Abstract

FOOD PROCESSING TECHNIQUES IN BHAVPRAKASH NIGHANTU AND THEIR CURRENT RELEVANCE

Dr. Roushani Kalia*, Dr. Ankita, Dr. Sahil Mahajan, Dr. Sanchita

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Abstract

Many Ayurvedic texts elucidate profoundly on the Kritanna or cooked food. These techniques offer specific Sanskaram with respect to various Ahara Dravya. These techniques aim to aid easy metabolism of these Dravyas in the body to get their desired effects in the body. The food is no less than a drug to the body that has nourishing and therapeutic role to play if viewed from Ayurvedic perspective of holistic approach. The purpose of dedicating a whole segment to cooking techniques in the name of Krtitanna Varga by Bhavmishra clearly highlights the importance of these techniques and recipes. The techniques and recipes enlisted in Bhavprakash`s Kritanna varga are still in practice in Indian households. These may not have the same name all across the regions but the recipes are similar. The Kritanna Varga here deals with modifications in the recipes too. These modifications change the properties of the recipe to suit different health conditions.

Keywords: Food, Bhavprakash Nighantu, Kritanna Varga, Ahara, Culinary, Ayurveda.