-
country the 1st
century AD, as per
references in the
Sangam literature.
Lokopakara (1025 CE)
cookbook in
Kannada language also
mentions a
method of making...
-
Sangam literature mentions sevai and
idiyappam around 1st
century CE.
Lokopakara (1025 CE) a
cookbook in
Kannada also
mentions method of
making sevai and...
-
yogurt mixed with
flavorings and ****es in his book on agriculture, the
Lokopakara." The
Soopa Shastra, a
cookbook written in 1508 by the Jain king Mangarasa...
- some of the
earliest known references to rennet-coagulated cheeses".
Lokopakara text
dated to the 10th
century gives two
recipes for
coagulated cheeses...
- (pakoda) and the
method of
preparing it with
vegetables and gram flour.
Lokopakara (1025 CE)
cookbook also
mentions unique pakora recipe where gram flour...
-
Chavundaraya II, the
author of the
earliest available Kannada encyclopedia,
Lokopakara (c.1025 CE),
describes the
preparation of this food by
soaking black gram...
- of the
Sushruta Samhita: Uttara-tantra, pp556,
Kunjalal Bhishagratna "
Lokopakara" Agri-History
Bulletin No. 6 - (Trans) Ayangarya, Y. L. Nene,
Nalini Sadhale...
- some of the
earliest known references to rennet-coagulated cheeses".
Lokopakara text
dated to the 10th
century gives two
recipes for
coagulated cheeses...
- were
written in
southern India during medieval period,
these include Lokopakara (1025 CE),
Manasollasa (1130 CE),
Soopa Shastra (1508 CE),
Bhojana Kutuhala...
-
mention of
laddu as a
sweet is in the 11th-century
Western Indian cookbook Lokopakara. It
gives a
recipe for
making laddus with
shavige (rice vermicelli), ghee...
