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Himachal’s researcher proves traditional Mandiyali dham a satvik & complete food, contains all 6 rasa defined in Ayurveda

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dr. om sharma

SHIMLA– Delicious Mandiyali dham – a traditional feast of Mandi district in Himachal Pradesh has been assessed by a Himachal researcher as a complete food from Ayurvedic perspective. A team headed by Dr. Om Sharam at the Regional Ayurveda Research Institute for Nutritional Disorders, Mandi spent about six years to study Mandiyali dham. Dr.Sharma, who is also Assistant Director-cum-in charge at the institute, assessed everything from methods of cooking, nutritional values, medical properties of ingredients, serving style, season, geographical and climatic characteristics to Ayurvedic benefits.  He also published a research article in the February edition of the International Journal of Advance Research under title “Dham (Traditional Feast of Mandi in Himachal Pradesh) a Complete Food with Ayurveda Perspective.”

Dr.Sharma, a native of Banrotu, Mandi, said he will file a patent for the dham in order to preserve its importance in times when traditional values are vanishing into urbanization. The patent of Himachal’s traditional dham will include every step followed from preparation, exact quantity used to properties of each individual ingredient.

Regional Ayurveda Research Institute for Nutritional Disorders

Recently, Dr. Sharma, was joined by a botanist, Deepshika Arya, and four research officers, namely Vineeta Negi (Kinnaur), Vikas Nariyal (Kangra), Prashant Shinde (Maharashtra),Deepshika Arya (Haldwani), and Sumeet Goel( Haldwani). 

What Makes Mandi Dham a Complete Food?

Other than carefully going through the research article, Himachal Watcher talked to Dr. Sharma to know more about their motivation behind carrying out this extensive study to establish correlation between ancient knowledge of Ayurveda and tradition of dham.

He told HW that while onion and garlic are central to contemporary food, Mandi’s dham doesn’t use either of them, at all. That makes the dham a ‘satvik bhojan’.

Botis-cooking-Dham

Dr. explained that Ahar (food) holds an immense importance in Ayurveda.

As per Ayurveda, a good diet consist of six rasa when taken in a proper sequence starting from Madhura (food sweet), followed by Amla, Lavana, Katu, Tiktaand Kashaya. As per the study, traditional dham of Mandi is an example of food with all six rasa or complete food (shadrasaahara) when served in sequence.

As per the study, diet in Mandi dham also considers influences of Mana (psychological factors) on digestion. As per Ayurveda, negative emotions can influence digestion of food. An individual afflicted with grief, fear, anger, sorrow, excessive sleep and vigil would not be able to digest even a complete diet properly. That is why the dham is served on festive occasions where people gather, sit on ground, and eat in uniform plates made of leaves.

Sequence of Serving

Mandiyali meetha
The food is served in bio-degradable plates made from leaves. The starters begins with madhur rasa (sweet dish), Boondi ka Meeta (chickpera floor dipped in sweet syrup along with dry fruits).

Sepu Badi Mandi Dham

Sepu Badi, prepared from fresh spinach leaves and badi, comes next. In this dish badi is made from Masha (black lentil) and Chana (Bengal gram) that are deep fried with the gravy of coriander and spinach leaves. It provides a Madhura-Amla rasa (Sweet-Sour).

kaddu ka khatta

Sepu Badi is followed by Kadu ka Khatta that makes Amla-lavana Rasa (sour-salty). The dish is prepared from pumpkin and taste like a blend of sweet and sour.

Kol ka Khata (makushtabheda-Vigna aconitifolia) that is prepared from pulse called kol follows khatta. It’s sour and brings a grimace on face.

himachali-Mandyali-Dham-maa-ki-dal

Photo: Koyna Singh.Blogspot

After Khatta comes Mah ki Daal (black tentrils). It is prepared with Fennel seeds, two three bay leaves, green Cardamoms, Black Cardamoms, small stick of Cinnamon, Clovers, Coriander seeds, Bay leaves, Curd, Spinach, pinch of Asafetida, red chili powder, coriander powder and turmeric powder. The dish makes tiktapradran (bitter dominant) dish.

jholJhol comes last in this sequence. It is prepared from curd and water in mud pot. Jhol is believed to help in digestion of food that is taken in dham. As per Ayurveda, itsrukhsaguna also help in cleansing of esophagus and gut from Ghrita rich food. 

Eaten With only Hands

People eat with hands in traditional dham. A person eating with his hands knows the exact temperature of food before the morsel hits his mouth. It prevents blisters in mouth due to consumption of hot food, says the research article.

Medicinal Benefits
The dham is believed to be useful in throat problems, blood disorders, bronchitis, skin disease and liver or gall bladder related problems. Other than that, the diet boosts blood enrichment, help in treatment of ear infections and liver and spleen disorders. The diet also offers vitamins such as riboflavin, niacin, thiamine, folate and the Vitamin A precursor, β-carotene. Pumpkin contains potassium that is good for heart.

Natural Preservation

Traditional Himachal dham
People use natural methods for preservation of main food including rice by drying in sun. Instead of chemical preservatives like sodium benzoate, people use rai as natural preservative. To preserve the pulses, people rub them with mustard oil. It protects them from pests and fungus. Smoke of red chilli is used to treat the vessels in which the pulses are stored.

Favorable Season

Winters are considered favorable season for serving dham as it is believed that digestive powers are higher during this time due to low temperatures. 

Social Equality

Mandiyali Dham Patent

Unlike modern methods of serving food and eating at marriages, all people sit on ground and eat in one type of plate. It promotes message of equality and uniformity in the society, said the research article.

Eco-friendly and employment to traditional plate (pattal) makers

plate made of leaves

Dr. Sharma told Himachal Watcher that the traditional alternative to plastic plates used in dham is clean Taur –bauhinia vahli leaves. The leaves posses anti-microbial effect and antioxidant properties. Moreover, the leaves are 100 percent bio-degradable so no waste left behind.

Dr. Sharma and his team claims that the ingredients of traditional dham are not chosen haphazardly. Rather, its a proof that Himachal’s culture is also rich in terms of ancient wisdom. He stressed upon the need of conservation of this traditional feast as well as other traditions that are unique to pahari culture. He wants the dham to gain popularity so the people may understand the importance of traditional food, and the method of traditional preservation. He said he will continue to work on the research and will refine it. 

He also expressed concern over adulteration of original tradition as some new dishes or ingredients are being included into dham by new generation. Changes or additions would prove detrimental to the benefits which traditionally made and served dham provides. 

As popularly said in Ayurveda,

If one eats pathya(Proper food) then there is no need of medicine and if one don‟t eat pathya(takes improper diet) still there will be no need of medicine.

Madan has studied English Literature and Journalism from HP University and lives in Shimla. He is an amateur photographer and has been writing on topics ranging from environmental, socio-economic, development programs, education, eco-tourism, eco-friendly lifestyle and to green technologies for over 9 years now. He has an inclination for all things green, wonderful and loves to live in solitude. When not writing, he can be seen wandering, trying to capture the world around him in his DSLR lens.

Art & Culture

Himachal Academy Shikhar Samman 2017-18 Announced, These 4 Persons Would be Honored

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Himachal Academy Shikhar Samman 2017-18

Shimla– ‘Himachal Academy Shikhar Samman’ Award has been announced for the year 2017-18, informed the Secretary Academy Dr. Karam Singh on June 6, 2020.  

The recommendation of the jury the winners have been announced, he said, adding that four Shikhar Samman (awards) would be given in the field of language, culture and literature for two years and Rs. one lakh each would be given to each awardee.

He said that for the year 2017, Prof. Keshav Sharma would be honoured for contribution in Literature and special achievements. Folk Singer Mohan Rathour would be honoured with Language and Culture Shikar Samman.

For the year 2018, Dr. O.C. Handa would be honoured with Sahitya Shikhar Samman, whereas Dinesh Kumari of Kangra would be honoured in Art and Culture sector.

The ‘Shikhar Samman’ is given to the Himachali writers in the field of art and culture and to littérateurs from the country who worked for the promotion of Himachali language, traditions and culture.

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Video: Replica of Himachal’s Bhimakali Temple at International Surajkund Mela Becomes Centre of Attraction

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Bhimakali temple in Surajkund Mela 2020

Shimla- The replica of Bhimakali temple in the ongoing 34th International Surajkund Crafts Mela has become the main attraction. The real temple is located in Sarahan of Shimla district and dedicated to goddess Bhimakali.

Himachal is a theme state for this event. A large number of people are visiting to see the permanent structure of the Bhimakali temple, which has been built in traditional style.

Earlier, in the year 1996 also Himachal was the theme state and permanent replica of Maheshwar Devta temple was set up there. Surajkund Mela Authority and Haryana Tourism has organized the event in collaboration with the Union Ministries of Tourism, Textiles, Culture, and External Affairs from 1st to 16th February .

https://himachalwatcher.com/wp-content/uploads/2020/02/Bhimakali-temple-in-Surajkund-Mela-2020-2.jpg

Besides this, five temporary gates and one permanent gate made in traditional Himachali style have been set up in the Mela ground, giving a glimpse of the state. Two-storey Apna Ghar made in traditional Pahari style has also been set up and a family from district Chamba is starting in it this family is providing the tourists with an experience of rural culture and lifestyle of the state.

Himachal at surajkund mela 2020

The stalls of handicrafts and handlooms of the state are also being much liked by the tourists. Various cultural programmes reflecting the rich cultural heritage of the state are being presented during the Mela.  A large number of tourists are also visiting the information centre set up at the Mela ground.

 The government claims that in order to attract national and international tourists, the Department of Tourism and Civil Aviation, Himachal Pradesh is marketing and publicizing the tourism potential of the State.

The government claims such international level platform will help in the promotion of Tourism as well as rich cultural heritage, folk songs, handloom-handicrafts, cuisines of the state and these tourism-related products are the attraction for the tourists.

 

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Devdhun Played by 2200 Bajantris at Kullu Dussehra Enters ‘India Book of Records’, Fest Concludes

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Video Dev Dhun at kullu dussehra enters india book of records

Kullu-The international Kullu Dussehra concluded on Monday with great fanfare and enthusiasm. More than 281 deities from various parts of Kullu district participated in this cultural extravaganza.

Other than Mega Natti performed by 4000 women on October 12, over 2200 Bajantris (instrumentalists) congregated at the Atal Sadan ground on October 13 in the presence of Chief Minister Jai Ram Thakur to play ‘Devdhun’

Devdhun is the sound that resonates after playing different traditional instruments when deities move out of their temples to join local festivals. ‘Devdhun’ has been entered as a record in the India Book of Records with a record 2200 Bajantries playing the musical instruments simultaneously.

The Mega Natti performed in 2015 by nearly 10000 women at Kullu Dussehra has already entered into Guinness Book of World Records.

On Monday, Chief Minister presided over the concluding ceremony held at Lal Chand Prarthi Kala Kendra, Kullu. He announced to increase the nazrana (honorarium) of local deities participating in Kullu Dussehra festival by five per cent. He also announced an increase of 25 per cent in distance allowance (Duri Bhatta) given to the deities.

He announced 15 percent increase in remuneration of Bajantaris, who accompany the local deities to the festival besides increasing the amount for celebrating Haripur and Manikaran Dussehra from Rs 75,000 to Rs one lakh and for Vashisht Dussehra festival from existing Rs 50,000 to Rs. 75,000. He said that the ‘Gur’ of the Deities would be provided a separate amount of Rs 1000.

Kullu Dussehra provides a livelihood to the indigenous community as they provide them with a platform to display their products for a much wider audience. This festival was also contributing immensely in promoting tourism in the State with tourists visiting Kullu to watch this cultural extravaganza from the world over.

Jai Ram Thakur said that the State Government would ensure that this event not only become a regular event but also an added attraction of International Kullu Dussehra. He said that in the present era of cut-throat competition, our age-old culture and traditions were slowly vanishing and urged the people to come forward to conserve the same. He announced Rs. 5 lakh from his discretionary fund to the Bajantaries who performed during the event.

The Chief Minister also inaugurated the building of Press Club, Kullu for facilitating the journalists of Kullu district.

He distributed prizes to the winners of different events on the occasion and released Souvenir brought out by the Dussehra Organizing Committee. He also released a poster of documentary ‘Gallantry Saga-BRO, released a booklet published by State Language and Art Academy and a souvenir ‘Atal Samritian’ published by Kullu Sanskriti Vikas Manch.

Chief Minister was also presented with a book ‘Indigenous Building Practice System in Western Himalayas-A Comparative Study’ authored by a young author, Architect and expert in traditional Kathkuni house, Rahul Bhushan.

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