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Books > Ayurveda > Paka Darpana of Nala (An Ancient Book on Indian Cuisine)
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Paka Darpana of Nala (An Ancient Book on Indian Cuisine)
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Paka Darpana of Nala (An Ancient Book on Indian Cuisine)
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Description
Prologue

The mass. of Pakadarpana, procured from the Saraswati Bhavan Library of Sampurnanad Sanskrit University, Varanasi, contains 24 folios. There is no full stop or coma to separate one verse from another. Having seen the subject matter, we have divided the whole manuscript in eleven chapters (Pariccheda). In every chapter, we have put the serial number of the slokas. Though, the Pakadarpana of Nala is published with Hindi translation which lacks many verses are to be included. It seems that the editor has not consulted the original manuscript.

Rendering of the Sanskrit Texts has been done in Hindi and English both. Parsing (anvaya) of every sloka is given in order to make the reading easy and lucidly accurate.

Various notes of geographical importance have been appended. Efforts have been made to identify all the pot-herbs and their Botanical names are also included.

First chapter is very lengthy and deals. The setup of the works along with various preparations of vegetables covering leaves and fruits both. It deals with five categories of food, pulses, rice and meat.

Chapter second deals with the six seasons, regiments to be observed therein, animals and birds to be used as food in various seasons.

Third chapter is devoted to the special preparations known as Bhaksyaraja and other dishes 16 containing eggs.

Fourth chapter is devoted to the preparations of Payasa (modern khir) made of garlic and wheat-corns. This chapter also includes soft beverages like phalapuspa panaka. The colophon also mentions the well known preparation Rasala.

Fifth chapter presents the process, preparation varieties and properties of soft beverage and they were kept in Pugapatta (a cloth pasted with the scum of betal nut) instead of glass wares of golden or silver pots.

Chapter six narrates the process and properties of various soups (yusa).

Seventh chapter deals with process & properties of various Ghrtannapaka, Sayannapaka with tamarind, Kaitarya, mustard and curd.

In chapter eight, there is a description of lickable preparations of mango etc. With process and properties.

Chapter nine deals with the process of cooling, fragranting and making the delicious.

Chapter ten describes the process of preparations and properties of Ksirapaka. It is different from modern Khira in which a very small quantity of rice is mixed and cooked. Here, milk is condensed in fire.

The last eleventh chapter describes the process of preparing curd from milk.

 

Contents

 

Chapters Pages
1. Curtain Raiser (Outline of the Work) 1--78
2. Propagation of Functions of Seasons (Raja Said) 79-85
3. Types of Edibles, King of Edibles 86-87
4. Types of Puddings 88-90
5. Types of Srinks 91-93
6. Preparations of Various Soups from Varities of Cereals 94-96
7. Preparations and Properties of Various Dishes from Clarified Butter and Cereals 97-99
8. The Lickables 100-101
9. Method of Cooling Water and its Atrributes 102-107
10. Types of Kshirapaka Propastion (Method of Preparing mixing Dishes) 108-110
11. Preparation of Cruds and their properties 111
   

Sample Pages









Paka Darpana of Nala (An Ancient Book on Indian Cuisine)

Item Code:
NAI245
Cover:
Paperback
Edition:
2013
ISBN:
9788176372411
Language:
Sanskrit Text with English Translation
Size:
8.5 inch x 5.5 inch
Pages:
119
Other Details:
Weight of the Book: 160 gms
Price:
$14.00
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$10.50   Shipping Free
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Prologue

The mass. of Pakadarpana, procured from the Saraswati Bhavan Library of Sampurnanad Sanskrit University, Varanasi, contains 24 folios. There is no full stop or coma to separate one verse from another. Having seen the subject matter, we have divided the whole manuscript in eleven chapters (Pariccheda). In every chapter, we have put the serial number of the slokas. Though, the Pakadarpana of Nala is published with Hindi translation which lacks many verses are to be included. It seems that the editor has not consulted the original manuscript.

Rendering of the Sanskrit Texts has been done in Hindi and English both. Parsing (anvaya) of every sloka is given in order to make the reading easy and lucidly accurate.

Various notes of geographical importance have been appended. Efforts have been made to identify all the pot-herbs and their Botanical names are also included.

First chapter is very lengthy and deals. The setup of the works along with various preparations of vegetables covering leaves and fruits both. It deals with five categories of food, pulses, rice and meat.

Chapter second deals with the six seasons, regiments to be observed therein, animals and birds to be used as food in various seasons.

Third chapter is devoted to the special preparations known as Bhaksyaraja and other dishes 16 containing eggs.

Fourth chapter is devoted to the preparations of Payasa (modern khir) made of garlic and wheat-corns. This chapter also includes soft beverages like phalapuspa panaka. The colophon also mentions the well known preparation Rasala.

Fifth chapter presents the process, preparation varieties and properties of soft beverage and they were kept in Pugapatta (a cloth pasted with the scum of betal nut) instead of glass wares of golden or silver pots.

Chapter six narrates the process and properties of various soups (yusa).

Seventh chapter deals with process & properties of various Ghrtannapaka, Sayannapaka with tamarind, Kaitarya, mustard and curd.

In chapter eight, there is a description of lickable preparations of mango etc. With process and properties.

Chapter nine deals with the process of cooling, fragranting and making the delicious.

Chapter ten describes the process of preparations and properties of Ksirapaka. It is different from modern Khira in which a very small quantity of rice is mixed and cooked. Here, milk is condensed in fire.

The last eleventh chapter describes the process of preparing curd from milk.

 

Contents

 

Chapters Pages
1. Curtain Raiser (Outline of the Work) 1--78
2. Propagation of Functions of Seasons (Raja Said) 79-85
3. Types of Edibles, King of Edibles 86-87
4. Types of Puddings 88-90
5. Types of Srinks 91-93
6. Preparations of Various Soups from Varities of Cereals 94-96
7. Preparations and Properties of Various Dishes from Clarified Butter and Cereals 97-99
8. The Lickables 100-101
9. Method of Cooling Water and its Atrributes 102-107
10. Types of Kshirapaka Propastion (Method of Preparing mixing Dishes) 108-110
11. Preparation of Cruds and their properties 111
   

Sample Pages









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