Aahara Kalpana
Indian food unlike many other continental food is prepared with different oil, spice, flavours, essence etc. These are not there attract the foody people. The process is there to secrete salive, create interest in food, eliminate distraction from food and properly digest the food taken.
Coming back from my last diversified article on Basanta ritu charya, today I write some thing about the proper guide line for intake of food.
There
are seven Kalpana or program which are to be considered during intake of food.
Swabhava (say nature)-
By swbhava some food are guru (heavy)/ laghu (light), snigdha (rich by ghee)/ ruksha (dry) etc.
Samjoga-
By combination food behaves differently.
Samskara-
By samskara or value addition food acquire new properties.
Matra (Quantity)- Amount
of food is to be considered.
Desha (Geoclimatic condition)-
Regionality of food and the person.
Kala (Time)-
Kala waits for stages of disease, digestion and season.
Upyoga
Bybastha- It says about the dos and don'ts during intake of food.
Do not take food
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Take food
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Without taking bath, with a single dress, nude, dirty dress, without
offering food to God, without arranging food for pets and servants, so hot
food, Charred food, Unknown food, evening, early morning, under open sky, in
darkness, under the tree, on the bed, keeping first finger straight, taking
the plate on hand, keeping the plate on your seat,
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At suitable place, suitable time, in dinning space, clean dishes, with friends, after washing
hands and legs, facing east, served by a well wisher, with holistic approach,
putting on five sense organs.
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