indian food tradition: a historical companion
TRANSCRIPT
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XJV List• of Illustratio,u
Buddha, the proponcnl of non-killing 56 SOURCE: ASI. New Delhi 101
Part of an edict of Emperor A.sbok_a Some lncfun utensils currently in use 107 SouacE: The Hindu, Madras, 18 October 1983 56 Sculpture showmg an otlprcss m
a temple at Dara.suram. Tamil Nadu A bralurun cook SOURCE: Anon 111
SouRc.e: AruJ Poredi, Bombay 62
Crushing devices assembled al Krishru and Balanm at a p1cruc Dwarka, GuJarat SouacE: Chandigarh Museum, SOURCE: K. T Achaya 112
Chandigarh 63
Sugarcme crush.mg in a Kolhu, Brass rattles, shaped like coconucs, fi:om a Jam manuscnpl of AD 1540 used in a Natangu marriage Sm.111CE: Digambar Jain Bada Mandir, ceremony in Tamil Nadu Jaipur 113 SOURCE: O.P.Jain and Hindustlun Handkrafts .Export Corporation; from Evaporation of sea water to yteld salt Adiri; The Li11it1g Arts of Indra, Sm1thsoruan SOURCE: Arul Poredi, Bombay 115
Books, Waslungton, r 1985; photo by ChipCJ:trk 65 The d:ifo-vada or thayir-vadc
SOURCE: Balkrishan, Bombay 127 The god Gancsha holding his favourite sweet. the stuffed modalca Puris, deep-fried wheat-meal circles SoUllc.e: A.Sl, New Delhi 69 SOURCE: Anon l39
Deer, a favourite of Sita Rice plant in standing water SOURCE: K. N. S. Iyer, Bangalore 84 SouRCE: K. T. Achaya 143
Kapitdu fruit, used to acidify cu.rd Sugarcane being transported from Sou-acE: K. T. Achaya 86 field to factory
Souace: K. T. Achaya. 144 Tender-coconut water was used in therapy Alexander of Macedon SOUllCE: A.non 87 SOURCE: The Bnush Museum, London 145
Sweet ses:ime laddus A Buddhist monk SOURCE: K. T. Achaya 92 SOURCE: Anon 147
Betel leaves The birth of Buddha Sou.CE: Reg1onaJ Rcscuc.h laboratory, Souace· ASI, New Delhi 149 Trivandrum 95
The coconut, resembling a human head Oranges were relished by the royalty SOURCE: Oil Technological Research SouRCE: K. T. Achaya 95 Institute, Anant:ipur 152
A panel from the great scupa at Sanchi, The use of almonds enriched Muslim showing rolling, pounding and CUlSme winnowing operations SOURCE: Anon 156 SOURCE: Senior Photographers, .Bhopal 100
Stone pulley found in MohcnJO<Uro Emperor Akbar. :i vegeurian and :i teetotaller
and Lotlul SOURCE: Raia. Library, R:impur 158
Lime SOURCE: K. T Achaya
Sweet orange SouRCE.: K. T. Achaya
The pineapple: reached India from South America SouttcE: Anon
Marco Polo SOURCE: Anon
fresh gmger SOURCE: Anon
Pepper. on cbe vine Souttce: K T. Achaya
Bunches oflnnanas SoUllCE: Anon
Grapes SOURCE: Anon
St. Francis Xavier SOURCE: Raza Library. Rampur
Mughal painnng of a fat-tailed sheep SouacE: The Prince of Wales Museum of western lnd1a, Bombay
Francois Bernier SOURCE: Raza Library. R�mpur
An English family at breakfast. SouaCE: The British Library. London Rcpnnted, with permtSsion, from a rcproductJon m Mart, vol. 41, no I
Therijmih SouttcE: Ballmsban, Bomb2y
Pods on a sesame plant SOURCE: Anon
Hemi5phercs of coconut bwlg dncd Souacr: Regional Research Laboratory, Trivandrum
Coconuts being dchuskcd on a poinccd scalce SOURCE: Regional Research uboracory.
List of lllustratio,u
Tnvandrum 159
160
The sage Vishwamm� SOURCE: ASI, New Delhi
C:arbom2ed Im.seed excav:ucd from Navdatoh SOURCE: V1shnu-Mittrc, Ludcnow
160
The Smghada or water-chestnut SOURCE: Balknshan, Bombay
164
164
The bhcnd1. okra or lady's finger SouttcE: K. ·1. Achaya
Musk melon v:anety wnh lacy raised designs on chem
165 SOURCE: Anon
The tender tmda 167 SouitcE: Anon
The aptly-named snakegourd 168 SOURCE: Anon
The starchy bread fruit 169 SouRCE: Anon
Bananas being vended in Kc:rala SOURCE: Regional Research Laboratory.
I TI Trivandrum
Bharhut sculprure showing vc:nerauon 174 of the white m.ngo tree created
by the Buddha SOURCF.: ASI, New Del.ht
The sweet orange. mosambi or �ithgudi In SOURCE: Anon
The loose-Jacketed orange, s:uuhri 192 SouRa: Anon
Cinn�mon, the coca ofKaunly:a 193 SOURCE: Anon
The tobacco plant SOURCE: Indian Tob,cco Research
194 lnsmute, RaJamahendravaram
Groundnuts SOURCE: Anon
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Modem ploughed field in RiiJasthiin. Furrows of tall bajra plants at nght angles to shorter mustard plants.
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The thavii(top left), the thili (top right), the kadhiii (bottom right) and the Pariit (bottom lefi).
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( Rice
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Pomegranate
Brinjal, tinda and parwal
Pumpkin
Amla
White brinjal
chikki and gajak
Bhatura and chholey
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Gu'iab jamun
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Motichur laddu
Balushahi
Hot jilebi
Seviyan, fried (left), cooked in milk (right)
Betel leaves, stacked up
Betel-nut cracker (middle)
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B.1na11J, hc:111� \'l.'nd,:d in K.:rala.
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