shoes ...
Page 127
... season . By this time the people had become very particular about the sort of water one should drink . During the rainy season , well and spring water had to be boiled before drinking . Water from rivers and waterfalls was recommended ...
... season . By this time the people had become very particular about the sort of water one should drink . During the rainy season , well and spring water had to be boiled before drinking . Water from rivers and waterfalls was recommended ...
Contents
Dawn of Civilization | 1 |
Early Aryans | 10 |
Impact of Religious Movements | 21 |
Copyright | |
4 other sections not shown
Common terms and phrases
animals art of cooking Aryans Assam barley beans Bengal beverages black pepper boiled rice Brahmins bread cakes called cardamom cereals chapatis chicken chilli powder cinnamon clarified butter cloves coconut coffee houses coriander culture cumin curds diet dishes Dravidians eat meat eaten flavour flesh flour flowers food habits fried fruits garlic ghee ginger grains grams gruel guests heat Hindus honey ingredients intoxicating drinks Jainism juice Kashmir Khichuri kinds kitchen known Kshatriyas lentils liquor living lunch meal meat and fish milk mixed Moghul Mudga Muslim non-vegetarian onions Orissa pepper period pots Pradesh preparations pulses recipes region religion religious rice rich saffron Salt to taste season served sesamum sliced soup South India spices spoons 2 tea staple food stir sugar sweet table spoons taken turmeric turmeric powder Uttar Pradesh varieties various Vedic vegetable curry vegetarian villages wheat wine women yoghurt