Well, it’s been a lot of time since I published the last article on the fifth chapter which had a good account of information on day regimens, night regimens, sadvrittas ( good conduct) etc … Now moving forward to the next chapter. It mainly deals with the various aspects of food like the utensils used in cooking, consumption of water, meat recipes and henceforth . Let us have a peep into the chapter.
1. Author stresses on the point that it’s always better to consume food with loved ones like children, friends or any relatives who are dear to us, than consuming food alone. The person who is going to have food must either sit on a comfortable soft cushioned seat, facing east or north.
2. The plate in which it’s preferable to have food is silver ( though it can changed based on the affordability of the person). Silver is claimed to have immense benefits on health including strengthening of the immune system and immense wound healing capacities ( when applied externally). Again, it is advised that placing a “palaasha” leaf on the plate while having food will further add to the taste of your meal.
3. Water consumption– water from a clean source must be filtered through a clean cloth, to remove physical impurities, into a golden glass. Camphor can be added to it to render fragrance and this glass of water must be placed on the left side of the person consuming food… Later the author continues to describe the qualities of water from different sources. – water from lakes and ponds is the best for consumption during cold seasons. This naturally ice cold water is best for curing of haemorrhagic tendencies, too much thirst etc. – During spring and summer, water from ponds and Wells are preferred. – During rainy season, it’s always the best to collect water from rainfall, boil it and then use it. Direct water collected from the rains is said to cure problems due to all three doshas. It is said to be the most healthiest forms of water. – water collected during Autumn is also said to be one of the healthiest and imparts great strength along with being good for all the three doshas.
4. Serving of food – A beautiful pattern is said for serving of food in the plate. A big bowl of rice to be kept seperately near the plate. Small cups which contains soups, ghee, meat preperations, vegetable preperations, fish etc must be placed on the right side in the plate. Similarly, all liquid preperations like broths, buttermilk, pickles, etc must be placed on the left side on the plate. Whereas cups containing curds, sweets/desserts like payasam must be kept in between the two rows. ( This is typically south Indian traditional thali/meal arrangement which is served specially during functions ).
5. Person who serves the food– must have taken bath, must be well groomed and hygienic…. Must be devoted to cooking and must be having good knowledge of dietetics and nuitrition.
Further in the chapter, author starts with the actual preperations of rice, leafy vegetables, fish, meat dishes etc…
Stay tuned for some mouth watering healthy recipes in the coming series of articles.
Happy time !!!!!