Kshemakutuhalam has been a great read with all practically applicable cooking tips also cherry on the cake being the detailed description of qualities of respective recipes/ingredients. This traditional cooking which is native to us, need to take a greater part in our diet. After all, this can prevent many health issues….
In the last article we had been discussing about various cooking methods of goat meat with it’s properties and health benefits. Further in the chapter there is an elaborate description of many varieties of meat preperations (many of which are either not used today or could not be identified by it’s Sanskrit name.
1. Sheep meat – sheep meat is cut into very small pieces, then fried in oil with asafoetida. Later pepper and rock salt are added to it. This is best as an appetizer, irrespective of the season. It increases pitta and kapha.
2. Next there is a description of some meat called “gaadara” which has not been identified in specific. After this, there is an extensive explanation about the methods of cooking various varieties of deers, along with it’s properties.
3. Meat of deers – deer meat is something which is not permitted now hence the description is not beneficial anywhere. But different qualities of numerous deers and their different methods of samskara (making/cooking) is very thoughtful.
4. Rabit meat – though it is said to be boiled in water, later fried in oil with salt and asafoetida, this meat is not commonly available and better to refrain from consuming it anyways.
5. Cooking of “sambhara deer” and “chittala deer” are also described with qualities. When smabhara deer was cooked with veshavara ( a kind of spice which is described in preceding articles), black pepper, asafoetida and salt; chittala deer was cooked in sesame oil, salt, turmeric, trikatu ( dry ginger, black pepper and pippali powder) and salt – in those days.
6. Rabit meat – this has also been mentioned as light for digestion, improves taste and as being good for problems like fever, breathing difficulty and increased kapha…..
7. There is also mentioning of some animal called “pathi” and it’s cooking methods, though it has not been identified exactly.
8. Moving further, author describes the meat of ox and boar respectively… He says ox and boar, both are heavy for digestion. Of course, this gets irrelevant for today and can be read for knowledge purpose only…..
Chapter six, as u see is very very extensive and has a lot of things to offer… It gives an idea about the extensive and unimaginable cuisine of medieval India…. .
Disclaimer – the explanations given here is completely based on the text of Kshemakutuhalam and author hasn’t contributed to it….
Stay tuned!!!! Lots more coming up in the following articles.