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.