- K. T.
Achaya (6
October 1923 – 5
September 2002) was an oil chemist, food scientist, nutritionist, and food historian. He is the
author of
Indian Food:...
-
recipe appear in the
Indian works only
after 1250 CE. Food
historian K. T.
Achaya speculates that the
modern idli
recipe might have
originated in present-day...
- to
author K. T.
Achaya, the
Indian epic
Mahabharata mentions an
instance of rice and meat
cooked together. Also,
according to
Achaya, "****o" or "pallao"...
-
precise geographical origins are unknown.
According to food
historian K. T.
Achaya,
references in the
Sangam literature suggest that dosa was
already in use...
-
historian K. T.
Achaya and
states that the
appam is
mentioned in the
Tamil Sangam literature, in
works like Perumpāṇāṟṟuppaṭai.
Achaya states that appam...
- who
ruled from present-day Karnataka.
According to food
historian K.T
Achaya,
descriptions of dahi vada also
appear in
literature far
earlier from 500 BC...
-
leading to the
creation of shrikhand.
According to food
historian K. T.
Achaya,
shrikhand was
first made
around 500 BC. His book
Indian Food: A Historical...
- परा+स्थः, or स्थितः).
Recipes for
various stuffed wheat puran polis (which
Achaya (2003)
describes as parathas) are
mentioned in Manasollasa, a 12th-century...
-
recorded history of
Sambar is vague.
According to food
historian K. T.
Achaya, the
earliest extant reference to sambar, as "huli", can be
dated to the...
-
located in Kerala's
Alappuzha district.
According to the food
historian K. T.
Achaya,
kheer or payasam, as it is
known in
southern India, was a po****r dish...
