Pakshastra Part 01

The provided text is the first part of a Jain book titled "Pakshastra Part 01" (likely meaning "Cookery Book Part 01"). Here's a comprehensive summary based on the content:

Book Title: Pakshastra Part 01 (Cookery Book Part 01) Author: Chhaganlal T. Modi, B.A. Publisher: Chhaganlal T. Modi Date: Samvat 1949 (1893 AD) Price: 12 Annas (0.75 Indian Rupees)

Overall Purpose and Context:

This book is a Gujarati translation of the vegetarian (nirāmiṣa) portion of a Marathi book on cookery (sūpaśāstra). The translation was undertaken with the aim of spreading knowledge about various cuisines to the Gujarati-speaking population, making it accessible to ordinary people for their and their family's benefit. The work was done under the patronage of the Maharaja Sayajirao Gaekwad of Baroda, reflecting a broader initiative to translate and publish useful knowledge across various subjects for public benefit.

Key Themes and Content:

1. The Importance of Practical Knowledge: The book begins with a quote attributed to Sushruta (Page 4-5), emphasizing the necessity of both theoretical knowledge and practical experience in any field, particularly in medicine and, by extension, in cooking for well-being. It highlights that relying solely on theory or mere practice without understanding principles leads to inadequacy.

2. The History and Value of Ayurveda (Medical Science): The introductory section (Upoḍghāta) discusses the ancient origins of medical knowledge (Vaidyavidya or Ayurveda) in India, referencing its presence in the Vedas and the development of medical texts through observation and tradition. It connects the practices of sacrifice in the Vedas to an understanding of anatomy and the need for surgical instruments.

3. The Purpose of Cookery Knowledge: The book argues that understanding cookery is not just for professional cooks but for everyone. It emphasizes the principle of "prevention is better than cure" (prākṣālanā dvipakasya yūnavasparśanaṃvaṃ), suggesting that knowing the causes of diseases through culinary knowledge (hetu) can help prevent them. It aims to equip individuals with knowledge of food properties (guṇa-avaquṇa) and dietary habits (āhāra-vihāra) to promote health and well-being. It also acknowledges that such knowledge can be life-saving in situations where immediate medical or expert advice is unavailable.

4. The State of Medical Practitioners: The text notes the mixed quality of medical practitioners in the current era, with some lacking proper training and others merely translating texts without understanding them, leading to potentially dangerous practices. It advocates for accessible translations to improve general knowledge.

5. The Foundation of the Cookery Book: The book explains that this Gujarati translation is based on the vegetarian section of a Marathi cookery book, which was itself inspired by the Maharaja's desire to spread culinary knowledge. The Gujarati version focuses exclusively on vegetarian recipes, organizing them by ingredient rather than by cuisine type (like "Madrasi style," "Persian style," etc.) as found in the Marathi original.

6. Dietary Principles: The introductory sections delve into basic principles of diet and nutrition:

   • Health and Happiness: Emphasizes that happiness is linked to physical health, and maintaining a healthy body is a primary duty.
   • Digestibility and Palatability: Stresses that food should be not only nutritious but also palatable and easy to digest.
   • Variety: Recommends variety in diet to prevent monotony and dissatisfaction.
   • Six Tastes: Encourages the inclusion of all six tastes (sweet, sour, salty, bitter, pungent, astringent).
   • Nourishment and Warmth: Explains that food provides nourishment and maintains body heat, with different foods having varying proportions of these qualities (e.g., grains for nourishment, ghee/oil for warmth).
   • Age and Climate Adaptation: Suggests dietary adjustments based on age (childhood for growth, adulthood for maintenance) and climate (warmer foods in cold weather, lighter foods in hot weather).
   • Illness: Advises consuming light food when sick, as digestive power is reduced.
   • Regularity and Digestion: Stresses the importance of regular meal times and proper chewing for good digestion.

7. Detailed Ingredient Information: A significant portion of the book provides information about various food items, primarily grains, and their culinary uses and potential effects on the body. This includes:

   • Rice Varieties: Lists numerous types of rice found in India (Gujarat, Madras, etc.) and briefly describes their characteristics and culinary applications (e.g., "Shambhanel" rice is described as cooling and strengthening, while "Kanala" rice can cause digestive issues).
   • Other Grains/Flours: Details the preparation and properties of items like poha (flattened rice), wheat flour preparations (roti, kanji), jowar (sorghum), bajra (pearl millet), and other millets.
   • Lentils: Describes tuvar (pigeon pea), chana (chickpea), and moong (mung bean) dals.
   • Dairy Products: Discusses the qualities of cow's milk, buffalo milk, and goat milk, including variations based on the cow's color or breed and the effects of their milk. It also details preparations like curd, buttermilk, ghee, and paneer.
   • Spices and Condiments: Includes recipes for various chutneys, pickles (from mango, amla, lemon, etc., in different styles: Madras, Muslim, Unani, English), and spice powders (bhajni).
   • Vegetables and Roots: Describes the cultivation, preparation, and properties of various vegetables like bananas, bitter gourd, gourds, okra, cluster beans, ash gourd, pumpkin, jackfruit, brinjal, and various leafy greens.
   • Sweets and Savories: Covers recipes for papad, vadi (fritters), various types of sār (soups/broths), kolumbu (curries), panchamrut, raita, bharat, ghebar, khaja, jalebi, malida, and laddu.
   • Halwa: Offers a comprehensive section on halwa preparations using various ingredients like semolina, wheat flour, milk, carrots, dates, nuts, and even unusual ingredients like ash gourd and gourds.

8. Modern Initiatives: The latter part of the text (pages 249-264) details the educational and publishing efforts initiated by the Gaekwad government. This includes:

   • Supporting the publication of books and translations.
   • Translating historical, religious, scientific, and literary works from Sanskrit and other languages into Gujarati and Marathi.
   • Promoting knowledge in various fields like law, sports, and sciences.
   • Publishing series like "Rashtrakathamala," "Maharashtra Granthamala," and "Siyaji Shanamnjusha" to disseminate knowledge.
   • Encouraging the publication of books on cookery (Pakshastra) in Indian languages.
   • Highlighting the importance of physical education and traditional games.
   • Emphasizing the need for women's education, particularly in household management and cooking.
   • Listing books published or in preparation by the government across various subjects.

In essence, "Pakshastra Part 01" is more than just a cookbook; it's a reflection of a cultural and educational movement in 19th-century Gujarat, aiming to enhance public knowledge, promote healthy living through understanding food, and make ancient wisdom accessible in the vernacular.