Savitri Mumukshu - सािव ी मुमु ु

@MumukshuSavitri

11 Tweets • 2021-12-14 •  See on

rattibha.com 

1
King Nala’s (Nala-Damayanti fame) culinary book
Paka Darpanam describes rice recipes that we still eat
today. Recipes for tamarind rice, lemon rice, curry leaf
rice, yogurt rice, Biriyani from chicken, meat, quail &
Tahari were all eaten in India even before Mahabharat
times.
2
Rice fried with Ghee was called “Ghritanna” & many
rice preparations in this category are still enjoyed in
Indian cuisine today. Lemon juice, sesame oil, ginger,
garlic, curry leaves & Hing were combined to make
delicious lemon rice to increase strength & reduce
phlegm.
3
Tamarind (Chinchafala) & Curry Leaf (Kaitarya) rice
are similarly described. Tamarind rice made of
tamarind juice, ginger, garlic & Hing increases heat &
subdues colic. Curry leaf made with sesame oil, Hing
& camphor is an antiseptic, kills parasites & reduces
congestion.
4
Even curd (Dadhi) rice is described with raw mango
pulp, garlic, white pepper, dry ginger powder, fresh
ginger, curry leaf, & coriander. This preparation was
made fragrant by adding cardamom, leaves of lemon
& Kewra flower to improve digestive capacity & reduce
stiffness.
5
Tahari, made of of rice, & split Rajma, as well as
varieties of Mamsodana (meat pulao or Biriyani) of
chicken (Kukkutmamsatailodana) or quail
(Labukmamsodana), with spices in a Potli (sachet),
enhanced with Parpata (Papad) & scents of musk,
Kewra, camphor, etc. are described.
6
An unusual recipe for Vegetable Pulao or Ghee fried
rice, is called Chitrapaka which consists of a fragrant
rice made out of onions, ginger, mushrooms,
coriander, lemon, scented with saffron, musk etc.
which can be eaten as is or mixed with meat later.
7
Surprisingly many vegetables & fruits Indians enjoy
today are clearly mentioned in Paka Darpanam.
Traditional recipes like Dal, Payasam (Kheer),
varieties of Saag & vegetarian sabjis made of Brinjal,
Banana stem, Jackfruit, etc. are elaborated. To be
discussed in future thread.
8
It's amazing that recipes in Nala's Paka Darpanam
dates back to pre 5561 BCE (See @NileshOak's
scientific dating of Mahabharata). It is a stunning
reminder of our cultural continuity & busts many myths
about India's culinary ingredients & recipes coming
from foreign cultures.
9
Nala’s Paka Darpanam in Sanskrit with English
translation is available for sale by @iChaukhamba
publishers at

https://chaukhamba.co.in/index.php?route

=product/product&product_id=2618

Typo it should be @iChaukhambha

@sbhat_earth2 Most castes especially Kshatriyas

from warrior/royal traditionally ate some non-veg. It's
mentioned even in Ramayana.

These pages were created and arranged by Rattibha

services (https://www.rattibha.com)
The contents of these pages, including all images,
videos, attachments and external links published
(collectively referred to as "this publication"),
were created at the request of a user (s) from X.
Rattibha provides an automated service, without human
intervention, to copy the contents of tweets from X
and publish them in an article style, and create PDF
pages that can be printed and shared, at the request
of X user (s). Please note that the views and all
contents in this publication are those of the author
and do not necessarily represent the views of
Rattibha. Rattibha assumes no responsibility for any
damage or breaches of any law resulting from the
contents of this publication.