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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Nala’s Paka Darpanam in Sanskrit with English translation is available for sale by @iChaukhamba publishers at chaukhamba.co.in/index.php?rout…
Typo it should be @iChaukhambha
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