Indian Food: A Historical Companion |
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Page 35
... Curds ( dadhi , the present dahi ) were eaten with rice , barley or soma juice . Curds folded into fresh milk consti- tuted a popular drink , the solid and liquid por- tions of this being termed amishka and vajina re- spectively . Curd ...
... Curds ( dadhi , the present dahi ) were eaten with rice , barley or soma juice . Curds folded into fresh milk consti- tuted a popular drink , the solid and liquid por- tions of this being termed amishka and vajina re- spectively . Curd ...
Page 84
... curds in autumn , summer and spring was not recommended , nor its inclusion in a night meal . 10a Distinctions were made between sweet , slightly acid and strongly acid curds . Diluted curd made from skimmed milk , asaradadhi , was heat ...
... curds in autumn , summer and spring was not recommended , nor its inclusion in a night meal . 10a Distinctions were made between sweet , slightly acid and strongly acid curds . Diluted curd made from skimmed milk , asaradadhi , was heat ...
Page 91
... curds and fruit juices by cooking them down with spices and some oil over a slow fire . Even rice in its gruel was soured by fer- mentation ( kānjika ) , and consumed as a relish after seasoning . This once very common dish of the south ...
... curds and fruit juices by cooking them down with spices and some oil over a slow fire . Even rice in its gruel was soured by fer- mentation ( kānjika ) , and consumed as a relish after seasoning . This once very common dish of the south ...
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Common terms and phrases
Agricultural Ancient India animal Anon Arthashastra Aryan asafoetida Asia baked banana Bangalore barley beans Bengal betel boiled Bombay brahmins bread brinjal Buddhist Calcutta called century chana Chanhudaro Chapter Charaka coconut confection cooked cultivated Culture curds deep-fried Delhi described dhal dish drink early eaten fermented fish flavoured flour flowers fried fruit ghee ginger grains grapes green Gujarat Harappan Hindi Hindu honey Ibn Battuta Indus Valley jackfruit jaggery juice K. T. Achaya Karnataka Kashmir Kautilya Kerala king later leaf liquor Lothal Madras mango meal meat mentioned milk mixed Mohenjodaro mung Muslim mustard origin pepper perhaps plant pulse Rāmāyana relish repr rice Rigveda ritual roasted salt Sanskrit seeds sesame soma sour SOURCE south India species spices stuffed sugar sugarcane Sushrutha sweet Tamil term tion tree urad vadā variety Vedic vegetables vessel wheat wild wine word Xuan Zang yield