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Parātpar Guru (Dr) Jayant Balaji Athavale, Shrichitshakti (Mrs) Anjali Mukul Gadgil, H.H. (Mrs) Yoya Vallee and others
Components required for cooking a meal
Today, hundreds of cookery books are available in the market. They contain various recipes. These books give no consideration to preserving and enhancing sāttviktā (Sattva-predominance) in the food while cooking. Hindu culture stresses not only on the ingredients of diet being sāttvik, but the process of cooking being sāttvik too. This Holy text series (Part 1 & Part 2) elaborates on various conducts such as how to sit on a cutter (a blade set obliquely on a stock for cutting vegetables), the vegetables should be cut to what size, why should Shrī Annapūrṇādēvī & Upāsyadēvatā be remembered etc.