From time immemorial, food has been one of the first seekings of human beings and throughout evolution it has been a source of deep satisfaction and enjoyment. In countries such as India, where the deepest philosophical thoughts could prosper in an atmosphere of refined culture, the world of food and cooking has developed into an unsurpassed science and art.
As a science it has entered the medical field in the famous Ayurvedic scriptures, which are part of a branch of Vedic literature known as Atharvaveda. The subtlety in preparation, the knowledge of the various spices, of their balancing effects over climate and bodily constitution is of Divine origin.
As an art Indian cooking has inspired the creativity of so many cooks and has enriched all the senses with variety, colour, smell and composition. But beyond this lies the hidden magic of bringing people together, opening their hearts and giving joy and affection, while they enjoy a meal.
While speaking of an open heart and joy, it is the right point to pay regards to the source of these recipes, who is not only The Spiritual Teacher of our time, but worldwide, known as the Holy Mother, Shri Mataji Nirmala Devi. She combines the simple love and compassion of a Mother with the deepest knowledge of spirituality, art and science. She has given self-knowledge to millions of people. In this book She gives us recipes out of Her own treasure trove. Having tasted them words fail and thoughts dissolve, because the eater (and also the cook) is raised to a state of thoughtless enjoyment.
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