Culinary Manuscripts

By the tenth century AD encyclopedic works in Sanskrit and local languages began to include culinary science - Supasatra - as a separate section. From the sixteenth century onwards several culinary manuscripts were produced in India both in Sanskrit as well as in regional languages. By this time food and nutrition and its relation to health of the people became a subject of grave importance. Often the authors of these works were kings and their court poets. These works discussed aspects of food from a perspective of Indian herbal medicine Ayurveda and also included several recipes. Another major feature of these works was they compiled a lot of information from earlier texts.

In my endeavor to explore the history of Indian cuisine I have collected a set of books, and with the help of family and friends I am working through them and will be posting more in the coming weeks and months.

AMMINI RAMACHANDRAN