Food and Drinks in Ancient India PDF Download

Author: Rājendralāla Mitra (Raja)
Publisher:
ISBN: 9788129201911
Category : Beef
Languages : en
Pages : 0

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Author: Nandita Godbole
Publisher: Nandita Godbole
ISBN: 1940957265
Category : Cooking
Languages : en
Pages : 300

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Book Description
Rethink Tea... Rethink Chai. Tea is the second most consumed beverage in the world, after water. Ayurveda, derived from ancient Indian texts, offers many guidelines for a holistic, health-centered lifestyle – including food and beverages. Seven Pots of Tea is the first cookbook of its kind that allows readers to explore Ayurveda through tea, and vice-versa through dozens of simple recipes. Seven Pots of Tea combines holistic wisdom and health goals an easy, accessible format to improve readers’ perspectives on their favorite beverage. It highlights many easy to make herbal teas, tisanes and brews that can integrate into existing routines of self-care to promote overall wellness. Designed as an informative reference book with practical tips, Seven Pots of Tea is just as much for beginners who want to make subtle changes to just one part of their daily routine, as it is for those who are looking for a substantive collection of Ayurvedic teas, brews, tisanes, and healthy snacks to pair with their beloved brews. The first half of the cookbook offers context: India’s historical relationship to medicinal beverages and its relationship to tea and chai; a primer on the principles of Ayurveda; and detailed notes on the Ayurvedic considerations of the cooking tool and attributes of nearly a hundred fruits, herbs, and spices featured in the cookbook. This section also elaborates on the concept of Rasa, the six essential flavors (sweet, sour, spicy, salty, bitter, and astringent) and then encourages readers to explore the recipes through this renewed lens of flavor. Enjoy recipes for several dozen brews and tisanes in Seven Pots of Tea as well as many kinds of chai from India, as well as several dozen nosh recipes. As a cookbook, it is designed to broaden a tea-enthusiasts’ appreciation beyond the varieties of tea-leaves. To close, Nandita includes a tabulated reference on Ayurvedic guide on herbs and spices that are used in this book. Readers who enjoy simple recipes, love herbal teas and brews, and are looking for ways to improve their lifestyle, will wholeheartedly embrace Seven Pots of Tea: an ayurvedic approach to sips & nosh. It is designed to dovetail into holiday self-care routines and make for a thoughtful and considerate holiday gift. ~~~~ Includes foreword by chef and author Suvir Saran. Foreword: "Seven Pots of Tea is a groundbreaking, one of a kind collection of classical wisdom carefully re-imagined for the modern kitchen......Through her visually striking photographs, detailed Ayurvedic spice notes, and easy recipes, Nandita reclaims and preserves classic Indian beverages and brews to begin our journey into mindful eating with a simple cup of ‘chai’." ~ Suvir Saran, Chef & Author of Instamatic and others. Peer Review: "Tea is so intrinsically intertwined with India, especially meals. I'm guilty of downing cup after cup of breakfast tea or chai without thinking of its origins or ayurvedic uses. Nandita is an excellent teacher, about the history of tea, how to make it and what to serve with it. This is the perfect guide for any tea lover." - Chandra Ram, author of 'The Complete Indian Instant Pot Cookbook: 130 Traditional and Modern Recipes' "Tea lovers everywhere can rejoice! This comprehensive book not only focuses on Ayurveda and tea culture but also provides a refreshing course in history in addition to the delicious tea recipes to delight your palate.” Chef K.N.Vinod, Restaurateur/Co-founder Indique Hospitality Group

Author: Dhīrendra Krishna Bose
Publisher:
ISBN:
Category : Drinking customs
Languages : en
Pages : 62

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Author: Tanya Abraham
Publisher: Niyogi Books
ISBN: 9389136261
Category : Cooking
Languages : en
Pages : 166

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Eating With History: Ancient Trade-Influenced Cuisines of Kerala is an invaluable compendium of a culinary tradition and variety of food recipes that evolved out of Kerala’s kitchens. The food trail is extensive and as varied as it can get. The proximity to the sea and the natural beauty and resources of the state–especially the fragrant spices which grew in abundance–attracted inhabitants of foreign soils and inspired them to initiate overseas trade along what was later known as the Spice Route. In a state with fish, other sea food and vegetables dominating people’s food habits, the various kinds of meats, foreign cooking techniques and exotic flavours were curried to life from foreign trade influences and became significant foods. There are numerous recipes in each foreign-influenced community in Kerala, well represented in this book, in meticulous detail. These recipes were cherished by the families and handed down generations via cross-cultural interactions within Jews of the Paradesi and Malabari sects, Syrian Christians, Muslims, Anglo-Indians, Latin Catholics and others who mingled with and evolved from the local populace. The book provides a well-researched and rich cultural history of foreign food culture, tracing how the new elements adapted to local food traditions and evolved as a parallel line of foods, creating new textures, flavours and tastes.

Author: Om Prakash
Publisher: New Age International
ISBN: 9788122415872
Category : India
Languages : en
Pages : 660

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Cultural History Of India Has Been Divided Into Three Parts To Discuss Various Aspects Of Development Of Indian Culture. It Talks About How Religions Such As The Vedic Religion, Buddhism, Jainism, Saivism And Vaisnavism Aimed At Securing Social Harmony, Moral Upliftment, And Inculcated A Sense Of Duty In The Individual. The Development Of Indian Art And Architecture Was A Creative Effort To Project Symbols Of Divine Reality As Conceived And Understood By The Collective Consciousness Of The People As A Whole. The Book Also Focuses On Social Intuitions, Educational Systems And Economic Organisation In Ancient India. Finally, The Book Discusses The Dietary System Of Indians From Pre-Historic Times To C. 1200 A.D. The Basis For Inclusion Of Food And Drinks In The Book On Indian Culture Is That Ancient Indians Believed That Food Not Only Kept An Individual Healthy, But Was Also Responsible For His Mental Make Up.According To The Author, It Is Of Utmost Importance That The Present Generation Imbibe Those Elements Of Indian Culture Which Have Kept India Vital And Going Through Its Long And Continuous History .Cultural History Of India Is An Extremely Useful Journal On Indian History And Culture For All Readers, Both In India And Abroad. It Is Therefore A Must-Read For All Interested In Indias Proud Past, Which Forms The Eternal Bed-Rock Of Its Fateful Present And Glorious Future. It Is An Academic Book Very Useful For Student Of History Aspiring For I.A.S.

Author:
Publisher:
ISBN: 9789390035212
Category :
Languages : en
Pages : 278

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Author: Balkrishna Govind Gokhale
Publisher: Popular Prakashan
ISBN: 9788171546947
Category : History
Languages : en
Pages : 216

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Author: Vir Sanghvi
Publisher: Penguin Books India
ISBN: 9780143031390
Category : Cooking
Languages : en
Pages : 372

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Book Description
If You Like The Smell Of Truffles, You Also Like Sex. If, On The Other Hand, You Think It Reminds You Of Socks, Then You'Re Probably Lousy In Bed.' Star Journalist And Popular Television Anchor Vir Sanghvi Wears Many Hats. By Day He Writes Serious Political Columns, In The Evenings He'S At A Studio Interviewing A Celebrity, And Sometime In Between He Is Both Gourmet And Gourmand. And When Sanghvi Writes On Food, He Pulls No Punches. Celebrating What Is Good And Savagely Attacking What Is Bad, He Combines Culinary History, Travel And Culture To Rank Among The Best Food Writers Of Today. Inspired, Erudite And Wonderfully Witty, Rude Food Is A Collection Of Sanghvi'S Essays On Food And Drink. From Breakfast Rituals To Sinful Desserts, Airlines Khana To What Our Favourite Film Stars Love To Eat, From Chefs At Five-Star Hotels To Food Critics, Vir Sanghvi Has His Finger On The Pulse Of What We Put Into Our Stomachs And Why. If You Want To Know How Tandoori Chicken Arrived In India, The Three Golden Rules Of Sandwich Making Or The Three Kinds Of Bad Service You Should Absolutely Not Put Up With, Who Eats Out The Most In Bombay And Where You Are Most Likely To Find Prime Minister Vajpayee Tucking Into His Favourite Cuisine, Then This Is The Book You Must Have. Full Of Culinary Secrets And Gastronomic Tips, Rude Food Tells You The Key To The Perfect Pizza, The Easiest Way To Make Risotto, What The Nation'S Fast Food Of Choice Is, The Truth About Your Cooking Oil, And Much Much More. A Feast Of Sparkling Prose That Entertains As It Informs, This Is A Book To Be Read, Consulted And Savoured.

Author: LeeAnn Blankenship
Publisher: The Rosen Publishing Group, Inc
ISBN: 1477789529
Category : Juvenile Nonfiction
Languages : en
Pages : 50

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Book Description
It's difficult to understand ancient civilizations when they lived so differently than we do today. This volume makes ancient India relevant by describing the day-to-day lifestyles of people of the Indus Valley Civilization, the Maurya Empire, and the Gupta Empire. Readers will learn about the roles of women, men, and children; what their homes looked like; the clothes they wore; their grooming habits; and what they liked to eat. With engaging text, rich and colorful illustrations, and an enhanced e-book option, this title is a valuable research resource for reports.

Author: Colleen Taylor Sen
Publisher: Reaktion Books
ISBN: 1780233914
Category : Cooking
Languages : en
Pages : 351

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Book Description
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.