#Tarikh
Tarikh Episode 727

In this episode of Tarikh, Nikhil talks about the culinary delights of ancient India as revealed by the fascinating Manasollasa. This early 12thcentury Sanskrit text, also known as the Abhilashitartha Chintamani, offers a captivating glimpse into the food habits and gastronomic practices of that era.
The Manasollasa was composed by King Someshvara III, a ruler of the Kalyani Chalukya dynasty in presentday Karnataka, India. This encyclopedic work covers a wide range of topics, including polity, governance, ethics, economics, astronomy, astrology, rhetoric, veterinary medicine, horticulture, perfumes, architecture, games, painting, poetry, dance, and music. Among its extensive discussions, the Manasollasa dedicates a section to food recipes and festivals, providing valuable sociocultural insights into 11th and 12thcentury India.
The text is structured into five subbooks, with a total of 100 chapters. In the third subbook, known as Bhartur Upabhogakāraṇa, we find 20 chapters specifically dealing with food and culinary practices. These recipes range from the familiar—such as dosa, puran poli, and dahi vada—to the more adventurous, including barbequed meats, sweet rice dishes, and exotic fruit salads. The Manasollasa not only provides detailed instructions on cooking techniques but also emphasizes the importance of seasonal ingredients, hygiene, and presentation. It paints a vivid picture of ancient Indian feasts, where people relished their meals with gusto, often eating with their hands—a tradition that continues to this day in many parts of India.

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Produced By: The Lallantop
Edited By: Alok Sahu