Science underlying the achars to be followed while having a meal
Let us understand the science behind the achars, such as eating with right hand, to be followed while having a meal.
Achars associated with meals
In this article, let us understand the achars to be followed while eating.
Drinking water while eating
This article explains the science underlying conducts to be followed related to drinking water while eating.
Importance of certain food items from spiritual perspective
In this article let us understand impotance of serving ghee on dal and rice, spiritual prespective on south indian food and proportion of the three components (Sattva, Raja and Tama) in various items.
Achars related to usage of milk, curd, buttermilk, homemade butter and ghee
Let us understand through this article, the importance of Bharatiya cow and ghee prepared from the butter obtained by churning old curd made from cream of milk. Also let us find out harmful effects of consuming processed butter and cheese.
Achars related to usage of vegetables in meals
Let us understand achars related to usage of vegetables in the meals through this article.
Benefits obtained from using copper and brass utensils and earthenware
In the earlier times, water used to be stored in a copper vessel or a pitcher. Brass utensils were used for cooking. These metals/alloys attract as well as transmit Chaitanya (Divine consciousness).
Achars related to usage of salt and edible oil
Though salt-less food is tasteless food, following points will explain why use of salt should be restricted. Also let us understand characteristics of different types of edible oils through this article.
Sattvik process of cooking to transform food into Purnabrahman
Let us understand sattvik process of cooking and usage of grains, pulses and legumes through this article.
Serving food on plates
Achars associated with meals can mainly be divided into three – achars to be followed before, during and after a meal. Achars to be followed during a meal and associated aspects are described in this article.
