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Krishna (कृष्ण in Devanagari, kṛṣṇa in IAST, pronounced [ˈkr̩ʂɳə] in classical Sanskrit) is a deity worshipped across many traditions in Hinduism in a variety of perspectives. While many Vaishnava groups recognize him as an avatar of Vishnu, other traditions within Krishnaism consider Krishna to be svayam bhagavan, or the Supreme Being. Krishna is often depicted as an infant, as a young boy playing a flute as in the Bhagavata Purana, or as a youthful prince giving direction and guidance as in the  >> BHAGAVAD GITA << .The stories of Krishna appear across a broad spectrum of Hindu philosophical and theological traditions.They portray him in various perspectives: a god-child, a prankster, a model lover, a divine hero and the Supreme Being.The principal scriptures discussing Krishna’s story are the MahÄbhÄrata, the Harivamsa, the Bhagavata Purana and the Vishnu Purana.

HISTORY AND INFLUENCES

As a land that has experienced extensive immigration and intermingling through many millennia, India’s cuisine has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population will not consume any roots or subterranean vegetables; see Jain vegetarianism). One strong influence over Indian foods is the longstanding vegetarianism within sections of India’s Hindu, Buddhist and Jain communities. People who follow a strict vegetarian diet make up 20–42% of the population in India, while less than 30% are regular meat-eaters.

Masala dosa served in a restaurant in southern India. Indian cuisine is characterized by the widespread practice of vegetarianism across India’s populace.

Around 7,000 BC, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley. By 3000 BC, turmeric, cardamom, black pepper and mustard were harvested in India. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey. Over time, some segments of the population embraced vegetarianism, due to ancient Hindu philosophy of ahimsa. This practice gained more popularity due to cooperative climate where variety of fruits, vegetables, and grains could easily be grown throughout the year. Buddhism, among several other beliefs and practices borrowed vegetarianism from Hinduism to embrace Ahimsa. A food classification system that categorised any item as sattva, rajas or tamas developed in Ayurveda. Each was deemed to have a powerful effect on the body and the mind

Later, invasions from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Influence from traders such as the Arab and Portuguese diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed New World vegetables such as tomato, chilli, and potato, as staples. These are actually relatively recent additions.

Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani.

During this period the Portuguese and British introduced foods from the New World such as potatoes, tomatoes, squash, and chilies as well as cooking techniques like baking.


DINACHARIYA – The Ideal Daily Routine

Researchers have long discovered that our body has many inbuilt rhythms or cycles. Most of our body functions follow a daily cycle. our weight fluctuates during the day and is maximum in the evening, our body temperature is highest in the evening, most of our hormones have their well defined periods of high and low secretions during the day and the most obvious of all the sleep – wake cycle. Therefore intrinsically the emphasis in our body is on natural cycles.

In Sanskrit the daily routine is called the Dinacharya. Din means ‚day‘ and ‘acharya’ means ‚to follow‘ or ‚close to‘. So Dinacharya is basically an ideal daily schedule for us which takes into account the nature’s master cycle and suggests actions to follow. Ayurveda recommends that in order to be optimally healthy we should tune our bodies to the nature’s master cycle which in turn regulates the various other rhythms.

Everyday two waves of change pass through us, each bringing a Vata, Pitta, and a Kapha cycle. The approximate times of these cycles are as follows:

First cycle: 6 A.M. to 10 A.M. – Kapha

10 A.M. to 2 P.M. – Pitta

2 P.M. to 6 P.M. – Vata

 

Second cycle:

6 P.M. to 10 P.M. – Kapha

10 P.M. to 2 P.M. – Pitta

2 A.M to 6 P.M. – Vata

AYURVEDA DIET OF FOOD & HEALTH
A balanced diet is one of the key Ayurvedic tools, for promoting good health. The practitioners of the ‚Science of Life‘ (Ayurveda) suggest that the diets for people are individualized, based on many factors, such as their age, gender, the doshic tendencies, the strength of body tissues and digestive fires and the level of ama (toxins) in their body. This is the reason why Ayurveda is considered the complete system of healthcare, since ages. The effect of right and wrong type of diet is clearly mentioned by the Ayurvedic practitioners. This helps people to have an idea about what to eat and the right way of eating food.

Apart from a wholesome diet, studies conducted by Ayurveda practitioners also suggest that one should follow some basic rules, when it comes to consumption of food. According to Ayurveda, food should be consumed only after the digestion of the previous meal, because it promotes proper digestion, appetite and the right manifestation of the natural urges. Ayurveda is the complete health guide, which insists that all the six tastes should be included in each main meal that you eat. That is the reason why Ayurveda is referred to as a holistic alternative science.

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